Finger lickin’ Cheesy Potato Casserole (sometimes called funeral potatoes) is a classic, comforting side dish that your family will love. It will be sure to please everyone’s taste buds with its creamy texture and cheesy goodness. This dish is also super easy to prepare thanks to the frozen hashbrowns potatoes and only 10-minutes prep time.
Why you’ll love Hash Brown Potato Casserole
- Easy and quick recipe on busy days or for last-minute meals.
- Its cheesy, creamy, and crispy textures are perfect for family gatherings and potlucks.
- Serve as a side or main course, and add ingredients or spices to suit your taste.
- Make-ahead and freezer-friendly: Prep in advance, freeze leftovers, and reheat for convenience during holidays or parties.
Hash Brown Potato Casserole ingredients
- Frozen hash browns or diced potatoes
- Cream of chicken soup
- Butter
- Garlic salt
- Salt and pepper to taste
- Chopped onions
- Sour cream
- Shredded cheddar cheese
- Corn flakes
What can I substitute for sour cream in cheesy potatoes?
To substitute sour cream in cheesy potatoes, consider using Greek yogurt, blended cottage cheese, cream cheese or strained plain yogurt, as they offer similar creaminess and tanginess. Use equal amounts of your chosen alternative, but be aware that taste and texture may vary slightly.
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How to make Cheesy Potato Casserole with Hash Browns
- Prepare a 9×13 pan or casserole dish with nonstick spray.
Pro-Tip: Using nonstick spray is important to prevent the has brown sticking to the pan. - Place the hash browns in a large bowl.
- In a medium bowl, combine cream of chicken soup, ½ cup of melted butter, garlic, salt and pepper, chopped onions, sour cream, and cheddar cheese.
- Pour the soup mixture over the hash brown and stir until well combined. I find that it is sometimes easier just to mix everything up using my hands!
Pro-Tip: Make sure that your hash browns are at least partially thawed. You don’t want to be using frozen hash browns in this recipe! - Pour the entire mixture into prepared pan.
- Combine the crushed corn flakes and melted butter.
Pro-Tip: You can choose to crush up the cornflakes using your hands, or simply put the cornflakes in a plastic bag and use a rolling pin to go over them once and crush them super easily. If you find it easier, you can forego mixing together the cornflakes and melted butter. Instead, sprinkle the - Once combined, sprinkle this mixture evenly over the top of the casserole. Now you are ready to bake!
- Bake for 45-55 minutes. Keep an eye on it as it gets close to 45 minutes. When the corn flakes are golden brown and the sides are bubbling you will know it’s ready.
- Serve the potatoes immediately.
Hashbrown Potato Casserole tips
- Make sure that your hash browns are at least partially thawed. You don’t want to be using frozen hash browns in this recipe!
- When mixing all of the ingredients together, I have found it’s much easier to mix evenly and be sure that everything is coated if I mix it together using my hands!
- Do not forget to prepare your pan by using non stick spray. This is important, otherwise the hash browns will likely stick to the pan!
- You can choose to crush up the cornflakes using your hands, or simply put the cornflakes in a plastic bag and use a rolling pin to go over them once and crush them super easily.
- If you find it easier, you can forego mixing together the cornflakes and melted butter. Instead, sprinkle the cornflakes over the top of your casserole first, and then evenly pour the melted butter on top of the cornflakes.
Cheesy Hash Brown Potato Casserole Recipe FAQs
Scalloped potatoes are sometimes called “funeral potatoes” because they have been traditionally served as a comforting side dish at post-funeral luncheons or gatherings. The dish is often prepared in large quantities for sharing among family and friends during these events.
This recipe typically serves about 12 people, however it depends on what other dishes are being served.
A soggy hash brown casserole is likely caused by excess moisture from frozen hash browns. Ensure you thaw, drain, and pat hash browns dry to avoid sogginess.
We recommend thawing them at least partially. This will help avoid a soggy end result.
How to serve this Easy Cheesy Potato Casserole
You really could pair these cheesy potatoes with just about anything – they are the ultimate comfort food.
I find that it goes best as a side dish with some type of meat as your main course. We like to have it with steaks, ham, or turkey. However, another great option for this potato casserole is to have it as a breakfast side!
It’s just like making cheesy hashbrowns! It goes great with eggs and bacon or steak and eggs!
Cheesy Potato Casserole With Corn Flakes storage
Dare I say, this dish is almost even better as leftovers. That means a lot coming from me, because I am not always the biggest fan of leftovers. But, I love to serve this with dinner one night, and breakfast the following morning.
You can store your casserole in the fridge in a tightly sealed Tupperware or in a pan with a cover on it. When you’re ready to enjoy your leftovers simply pop it in the microwave or put it in the oven on broil to warm it up and keep the corn flakes nice and crispy!
More like this Hashbrown Potato Casserole
- Loaded Mashed Potatoes
- Scalloped Potatoes
- Twice Baked Potato Casserole
- Sweet Potato Casserole
- Grilled Potatoes
- Twice Baked Potatoes
- Crack Potatoes
- Mashed Potato Casserole
- Chicken Potato Casserole
Cheesy Hash Brown Potato Casserole
Ingredients
- 2 pounds frozen hash browns partially thawed
- 1 can cream of chicken soup
- ½ cup butter melted (one stick)
- 1 tbsp garlic salt
- Salt and pepper to taste
- ½ cup chopped onions
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 2 cups corn flakes crushed
- ¼ cup butter melted
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13 pan with nonstick spray.
- Place the hash browns in a large bowl.
- In a medium bowl combine the soup, ½ cup melted butter, garlic, salt and pepper, chopped onions, sour cream, cheddar cheese.
- Pour the soup mixture over the hash browns and stir until well combined.
- Pour into prepared pan.
- Combine the crushed corn flakes and melted butter and sprinkle evenly over the top of the casserole.
- Bake for 45-55 minutes.
Jenn’s Notes
- Make sure that your hash browns are at least partially thawed. You don’t want to be using frozen hash browns in this recipe.
- When mixing all of the ingredients together, I have found it’s much easier to mix evenly and be sure that everything is coated if I mix it together using my hands.
- Do not forget to prepare your pan by using non stick spray. This is important, otherwise the hash browns will likely stick to the pan.
- You can choose to crush up the cornflakes using your hands, or simply put the cornflakes in a plastic bag and use a rolling pin to go over them once and crush them super easily.
- If you find it easier, you can forego mixing together the cornflakes and melted butter. Instead, sprinkle the cornflakes over the top of your casserole first, and then evenly pour the melted butter on top of the cornflakes.
