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Also known as “Funeral Potatoes” in the Midwest and South, this Hashbrown Casserole is a beloved potluck staple—creamy, cheesy, and studded with crispy hash browns, all topped with a golden, buttery cornflake crust. It’s rich, satisfying, and incredibly easy to make.
Perfect for holidays, brunches, or any time you need a crowd-pleasing side that feels like a hug on a plate.
Why You’ll Love This Recipe
- 🥔 Creamy inside, crunchy on top—comfort in every bite
- ⏱️ 15 minutes prep, then bake
- 💛 Uses frozen hash browns—no peeling or grating!
- 💸 Costs under $8—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9x13-inch baking dish)
For the Casserole Base:
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1½ cups (360ml) sour cream
- ½ cup (1 stick / 115g) unsalted butter, melted
- ½ cup yellow onion, finely diced (optional)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Topping:
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