Hash Brown Casserole – aka Funeral Potatoes

Hash Brown Casserole (aka Funeral Potatoes) is a comforting side dish that everybody loves! This Midwest favorite is popular at potlucks.

Funeral Potatoes

What exactly are Funeral Potatoes? When I lived in the Midwest, it was common to see someone bring a casserole for a grieving family after a funeral. I assume that is a large part of how this recipe got one variation of its name.

Aside from funerals, it’s also a very popular dish at any potluck. I saw it pretty frequently at church potlucks and almost every family gathering.

Just like my Classic Green Bean Casserole, Southern Baked Mac and Cheese, and Cranberry Apple Sausage Stuffing – this is also a very popular holiday side dish! My family enjoys it throughout the year as part of our weekly menu.

One of the things I love the most about this dish is how well it goes with so many things! One of my family’s favorite meals is this potato casserole, along with my Slow Cooker Chipotle BBQ Meatballs and a side of Southern-Style Green Beans.

No matter when you choose to enjoy this classic dish, it’s sure to be a hit!

Hash Brown Casserole: Ingredients & Substitutions

Ingredients

• frozen hash brown potatoes – you can use shredded or cubed potatoes.
• butter – salted or unsalted, but you may need to reduce the added salt later in the ingredients if you use salted butter.
• condensed cream of chicken soup – although you probably could use a different condensed soup, cream of chicken is the classic.
• sour cream – use whatever kind you prefer.
• onions – yellow, white, or brown work best.
• Cheddar cheese – mild, medium ,or sharp – they’re all great choices!
• salt – you can easily adjust or omit this if you prefer.
• ground black pepper – fresh cracked is best, but already ground pepper works fine, too.
• crushed cornflakes cereal – use your favorite brand.

NOTE – see the full printable recipe below for amounts and detailed directions.

1. Preheat the oven.
2. Mix all of the casserole ingredients and spread it into a baking dish. Top with cornflake mixture.
3. Bake until the potatoes are cooked through and the casserole is hot.

Frequently Asked Questions

Can you freeze Hash Brown Casserole?

This recipe is a great make-ahead freezer dish! First, prepare the casserole as directed in the recipe without baking it. Then, store it airtight in a freezer-safe container (I love using disposable aluminum pans for this!) for up to three months. When you’re ready to enjoy it, allow the casserole to thaw overnight in the fridge and bake it as directed in the recipe before serving.

Can Hash Brown Casserole be made ahead?

If you don’t want to freeze it, but you want to make this recipe ahead, you can prepare it as written in the directions, wrap it tightly in plastic wrap, and refrigerate it for up to three days. When you’re ready to bake it, remove the plastic wrap and bake as directed in the recipe.

NOTE – If you refrigerate this casserole in a glass or ceramic baking dish, you may need to remove it from the refrigerator about 30 minutes before baking, so the temperature change doesn’t cause the baking dish to explode.

How long is Hash Brown Casserole good for?

Leftovers can be stored in an airtight container in the refrigerator for 5-7 days. Then, reheat leftovers in the oven or microwave until heated through.

Recipe Tips

• Make this casserole a main dish by adding about one pound of cooked and crumbled ground beef, cooked and crumbled breakfast sausage, ham cubes, or the protein of your choice.
• Sometimes I like to add bell peppers and onions – or to make my life even easier; I buy the frozen bag of Southern-Style O’Brien potatoes.
• You can use any kind of crumbled crackers (such as Ritz or other types of buttery crackers) in place of the cornflakes. I’ve heard panko breadcrumbs are good, too.
• You can prepare this recipe in a slow cooker if you prefer! Combine the hash browns, 1/2-cup butter, condensed soup, sour cream, onion, cheese, salt, and pepper in a large bowl and then transfer the mixture to a greased 5-qt. or larger slow cooker. Combine the cornflakes with the 1/4-cup butter and sprinkle the cornflake mixture over the potato mixture. Cover and cook on HIGH for 1-1/2 to 2 hours or on LOW for 3-4 hours or until the casserole reaches an internal temperature of 165°F near the center and the edges are bubbly.

Other recipes you may enjoy

• Alfredo Scalloped Potatoes with Ham and Broccoli
• Twice-Baked Potato Casserole
• Sweet Potato Casserole
• Crispy Herb Roasted Potatoes
• Slow Cooker Garlic Parmesan Potatoes

4.56 from 34 votes

Servings: 12 servings

Hash Brown Casserole {aka Funeral Potatoes}

By Jamie Sherman

Hash Brown Casserole (aka Funeral Potatoes) is a comforting side dish that everybody loves! This Midwest favorite is popular at potlucks.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Equipment

• Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
• rubber spatula or wooden spoon
• mixing bowl
• baking dish
• measuring cups and spoons
• measuring cups and spoons
• measuring cups and spoons

Ingredients 

1x2x3x

• ▢ 1 package frozen hash brown potatoes, thawed, 2 pounds
• ▢ ½ cup butter, melted
• ▢ 1 can condensed cream of chicken soup, undiluted, 10.5 oz.
• ▢ 1 container sour cream, 8 oz.
• ▢ ½ cup onions, finely chopped
• ▢ 2 cups Cheddar cheese, shredded
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 cups crushed cornflakes cereal
• ▢ ¼ cup melted butter

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Instructions 

• Preheat oven to 350°F.
• In a large bowl, combine the hash browns, 1/2-cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Spread the mixture into a 9×13-inch casserole dish.
• In a medium bowl, combine the cornflakes with 1/4-cup melted butter. Sprinkle the cornflake mixture over the top of the casserole.
• Bake uncovered in preheated oven for 45 minutes or until the potatoes are cooked through and the casserole is hot.

Notes

• Make this casserole a main dish by adding about one pound of cooked and crumbled ground beef, cooked and crumbled breakfast sausage, ham cubes, or the protein of your choice.
• Sometimes I like to add bell peppers and onions – or to make my life even easier; I buy the frozen bag of Southern-Style O’Brien potatoes.
• You can use any kind of crumbled crackers (such as Ritz or other types of buttery crackers) in place of the cornflakes. I’ve heard panko breadcrumbs are good, too.
• You can prepare this recipe in a slow cooker if you prefer! Combine the hash browns, 1/2-cup butter, condensed soup, sour cream, onion, cheese, salt, and pepper in a large bowl and then transfer the mixture to a greased 5-quart or larger slow cooker. Combine the cornflakes with the 1/4-cup butter and sprinkle the cornflake mixture over the potato mixture. Cover and cook on HIGH for 1-1/2 to 2 hours or on LOW for 3-4 hours or until the casserole reaches an internal temperature of 165°F near the center and the edges are bubbly.

Nutrition

Calories: 281kcal, Carbohydrates: 13g, Protein: 7g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 536mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 791IU, Vitamin C: 4mg, Calcium: 164mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on January 4, 2015. Updated on January 13, 2022.