This Hash Brown Casserole—also known as “funeral potatoes” in the South—is a beloved potluck classic: crispy shredded potatoes baked in a rich, creamy sauce with melted cheese and a buttery cornflake (or panko) topping. With just 6 simple ingredients, it’s the ultimate crowd-pleasing side for holidays, brunches, or weeknight comfort.
Ready in under an hour—and always the first dish to disappear!
Why You’ll Love This Recipe
- 🥔 Only 6 ingredients—pantry staples!
- ⏱️ 10 minutes prep, 45–50 minutes bake
- 💛 One baking dish = easy cleanup
- 💸 Costs under $7—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9x13-inch baking dish)
- 1 (30 oz) bag frozen shredded hash browns, thawed and patted dry
- 1 (10.75 oz) can condensed cream of chicken or mushroom soup
- 1½ cups sour cream
- 1½ cups shredded cheddar cheese
- ½ cup (1 stick / 115g) unsalted butter, melted
- 2 cups cornflakes cereal or panko breadcrumbs
- Salt & black pepper to taste
- Optional: ½ tsp onion powder, pinch of paprika
💡 Pro Tips:
- Thaw and dry hash browns well—prevents a watery casserole.
- Use full-fat sour cream—low-fat versions can make the dish runny.
- Butter both the mix AND the topping—for maximum crispness.
Step-by-Step Instructions (Creamy, Crispy, Foolproof)
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Make the Base
- In a large bowl, combine hash browns, soup, sour cream, cheese, ¼ cup melted butter, salt, and pepper.
- Mix gently until evenly coated.
3. Add the Topping
