Cheesy Hashbrown Casserole

Creamy, cheese, and the ultimate comforting side dish. This Cheesy Hashbrown Casserole is extremely easy to make and a crowd pleaser everywhere. Made using frozen hashbrowns, and two kinds of cheese, and is topped off with a crunch cornflake layer.

Comforting casserole side dishes sometimes make the meal, which is why I love this Sweet Potato Casserole, Corn Spoon Bread, and simple ones like Scalloped Potatoes.

Why This Recipe Works

Classics become classics for a reason and mainly because everyone loves them. Cheesy hashbrown casserole, also known as Funeral Potatoes, is one of those classic potluck and holiday sides that’s been around for years and years.

This Cracker Barrel-inspired recipe has a slight twist with the crunchy Cornflake layer on top but is equally delicious. It’s also equally easy to prepare with only 8 common ingredients.

If you’re planning a big meal or gathering like Thanksgiving this recipe can be made ahead and is also great for freezing. It’s not just limited to holidays like Christmas and Easter though, these cheesy potatoes can be enjoyed year-round and are especially great for potluck dinners.

Ingredients Needed

Ingredient Notes

• Hashbrowns: you can use thawed or frozen hashbrowns. I prefer the shredded version, but you can also use diced hashbrowns.
• Cream of Chicken Soup: this condensed soup holds the entire casserole together and brings an extra creamy flavor. You can also use cream of mushroom soup too.
• Cornflakes: Adding this crunchy cereal mixed with some melted butter to the top of the casserole brings a delicious crunchy topping.

Recipe Variations

• Add some vegetables: you can add diced onions, sliced mushrooms, or even sliced bell peppers. Try tossing in some green chilies or even some corn too.
• Use different cheese: some great swaps are to use mozzarella, swiss, and Gruyere.
• Cracker Barrel Potatoes: to make this classic version of the casserole leave the Cornflakes off of the top and instead use shredded cheddar cheese.
• Different flavored soup: Instead of using the cream of chicken soup you can use cream of mushroom or cream of celery.
• Add some meat: by crumbling bacon on top, adding diced ham, or mixing in some cooked chicken you’ll have a heartier dish.

Step-by-Step Instructions

1. Prepare the sauce. In a large mixing bowl combine the sour cream, shredded cheddar cheese, cream of chicken soup, and milk. Place the mixture into the prepared casserole dish and lightly press it towards the edges in an even layer.
2. Coat the hashbrowns. Add the frozen hashbrowns to the mixture and toss to coat.

3. Make the Cornflake topping. Place the Cornflakes and melted butter into a small bowl and toss to mix. Spread the mixture on top of the casserole.
4. Arrange. Sprinkle the grated parmesan cheese on top.

5. Bake. Heat the oven to 350ºF and lightly spray a 9×13 casserole dish with cooking spray or coat it in oil. Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes.

Storage and Freezing Information

• Leftover Instructions: any leftovers can be tightly wrapped in the casserole dish or placed into an air-tight container and stored in the fridge for up to 5 days.
• Make-Ahead Instructions: If you would like to bake it the day you plan on serving it you can arrange the casserole as directed in the recipe card, but leave off the cornflakes until ready to bake. For this method, the potatoes will be thawed and so you’ll only need to bake them for 45 minutes. You can also prepare the casserole completely the day before and keep it stored in the fridge.
• Freezing Instructions: To freeze, prepared the casserole as instructed but let it cool completely before wrapping it tightly in plastic wrap and then foil and placing it in the freezer. It will last for 3 months stored in the fridge.

Recipe Notes and Tips

• For a richer cheesy flavor shred your own cheese instead of buying pre-shredded cheese. You can also use a combination of cheese.
• If you can’t find a 32-ounce bag of hashbrowns you can use 2 bags instead or shred 2 lbs of potatoes.
• Serving a crowd? This recipe serves 10 people, but if you need more double it to get 20 servings, triple it for 30, etc. You can even click on the serving amount in the recipe card and slide it to the exact amount of servings you need.

FAQs

Related Recipes

Southern Green Beans

Spoon Bread

Cheesy Hashbrown Casserole

Creamy, cheese, and the ultimate comforting side dish. This Cheesy Hashbrown Casserole is extremely easy to make and a crowd pleaser everywhere. Made using frozen hashbrowns, and two kinds of cheese, and is topped off with a crunch cornflake layer.

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 10 Servings

Calories: 421kcal

Author: Aimee Mars

Equipment

• ▢
  9×13 Baking Dish
• ▢
  Foil
• ▢
  Mixing Bowls

Ingredients

• ▢ 2 lbs Frozen Hashbrowns shredded or diced
• ▢ 16 ounces Sour Cream
• ▢ 2 cups Shredded Cheddar Cheese
• ▢ 1 10.5 ounce can Cream of Chicken Soup
• ▢ 1/2 cup Milk
• ▢ 3/4 cup Salted Butter melted
• ▢ 2 cups Cornflakes
• ▢ 1/2 cup Grated Parmesan Cheese

Instructions

• Preheat the oven to 350ºF and lightly spray a 9×13 casserole dish with cooking spray or coat it in oil.
• In a large mixing bowl combine the frozen hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, and milk. Place the mixture into the prepared casserole dish and lightly press it towards the edges in an even layer.
• Place the Cornflakes and melted butter into a small bowl and toss to mix. Spread the mixture on top of the casserole.
• Sprinkle the grated parmesan cheese on top.
• Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes.

Notes

• For a richer cheesy flavor shred your own cheese instead of buying pre-shredded cheese. You can also use a combination of cheese.
• If you can’t find a 32-ounce bag of hashbrowns you can use 2 bags instead or shred 2 lbs of potatoes.
• Serving a crowd? This recipe serves 10 people, but if you need more double it to get 20 servings, triple it for 30, etc. You can even click on the serving amount in the recipe card and slide it to the exact amount of servings you need.

 

Storage and Freezing Information

• Leftover Instructions: any leftovers can be tightly wrapped in the casserole dish or placed into an air-tight container and stored in the fridge for up to 5 days.
• Make-Ahead Instructions: If you would like to bake it the day you plan on serving it you can arrange the casserole as directed in the recipe card, but leave off the cornflakes until ready to bake. For this method, the potatoes will be thawed and so you’ll only need to bake them for 45 minutes. You can also prepare the casserole completely the day before and keep it stored in the fridge.
• Freezing Instructions: To freeze, prepared the casserole as instructed but let it cool completely before wrapping it tightly in plastic wrap and then foil and placing it in the freezer. It will last for 3 months stored in the fridge.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 29g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 318mg | Potassium: 478mg | Fiber: 2g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 9mg | Calcium: 284mg | Iron: 3mg

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