This easy, cheesy Hash Brown Casserole is a classic recipe that’s perfect for serving with your holiday ham. A nostalgic, comforting side dish that’s so easy to make!
Creamy hash brown potatoes and onions with a crunchy, buttery corn flake topping are baked in the oven until golden brown.
This post may contain affiliate links. Please read our disclosure policy.
I realize I’m not breaking new ground here and I urge anyone who considers themselves to be a gourmet to cover their eyes and run for the hills. I’m about to pull out the Cream of Chicken Soup and share a recipe that has been in our family since my boys were little.
To all of us, this cheesy Hash Brown Casserole is known as Grandma’s special potatoes and my blog would not be complete without them. My mother-in-law, LaVerne, made them every year with her Easter ham and we always looked to eating these seriously yummy potatoes.
Table of contents
Hash Brown Casserole vs. Funeral Potatoes
Some people refer to Hash Brown Casserole as Funeral Potatoes as they were a common potluck choice for serving after church services, including funerals. Although the names are quite different, these recipes are one and the same.
The classic versions of this recipe makes use of frozen hash browns and canned soup to create a potato dish that is far easier to throw together than traditional scalloped potatoes or au gratin potatoes. Another benefit to these easy potatoes is that they can be made ahead of time to save you precious time.
Ingredient Notes
- Hash browns: This recipe calls for frozen shredded hash browns, like Ore Ida. Allow the hash browns to thaw completely in the refrigerator overnight before starting.
- Onion: Diced yellow onion.
- Cream of Chicken Soup: I prefer making these potatoes with Cream of Chicken but you’ll get a good result with Cream of Mushroom Soup too.
- Sour cream: For additional creaminiess and a little tang.
- Cheese: Shredded sharp cheddar cheese.
- Seasoning: A little salt and freshly ground black pepper.
- Corn flake topping: Plain corn flakes, like Kellogs, are crushed and combined with melted butter to create the classic crunchy topping.
How to Make Hash Brown Casserole
- Combine the fully thawed hash browns with the Cream of Chicken Soup, chopped onion, shredded cheddar cheese, melted butter, salt and pepper.
- Transfer the mixture to a greased 13- x 9-inch pan.
- Combine the cornflake crumbs with a little additional melted butter and spread the crumbs over the top of the potatoes. Bake in a preheated 350 degree F oven for 50 to 55 minutes.
Storage and Make-Ahead Tips
Storage: Store any leftovers in an airtight container in the refrigerator. When reheating, sprinkle a little water over the top to refresh the cheesy goodness. Consume within 3 to 4 days for the best taste and texture.
Make-Ahead Instructions: After transferring the hash brown mixture to the baking dish, cover with foil or plastic wrap, and refrigerate it for up to 24 hours. Before baking, allow it to rest at room temperature for about 30 minutes. Then, add the topping and bake, as directed. If the casserole dish is chilled when it goes in the oven, be sure to allow a little extra time for it to heat through.
Serving Suggestions
Hash Brown Casserole is an easy side dish choice for your Easter, Thanksgiving or Christmas menu. It’s also an excellent choice for a potluck lunch or dinner any time of year.
The flavors of this dish make it a natural fit for serving with ham. Round out your menu with any of the recipes below.
- Maple Glazed Spiral Ham
- Ham and Cheese Sliders
- Classic Glazed Ham with Pineapple Sauce
- Roasted Asparagus with Balsamic and Goat Cheese
- Bourbon Glazed Carrots
The dishes we serve create memories that last a lifetime, regardless of how complex or how wonderfully simple. I hope your holiday is spent with the ones you love, creating your own special memories.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Hash Brown Casserole
Ingredients
- 30 ounces frozen shredded hash browns, thawed (I used Ore Ida)
- ½ cup diced yellow onion
- 10.5 ounce can Campbell’s Cream of Chicken Soup
- 1 ½ cups sour cream, regular or light
- ½ cup butter, melted and divided
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper, or to taste
- 2 ½ cups shredded sharp cheddar cheese
- 2 cups corn flakes, crushed
Instructions
- Coat a 13- x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.
- In a large mixing bowl combine the thawed hash browns, onion, soup, sour cream, ¼ cup melted butter, salt, pepper, and shredded cheese. Transfer to the prepared baking dish.
- Toss the corn flake crumbs with the remaining ¼ cup melted butter. Sprinkle mixture over the top of the potatoes.
- Bake for 50 to 55 minutes or until golden brown.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!This recipe was originally published on March 28, 2013. It has been updated with new text and images.
LaVerne was a working mom before being a working mom was the norm and she understood, first hand, the importance of time-saving meal preparation. Cooking was one of the first things that connected the two of us and from there the connection grew as I had my own children and matured into my life as a wife and working mother. She embraced her role as Grandma and in addition, she was my support, my sounding board, my friend. No mother-in-law jokes here. I loved her dearly and I miss her deeply. So, it is with love and wonderful memories that I share her recipe.
This is a classic recipe in my family, as well! My grandma bakes it for every Christmas, I’m so excited you shared this. She told me the ingredients but couldn’t tell me measurements, so, thank you!!!
A version of this old favorite recipe is one my sister in law always brings to family dinners at holiday times. I honestly think hers is better with just a couple of changes. She uses the frozen Potatoes O’Brien and skips the raw onion (and all that chopping). The topping is from a can of French Fried Onions. No corn flakes. It is so yummy and there is never a scrap left. I have given her recipe to many people. It is always appreciated.
Recipe was delicious, I didn’t have corn flakes so I used Cheddar potato chips on the top.
Hashbrown casserole: I put bacon bits on top instead of crushed cereal.
Made this twice for Christmas dinners and it was delish! I did add a bit of ranch dressing to the 2nd one I made to add a little zing and it was even better!
Hi Can You use The Ranch instead of Sour cream? I need two Cook for20 People How much do I Need
I’ve never tried this recipe with Ranch dressing so I can’t say for sure how that would work out.
This sounds amazing but is it one-one pound bag of hashbrowns or one pound and 14 ounces of hashbrowns
Hi Bonnie. The recipe card was a little difficult to read so it has been edited. You will need a 1 pound 14 ounce bag of frozen hash browns. I use Ore Ida brand but if your preferred brand comes close to this size, you should be okay.
I don’t see why you could not freeze for later. Just save the ckrn flakes for right before you bake. I’m going to substitute the corn flakes with. Crispy fried onions.
can this be frozen after baking?
I’d like to know also, if it can be frozen for baking at a different time. Thanks!
I love good old fashioned everything. I’m so country and stuck in old fashioned everything.