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Easy Cheesy Hashbrown Casserole (Funeral Potatoes)

A square slice of baked cheesy potato casserole with a deeply browned, golden cheese topping.
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Make this simple, creamy, and cheesy hashbrown casserole. It is a perfect make-ahead side dish for potlucks, holidays, or weeknight dinners.

Ingredients

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  • 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus 1 cup for topping
  • 1/2 cup melted butter
  • 1/2 cup chopped onion (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrown potatoes, cream of chicken soup, cream of mushroom soup, sour cream, 1 cup of cheddar cheese, melted butter, onion (if using), salt, and pepper. Mix until everything is well combined.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is melted and lightly golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute the cream of chicken soup with cream of celery soup.
  • If you do not have frozen hashbrowns, you can use 6 cups of freshly grated, squeezed-dry potatoes.

Nutrition

Find it online: https://cookerycommand.com/cheesy-potato-casserole-easy-bake/