Hashbrown Casserole Recipe

Hashbrown Casserole (often famously called "Funeral Potatoes" or Cracker Barrel-style hashbrowns) is the ultimate side dish for holidays, potlucks, or a hearty weekend brunch. It combines shredded potatoes in a rich, tangy, cheesy sauce, all hidden under a buttery, crunchy topping. It takes just minutes to mix together and always completely disappears from the table. 

Ingredients

The Casserole Base:

• 1 (30 oz) bag frozen shredded hashbrowns, thawed

• 2 cups sharp cheddar cheese, freshly grated

• 1 ½ cups sour cream

• 1 (10.5 oz) can condensed cream of chicken soup (or cream of celery/mushroom for a vegetarian version)

• ½ cup (1 stick) unsalted butter, melted

• ½ cup yellow onion, finely diced

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder 

The Crunchy Topping: 

• 2 cups cornflakes cereal, crushed (Ritz crackers or panko breadcrumbs work great too)

• ¼ cup (½ stick) unsalted butter, melted

Instructions

1.Prep the Oven and Pan:Greasing prevents the cheese from sticking to the edges..

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or butter.

2.Mix the Wet Ingredients:A smooth base ensures every bite is equally flavorful..

In a large mixing bowl, whisk together the melted butter, sour cream, cream of chicken soup, diced onion, salt, pepper, and garlic powder until completely smooth.

3.Fold in the Potatoes and Cheese:Fold gently to keep the hashbrown shreds intact..

Add the thawed shredded hashbrowns and the grated cheddar cheese to the wet mixture. Use a large rubber spatula or wooden spoon to gently fold everything together until the potatoes are evenly coated in the creamy sauce.

4.Transfer to the Baking Dish:

Pour the hashbrown mixture into your prepared baking dish. Spread it out into an even layer, but do not pack it down too tightly.

5.Prepare the Crunchy Topping:Tossing with butter makes the topping brown perfectly in the oven..

In a small bowl, combine the crushed cornflakes and the remaining ¼ cup of melted butter. Toss with a fork until the cereal is evenly moistened. Sprinkle this mixture uniformly over the top of the casserole.

6.Bake and Serve:Bake until the edges are bubbling and the top is deep golden brown..

Bake uncovered in the preheated oven for 45 to 50 minutes. The casserole is done when the cheese is hot and bubbling around the edges and the cornflake crust is golden and toasted. Let it rest for 5–10 minutes before serving so the creamy sauce can set up slightly.