Here’s a creamy, cheesy, crowd-pleasing Hashbrown and Cheese Casserole (a.k.a. “funeral potatoes”) 🥔🧀
🥔🧀 Hashbrown & Cheese Casserole
🛒 Ingredients (Serves 8–10)
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1 (30 oz / 850 g) bag frozen shredded hashbrowns, thawed
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2 cups (200 g) sharp cheddar cheese, freshly shredded
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1 cup (240 ml) sour cream
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1 (10.5 oz / 300 g) can cream of chicken soup
(or cream of mushroom for vegetarian) -
½ cup (115 g) unsalted butter, melted
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½ small onion, finely diced (optional)
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½ tsp garlic powder
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½ tsp salt (adjust to taste)
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½ tsp black pepper
Optional Crunchy Topping
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2 cups crushed cornflakes
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2 tbsp melted butter
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
2️⃣ Mix
In a large bowl, combine:
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Thawed hashbrowns
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Cheddar cheese
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Sour cream
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Cream soup
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Melted butter
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Onion (if using)
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Garlic powder, salt, pepper
Stir until evenly coated.
3️⃣ Bake
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Spread mixture evenly into prepared dish.
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Bake uncovered for 40–45 minutes until hot and bubbly.
4️⃣ Add Crunch (Optional)
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Mix crushed cornflakes with 2 tbsp melted butter.
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Sprinkle on top during the last 10–15 minutes of baking.
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Bake until golden and crisp.
💡 Tips for Extra Flavor
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Add ½ cup cooked, crumbled bacon.
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Mix in diced ham for a breakfast version.
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Use half cheddar + half Monterey Jack for creamier melt.
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Add a pinch of smoked paprika for depth.
🧊 Make Ahead
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Assemble up to 24 hours in advance, cover, refrigerate.
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Add 5–10 extra minutes to bake time if cold.
If you’d like, I can also give you:
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🥓 Breakfast hashbrown casserole (with eggs)
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🧀 Extra creamy from-scratch (no canned soup) version
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🥔 Slow cooker version