Cheesy Potato Casserole — creamy, cheesy hash browns baked under a crisp, buttered cornflake topping (I share a simple trick to keep it crunchy). This comforting, crowd-pleasing side is often called “funeral potatoes” because it’s a potluck staple that always disappears fast.
Cheesy Potato Casserole Ingredients
Ten pantry staples form the base and three more make a crunchy topping. Full quantities are listed in the recipe card below.
Casserole
- Frozen shredded or diced hash browns: thaw and squeeze dry in a clean towel.
- Onion: very finely minced so it softens into the base while baking. Sautéing first is an optional upgrade.
- Unsalted butter: melted so it blends smoothly into the base.
- Condensed cream of chicken soup
- Sour cream
- Shredded sharp cheddar: use sharp cheddar so the cheese flavor stands out after baking.
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
Cornflake Topping
- Cornflakes: lightly crushed — not powdered.
- Unsalted butter: melted and tossed through the flakes before topping the casserole.
- Shredded cheddar
Use the recipe card below for exact amounts and bake times.
Variations and Substitutions
This recipe adapts well — swap what you have on hand without losing the classic flavor.
- Diced instead of shredded: cubed potatoes or tater tots yield a chunkier texture and do not require squeezing dry.
- No canned soup: swap with a homemade condensed cream of chicken (see notes in the recipe card).
- Different cheese: Colby jack or a sharp white cheddar both work—avoid pre-shredded blends that include starches.
- Cracker topping: crushed buttery crackers or panko toasted with butter make a delicious alternative.
- Make it a meal: stir in diced ham or cooked bacon before baking.
- Meatless: use condensed cream of mushroom or cream of celery instead of chicken soup.
Grab These Tools
Simple tools make the process easy:
- 9×13 baking dish: glass or ceramic; butter it before filling.
- Large mixing bowl: roomy enough to fold ingredients without spilling.
- Clean kitchen towel: to wring water from thawed shredded potatoes.
- Instant-read thermometer: the center should reach 165°F before removing the foil.
How to Make Cheesy Potato Casserole: An Easy Guide
Preheat the oven to 350°F and butter the dish. The recipe assembles in one bowl for minimal cleanup.
Whisk the Creamy Base
In a large bowl, whisk melted butter with condensed soup and sour cream. Add garlic and onion powders, salt, and pepper, and whisk to a smooth base. Use melted butter so it disperses evenly rather than forming greasy pockets.
Fold In the Hash Browns and Cheddar
Squeeze thawed shredded potatoes dry in a clean towel, then fold them into the creamy base with 2 cups of shredded cheddar and the minced onion. Mix until evenly coated but stop before the potatoes get mashed and pasty.
If you prefer a sweeter, more caramelized onion flavor, cook the minced onion first in a tablespoon of neutral oil over medium heat until soft, about 5 minutes, cool slightly, then add to the mix.
Butter the Cornflakes
Spread the potato mixture into the prepared dish in an even, loose layer — do not pack it down. Toss the cornflakes with melted butter, then sprinkle the remaining cheddar over the casserole and scatter the buttered cornflakes on top.
Bake Covered, Then Uncovered
Cover with foil and bake 45 minutes, until the edges bubble and the center reaches 165°F. Remove the foil and bake another 10–15 minutes until the topping is deep golden and crisp. Let the casserole rest 10 minutes before serving so it firms up.
5 Common Mistakes to Avoid with Hash Brown Casserole
Avoid these frequent errors to ensure a creamy interior and a crisp, golden top:
- Not squeezing the potatoes: shredded hash browns release a lot of water; squeezing prevents a soupy casserole and a pale top.
- Using frozen potatoes straight from the bag: they chill the mixture and introduce ice water. Thaw first in a single layer on a sheet pan or overnight in the fridge.
- Dry cornflakes: unbuttered flakes burn and taste bland. Toss them with melted butter so they toast and stay crisp.
- Packing the dish: compressing traps steam and prevents even baking; leave the layer loose.
- Serving immediately after baking: let the casserole rest 10 minutes so the center sets and slices cleanly.
Make Ahead and Storage
This casserole stores and freezes well, which is why it’s a holiday favorite.
Make It Ahead
- Assemble without the topping up to 2 days ahead and keep covered in the refrigerator.
- Add the cornflakes just before baking so they remain crisp.
- When baking from cold add about 10 minutes to the bake time.
Storing Leftovers
- Refrigerate up to 4 days in a covered container.
- Cool before covering to avoid condensation on the topping.
Freezing
- Freeze unbaked for up to 2 months.
- Bake from frozen covered at 350°F for 60 minutes, then uncover and bake another 25 minutes.
Reheating Leftovers
- Reheat uncovered at 350°F to restore crispness to the topping.
- Avoid the microwave if you want to preserve the crunchy cornflake layer.
What to Serve with Cheesy Potato Casserole
This is a rich side; pair it with something bright or sharply flavored to balance the plate.
Toppings and Add-Ins
- Sliced green onions: scatter over the hot topping before serving.
- Crumbled bacon: sprinkle on top so it stays crisp.
- Hot sauce: a few dashes cut the richness of the cheese.
Main Dishes to Serve with Cheesy Potatoes
- Ham: classic pairing for a holiday or Sunday dinner.
- Meatloaf: hearty and complementary.
- Pot roast: slow-cooked beef pairs perfectly with creamy potatoes.
- Something green: a crisp salad or green beans add freshness and crunch.
- Shredded beef: spooned alongside turns the casserole into a full meal.
Tips for the Best Funeral Potatoes
- Shred your own cheddar: pre-shredded cheese often contains anti-caking starch that affects melting.
- Choose sharp cheddar: it delivers more flavor that stands up to the creamy base.
- Thaw on a sheet pan: a single layer thaws fastest; overnight in the fridge also works.
- Crush cornflakes lightly: aim for rough pieces so they toast evenly without turning pasty.
- Use a thermometer: 165°F in the center means the dairy has set and it’s safe to remove the foil.
- Butter the dish: the casserole edges caramelize and won’t stick to the glass.
Frequently Asked Questions
Quick answers to common questions about this recipe.
Yes — the names refer to the same dish: shredded hash brown potatoes bound with sour cream, condensed soup and cheddar, then baked with a buttered crumb topping. The “funeral” name comes from the recipe’s popularity at church and potluck gatherings.
Yes. Thawing prevents ice and excess cold from diluting the base and throwing off bake time. Thaw in a single layer on a sheet pan for fastest results or leave the bag in the fridge overnight.
Yes — you can use a homemade condensed cream of chicken. The recipe notes include a simple version made with butter, flour, broth, milk and seasonings that swaps one for one with the can.
Storage, Swaps and Make-Ahead Questions
Both work. Diced potatoes or tater tots yield a chunkier texture and do not need squeezing dry.
Yes — assemble up to 2 days ahead without the cornflake topping. Add the topping before baking and add about 10 minutes to the bake time.
Crushed buttery crackers or panko tossed with melted butter both brown nicely. The key is to coat crumbs in butter so they toast instead of burning.
Yes — freeze unbaked for up to 2 months. Bake from frozen, covered, at 350°F for 60 minutes, then uncover and bake an additional 25 minutes. Baked leftovers keep in the fridge about 4 days and reheat best uncovered to keep the topping crisp.
Other Side Dishes You’ll Love
- Tater Tot Breakfast Casserole
- Jiffy Corn Casserole
- Cauliflower Casserole
- Old Fashioned Baked Macaroni and Cheese
- Easy Southern Baked Beans
- Crispy Roasted Brussels Sprouts with Bacon
Cheesy Potato Casserole with Buttered Cornflake Crust
Creamy shredded hash brown potatoes baked with sour cream, condensed soup and sharp cheddar under a buttered cornflake crust.
Ingredients (serves about 12)
Casserole
- 1 (30 oz) bag frozen shredded or diced hash browns, thawed and squeezed dry
- ½ medium onion, finely minced
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar
- 1½ tsp onion powder
- 1 tsp garlic powder
- 1⅛ tsp kosher salt
- ½ tsp black pepper
Cornflake Topping
- 2 cups cornflakes, lightly crushed
- 3 tbsp unsalted butter, melted
- 1 cup shredded cheddar
Instructions
- Heat oven to 350°F. Butter a 9×13 baking dish.
- In a large bowl, whisk melted butter, condensed soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in the thawed, squeezed-dry potatoes, 2 cups cheddar, and the minced onion. Mix until evenly coated but do not mash.
- Spread the mixture into the prepared dish in an even, loose layer; do not pack it down.
- Toss cornflakes with the 3 tbsp melted butter. Sprinkle the casserole with the remaining 1 cup cheddar, then scatter the buttered cornflakes over the top.
- Bake covered with foil for 45 minutes, until the edges bubble and the center reaches 165°F. Remove foil and bake 10–15 minutes more until the topping is deep golden.
- Rest 10 minutes before serving.
Notes
Shredded vs. cubed: shredded hash browns create the classic creamy texture; cubed potatoes or tater tots stay chunkier and do not require squeezing dry.
Onion: stirring raw, finely minced onion into the mixture keeps this a one-bowl recipe. For more depth, sauté the onion first in 1 tbsp neutral oil until soft, cool, then add.
Thawing: thaw in a single layer on a sheet pan for speed or leave the bag in the fridge overnight.
Squeezing dry: a crucial step — otherwise the casserole will be watery and the top won’t brown.
Make ahead: assemble without the topping up to 2 days ahead; add topping before baking and add 10 minutes to the cook time.
Homemade condensed cream of chicken (about 1¼ cups): melt 3 tbsp butter, whisk in 3 tbsp flour and cook 1–2 minutes. Whisk in ½ cup chicken broth, then ¾ cup milk (or half-and-half), add ¼ tsp salt, ¼ tsp onion powder, ⅛ tsp garlic powder, a pinch of black pepper and a pinch of poultry seasoning; simmer until thickened.
Nutrition (per serving, approximate)
Calories: 380 kcal | Carbohydrates: 20 g | Protein: 11 g | Fat: 29 g | Saturated Fat: 14 g | Cholesterol: 80 mg | Sodium: 520 mg | Fiber: 1 g | Sugar: 3 g
Nutrition information is an approximation.
