Hash Brown Casserole comes together in less than 10 minutes with just a few simple ingredients. It’s the perfect side dish for potlucks, barbecues, and even brunch.
I was first introduced to this Hash Brown Casserole by my stepmom almost 20 years ago and I immediately fell in love with the recipe.
I mean. What’s not to love about potatoes, cheese, sour cream and a delicious crispy, buttery topping? Basically, this casserole is a carb lover’s dream come true.
I pretty much make them for every single holiday. Not only are these potatoes super easy to make, people go crazy for them. I’ve even seen people forego the more traditional mashed potatoes or sweet potato casserole for them.
Let’s be real though, I love carbs, so I just eat all three.
WHAT IS HASH BROWN CASSEROLE?
This Hash Brown Casserole goes by so many different names.
You might know it as cheesy potatoes, funeral potatoes, funeral hash brown casserole, corn flake potatoes, Amish funeral potatoes – well, you get the idea.
We’ve always called the recipe “Hash Brown Casserole” or sometimes cheesy potatoes. For whatever reason, any recipe with the word funeral in it just doesn’t give me good vibes.
I’m honestly not sure why these are called funeral potatoes, but my guess is that they’re often made for after-funeral luncheons or dinners?
Either way, I’m still calling them cheesy potatoes, or Hash Brown Casserole.
This version uses diced hash brown potatoes. The potatoes are mixed with a cheesy sauce and topped with corn flakes and butter before baking.
The finished casserole is creamy, cheesy, buttery, and crunchy. And impossible to say “no” to.
HOW TO MAKE HASH BROWN CASSEROLE
One of the main reasons I love this casserole so much is because it comes together in less than 10 minutes. And it uses ingredients I usually have on hand already!
To make this recipe, you’ll need:
- 1 10.5-ounce can condensed cream of chicken soup
- 1 1/2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 32-ounce package frozen diced hash brown potatoes, OR potatoes o’brien, thawed
- 2 1/2 cups corn flakes, roughly crushed
- 4 tablespoons butter, melted
You basically dump everything except for the corn flakes and butter into a bowl, give a good stir and spread it into a casserole dish.
Stir together the corn flakes and butter and sprinkle that on top of the casserole and bake!
This casserole is perfect as a side dish for dinner alongside everything from Easy Meatloaf to Ritz Cracker Chicken to Easy Crockpot Pulled Pork. I also love pairing them with my make-ahead breakfast casserole or ham asparagus scones for a super simple brunch.
CAN THIS CASSEROLE BE MADE AHEAD?
Hash Brown Casserole is perfect for making the night before.
Mix the casserole together the night before, cover and refrigerate it, and bake it the next morning. Just be sure not to sprinkle the corn flakes on until just before you pop it into the oven, otherwise they’ll get soggy.
Pretty much nothing can ruin these cheesy potatoes except a soggy topping. But then, soggy topping would run just about anything, right?
CAN YOU FREEZE HASH BROWN CASSEROLE?
Planning even further ahead? Try freezing these cheesy potatoes!
You can freeze the casserole before or after baking. Just remember that if you freeze it after baking, the corn flake topping won’t stay crispy.
I prefer to freeze it unbaked, let the casserole thaw in the refrigerator overnight, and add the topping before baking.
No matter what you call these potatoes or whether you serve them for brunch or dinner, I know this comforting classic will bring a smile to your face!