This Hashbrown Casserole often called “funeral potatoes” in church circles is a beloved Southern and Midwestern classic. Shredded potatoes baked in a rich, creamy sauce with melted cheese and a buttery cornflake topping. With just 6 simple ingredients, it’s the ultimate side dish for holidays, potlucks, or Sunday suppers.
Crispy on top, tender within, and always the first to disappear from the table.
Why You’ll Love This Recipe
🥔 Only 6 ingredients pantry staples!
⏱️ 10 minutes prep, 45–55 minutes bake
💛 One baking dish = easy cleanup
💸 Costs under $8 feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free (use GF cream soup + cornflakes)
Ingredients You’ll Need
(9×13-inch baking dish)
1 (30 oz) bag frozen shredded hash browns, thawed and patted dry
1 (10.75 oz) can condensed cream of chicken soup
2 cups shredded sharp cheddar cheese
½ cup sour cream
½ cup (1 stick) unsalted butter, melted
2 cups cornflake cereal, lightly crushed
Salt & black pepper to taste
Pro Tips:
Pat hash browns VERY dry excess moisture makes casserole soggy.
Use full-fat sour cream and real butter low-fat versions compromise texture.
Thaw hash browns overnight in fridge for best results.
Step-by-Step Instructions (Creamy, Crispy, Foolproof)
1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the Base
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