If you're searching for the perfect hashbrown casserole recipe that's creamy, cheesy, and downright irresistible, this recipe has you covered. With a golden, bubbly top and tender layers of hashbrowns, sour cream, and cheddar cheese, it's a comfort food classic you'll come back to again and again.
Updated August 7, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on September 16, 2025.
Watch this quick video tutorial!
There's a dish that shows up at just about every church potluck, holiday breakfast, and family gathering I've ever been to here in Florida, and this is it. Creamy, cheesy hashbrown casserole. Some folks call it funeral potatoes, some call it cheesy potatoes, and some just call it "the one in the 9x13 that's always empty first." My family calls it a must, and once you taste that golden, bubbly cheese top over tender shredded potatoes, you'll understand why.
I've been developing and photographing comfort food recipes since 2013, and casseroles like this one are my bread and butter. I've made this hash brown casserole more times than I can count, for Easter brunch, Thanksgiving morning, and plenty of regular Tuesday dinners, and this version is the one my family asks for by name. The secret that sets it apart? Refrigerated shredded hashbrowns, which means no thawing, no wringing out water, and no waiting.
If you've got ten minutes and one mixing bowl, you've got everything you need. Let's get started!
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Why You'll Love This Hashbrown Casserole
- No Thawing Required -Refrigerated hashbrowns go straight into the bowl, so you skip the thaw-and-drain step most recipes make you do.
- One Bowl, Dump and Bake - Everything mixes together in a single bowl and bakes in one dish, which means almost no cleanup.
- Feeds a Crowd - This makes 16 servings, so it's built for potlucks, holiday mornings, and big family dinners.
- Breakfast or Dinner - Serve it next to eggs and bacon in the morning or alongside fried chicken at supper, it works both ways.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Refrigerated Shredded Hashbrowns - These are the shortcut heroes of this recipe. Because they're refrigerated (not frozen), there's no thawing and no soggy casserole worries. If you only have frozen, see the FAQ below for how to handle them.
- Sour Cream - This is what makes the casserole creamy with a little tang that keeps all that richness from feeling heavy. Full-fat gives the best texture.
- Sharp Cheddar Cheese - Sharp cheddar brings the boldest cheesy flavor. Shred it fresh off the block if you can. Pre-shredded cheese is coated to prevent clumping, and it doesn't melt quite as smoothly.
- Cream of Chicken Soup - This binds everything into that classic creamy base you know from every good potluck casserole. A cream of mushroom swap keeps it meat-free (check the label if you need it fully vegetarian).
- Onion, Garlic Powder & Butter - Diced onion adds sweetness as it bakes, garlic powder brings depth, and melted butter carries all that flavor through every bite.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Hashbrown Casserole
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Prep Your Dish and Oven
Preheat the oven and lightly spray a 9x13-inch baking dish. Getting the oven fully preheated matters here. Starting in a cold oven can leave the center underdone while the edges overcook.
Step 2: Mix Everything in One Bowl
Stir the sour cream, soup, melted butter, seasonings, onion, and half the cheese together first, then fold in the hashbrowns. Mixing the creamy base before adding the potatoes helps every shred get evenly coated, so you don't end up with dry pockets.
Step 3: Spread, Don't Pack
Transfer the mixture to your baking dish and spread it gently to the edges. Pressing it down compacts the potatoes and gives you a dense, heavy casserole instead of a fluffy one, a light hand is the trick.
Step 4: Top with Cheese and Bake
Sprinkle the remaining cheese over the top and bake until it's melted, bubbly at the edges, and lightly golden. That reserved cheese layer is what gives you the signature crust everybody fights over.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Check at the 40-minute mark. Every oven runs a little different, look for bubbling edges and a light golden top rather than trusting the timer alone.
- Let it rest 5-10 minutes before serving. The casserole sets up as it rests, so servings hold their shape instead of sliding apart on the plate.
- Room-temperature sour cream mixes smoother. Pull it out about 20 minutes ahead so it blends into the base without streaks.
- Use the middle oven rack. Too close to the bottom element and the potatoes on the bottom can brown before the center heats through.
- If the top browns too fast, lay a piece of foil loosely over the dish for the last stretch of baking. You'll protect the cheese without steaming it.
- Doubling for a crowd? Use two 9x13 dishes rather than one deeper pan. A deeper casserole bakes unevenly, and the center stays cool.
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Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Meat Lovers - Stir in cooked crumbled bacon, browned breakfast sausage, or diced ham to turn this side into a hearty breakfast main.
- Crunchy Topping - Toss crushed cornflakes or buttery crackers with a little melted butter and sprinkle over the cheese before baking for that classic funeral-potatoes crunch.
- Meat-Free - Swap the cream of chicken for cream of mushroom soup (check the label if you need it fully vegetarian).
- No Canned Soup - Replace the condensed soup with a quick homemade white sauce (butter, flour, and milk simmered until thick) seasoned with a pinch of poultry seasoning.
- Cheese Swaps - Colby Jack melts creamy and mild, pepper jack adds a little heat, and a cheddar-mozzarella mix gives you extra stretch.
- Extra Veggies - Diced bell pepper or a handful of chopped green onions stirred into the mix adds color and a little freshness.
Make-Ahead & Storage
Make-Ahead
You can assemble the entire casserole up to 24 hours ahead. Mix, spread it into the baking dish, cover tightly, and refrigerate. Then add the cheese topping just before baking. Since it goes into the oven cold, expect to add a few extra minutes to the bake time.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled casserole (or individual portions) tightly in foil and freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat in a 350°F oven, covered with foil, until warmed through, about 20 minutes for a larger portion. The microwave works for single servings, but the oven keeps the top from going rubbery.
What to Serve with Hashbrown Casserole
Here are some of my favorite ways to serve this dish.
- Holiday breakfast spread - Set it out with scrambled eggs, bacon, and Old Fashioned Hamburger Gravy over biscuits for a true Southern morning.
- Brunch table - Pair it with Salmon Patties and fresh fruit for a brunch that covers all the bases.
- Sunday supper - Serve it alongside Southern Fried Chicken with Southern Baked Beans on the table.
- Comfort food dinner - It's made for a plate next to Meatloaf and a warm Old Fashioned Yeast Rolls.
- Holiday sides lineup - Put it right between the Southern Mac and Cheese and the greens, it holds its own.
Frequently Asked Questions
The classic lineup is shredded hashbrowns, sour cream, shredded cheddar cheese, cream of chicken soup, melted butter, diced onion, and simple seasonings like garlic powder, salt, and pepper. That's it, no fancy ingredients, which is exactly why this dish has been a potluck staple for generations. The full amounts are in the recipe card above.
It's very close! Cracker Barrel's famous version uses the same creamy, cheesy base with shredded potatoes and a melted cheese top. This recipe delivers that same comfort at home, with the bonus of sour cream for extra tang and richness, a lot of folks tell me they like it even better.
Yes. Thaw them completely and pat them dry with a clean towel to remove as much moisture as you can. Excess water is what makes a casserole turn out soggy. This extra step is exactly why I reach for refrigerated hashbrowns, which skip it entirely.
Yes. While sharp cheddar gives the most classic flavor, you can try mozzarella for extra melt, Colby Jack for a milder taste, or pepper jack for a little spice. Mixing two cheeses also adds depth.
Definitely. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven until warm all the way through.
Almost always, it's water from frozen potatoes that weren't fully thawed and dried. It can also happen if the mixture is packed down too tightly or pulled from the oven before the edges are truly bubbling. Refrigerated hashbrowns, a gentle hand when spreading, and baking until golden will get you a creamy-not-runny casserole every time.
You'll hear this dish called "funeral potatoes," especially across the South and Midwest, because it's the comforting, crowd-sized casserole families bring to gatherings after a service. Same creamy, cheesy dish, just a name that speaks to how much comfort it carries.
Absolutely. Assemble it up to 24 hours in advance, cover, and refrigerate, then top with cheese and bake when you're ready. It's one of the reasons this dish is a holiday-morning hero, all the work happens the night before.
You can simplify to hashbrowns, sour cream, cheese, and cream of chicken soup, and it'll still be creamy and tasty. The butter, onion, and seasonings are what take it from fine to memorable, though, so I'd only skip them in a true pinch.
You sure can. Whisk a few eggs into the creamy base before folding in the potatoes, add cooked sausage or bacon, and you've turned this side dish into a complete hashbrown breakfast casserole. Bake until the center is set, not just bubbly.
Yes. Cook it on low for about 3 to 4 hours, until hot and bubbly at the edges. You won't get the golden top the oven gives you, so if you want that finish, sprinkle the cheese on near the end and let it melt with the lid slightly ajar.
Stored in an airtight container, leftovers keep for up to 4 days in the refrigerator. Reheat portions in a 350°F oven or the microwave until warmed through, and freeze anything you won't get to within that window.
📖 Recipe
Hashbrown Casserole Recipe
Video
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
Ingredients
- 2 cups sour cream
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup melted butter
- ½ cup onion, diced
- ¼ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 30 ounces refrigerated shredded hash browns
Instructions
- Preheat oven to 375°F and lightly spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, mix together 2 cups sour cream, 1 cup cheese, 10.5 ounces cream of chicken soup, ½ cup melted butter, ½ cup onion, ¼ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon pepper, and 30 ounces hash browns until fully combined.
- Spread the mixture evenly into the prepared baking dish (don't pack down).
- Top with the remaining 1 cup cheese.
- Bake for 45 minutes, or until the cheese is melted and the top is lightly browned.
Did You Make This Recipe?
There's nothing that makes my day like hearing this casserole made it to your table. If you give this hashbrown casserole recipe a try, I'd love to know what you think! Leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have a question I didn't answer above, drop it in the comments. I read every single one.
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