Hash Brown Potato Bake is a creamy, cheesy casserole made with frozen hash browns and a crunchy cornflake topping. Also known as Funeral Potatoes, this classic side dish is perfect for holidays, potlucks, and family dinners.
You may have heard this Hash Brown Potato Bake called Funeral Potatoes. Popular throughout the Midwest, this classic hash brown casserole is often served at potlucks, holidays, and family gatherings alongside favorites like Easy BBQ Baked Beans. The nickname comes from its tradition of being served at after-funeral meals, but don’t let the name fool you, this dish is anything but sad!
Growing up, my mom made this potato bake for just about every gathering, and it was always one of the first dishes to disappear. The crunchy cornflake topping paired with the creamy, cheesy potato filling is what keeps everyone coming back for seconds.
Quick Look: Hash Brown Potato Bake
- Taste: Creamy, cheesy potatoes with a buttery cornflake topping
- Texture: Soft, tender hash browns with a crispy, golden topping
- Total Time: 55 minutes
- Difficulty: Easy, just mix and bake
- Equipment: 9×13 baking dish, mixing bowls
- Servings: 8
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Add me as a trusted Google source.A Few Things Before You Start
- Frozen hash browns work best and can be used shredded or diced.
- No need to thaw the hash browns before mixing everything together.
- The crunchy cornflake topping is what gives this casserole its classic texture.
- This cheesy hash brown casserole can be assembled ahead of time. Add the cornflake topping just before baking to keep it crunchy.
If you need to free up oven space for a holiday meal, my Slow Cooker Cheesy Hash Brown Casserole is another great option.
Ingredient Notes
See printable recipe card below for exact ingredients and full directions.
- Frozen Hash Browns: Shredded or diced frozen hash brown potatoes both work well in this recipe.
- Cheddar Cheese: Sharp cheddar adds the most flavor, but mild cheddar can also be used.
- Sour Cream: Gives the casserole its creamy texture and adds a little tang.
- Cream of Chicken Soup: Helps hold everything together and gives the potato filling its creamy texture.
- Cornflakes: These create the classic crunchy topping that pairs perfectly with the creamy potato mixture.
Easy Ways to Change It Up
- Switch up the cheese: Try Colby Jack, Monterey Jack, or Pepper Jack in place of the cheddar cheese.
- Change the topping: Use crushed potato chips, Ritz crackers, or buttery breadcrumbs instead of cornflakes.
- Swap the soup: Cream of mushroom or cream of potato soup works well in place of the cream of chicken soup. If you’re a fan of creamy comfort food casseroles, you’ll also love my Chicken and Stuffing Casserole.
- Add some meat: Stir in diced ham, cooked bacon, or shredded chicken before baking. If you love cheesy potatoes with bacon, try my Mississippi Mud Potatoes too.
How to Make Hash Brown Potato Bake
Step 1. Preheat oven to 350°F and grease a 9×13 baking dish. In a large bowl, combine the cream of chicken soup, sour cream, salt, pepper, cheddar cheese, hash browns, and onion.
Step 2. Stir until evenly combined.
Step 3. Spread the mixture evenly into the prepared baking dish.
Step 4. In a small bowl, combine the melted butter and crushed cornflakes.
Step 5. Sprinkle the cornflake mixture evenly over the potato mixture.
Step 6. Bake for about 45 minutes, or until hot and bubbly with a golden brown topping. Remove from the oven and let rest for 5 minutes before serving.
Helpful Tips
- Use freshly shredded cheese for the best flavor and melting.
- If using shredded hash browns, break up any large frozen clumps before mixing.
- Allow the topping to become golden brown for the perfect crunchy texture.
- Let the casserole rest 5 minutes before serving to help it set up.
Serving Suggestions
This Hash Brown Potato Bake pairs well with all kinds of meals, from weeknight dinners to Thanksgiving and Christmas gatherings. Here are a few family favorites:
- Brunch: Serve alongside Breakfast Sliders, Crustless Ham and Cheese Quiche, or fresh fruit.
- Weeknight Dinner: Pair with Melt in Your Mouth Chicken, Ranch Breaded Pork Chops, or Mom’s Classic Meatloaf.
- Holiday Meals: Add it to your table with Smoked Deviled Eggs, Texas Roadhouse Loaded Sweet Potatoes, or Old Fashioned Sweet Potato Casserole.
Storage, Make-Ahead & Reheating
- Make Ahead: Assemble the casserole up to 2 days in advance, cover tightly, and refrigerate. Keep the cornflake topping separate and add just before baking to keep it crunchy.
- Refrigerator: Store leftovers in an airtight container or covered baking dish for up to 4 days.
- Freezer: Wrap the casserole tightly and freeze for up to 3 months. For best results, freeze without the cornflake topping and add it before baking. Thaw overnight in the refrigerator.
- Reheating: Warm leftovers in a 350°F oven until heated through, or microwave individual portions until hot.
Hash Brown Potato FAQs
The name comes from the tradition of serving this dish at after-funeral meals, especially in church communities. It’s easy to prepare for a crowd and has become a favorite at potlucks, holidays, and family gatherings.
Fresh potatoes can work, but I recommend frozen hash browns for the best results. If using fresh potatoes, shred them and remove excess moisture. They may need to be partially cooked first to ensure they’re tender after baking.
Absolutely! Assemble the potato mixture up to 2 days ahead and refrigerate, keeping the cornflake topping separate. Add the topping just before baking, and allow extra baking time if the casserole is cold.
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Hash Brown Potato Bake (Funeral Potatoes)
Video
Equipment
Ingredients
- 10.5 oz cream of chicken soup
- 1 pint sour cream
- salt & pepper to taste
- 10 oz cheddar cheese shredded
- 2 lbs frozen hash browns shredded or diced
- ½ cup onion chopped
- 2 cups cornflakes cereal crushed
- ¼ cup butter melted
Instructions
- Preheat oven to 350 degrees F and grease a 9×13 baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, salt, pepper, cheddar cheese, hash browns, and onion until evenly mixed.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, stir together the melted butter and crushed cornflakes until evenly coated.
- Sprinkle the cornflake mixture evenly over the potato mixture.
- Bake for about 45 minutes, or until hot and bubbly with a golden brown topping.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Shredded or diced frozen hash browns can be used. No need to thaw.
- Sharp cheddar cheese adds the most flavor.
- Assemble the casserole up to 2 days ahead and refrigerate. Keep the cornflake topping separate until ready to bake.
- Freeze before or after baking for up to 3 months. For best results, freeze without the cornflake topping.
Liz says
I’ve made this many times. Always a hit. But I prefer crushed potato chips instead of the corn flakes.
Kristin says
I have heard a few people say that now, I will have to try that next time. Sounds delicious!!
Judy says
I am definitely trying this. In our family, we have a dish called Crazy Potatoes that is very similar to this recipe. It asks for a can of Cheddar Cheese soup though. 😀
Kristin says
I love the name of that dish! How cute! I bet the cheddar cheese is so good in that recipe, yum!!! Let us know what you think of our recipe when you try it!! 🙂
Anonymous says
I use the McCain”s cubes , & I’ve crushed potato chips for the top .I’ve been doing this for years & everyone who I have served it to has loved it.
Kristin says
Oh great idea, sounds yummy!!! 🙂
Becca from It's Yummi! says
Ohmygosh, Kristin… this is my favorite comfort food in the world! Well, I add bacon to mine, because.. well, it’s BACON! You don’t need an explanation for that, do you? 😉
Pinned and Stumbled!
Carolyn says
Plenty of salt in the soup… they don’t need any additional! Instead of the cornflakes, I just sprinkle a little dill on top.
Kristin says
Great idea on the dill!! Ill need to remember that for next time and try it, 🙂
Cathy Syrette says
What kind of frozen hash browns? The shredded kind?
Kristin and Adriana says
I use the kind called potatoes o’brien (it has the peppers mixed in for added flavor), otherwise you can use the hash browns that are in small cubes 🙂
Anonymous says
I bought crem of mushroom instead of chicken. It should work, right?
Kristin and Adriana says
Yep, that should be just fine, we’ve done that before and honestly never noticed a difference 🙂
Anonymous says
Can you use frosted flakes?
Kristin and Adriana says
You could try that, however, it may change the taste due to the additional sugar in frosted flakes 🙂
Anonymous says
Do you think you could use rice chex or crispies instead of corn flakes?
Kristin and Adriana says
Possibly rice chex will work, I don’t think the krispies will since they are so small. Maybe even corn chex?
Anonymous says
Why am I not able to pin the recipes to Pinterest?
Kristin and Adriana says
If you hover over the picture, you should see the “pin it” button? I just double checked to make sure it’s working and everything looks good. There is also a Pinterest button on the top right corner 😉
Let us know if it still isn’t working and we can see if we can send you the pin 🙂
Thanks!!!
Anonymous says
I might try REAL BACON crumbled in this! !!��
Kristin and Adriana says
Great idea!!!! That would be a great addition! Anything with bacon is a favorite of mine, 🙂
Lillian (My Recipe Journey) says
I’m back to say that I made your recipe and loved it! I posted it on my Facebook food page with a link back to your recipe! Thanks for sharing! =D
Kristin, Adriana, and Marissa says
Yea!!!! We are so glad it was a hit and thank you so much for sharing it on your page! We appreciate that!!! 🙂
KIMBERLY PARK says
I sometimes cut spam or ham up into squares and mix it in. Serves as a main dish like that.
KIMBERLY PARK says
I haveade this and cut up a can of spam into little squares then mixed it up serves as aain dish.
Lillian (My Recipe Journey) says
I love hashbrown casseroles! I’ll have to try this one…sounds so easy and delicious! Pinning!