This easy hash brown casserole is creamy, cheesy, and packed with simple flavor. It’s the perfect side dish for any occasion, from holiday gatherings to weeknight suppers.
Before Heather came into the picture, hash brown casserole was something I only ever saw on the menu at Cracker Barrel. For whatever reason, it just wasn’t one of those dishes that made its way to our family table—not even during the holidays. But that first year she spent the holidays with us, she showed up with a big ol’ dish of it… and, well, the rest is history.
These days, hash brown casserole is as much a part of our holiday spread as the turkey and dressing. I honestly can’t remember a Thanksgiving or Christmas without it since Heather joined the family. And truth be told, I’ve got her to thank for more than just this dish. Pecan Chewies, Kentucky Pecan Pie—those are all her doing, too. She’s brought some seriously delicious things to our table, and this one’s no exception.
This easy recipe is creamy, cheesy, and comforting without being fussy. And the best part is it’s pretty hard to mess up once you know two or three little tricks.
Is this the same thing as Funeral Potatoes?
Pretty much, yes. Different folks call it different things depending on where they’re from, but it’s the same idea: hash browns mixed with a creamy base, baked until hot and bubbly, and usually topped with something buttery and crunchy. Whatever you call it, it’s a classic for a reason.
The one thing that matters most: thawing the hash browns
If people have trouble with a hash brown casserole recipe, it’s usually not the cheese or the soup or anything complicated. It’s the hash browns being too frozen or too wet.
Here’s why that matters. Frozen hash browns hold ice, and ice turns into water. That extra water has nowhere to go, so it can thin out the creaminess and make the casserole a little soupy instead of thick and scoopable.
What I do is thaw the hash browns completely first. You can do that in the fridge overnight, or you can speed it up by putting them in a colander and letting them thaw in the sink. If they seem extra wet, I’ll press them gently with a clean dish towel or a few paper towels to remove the excess moisture. You’re not trying to dry them out, just getting rid of that extra water that can mess with the texture.
That one step makes a big difference.
A few quick tips for a better casserole
Let it rest for about 5 minutes after it comes out of the oven. It helps everything settle so you get nice servings instead of a soft pile that spreads out on the plate.
Also, if the cracker topping starts getting too brown before the casserole is fully heated through, you can loosely lay a piece of foil over the top for the last 10 to 15 minutes. It keeps the top from getting overdone while the middle finishes cooking.
Make-ahead, storing, and reheating
This is a great make-ahead side dish. You can mix everything together, spread it in the baking dish, cover it, and refrigerate it until you’re ready to bake. I like to add the crushed crackers and butter right before baking so the topping stays crisp.
Leftovers keep well in the fridge for a few days. For reheating, the oven is best if you want the top to stay a little crunchy, but the microwave works just fine for a quick plate.
Recipe Card
Cheesy Hash Brown Casserole
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups sour cream
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (26 to 32-ounce) package frozen hash browns (thawed)
- 1 (8-ounce) package thick cut shredded sharp cheddar cheese (about 2 cups)
- 30 buttery style crackers (crushed – about 1 1/2 cups crushed)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the cream of chicken soup, sour cream, onion powder, salt, and pepper, and mix until well combined. Add the hash browns and cheese and mix until combined. Spread the mixture evenly in the prepared pan.
- In a medium bowl, add the crushed crackers and melted butter and stir to coat the crackers in the butter. Sprinkle the crackers over the top of the casserole. Bake for 50 to 60 minutes or until golden brown and bubbly around the edges. Allow to rest for about 5 minutes before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
MrsMoof
Everyone loved this dish! Highly recommend and would make it again. Also, easy to reheat any leftovers.
Thanks so much! Glad to hear it turned out great for you!
Lisa
I made this dish for Easter exactly as written with the exception of adding another dash of onion powder (we like onion flavor!) and it was perfect and so easy! The cracker top really makes it! I will make this again thank you!!
Thanks, Lisa! So glad you enjoyed it!
Chrissy
I’ve had a lot of hash brown casseroles, but this one looks even better. Maybe the crackers on top? I’m going to give it a try. Thanks
Hope you’ll enjoy it, Chrissy!
Cindy Burrell
I love casseroles. They are so delicious and I love how all those flavors meld together to make a delicious dish to serve or take to a gathering. I love recipes that are simple and use ingredients you usually have on hand.
Chrissy
Same here. Casseroles are my favorite!
Same here! 🙂
Nic
I’m SO excited to make this 🤩
Sure hope you’ll enjoy it!
Calene
Love this… very similar to what is called funeral potatoes in Utah where I come from. Make them with the Christmas Ham every year. So so good. I love your recipes.
Thanks so much, Calene!
Alison
Great recipe similar to mine. Only difference is 1 cup (8 oz. ) sour cream & 1 cup (8 oz.) of French onion dip, and cornflakes instead of buttery style crackers.
Sounds delish! Thanks for sharing!
Beverly
I make a very similar recipe, but mine is served at Easter–goes soooo good with ham! At Thanksgiving and Christmas, it’s mashed potatoes and gravy.
🙂
Laura Alleva
Buttery style crackers ? What did you use?
Look yummy
I use Ritz crackers.
Audrey
We call them funeral potatoes and they are served at every funeral dinner and show up at every church gathering as well. So wonderful!
I couldn’t agree more!
Stephanie
I’ve been making a very similar recipe for years. However I’m wondering if there is a way to do this in the crockpot and waiting until half way or 3/4 the way before adding the topping. Thoughts? Crockpot dishes are so much easier for work functions when you don’t have an oven accessible.
I’ve done it in the crockpot, but it’s nearly impossible to keep the topping from getting soggy. It’s still delicious, but lacks that crunch.
Sherida Brannan
Made this for the 1st time for Easter. It was a huge hit, especially with the men. Making again today for a party.
Love hearing that everyone enjoyed it! There’s no higher compliment than hearing you’re making it again!
Aileen
Wow, this cheese is what I’ve been looking for only I never knew it! haha. Shredded cheese thick enough to almost act like the real stuff. I’m going to have to find it. 🙂
It is SO good!!
Mandy @ South Your Mouth
STACEY!! I love everything about this!! The recipe (for sure… hello? cheesy hash brown casserole? all day long brother. ALL DAY) but this is an amazing giveaway. I know so many people who need a chance like this and kudos to Borden for thinking like this, for putting families first. I will share the snot out of this!!
Thanks, friend!! Isn’t this an awesome giveaway???
Auntiepatch
Ummmm……did I miss the giveaway?
Perhaps. It’s right above the video. 🙂