Cheesy Hashbrown Casserole (Funeral Potatoes)
A simple, cheesy hashbrown casserole recipe perfect for potlucks and holidays, featuring a crunchy topping.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes or Ritz crackers
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, condensed soup, sour cream, melted butter, shredded cheese, salt, and pepper. Mix until everything is evenly coated.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes or crackers with 2 tablespoons of melted butter. Sprinkle this topping evenly over the potato mixture.
- Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a make ahead casserole, prepare the mixture, spread it in the dish, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
- You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
- For a richer flavor, use crushed Ritz crackers instead of cornflakes for the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 55