Hash Brown Casserole

This super easy recipe for the best creamy, cheesy hash brown casserole, also known as funeral potatoes, is great for feeding a crowd! This spin on a classic potato dish is made with frozen hash browns, but without canned soup, and without cornflakes.

White baking dish filled with hash brown casserole and a wooden spoon on top

Why I’m Addicted to Hash Brown Casserole
  • It will feed a crowd
  • It travels well, which makes it perfect for a potluck dinner
  • It makes a great warm side dish for breakfast, lunch, or dinner
  • It can be prepared ahead of time and baked just before serving
  • Most importantly, this casserole is delicious!
The Soup

Funeral potatoes typically call for canned condensed cream of chicken or cream of mushroom soup. To take a short cut, you can easily use soup from a can.

Or, you can make your own condensed cream of chicken soup in just 15 minutes with ingredients you most likely have on hand.

In a saucepan, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp dried thyme, 1/8 tsp ground black pepper, and 1/4 tsp salt to a simmer.

In a separate bowl, whisk together 1/2 cup half and half or milk and 1/4 cup flour until smooth.

Whisk the flour mixture into the broth and continue whisking for about 3 minutes, until the mixture bubbles and thickens. This is the equivalent of 1 can of store bought condensed cream of chicken soup.

A mason jar filled with homemade condensed cream of chicken soup with the lid to the side

How to Make Hash Brown Casserole

In a large bowl, combine 32 ounces frozen hash browns, 8 ounces sour cream, 1 can condensed cream of chicken soup (which is the equivalent of the amount made above), 2 cups grated cheddar cheese, and 1 tsp salt.

Mix together 1/4 cup panko bread crumbs and 1/4 cup grated parmesan cheese.

Side by side process photos of the casserole ingredients and the topping ingredients

Add the hash brown mixture to an oven safe baking dish and bake at 350 degrees for 45 minutes. Remove the dish from the oven and top with bread crumbs.

Artzy Foodie Pro Tip: For an alternate topping, crush 2 cups of cornflakes and mix with 4 tbsp melted butter.

Bake another 10 minutes, until the top is golden brown.

Overhead view of a white baking dish with hash brown casserole topped with a wooden spoon and a blue checked napkin on the side

Can Hash Brown Casserole be Made Ahead of Time

Yes! Once the hash brown mixture has been added to the baking dish, cover and refrigerate for up to 1 day. Because the casserole will be cold from the refrigerator, add 10 minutes to the initial baking time, top with the bread crumbs and bake 10 more minutes, until golden brown.

How to Store and Reheat Leftover Hash Brown Casserole

Cover and refrigerate for 3-4 days. Reheat on the lower shelf of the oven so that the topping doesn’t burn, at 300 degrees until warm.

Whether you’re having breakfast casserole or a juicy hamburger, hash brown casserole makes the perfect side dish!

A wooden spoon scooping from a white baking dish of hash brown casserole

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Overhead view of white baking dish filled with hash brown casserole with a spoon on top
Print Recipe
4.67 from 3 votes

Hash brown Casserole

A creamy, cheesy potato dish that will feed a crowd!
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
8 Servings

Ingredients

  • 32 ounces frozen hash browns
  • 8 ounces sour cream
  • 1 can condensed cream of chicken soup
  • 2 cups grated cheddar cheese
  • 1 tsp salt
  • 1/4 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese

Instructions

  • Preheat oven to 350 degrees
  • Mix together hash browns, sour cream, soup, cheddar cheese, and salt
  • Put potatoes in an oven safe dish and bake for 45 minutes
  • Mix together panko bread crumbs and parmesan cheese
  • Top potatoes with bread crumb topping
  • Bake for 10 minutes or until topping is golden brown

Notes

For homemade condensed cream of chicken soup:
In a saucepan, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp dried thyme, 1/8 tsp ground black pepper, and 1/4 tsp salt to a simmer.
In a separate bowl, whisk together 1/2 cup half and half or milk and 1/4 cup flour until smooth.
Whisk the flour mixture into the broth and continue whisking for about 3 minutes, until the mixture bubbles and thickens. This is the equivalent of 1 can of store bought condensed cream of chicken soup.
For an alternate topping, crush 2 cups of cornflakes and mix with 4 tbsp melted butter.
To make ahead, once the hash brown mixture has been added to the baking dish, cover and refrigerate for up to 1 day. Because the casserole will be cold from the refrigerator, add 10 minutes to the initial baking time, top with the bread crumbs and bake 10 more minutes, until golden brown.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 9.6mg | Calcium: 284mg | Iron: 1.5mg
Course: Side Dish
Cuisine: American
Keyword(s): Cheesy Potato Recipe, Funeral Potatoes Recipe, Hash Brown Casserole Recipe, Hash Brown Potato Casserole, Potato Casserole Recipe
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!

1 thought on “Hash Brown Casserole”

  1. 5 stars
    Awwww! This is comfort food at its finest! I love casseroles that can be made ahead of time! It makes life so much easier!! And that it feeds a crowd is perfect for any large get together. Now I’m hungry!

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