Here’s a classic, crowd-pleasing hash brown casserole (often called funeral potatoes). It’s simple, creamy, and perfect for breakfast, brunch, or a side dish.
Hash Brown Casserole
Ingredients
- 1 (30–32 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese (sharp works best)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup melted butter
- ½ cup chopped onion (optional)
- ½ tsp salt
- ¼ tsp black pepper
Optional topping
- 2 cups crushed cornflakes or Ritz crackers
- 3 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix soup, sour cream, melted butter, salt, pepper, and onion.
- Fold in hash browns and shredded cheese until well combined.
- Spread mixture evenly into the baking dish.
- (Optional) Mix crushed cornflakes or crackers with melted butter and sprinkle on top.
- Bake 45–55 minutes, until bubbly and lightly golden on top.
- Let rest 5–10 minutes before serving.
Variations
- Breakfast version: Add cooked sausage or bacon
- Extra cheesy: Mix in mozzarella or pepper jack
- Southwest: Add green chiles and use pepper jack cheese
- No canned soup: Replace soup with 1½ cups heavy cream + extra seasoning
If you want, I can give you a Crock-Pot version, from-scratch (no soup) recipe, or a small-batch version.
