Hashbrown casserole, aka Funeral Potatoes, is a creamy, cheesy family favorite. The easy recipe comes together in minutes for baking and is a celebrated side dish at any family dinner, potluck or holiday gathering.
This easy recipe is a copycat of a favorite from a national restaurant chain here in the U.S. I can’t swear it’s their original recipe.
But I can 100% affirm that it is savory, comfort food deliciousness that’s so close to the original and so easy to make you’ll be tempted to make it every week.
This easy casserole recipe with frozen hashbrowns can even be made a day or two ahead and baked right before serving.
Hash brown casserole is a hit at potlucks, holiday gatherings and family dinner tables around the globe. It’s crazy easy to make, and seriously — who doesn’t love potatoes in creamy cheese sauce?
And don’t overlook the breakfast and brunch possibilities. These delicious funeral potatoes can stand up next to any version of hashbrowns you’ll find. The casserole is a great complement to eggs, bacon and sausage.
Everyone will want your hashbrown casserole recipe! I can’t wait for you to try it.
The Ingredients
- Frozen Shredded Hashbrowns, thawed
- Butter, melted
- Cream of Chicken Soup
- Sour Cream
- Red Onion, minced
- Cheese: I do half Extra Sharp Cheddar Cheese and half Colby Jack cheese.
- Black Pepper, to taste
As you can see, this tasty casserole recipe uses a short list of common pantry ingredients.
That means Hashbrown Casserole/ Funeral Potatoes is also affordable to make. It’s a budget-friendly dish to add to holiday buffet tables, to share at potlucks and to enjoy at family celebrations.
Possible Hashbrown Casserole Recipe Variations
- Add diced ham, bacon, kielbasa or other sausage to change your casserole to transform it into a scrumptious main dish. Keep in mind that if a significant amount of new ingredients are added additional cream of chicken soup and sour cream may also be needed.
- Stir in chopped broccoli or green peas to bump up the veggie content. As above, keep in mind that if a significant amount of new ingredients are added additional cream of chicken soup and sour cream may also be needed to retain the creamy consistency of your casserole and be sure all the ingredients are fully incorporated..
- Sprinkle French fried onions on top before adding the final sprinkle of cheese and baking.
- Substitute cream of mushroom soup or Cheddar cheese soup for the cream of chicken.
- Use your favorite flavor of cheese — Gruyere, Colby, Smoked Gouda, Mozzarella and/or Parmesan would all be great options. Choose one for flavor and one for meltability.
P.S. If you need more creamy cheesy side dishes for your holiday dinner, check out my friend Jenn’s recipe for Grandma’s Mashed Potato Casserole. It’s to die for!
FAQs
Yes. Mix it up, add it to the baking pan and seal it tightly with foil. Store the casserole in the fridge for up to 48 hours. Remove the casserole from the refrigerator one hour before baking to bring it to room temperature. (Baking straight from the refrigerator may require additional baking time.) Remove the foil and bake according to recipe instructions.
If you manage to have any leftover hashbrown casserole, it can be stored in an airtight container in the fridge for three to four days. Reheat individual servings in the microwave or the oven until heated through (internal temperature should reach 165°.)
It’s not recommended that Hashbrown Casserole/ Funeral Potatoes be made with frozen hashbrowns. As the heat from the oven thaws them, the hashbrowns will release liquid into your casserole making it mushy and soggy.
It definitely can be. Choose the gluten-free cream of chicken soup when buying ingredients for the easy recipe.
How to Easily Thaw Frozen Hashbrowns
There are three simple methods to thaw your frozen hashbrowns. Choose the one that works best in your specific time-frame.
Thaw in the Fridge Overnight. Take the bag of hashbrown potatoes out of the freezer the night before and simply stick it in the fridge to thaw. Empty the bag into a colander/strainer and drain off all the liquid before using the potatoes in your casserole.
Place in a Colander over a Bowl. Pour the frozen hashbrowns into a colander or strainer positioned over a bowl. Allow them to thaw at room temperature for 40 to 60 minutes until they are soft and the liquid has drained into the bowl.
Thaw in a covered microwave-safe container. Put your microwave on 50% power and thaw the potatoes in 60-second intervals, stirring in between. Every microwave is different so times will vary, but it will probably take about three minutes. Drain off any liquid.
Draining the excess liquid is a crucial step, no matter what method you choose. Some suggest placing the hashbrowns into a cheesecloth or clean tea towel and squeezing out excess moisture that may still be trapped. I don’t do that but you can certainly add that extra step.
What to Serve With Hashbrown Casserole
- Baked Ham with Cranberry Glaze, the Best Ham I’ve Ever Eaten
- Stove Top Stuffing Meatloaf: a Favorite Slow Cooker Meatloaf Recipe
- Italian Chicken Cutlets
- BBQ Country Style Ribs Recipe in Your Slow Cooker
- Crockpot Turkey Tenderloins with Gravy
- Best Crock Pot Ham Recipe, 3-Ingredient Simple
- Easy Roast Chicken, Tender and Delicious
- Perfect Baked Chicken Breasts : Easy, Delicious & Quick
- Easy Slow Cooker Beef Cube Steak
- Air Fryer Chicken Cordon Bleu, Quick and Easy
- Mexican Shredded Beef, Slow Cooker Simple
- Mississippi Pot Roast Recipe
- Slow Cooker Kalua Pork
- Easy Maple Mustard Slow Cooker Pork Loin
- Best Homemade Sloppy Joes Recipe | Quick, Easy and Delicious
- Lipton Onion Soup Meatloaf Recipe, 5-Ingredient Weeknight Dinner
How to Make Hashbrown Casserole (Funeral Potatoes)
- Thaw the hashbrowns and drain off any liquid.
- Preheat the oven to 350° and lightly spray a 9×13 baking pan.
- Grate the cheese, reserving 1/2 cup to sprinkle on top of the casserole.
- Melt the butter and mince the red onion.
- In a large mixing bowl, stir together all the ingredients except the reserved cheese.
- Spread the hashbrown mixture into the prepared pan.
- Use the reserved cheese to sprinkle over the top of the hashbrown casserole.
- Bake uncovered for 50 to 60 minutes.
The Recipe
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Hashbrown Casserole, Easy Side Dish Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Hashbrown casserole, aka Funeral Potatoes, is a creamy cheesy family favorite. The easy recipe comes together in minutes and is a celebrated side dish at any family dinner, potluck or holiday gathering.
Ingredients
- 32 oz. bag frozen shredded hashbrowns
- 2 cups (8 oz.) cheese, grated (I used half Extra Sharp Cheddar cheese and half Colby Jack cheese)
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup butter, melted
- 1/2 cup red onion, minced
- black pepper, to taste
Instructions
- Thaw the hashbrowns in the bag overnight in the fridge. Drain off any liquid after thawing.
- Spray a 9×13 pan with pan spray and preheat the oven to 350°.
- Melt 1/2 cup butter and mince the onion.
- Grate the cheese and set aside 1/2 cup for topping the casserole.
- In a large mixing bowl, stir together all ingredients except the 1/2 cup of cheese. Be sure to incorporate everything well. Because the hashbrowns are frozen it will take a little extra stirring to get everything well combined.
- Transfer the hashbrown casserole mixture to the prepared baking pan, spreading it evenly.
- Sprinkle the reserved cheese over the top of the casserole.
- Bake uncovered in a 350° oven for 50 – 60 minutes or until the casserole is browned on top, bubbly around the edges and has an internal temperature of 165°.
- Prep Time: 10 min
- Cook Time: 1 hour
- Category: Side Dish, Casserole, Vegetables
- Method: Baking
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
