Hashbrown Casserole

Southerners are unapologetic about their fondness for hashbrown casseroles. Also known as “Funeral Casserole,” the dish’s creamy goodness has comforted the bereaved for decades. And let's face it, no other dish on earth can transition so seamlessly from a country club breakfast buffet to a potluck church supper.

Learn how to make hashbrown casserole, and you'll discover a potato side dish your family will ask for again and again.

How To Make Hashbrown Casserole

A great recipe for beginner cooks and seasoned cooks alike, this hashbrown casserole only requires about 20 minutes of hands-on time, followed by 50 minutes of baking before it’s ready to eat.

• Step 1. The first five ingredients—frozen hashbrowns that have been thawed, a cream-based can of soup, one container of sour cream, Cheddar cheese, and chopped onion—are mixed together with 1/2 cup of melted butter.
• Step 2. This mixture is then added to a greased casserole pan and topped with crushed corn flakes that have been mixed with the remaining butter.
• Step 3. The casserole is baked until bubbly and the topping is golden brown.

Ingredients for Hashbrown Casserole

This potato side dish will be a favorite for its creamy, cheesy flavor, but it'll also be a favorite for how easy it is to make—and that includes the short ingredient list:

• Frozen hashbrown potatoes: Grab the two-pound bag from the freeze section. The cubed potatoes are preferred over shredded hashbrowns.
• Cream of chicken soup: Adds creaminess and savoriness to the casserole.
• Sour cream: Adds tang and body to the casserole.
• Cheddar cheese: Mild Cheddar cheese is preferred, but if you like a little more tang, pick up sharp Cheddar instead.
• Onion: Loads up each bite with savory, umami flavor.
• Butter: Adds richness to the casserole filling and helps make the cracker crumb topping golden brown.
• Cornflakes cereal: For what it’s worth, casserole connoisseurs caution against using off-brand generic cornflakes for the topping.
• Parsley: An optional garnish if you want a little freshness or color.
  

How To Serve Hashbrown Casserole

This dish makes a fantastic addition to a weekend brunch spread. Serve it alongside an egg casserole, fresh fruit salad, and crispy bacon, and your brunch table will be the talk of the town for weeks to come.

But while hashbrown casserole easily lends itself to breakfast accompaniments, it can also be served for lunch with a bright green salad or as a dinner side dish with roast chicken, salmon, or pork tenderloin. If you’re tired of making roasted potatoes or need a break from making mashed potatoes, consider this an alternate starch side to pair with almost any savory main.

If you’re reheating leftovers and wish to have something more substantial, you can put an egg on top. We like poached eggs for this, but fried eggs or even soft-boiled eggs would do the trick, too.

How To Store Hashbrown Casserole

In the unlikely event you find yourself with leftover casserole, you can simply put some aluminum foil over your baking dish, making sure to wrap the dish tightly, and pop it into the fridge to be reheated the next day.

Then, when you are ready to enjoy hashbrown casserole leftovers, either put the entire dish in a preheated 350°F oven, or scoop out just enough for a single serving, and place on an oven-safe dish. As an added leftover bonus, you could sprinkle a handful of corn flakes over the top for maximum crunchiness with each bite.

How To Freeze Hashbrown Casserole

This is the kind of dish that freezes well. If you’re planning ahead or want to make hashbrown casserole for a friend or family member in need of a home-cooked meal, be sure to let them know the casserole can stay frozen for two to three months.

You can either bake it according to the directions and allow it to cool completely before popping it in the freezer, or you can prepare the hashbrown casserole up to the point of baking before freezing it.

Why We Love This Recipe

It’s not just the convenience of the dish’s main ingredient (a package of frozen diced hashbrown potatoes) that makes us return to this hashbrown casserole again and again—though, to be sure, we don’t mind skipping the whole peeling and shredding step in favor of the ready-to-go freezer item. We also love this recipe because it packs a ton of flavor, using ingredients we often have on hand.

Onion, sour cream, and cream of chicken soup play supporting roles in this comfort classic, and no fancy kitchen appliances or tools are required. In fact, it’s a one-bowl dish, so clean-up is a cinch, too.

Another reason we love this recipe? It can easily be made vegetarian by swapping the cream of chicken soup with another soup variety, such as cream of mushroom or cream of potato.

Editorial contributions by Stacey Lastoe.