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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.

Spoon digging into the corner of baked hash brown casserole in a white baking dish

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.

Ingredients for hash brown potatoes on a gray countertop


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.

Whisk combining sour cream and condensed soup in a white mixing bowl

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.

Spatula adding diced hash brown potatoes and shredded cheese to a white bowl


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
Unbaked hash brown casserole topped with shredded cheese in a white baking dish

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.

Spoon stirring together corn flakes and melted butter in a small glass bowl


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?

Unbaked hash brown casserole in a white baking dish, topped with corn flakes


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.

Baked hash brown casserole with corn flake topping in a white baking dish

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!

Close up of hash brown casserole on a white plate next to sliced chicken breast
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Hash Brown Casserole

By: Jamie
4.42 from 123 ratings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12
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.


  • 1 can condensed cream of chicken soup 10.5 ounces
  • 1 ½ cups sour cream
  • 2 cups shredded cheddar cheese divided use
  • 32 ounces frozen diced hash brown potatoes OR potatoes o’brien, thawed
  • 2 ½ cups corn flakes roughly crushed
  • 4 tablespoons butter melted


  • Preheat oven to 350°F. Butter a 9 x 13-inch casserole dish.
  • In a large bowl, mix together the soup and sour cream until combined.
  • Stir in 1 1/2 cups of the shredded cheese and the potatoes into the sour cream mixture.
  • Spoon into the prepared pan and spread into an even layer. Sprinkle the remaining 1/2 cup of cheese of the top of the casserole.
  • In a medium bowl, stir together the corn flakes and melted butter.
  • Sprinkle the corn flakes on top of the casserole.
  • Bake in preheated oven for about 50 minutes, or until the casserole is heated through.



If you don’t have corn flakes, you can substitute about 20 crushed Ritz crackers for them.


Calories: 273kcal, Carbohydrates: 22g, Protein: 8g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 400mg, Potassium: 289mg, Fiber: 1g, Sugar: 2g, Vitamin A: 635IU, Vitamin C: 8mg, Calcium: 175mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.42 from 123 votes (123 ratings without comment)

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  1. Ronals says:

    This recipe for diced potatoes is very interesting sounding. Your suggesting crackers instead of store-bought boxed cereal has to greatly improve it. I had to know the differences & keep them straight to prepare orders as a short order cook over 45 years ago. Potatoes O’Brian is delicious, but is distinctly not hash browns, which are shredded or grated before frying. Fried potatoes are typically (not always) sliced, whereas home fries are diced & fried, then smothered in gravy. Tons of liking your website. You go, girl.

  2. Kelly says:

    These look so great. I have made these and used french onion chip dip instead of the sour cream.

    1. Jamie says:

      Sounds delicious! Thanks for stopping by!