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Cheesy Hashbrown Casserole (Funeral Potatoes)

A delicious slice of golden brown hashbrown casserole on a white plate, with the rest of the casserole in the background.
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A creamy, cheesy hashbrown casserole perfect for holidays and potlucks, often called ‘funeral potatoes’. This recipe features a crunchy topping and can be made ahead.

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped onion (optional)
  • 1/2 cup butter, melted
  • 1 cup crushed cornflakes or Ritz crackers

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, cheddar cheese, and chopped onion (if using). Stir until everything is well combined.
  3. Pour the mixture into a greased 9×13 inch baking dish.
  4. In a small bowl, mix the melted butter with the crushed cornflakes or crackers.
  5. Sprinkle the buttered crumbs evenly over the hash brown mixture.
  6. Bake for 45-60 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let it stand for a few minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the topping and bake as directed, adding a few extra minutes to the baking time if needed.
  • You can substitute other condensed soups like cream of celery or cream of potato.
  • For a different topping, try panko breadcrumbs mixed with melted butter.
  • This casserole freezes well. Let it cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

Nutrition

Find it online: https://delishcraze.com/hashbrown-casserole-funeral-potatoes/