This is the side dish that vanishes faster than the main course at every potluck, family dinner, and holiday spread it touches. Cheesy potato casserole (also known as funeral potatoes, hash brown casserole, or party potatoes depending on which grandma raised you) is the Midwestern American classic that combines thawed frozen hash browns, sour cream, sharp cheddar, melted butter, and cream of chicken soup into a bubbly golden bake everyone wants seconds of.
Fun fact: the nickname “funeral potatoes” comes from the Mormon tradition of serving this dish at post-funeral meals because it’s easy to assemble in bulk, holds up to reheating, and feeds a crowd of mourners cheaply. The casserole became so culturally associated with Utah that the state issued an official “funeral potatoes” Christmas ornament in 2002.
Why this recipe works
Thaw the hash browns completely. Frozen-into-the-mix means a watery casserole. Thaw overnight in fridge or in a sieve under cold running water.
Layer cheese in the middle AND on top. Middle cheese melts into pockets; top cheese gives the bubbly golden crust everyone fights over.
Don’t skip the cornflake topping. Crushed cornflakes mixed with melted butter create the iconic crunchy top — the textural contrast that defines this dish.
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Mix the base
In a large bowl, whisk together cream of chicken soup, sour cream, melted butter, salt, pepper, and garlic powder until smooth.
Step 3: Fold in hash browns and cheese
Add thawed hash browns, diced onion, and 1.5 cups of shredded cheddar (reserve 1/2 cup for topping). Fold gently until evenly coated.
Step 4: Assemble the casserole
Transfer mixture to the prepared baking dish, spreading evenly. Top with the reserved 1/2 cup cheddar.
Step 5: Make and add cornflake topping
In a small bowl, toss crushed cornflakes with 4 tbsp melted butter until evenly coated. Sprinkle over the casserole.
Step 6: Bake until golden bubbly
Bake uncovered 45-50 minutes until cheese is bubbly around the edges, top is golden brown, and casserole is heated through. Let rest 5 minutes, garnish with chives, serve.
Nutrition information
Calories: 420 kcal per serving (1/8)
Protein: 11 g
Carbohydrates: 33 g
Fat: 28 g
Calcium: 25% DV
Sodium: 38% DV
Pro tips for the best cheesy potato casserole
Use SHARP cheddar. Mild cheddar disappears into the dish; sharp brings the tangy bite that balances the cream.
Crushed Ritz crackers work in place of cornflakes — slightly richer, less crunchy. Both are classic.
For a soup-free version (anti-canned-soup household), sub 1 cup half-and-half + 2 tbsp flour + 1/2 tsp poultry seasoning whisked smooth.
Make ahead: assemble through step 4, refrigerate up to 24 hours, add topping fresh and bake (add 10 extra min).
Frequently asked questions
Can I make this ahead?
Yes — assemble through step 4, cover tightly, refrigerate up to 24 hours. Add cornflake topping right before baking (otherwise it gets soggy). Add 10-15 min to bake time when cold.
Can I freeze it?
Assemble without topping, wrap tightly, freeze up to 2 months. Thaw overnight in fridge, add fresh topping, bake at 350°F for 60-70 min until heated through.
What’s a good substitute for cream of chicken soup?
1 cup half-and-half + 2 tbsp flour + 1/2 tsp poultry seasoning + 1/4 tsp salt, whisked smooth. Or use cream of mushroom or cream of celery.
How do I make it vegetarian?
Use cream of celery or cream of mushroom soup instead of cream of chicken. Same texture and result.
Why is my casserole watery?
The hash browns weren’t fully thawed and drained. Always thaw overnight in the fridge OR run under cold water in a sieve and press out excess moisture before mixing.
