This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Hashbrown potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.
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If there are any two things that are meant to be together, it’s potatoes and cheese. Whether it’s this Cheesy Scalloped Potatoes and Ham, potato soup, Crockpot Cheesy Potatoes, or cheeseburger casserole, you really can’t go wrong with this delicious combo!
Hashbrown casserole, also known as funeral potatoes, is a classic way to enjoy cheesy potatoes! Traditional hashbrown casserole is made with frozen hashbrowns that are baked with cream of chicken soup and topped with cheese.
This cheesy hashbrown casserole recipe is just as delicious but instead of using cream of chicken soup we’re throwing together a makeshift version made up of chicken broth, sour cream, half-and-half, and a few simple seasonings! It’s a quick and easy side dish that takes 10 minutes to prep and is guaranteed to be a hit at any party!
What is the difference between hashbrown casserole and funeral potatoes?
There isn’t any! Hashbrown casserole and funeral potatoes are just two names for the same dish.
You might also hear them called cheesy potato casserole, party potatoes, cheesy hashbrowns, cheesy potatoes, or just “wow, this is really good!” 😉
Ingredients for hashbrown casserole:
- Hashbrown Potatoes: I use frozen hashbrown potatoes to keep the prep of this recipe super easy. No need to thaw them first!
- Cheddar Cheese: I recommend shredding your own cheese for the best texture. Pre-shredded cheeses contain an anti-caking agent that can cause a graininess when melted.
- Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you’ll want to adjust the amount of salt you add yourself.
- Sour Cream and Half-and-Half: a rich, tangy, and creamy base for the cream sauce.
- Seasonings: you’ll use a simple blend of onion powder, salt, and black pepper.
- Crushed Corn Flakes and Melted Butter: makes up a buttery, crispy, and crunchy topping for the potato casserole.
How to make hashbrown casserole
- Make the filling: Mix together hashbrowns, cheese, broth, sour cream, half-and-half, and seasonings.
- Assemble the casserole: Spread the mixture into a greased 9×13″ baking dish and top with additional cheese. Stir together Corn Flakes and melted butter in a bowl, then spread that mixture over the top of the casserole.
- Bake: Cover and cook at 350ºF for 30 minutes, then uncover and cook for an additional 15 minutes.
Hashbrown Casserole FAQs
In theory, yes but fresh potatoes require a lot more prep. They also contain a lot more moisture which can result in a watery casserole. Frozen hashbrowns are already ready to go so I definitely prefer to go that route! If you do decide to use fresh potatoes, wash, peel, and shred them, then use a kitchen towel to squeeze out as much moisture as you can before proceeding with the recipe as instructed. They will also need to cook quite a bit longer.
Nope! There’s no need. This recipe uses hashbrown potatoes cooked straight from frozen for super easy prep.
Yes! To prepare the hashbrown casserole ahead of time, prepare it as instructed but don’t add the topping. Instead, cover with plastic wrap and store in the refrigerator for up to 2 days or wrap it in freezer wrap and store it in the freezer for up to 2 months. When you’re ready to bake, thaw the casserole in the fridge if frozen, add the topping, then bake as directed. Since the casserole will be cold, you may need to add some extra baking time.
Absolutely! The size and shape of the frozen potatoes won’t really make a difference here.
- Add veggies. You can boost the nutrition of this cheesy hashbrown casserole by mixing in whatever veggies you like! Try broccoli, peas, frozen mixed veggies, bell peppers, onions, mushrooms, or even jalapeños for a kick of spice. If you are adding veggies, I recommend pre-cooking and draining them to rid them of excess moisture. You don’t want a watery casserole.
- Add meat. Make this classic side dish into a more complete meal by adding whatever protein you like. Try it with cooked diced ham, ground beef, shredded chicken, bacon, sausage, you name it!
- Swap the cheese. I love the flavor of cheddar cheese in this but use any melty cheese you like. Colby jack, pepper jack, Monterey jack would all be delicious.
- Use a different topping. You can swap the cornflakes for Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips.
More cheesy potato dishes you’ll love
- Crockpot Cheesy Potatoes
- Cheesy Potato Casserole
- Crockpot Scalloped Potatoes
- Twice Baked Potato Casserole with Ham
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- 2 lbs frozen hashbrown potatoes (900 grams, cubed or shredded)
- 2 cups shredded cheddar cheese (divided) 120 grams
- 1½ cups low sodium chicken broth*
- 1 cup sour cream
- 1 cup half and half
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups crushed Corn Flakes (or swap for Panko bread crumbs) 70 grams
- ¼ cup melted butter
- Preheat oven to 350 degrees F and lightly grease a 9×13" pan.
- In a large bowl, stir together hashbrowns, 1½ cups cheese, broth, sour cream, half and half, onion powder, salt, and pepper. Spread into prepared baking dish.
- Sprinkle remaining ½ cup cheese on top.
- In a medium bowl, stir together Corn Flakes and butter. Spread evenly over the top.
- Cover and bake for 30 minutes, or until hot, then uncover and bake 15 more minutes until golden and bubbly. Serve.
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