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Oh, you know those dishes that just scream comfort and happiness? The ones that show up at every potluck, brunch, or family reunion and disappear faster than you can say “seconds please”? Well, this cheesy potato bake, affectionately known as ‘funeral potatoes’ in some circles, is absolutely one of them! Seriously, my Grandma Carla used to whip up this hash brown casserole, and the smell alone would make the whole house feel like a warm hug. It’s simple, it’s ridiculously creamy and cheesy, and it’s just darn good. This isn’t just a recipe; it’s a memory-maker for me, straight from her kitchen to yours!
- Why You'll Love This Hash Brown Casserole Recipe
- Ingredients for the Perfect Hash Brown Casserole
- How to Make Hash Brown Casserole: Step-by-Step
- Tips for the Best Hash Brown Casserole
- Serving Suggestions for this Brunch Potato Dish
- Frequently Asked Questions about Funeral Potatoes
- Nutritional Information for Hash Brown Casserole
- Share Your Hash Brown Casserole Creations!
Why You’ll Love This Hash Brown Casserole Recipe
Seriously, this hash brown casserole is a weeknight lifesaver and a weekend hero all rolled into one! Here’s why it’s
become a staple in my kitchen and why I think you’ll love it too:
- It’s SO easy to make! Like, dump-and-mix easy. Perfect for when you’re short on time but still want something amazing.
- Pure Comfort Food: Seriously, who can resist creamy, cheesy potatoes baked to bubbly perfection? It’s the ultimate hug in a dish.
- Crowd Favorite, Guaranteed: Whether it’s brunch, a potluck, or a holiday dinner, this dish disappears fast. You’ll always be asked for the recipe!
- So Versatile: It’s the perfect side for pretty much anything – BBQ, fried chicken, breakfast spreads. You name it!
- Make-Ahead Magic: You can totally assemble this ahead of time. Less stress on the day of your get-together? Yes, please!
Ingredients for the Perfect Hash Brown Casserole
Okay, so the beauty of this hash brown casserole is that you don’t need a ton of complicated stuff to make it shine! Most of these are things you probably already have hanging out in your pantry or fridge, which makes it a total lifesaver for those busy nights or when you need a last-minute side dish. Trust me, the key is to get everything mixed up well so those flavors meld together perfectly.
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 1 cup sour cream (I usually go with full-fat for the creamiest result, but feel free to use what you have on hand!)
- 1/2 cup melted butter
- 1 can (10.5 ounce) condensed cream of chicken soup (Seriously, don’t drain this! It’s crucial for that luscious, creamy sauce.)
- 1 cup shredded cheddar cheese (I’m partial to a sharp cheddar for that extra kick, but any cheddar will do!)
- 1/2 cup chopped onion (If onions aren’t your thing, or you’re in a real pinch, you could swap this for about 1 teaspoon of onion powder.)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Optional Topping: 1 cup crushed cornflakes mixed with 2 tablespoons of melted butter for that perfect crunch on top.
How to Make Hash Brown Casserole: Step-by-Step
Alright, let’s get this amazing hash brown casserole into the oven! Honestly, it’s almost embarrassingly easy, which is exactly what we love, right? It’s all about getting those yummy ingredients stirred together and letting the oven do its magic. Just follow these quick steps and you’ll have a bubbly, cheesy masterpiece in no time. And don’t forget, these steps will help ensure you get that perfectly tender, creamy interior with that delightful golden top!
Preheating and Mixing the Hash Brown Casserole Base
First things first, let’s get that oven fired up to 350 degrees F (175 degrees C). Patience here is key! While it’s heating, grab a big bowl – you’ll need room to work. Toss in your thawed hash brown potatoes, the sour cream, that lovely melted butter, the can of condensed cream of chicken soup (don’t drain it, that’s where the magic is!), your shredded cheddar cheese, the chopped onion, and your salt and pepper. Give it all a good, thorough stir until absolutely everything is coated and combined. You want to make sure every single potato strand gets some of that creamy, cheesy goodness!
Preparing and Adding the Optional Topping
Now, for that irresistible crunch on top! If you’re feeling fancy (and trust me, you should be!), grab your crushed cornflakes and mix them with those 2 tablespoons of melted butter. Just toss ’em together in a small bowl until the crumbs are evenly moistened. Then, sprinkle this delightful mixture all over the top of your potato mixture in the baking dish. It’s like giving your casserole a little crunchy crown!
Baking and Resting Your Cheesy Potato Bake
Time to get this beauty into the oven! Pop that baking dish into your preheated oven and bake it for about 45 to 55 minutes. You’re looking for that moment when the casserole is all hot and bubbly around the edges and that cornflake topping, if you used it, is a beautiful golden brown. Once it’s out of the oven, resist the urge to dive right in! Let it rest for just a few minutes. This simple step helps everything set up nicely, so you get those perfect, creamy bites without it all falling apart. It also makes it less scorching hot to serve!
Tips for the Best Hash Brown Casserole
You know, making a *great* hash brown casserole isn’t complicated, but a few little tricks really make it sing! I’ve learned a lot over the years, and sometimes it’s just about tweaking one little thing to get that perfect creamy, cheesy bite or a really satisfying crunch on top. My grandma always said the best dishes come from paying attention to the details, and it’s so true with this comforting potato bake. It’s just as versatile as our jalapeño cheddar cornbread when it comes to serving!
Ingredient Substitutions for Your Casserole
Feel free to play around with the ingredients a bit if you need to or just want to mix things up! If you’re not a fan of cheddar, Monterey Jack or a Colby blend works wonderfully and melts like a dream. And while cream of chicken soup is my go-to here, a can of cream of mushroom soup is a fantastic substitute if that’s what you have. For anyone looking to boost the flavor even more, maybe add a little sprinkle of garlic powder or a dash of paprika into the mix – it really wakes everything up!
Making Hash Brown Casserole Ahead of Time
This is honestly one of my favorite things about this hash brown casserole recipe. You can totally assemble the whole thing, minus the cornflake topping (save that for just before baking so it stays crisp!), cover it, and pop it in the fridge for up to 24 hours. When you’re ready to bake, which is super handy for busy mornings or big get-togethers, just take it out of the fridge, sprinkle on that buttery cornflake topping, and pop it in the oven. You might need to add about 5-10 extra minutes to the baking time since it’ll be cold, but it’s totally worth it to have it ready to go! It’s like our make-ahead breakfast burritos – a real time saver!
Serving Suggestions for this Brunch Potato Dish
This hash brown casserole is a total superstar sidekick! For brunch, it’s fantastic alongside scrambled eggs, crispy bacon, and maybe some fresh fruit salad. If you’re taking it to a potluck, it pairs beautifully with BBQ pulled pork or any grilled meats. I also love serving this cheesy potato bake as part of a holiday spread, maybe next to a roasted turkey or ham. It’s hearty enough for any main dish but also works great as a star appetizer if you’re having a casual get-together, perhaps with some finger foods around.
Frequently Asked Questions about Funeral Potatoes
Got questions about this comforting hash brown casserole? You’re not alone! It’s such a popular dish, and I get asked about it all the time. Here are some of the most common things people wonder about:
Can I use fresh potatoes for this hash brown casserole?
While the recipe calls for frozen hash browns because they’re so convenient and give you that perfect texture, you *can* use fresh potatoes! You’d need about 2 pounds of potatoes. You’ll want to peel them, then shred them using the large holes on your grater. The super important part is to squeeze out as much moisture as possible – really wring them out! – before adding them to the mix. They won’t have quite the same fluffy bite as frozen ones, but they’ll still be delicious!
How do I store leftovers of this cheesy potato bake?
Oh, leftovers are the best part, aren’t they? If you happen to have any of this cheesy potato bake left, just pop it into an airtight container once it’s cooled down a bit. It’ll keep nicely in the refrigerator for about 3 to 4 days. When you’re ready to enjoy it again, just reheat it gently in the oven or even the microwave until it’s warmed through. It holds up really well, almost like our tater tot casserole!
Nutritional Information for Hash Brown Casserole
Now, I want to be super clear that these numbers are just an estimate, okay? Since I’m not a nutritionist and everyone’s pantry staples can vary just a bit, the exact values can change. But for one serving of this oh-so-dreamy hash brown casserole, you’re generally looking at around 350 calories, 25g of fat (with about 15g being saturated), 7g of protein, and 25g of carbohydrates!
Share Your Hash Brown Casserole Creations!
I just KNOW you’re going to love making this hash brown casserole as much as I do! Once you try it, please come back and leave a comment below – I’d love to hear how it turned out for you. Did you try any fun variations? Maybe some extra cheese? And hey, if you snapped a pic of your amazing cheesy potato bake, tag me on social media! You can also check out more of my recipes or hit me up with any questions on my contact page. Happy cooking!
PrintClassic Hash Brown Casserole
A comforting and cheesy hash brown casserole, perfect for potlucks and family gatherings.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 1 cup sour cream
- 1/2 cup melted butter
- 1 can (10.5 ounce) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes (optional topping)
- 2 tablespoons butter, melted (optional topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the thawed hash brown potatoes, sour cream, melted butter, cream of chicken soup, cheddar cheese, chopped onion, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Pour the mixture into a 9×13 inch baking dish.
- If using the topping, mix the crushed cornflakes with the 2 tablespoons of melted butter and sprinkle evenly over the potato mixture.
- Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
- For an extra cheesy casserole, you can add more cheddar cheese.
- If you don’t have cream of chicken soup, cream of mushroom soup can be substituted.
- This casserole is a great make-ahead dish; you can assemble it and refrigerate it before baking. You may need to add a few extra minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg