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Ultimate Creamy Hashbrown Cheesy Potato Casserole (Funeral Potatoes Style)

A square serving of cheesy potato casserole topped with a golden, crunchy cornflake crust.
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Welcome to My Kitchen! I am sharing my favorite recipe for Ultimate Creamy Hashbrown Cheesy Potato Casserole. This dish, often called Funeral Potatoes, is the ultimate comfort food side dish, perfect for potlucks, holidays, or family dinners. It is incredibly creamy, loaded with sharp cheddar, and bakes up with a satisfyingly crisp topping.

Ingredients

Scale
  • 2 pounds 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 milk
  • 1/2 cup butter, melted
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed cornflakes
  • 1/4 cup butter, melted (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash brown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, milk, 1/2 cup melted butter, onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
  3. Stir in 1 1/2 cups of the shredded cheddar cheese. Pour the potato mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the potato mixture.
  5. Bake for 45 minutes.
  6. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven and bake for another 10 to 15 minutes, or until the cheese is fully melted and bubbly and the topping is golden brown.
  7. Let the cheesy potato casserole rest for 5 minutes before serving.

Notes

  • You can make this make ahead casserole by assembling everything except the topping, covering it, and refrigerating for up to 24 hours. Add 10 minutes to the initial bake time if baking directly from the refrigerator.
  • For a richer flavor, swap the cream of chicken soup for cream of celery soup.
  • If you do not have cornflakes, you can use crushed potato chips or panko breadcrumbs mixed with the butter for the topping.

Nutrition

Find it online: https://carlacooking.com/cheesy-potato-ultimate-casserole-recipe/