The ideal cheesy comfort food is the Easy Cheesy Hash Brown Casserole! This potato casserole is the ultimate side dish for any dinner or holiday meal and just takes a few minutes to prepare!
This is a well loved recipe in my home. Years ago my husband brought a similar recipe home from work. They had a potluck that day and one person brought in a potato dish. I have tweaked it many times over the years and the recipe below has become a favorite. There are many names for this potato dish: cheesy potatoes, funeral potatoes, funeral hash brown casserole, corn flake potatoes, Amish funeral potatoes or even Cracker Barrel potatoes. I'm going to stick with Hash Brown Casserole. Let us know how you like the recipe and also what you call it.
Try some of our other favorite recipes, such as Hot Dog Chili, Cheeseburger Macaroni Casserole or Slow Cooker Mac and Cheese.
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Ingredients for Hash Brown Casserole
- hash browns (shredded or cubed)
- Velveeta, cubed
- cream of chicken soup
- shredded cheese (cheddar or colby jack)
- sour cream
- unsalted butter, divided
- onion, chopped
- garlic powder
- onion powder
- salt
- black pepper
- corn flakes, slightly crushed
FAQs
Hash Brown Casserole is a comforting dish made with shredded potatoes (hash browns), cheese, sour cream, and seasonings. It's often baked until golden and bubbly, creating a creamy and satisfying side dish that pairs well with breakfast or dinner.
Yes, Hash Brown Casserole can be assembled ahead of time and refrigerated overnight. Simply cover the unbaked casserole tightly with plastic wrap or aluminum foil and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time if the casserole is cold when you put it in the oven.
Yes, Hash Brown Casserole can be frozen either before or after baking. If freezing before baking, assemble the casserole as directed but do not bake it. Wrap the unbaked casserole tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw the casserole overnight in the refrigerator before baking as directed.
If freezing after baking, allow the casserole to cool completely, then wrap it tightly with plastic wrap and aluminum foil before freezing. Thaw the frozen casserole in the refrigerator overnight, then reheat it in the oven until heated through.
Yes, Hash Brown Casserole is highly customizable. You can add additional ingredients such as cooked bacon, diced ham, green onions, bell peppers, or jalapeños to enhance the flavor. You can also experiment with different types of cheese or substitute Greek yogurt for sour cream for a lighter version.
Top Tips
- Shred cheese from a block whenever possible. There is an anti-caking agent added to bags of shredded cheese, which makes them not melt as well.
- You can use thawed or frozen potatoes. I have used both and found frozen needs a little longer to cook, about 60 minutes.
- You can use your own grated potatoes. Just use your food processor and shred!
- Substitute crackers on top instead of corn flakes, if desired.
- Leftover hash brown casserole should be stored in an airtight container in the refrigerator for 4-5 days.
How to make Hash Brown Casserole with Velveeta
- Preheat oven to 350 degrees. Prepare a 9x13" baking dish with nonstick cooking spray.
- Place ½ cup (1 stick) of butter in the microwave for about 20-30 seconds, then 10 second increments until fully melted. Place hash browns in a large bowl and combine with the melted butter.
- Stir in cream of chicken soup, sour cream and chopped onion.
- Add shredded cheese and Velveeta, lightly stirring to combine.
- Mix in the garlic powder, onion powder, salt and pepper.
- Place the potatoes into the prepared 9x13" baking dish.
- Melt ¼ cup (half of a stick) of butter and combine in a small bowl with crushed corn flakes.
- Spread corn flake mixture on top of the potatoes.
- Bake 50-60 minutes or until golden on edges. Allow to rest about 10 minutes before serving. Scoop and enjoy!
Cheesy Hash Brown Casserole Recipe
Ingredients
- 30-32 oz hash browns (shredded or cubed)
- 16 oz Velveeta (cubed)
- 1 10 ¾ oz cream of chicken soup
- 1 ½ cups shredded cheese (cheddar or colby jack)
- 2 cups sour cream
- ¾ cup unsalted butter, divided
- ¼ cup onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups corn flakes, slightly crushed
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13″ baking dish with nonstick cooking spray.
- Place ½ cup (1 stick) of butter in the microwave for about 20-30 seconds, then 10 second increments until fully melted.
- Place hash browns in a large bowl and combine with the melted butter.
- Stir in cream of chicken soup, sour cream and chopped onion.
- Add shredded cheese and Velveeta, lightly stirring to combine.
- Mix in garlic powder, onion powder, salt and pepper.
- Place potatoes into the prepared 9×13″ baking dish.
- Melt ¼ cup (half of a stick) of butter and combine in a small bowl with crushed corn flakes.
- Spread corn flake mixture on top of the potatoes.
- Bake 50-60 minutes or until golden on edges. Allow to rest about 10 minutes before serving. Serve and enjoy!
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