Cheesy Hashbrown Casserole
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Posted: 04/15/19
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This easy Cheesy Hashbrown Casserole is loaded with cheese and so quick and delicious. It’s an easy side dish recipe for any night of the week, but great for serving for holidays or for potlucks! The finishing touch on this Hash Brown Casserole is the buttery Rice Krispies that make it the BEST ever! This recipe is also frequently referred to as “Funeral Potatoes”.
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Cheesy Hashbrown Casserole
I know you guys love my recipes for Crock Pot Cheesy Potatoes, Easy Cheesy Scalloped Potatoes and Crock Pot Cheesy Ranch Potatoes, right? So I have one more for you! What’s not to love about a great hashbrown casserole?!!
So I know you’ll love this one too! Cheese and potatoes. In the same dish. Did I mention lots and lots and lots of cheese? How can you go wrong? I’m saying you probably can’t, but in this dish, you for sure won’t.
Then you top it with just a little bit of crunch with the Krispies. Mmmmm Heaven on earth. Seriously. Also, I think I’m a carbaholic, but at least I’ve admitted it. Isn’t that the first step?
I bet you are falling in love just I like might have. Never mind. I did fall in love. I think I want more.
I promise you that if you try these potatoes you won’t be disappointed. Wait do I say that in every post? I suppose I do because I wouldn’t share it with you if I wasn’t in love with the dish! Enjoy!
Hash Brown Casserole
My husband loves this casserole so much he just made a delicious version to make on our smoker! You have to check out this Smoked Cheesy Potato Casserole if you have a pellet grill!
What do I need to make Hashbrown Casserole
- cream of mushroom soup
- sour cream
- milk
- cheddar cheese
- butter
- frozen shredded hash browns
- Rice Krispies
- Parmesan cheese
Hashbrown Casserole
This Hashbrown Casserole is one of my go to side dish recipes when I host company for holidays or parties. It’s quick and easy and always seems to be a hit.
A lot of people refer to it as Funeral Potatoes, but I never did when I was growing up so for me, it will stay Cheesy Hash Brown Casserole!
If you are hosting company please feel free to make it the day before hand and store it in the fridge. I usually keep the topping off until right before I bake it.
When it’s time to prepare the meal just take it out of the fridge, put the topping on and bake it. It will take about 15 minutes extra time to bake if it’s take out of the fridge due to the fact it’s cold.
How to make Hash Brown Casserole
Of course, we love all the cheese, right? But another thing you’ll love about this casserole is that it’s quick and easy to put together and then simply baked in the oven – I love that, you will too!
- Preheat the oven to 350 degrees
- Combine the soup, sour cream, milk, cheddar cheese and 1/4 c. butter in a large bowl. Add the hash browns and stir well.
- Pour into a greased 13 in x 9 in x 2 in baking dish.
- Next combine the Rice Krispies, Parmesan and remaining butter; sprinkle over the top of hash brown mixture.
- Bake uncovered for 50-60 minutes or until hot and bubbly!
More potato casserole recipes to love!
- Cheesy Mashed Potato Egg Casserole
- Funeral Potatoes
- Twice Baked Potato Casserole
- Garlic Parmesan Mashed Potato Casserole
- Make Ahead Mashed Potatoes Recipe
What to serve with Cheesy Hash Brown Casserole
- Honey Baked Ham
- The BEST Green Bean Casserole!
- Crock Pot Creamed Corn
- Greek Salad
- Beer Bread
- Strawberry Lemonade Pie
I know you’re going to love this and everyone will love it! Be sure and comment below with a five-star rating so I get to hear what you think!!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cheesy Hashbrown Casserole Recipe
Quick and easy cheesy hash brown casserole loaded with cheese that's great for an easy side dish recipe.
servings
Ingredients
Potatoes
- 10.75 ounces cream of chicken soup
- 2 cup sour cream
- ½ cup milk
- 2 cup shredded sharp cheddar cheese
- ½ cup butter melted
- 30 ounces frozen shredded hash browns thawed
Topping
- 1 cup corn flakes
- ¼ cup grated Parmesan cheese
- 2 Tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch glass casserole dish with non stick spray and set aside.
- In a large bowl stir together the soup, sour cream, milk, cheddar cheese and butter. Stir in hash browns until combined.
- Transfer to a prepared baking dish.
- In a small bowl combine the corn flakes, Parmesan cheese and butter; sprinkle over the top of hash brown mixture.
- Bake uncovered at 350 degrees for 50-60 minutes or until the top is golden brown and the edges are bubbling.
Tips
transfer the leftovers to an airtight container or wrap the dish tightly in plastic wrap. The longer you store the leftovers, the soggier the topping will get but it will still be edible for up to 3 day!
FREEZER: I don't recommend freezing this casserole with the topping, but without, it stores really well in the freezer. You can store baked or unbaked funeral potatoes in the freezer for up to 3 months. Just wrap the casserole dish very tightly in plastic wrap. Allow to thaw in the fridge before baking.
To reheat, place in the oven until the topping has crisped up again the the potatoes are warmed through. You can reheat in the microwave but the topping will remain soggy.
Nutrition Information
Calories: 510kcal (26%), Carbohydrates: 29g (10%), Protein: 13g (26%), Fat: 39g (60%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 107mg (36%), Sodium: 694mg (30%), Potassium: 452mg (13%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 1257IU (25%), Vitamin C: 10mg (12%), Calcium: 324mg (32%), Iron: 3mg (17%)
Ron Berg says
Cream of Chicken soup is also delicious and the recipe I use specifies it instead of Cream of Mushroom. So use either one, it will still be delicious!
Julie Evink says
Yup whichever you have or prefer works great!
Margie says
I had all the ingredients except for the frozen hash browns but I had fresh russet potatoes and decided to shred them. I mixed the soup, sour cream, milk and 1/4 cup butter in a large bowl. Then I shredded 4 ounces of cheddar in the Cuisinart, added to the other ingredients and mixed well. Then the 30 ounces of cleaned potatoes were shredded using the same Cuisinart bowl and mixed in. Everything was put into the greased casserole followed by the topping. I followed the directions and baked for one hour. These were prefect and am so glad I can use fresh potatoes versus frozen ones. Thank you!
Julie says
Great! I’m glad it turned out so well, thanks for sharing Margie!
Sherri says
Can I use boxed scalloped potatoes?
Julie says
I have never tested it that way, I’ve only ever used hash browns. If you give it a shot, let me know how it goes!
kock barber says
yo man me, joe and tyler blevens ate this and it some good stuff dawg, my mouth just watering now
Jacquelyn Hastert says
I tried this recipe last night and my husband fell in love with it. He hardly ever likes to try new things, but he did on this and it was amazing! Can’t wait to make it again for him and the kids.
Julie Evink says
Wahoo! That’s always something to celebrate!
Tayler Ross says
This looks so cheesy and delicious! I can’t wait to try this with dinner this week!
Julie Evink says
Hope you love it!
Karen @ The Food Charlatan says
Okay I have never seen rice krispies on top!! This looks so delicious! I love it!
Julie Evink says
So delicious!