Here’s a classic, easy Hash Brown Casserole (aka funeral potatoes)—creamy inside, golden on top, and perfect for breakfast, brunch, or dinner 😋
🥔 Hash Brown Casserole (8–10 servings)
Ingredients
- 1 (900 g / 32 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 can (300 g / 10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup melted butter
- ½ small onion, finely chopped (optional)
- Salt & black pepper to taste
Topping (optional but classic)
- 2 cups cornflakes, lightly crushed
- ¼ cup melted butter
Instructions
- Preheat oven to 175 °C (350 °F). Grease a 9×13-inch (23×33 cm) baking dish.
- In a large bowl, mix hash browns, cheese, soup, sour cream, melted butter, onion, salt, and pepper.
- Spread evenly in the baking dish.
- Mix cornflakes with melted butter and sprinkle on top (if using).
- Bake uncovered 45–55 minutes, until bubbly and golden.
- Let rest 5–10 minutes before serving.
Easy variations
- Cheesy bacon: add cooked bacon bits
- Breakfast style: add diced ham or sausage
- Extra creamy: mix in ½ cup cream cheese
- Spicy: add diced green chilies or jalapeños
- Vegetarian: use cream of mushroom soup
Make-ahead & storage
- Assemble up to 24 hours ahead, refrigerate, then bake
- Leftovers keep 3–4 days in the fridge
- Freezes well (before or after baking)
If you want a crockpot, air fryer, or lighter version, let me know!
