Cheesy Hashbrown Casserole Recipe

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5 from 11 votes

Quick and easy cheesy hash brown casserole loaded with cheese that's great for an easy side dish recipe.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Julie Evink

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.

Notes

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.

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