There’s something truly comforting about a warm, gooey casserole straight out of the oven—and this Cheesy Hashbrown Casserole is no exception. Born from a desire to feed a crowd with minimal effort and maximum flavor, this dish has quickly become a family favorite in my home.

Inspired by church potlucks and cozy Sunday brunches, this dish is affectionately known by many as “funeral potatoes,” though it’s anything but somber. It’s cheesy, hearty, creamy, and has that irresistible golden crust that pulls everyone to the table. Whether you’re feeding your family on a weeknight or prepping a dish for the holidays, this casserole fits right in. Keep reading to find out why you’ll want to make it again and again.

Why I Love This Recipe

What’s not to love about a casserole that checks every comfort food box? It’s rich, filling, and cheesy with just the right balance of texture and taste. But what really makes this recipe shine is its versatility—you can serve it for breakfast, brunch, or dinner, and it always disappears fast.

This Cheesy Hashbrown Casserole requires no fancy ingredients and almost zero kitchen expertise. It’s the kind of dish you can throw together on a busy evening or prep ahead for a crowd. It’s perfect for family gatherings, holidays like Thanksgiving or Christmas, or even just a lazy Sunday brunch.

The flavor is familiar yet indulgent—golden, crispy hashbrowns married with a creamy, cheesy interior that practically melts in your mouth. And the best part? It tastes even better the next day, making it an ideal make-ahead meal or leftovers champion.

Whether you’re a seasoned cook or just starting out, this is a recipe you’ll want in your back pocket.

Ingredients for Cheesy Hashbrown Casserole

Let’s talk about what makes this dish a standout—the ingredients. This is where simplicity meets indulgence. You probably already have most of these staples in your kitchen, and if not, they’re easy to find at any grocery store.

You’ll need frozen hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, butter, onions, and seasonings. Each ingredient plays a role in building that creamy, cheesy, savory profile that makes this casserole irresistible.

Here’s what you’ll need:

Frozen Hashbrowns: Shredded hashbrowns are ideal. Thawed before using for better texture.
Cheddar Cheese: Sharp cheddar adds the perfect bite and gooey texture.
Sour Cream: Adds tanginess and creaminess to the dish.

Cream of Chicken Soup: A pantry staple that binds everything together. You can substitute with homemade or another cream-based soup if needed.
Onion: Finely chopped for added depth of flavor.
Butter: Unsalted is preferred, melted and mixed in for richness.

Garlic Powder & Black Pepper: Just enough to season without overpowering.
Salt: Use carefully—cheese and soup already bring a salty edge.
Crushed Cornflakes or Ritz Crackers (optional topping): For that golden, crunchy finish.

These ingredients come together in such harmony that even picky eaters will find something to love. And the best part? It’s easy to customize.

How Much Time Will You Need

This recipe is incredibly time-efficient for how much flavor it delivers.

Prep Time: 15 minutes

Bake Time: 45 minutes
Total Time: 1 hour

You can also make it ahead of time and refrigerate until you’re ready to bake. That’s a win for anyone juggling busy schedules or holiday prep.

How to Make This Cheesy Hashbrown Casserole

This recipe couldn’t be simpler. No fancy techniques, just straightforward steps anyone can follow. Here’s how you bring it all together:

Step – 1: Preheat Your Oven

Set your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking and make clean-up easier.

Step – 2: Prep the Hashbrowns

If you’re using frozen hashbrowns, make sure they’re completely thawed. Excess moisture will make your casserole soggy.

Step – 3: Mix the Wet Ingredients

In a large bowl, combine the sour cream, cream of chicken soup, melted butter, salt, pepper, and garlic powder. Mix until smooth and creamy.

Step – 4: Add Cheese and Onions

Stir in the shredded cheddar cheese and finely diced onions. Mix until everything is well incorporated. This is where the creamy, cheesy magic starts.

Step – 5: Fold in Hashbrowns

Gently fold the thawed hashbrowns into the mixture. Stir until every strand is coated in that cheesy goodness. Be careful not to mash or overmix—the texture matters.

Step – 6: Spread in Baking Dish

Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.

Step – 7: Add Optional Topping

For an extra crunchy, golden top, sprinkle crushed cornflakes or crushed Ritz crackers over the top. Drizzle with a little melted butter for extra crispiness.

Step – 8: Bake

Place the dish in the oven and bake uncovered for 45–50 minutes, or until bubbly and golden brown on top.

Step – 9: Rest and Serve

Let the casserole rest for about 10 minutes before serving. This helps it set up and makes serving much easier.

And just like that, you have a cheesy, comforting, crowd-pleasing dish that’s ready to steal the show.

Substitutions

One of the best things about this casserole is its flexibility. Don’t have all the ingredients on hand? Here’s how to make it work for you:

No Cream of Chicken Soup?
Swap it out with cream of mushroom, cream of celery, or even a homemade roux-based sauce.

Want a Vegetarian Version?
Use cream of mushroom soup and skip the chicken-based options. You can also add sautéed vegetables like mushrooms or bell peppers for more depth.

No Sour Cream?
Greek yogurt is a great substitute. It adds the same tang and creaminess but with a bit of added protein.

Different Cheeses
While sharp cheddar is classic, feel free to experiment with Monterey Jack, Gruyère, mozzarella, or even a pepper jack for a little kick.

Crunch-Free Topping?
Not a fan of a crunchy top? Skip the cornflakes or crackers entirely and let the cheese form its own golden crust.

These substitutions make it easy to adapt the recipe based on dietary needs, preferences, or what you have in your pantry.

Best Side Dishes for Cheesy Hashbrown Casserole

Looking to round out the meal? This casserole pairs beautifully with a variety of sides. Here are three favorites:

1. Honey Glazed Carrots
The natural sweetness of roasted carrots balances the richness of the casserole perfectly.

2. Green Bean Almondine
A crisp, nutty side with fresh green beans adds color and freshness to your plate.

3. Baked Ham
For a brunch or holiday spread, baked ham adds a savory, smoky complement to the cheesy potatoes.

Whether you go light and fresh or rich and hearty, you can’t go wrong pairing this dish with something vibrant and flavorful.

Serving and Presentation Tips

If you’re serving this at a holiday table, brunch buffet, or even a simple family dinner, how you present your cheesy hashbrown casserole can elevate the experience. Because this dish is rich and rustic, leaning into a cozy presentation is the key.

Serve it straight from the baking dish for a comforting, family-style feel. A ceramic or stoneware dish works best—it holds heat well and adds a homestyle charm. Sprinkle freshly chopped parsley or chives over the top before serving for a pop of color and a touch of freshness that contrasts beautifully with the creamy interior.

For brunch settings, pair it with fresh fruit platters and flaky pastries on the side for a balanced spread. At dinner, serve individual portions on warmed plates, garnished with a dollop of sour cream or a drizzle of hot sauce for those who love a little kick.

Tips and Tricks to Make This Recipe Better

Want to take this already-fantastic casserole to the next level? A few simple tips will make all the difference.

Use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. For the best gooey texture, shred your cheese fresh.

Thaw hashbrowns completely. This avoids excess moisture, which can lead to a soggy casserole. Press them gently in a towel if they seem wet.

Let it rest after baking. Give it at least 10 minutes before serving. This helps the casserole firm up so you can slice clean portions.

Double for a crowd. Hosting a large gathering? This recipe doubles beautifully. Use a larger casserole dish or two 9×13 pans.

Make ahead magic. You can prep everything the night before and refrigerate it unbaked. Just bring it to room temperature before baking, or add a few extra minutes of oven time if baking straight from the fridge.

These simple tweaks turn a good recipe into a go-to favorite.

Common Mistakes to Avoid

It’s an easy recipe, but a few missteps can affect the final result. Avoid these common mistakes to ensure your casserole turns out perfect every time.

Using wet hashbrowns
This is probably the most common mistake. If your hashbrowns are still frozen or contain too much moisture, you’ll end up with a watery texture instead of a creamy one.

Overmixing the mixture
Stir just until combined. Overmixing can break down the potatoes and give you a gluey texture.

Skipping the seasoning
Even with the cheese and soup, the dish needs seasoning. Don’t forget to taste and adjust salt and pepper in the mix before baking.

Burning the top
If you’re using a topping like cornflakes or crackers, keep an eye on the bake time, especially in the last 10 minutes. If it’s browning too quickly, loosely cover with foil.

Not letting it rest
Cutting into the casserole too soon can lead to a messy slice. Give it a few minutes to set before serving.

How to Store It

This casserole stores beautifully, which makes it ideal for meal prep or leftovers.

Refrigeration:
Allow the casserole to cool completely before covering it with foil or placing in an airtight container. Store in the fridge for up to 4 days.

Freezing:
Wrap the unbaked or baked casserole tightly with plastic wrap and foil. Label and freeze for up to 2 months. To cook from frozen, thaw overnight in the refrigerator and bake as directed.

Reheating:
To reheat, place individual portions in the microwave for 1–2 minutes, or reheat the entire dish in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent over-browning.

FAQ

Can I make this ahead of time?
Absolutely! This dish is perfect for prepping a day in advance. Mix it all together, spread into the pan, and refrigerate until ready to bake. Just remember to bring it to room temperature first or add extra bake time.

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can! Grate raw potatoes and soak them in cold water to remove excess starch. Dry them thoroughly before mixing. The texture will be slightly different but still delicious.

Can I make this gluten-free?
Yes. Use a gluten-free cream of chicken soup and make sure your cornflake or cracker topping is gluten-free. Double-check labels for hidden gluten in processed ingredients.

What protein can I add to make this a full meal?
Diced ham, cooked and crumbled bacon, or shredded rotisserie chicken are great additions. Just mix it in with the hashbrown mixture before baking.

What if I don’t have cream of chicken soup?
No problem. Substitute with cream of mushroom, cream of celery, or make a quick homemade sauce using butter, flour, chicken broth, and milk for a DIY approach.

Cheesy Hashbrown Casserole