The whole family will love this Hash Brown Casserole! The recipe makes a 13×9 dish and will feed a crowd. It’s great as a side dish for holidays, weeknights, Sunday dinner, and even brunch!
This Hash Brown Casserole serves 10 and costs about $7.42 to make, which breaks down to $0.75 per serving. For more delicious potato recipes, we recommend our Sweet Potato Casserole, Oven Roasted Potatoes, and our Grilled Potatoes in Foil.
Hash Brown Casserole
Whether you call this recipe funeral potatoes or hash brown casserole, it’s an easy dish that feeds a crowd! It has a crunchy and buttery topping, is full of cheesy goodness, is baked until hot and bubbly, and is hard to resist.
We love serving this on holidays from Easter to Christmas, but it is casual enough for a weeknight dinner. This casserole is true comfort food at its finest!
Why do they call them funeral potatoes?
The name for this cheesy hash brown casserole is pretty self-explanatory. The potato dish became popular for people to take to an after-funeral dinner because it is easy to make and easily feeds a crowd. Hence the name, funeral potatoes. For many, it has become a staple to have at an after-funeral dinner.
Should I thaw frozen hash browns before cooking?
How much will this Hash Brown Casserole recipe cost to make:
RECIPE COST: $7.42
PRICE PER SERVING: $0.75
- 1 package frozen hash browns potatoes – $2.89
- 3 cups corn flakes cereal – $0.25
- 1 can condensed cream of chicken soup – $0.50
- 1/2 teaspoon garlic powder – $0.01
- 1 cup sour cream – $1.44
- 1/2 cup grated cheddar cheese – $0.32
- 1 cup mayonnaise – $1.60
- 1/4 cup unsalted butter – $0.40
- 1/2 teaspoon onion powder – $0.01
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Hash Brown Casserole recipe:
STEP ONE: First, preheat the oven to 325 degrees F. Also, spray a baking dish with non-stick cooking spray.
STEP TWO: Next, combine the hash brown mixture ingredients in a large bowl. Then, evenly spread the mixture in the baking dish.
STEP THREE: After that, make the topping by mixing the butter with the cornflakes. Distribute this evenly over the hash brown mixture.
STEP FOUR: Finally, bake for 75-90 minutes. Serve immediately.
The Flavor and Recipe Variations
We love the texture of the cubed potatoes in this recipe, but you can also use shredded hash brown potatoes.
We love adding a southwest kick to this casserole by adding 2 cans of chopped green chiles and shredded pepper jack cheese instead of cheddar.
Instead of cornflakes, you can use Panko bread crumbs or crushed saltine crackers.
How long is it good for:
Serve: As with most recipes with dairy products in them, you shouldn’t leave this casserole out for longer than 2 hours.
Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Just note that the topping will not be as crisp when it’s reheated.
Freeze: Prepare the recipe as directed below up until baking it. Cover the casserole with 2 layers of plastic wrap and 2 layers of foil and freeze. It will keep for about 60 days in the freezer. Thaw the casserole in the freezer for 24 hours before baking. Bake as directed in the recipe below.
How to get the kids involved with this recipe:
Ages 2-3: Let your kiddo help mix the cornflakes with the butter. They can also help spread it over the hash brown mixture.
Ages 4-5: Have your child help measure the ingredients for the hash brown mixture. He/she can also assist with mixing the mixture and spreading it in the baking dish.
Ages 6-8: This is a great recipe to let your child try on their own. They will enjoy making this side dish by themself.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Side Dish Recipes:
- 1 Hour French Bread
- Brown Sugar Glazed Carrots
- Large Batch 1-Hour Dinner Rolls
- French-Bread Stuffing
- Corn Muffins
- Crockpot Cranberry Meatballs
- Easy Cranberry Pecan Chicken Salad
- Easy Garlic Bread
- Fresh Green Beans Almondine
- Green Bean Casserole
- Grilled Potatoes in Foil
- Instant Pot Corn on the Cob
- Orange Cranberry Sauce
- Oven Roasted Potatoes
- Vanilla Candied Bacon
Hash Brown Casserole
- 9x13 baking dish
- large mixing bowl
- Measuring spoons
- mixing spoon
- measuring cups
- 32 oz frozen cubed hash brown potatoes thawed
- 10.5 oz condensed cream of chicken soup
- 1 cup mayonnaise
- 1 cup sour cream
- ½ cup grated cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups corn flakes cereal roughly crushed
- 4 Tablespoons butter melted
PREP PAN AND OVEN:
- Move the oven rack to the middle position and preheat to 325 degrees F.
- Lightly grease a 13x9 baking dish with non-stick cooking spray.
MIX HASHBROWN MIXTURE:
- In a large bowl, mix together hashbrowns, soup, mayonnaise, sour cream, cheese, and seasonings until combined.
- Add the potato mixture to the prepared pan and spread into an even layer.
- In a medium microwave-safe bowl, melt butter. Add cornflakes and mix until the cornflakes are coated in butter.
- Evenly distribute the topping over the hashbrown mixture.
- Bake for 75-90 minutes or until golden brown and bubbly.
- Serve immediately.