Hashbrown Casserole

This easy Hashbrown Casserole, also known as funeral potatoes, is a popular cheesy potatoes recipe in a creamy sauce that the whole family loves. It's an easy side dish for holiday dinners, potlucks, summer bbq's, more.

Course Side Dish

Cuisine American

Prep Time 8

Cook Time 1

Servings servings

Calories 320kcal

Author Sherri Hagymas

Ingredients

10 ¾ ounces cream of chicken soup 1 can
8 ounces shredded cheddar cheese 2 cups loosely shredded
¾ cup sour cream
20 ounces shredded hash browns

Optional Topping Ingredients

1 ½ cups corn flakes slightly crushed
¼ cup butter melted

Instructions

Preheat oven to 350° F and spray a 11 x 7" baking dish with nonstick cooking spray.
In large mixing bowl combine the soup, sour cream and shredded cheese and stir to combine well.
10 ¾ ounces cream of chicken soup, 8 ounces shredded cheddar cheese, ¾ cup sour cream
Add in the hash browns and mix well.
20 ounces shredded hash browns
Spread into prepared baking dish.

For the optional topping:

In small bowl, mix the crushed cornflakes and butter together then sprinkle evenly over hash browns.
1 ½ cups corn flakes, ¼ cup butter
Bake for one hour or until hash browns are tender.

Notes

Use either 2 cups of freshly shredded cheese off a block or an 8 ounce bag of pre-packaged shredded cheese.

Add ¼ cup chopped onion

Add ½ cup crumbled bacon or chopped ham

Use crushed Ritz crackers as a topping.

I like using refrigerated hash browns like Simply Potatoes

Use light sour cream if desired.

Nutrition