This Cheesy Hashbrown Casserole, also known as Funeral Potatoes, is a delicious potato recipe for potlucks, brunch, or even as a side dish for dinner! Everyone loves this casserole dish loaded with potatoes, onions, cheese, and a crunchy corn flake topping!
A Cheesy Hashbrown Casserole is a quintessential potluck dish, right up there with Pistachio Fluff and Tuna Casserole. If you haven’t tried these classic Funeral Potatoes, then you don’t know what you’ve been missing!
CHEESY HASHBROWN POTATO CASSEROLE (AKA FUNERAL POTATOES)
Amanda here from Old House to New Home, sharing my version of the classic cheesy potato casserole. Cheesy Hashbrown Casserole is a go to side dish recipe for so many events. With spring entertaining right around the corner, you will need a go to potato recipe that is always a hit!
They are perfect for potlucks and large gatherings because they make one recipe makes a huge 9×13″ pan. You should easily be able to get at least 10-15 servings from one casserole. If you are feeding more than 20 people, I recommend doubling this recipe.
THIS CHEESY HASHBROWN CASSEROLE IS MADE WITHOUT CREAM OF CHICKEN SOUP!
I am not a cream of chicken soup kind of gal. If that’s your thing, go for it, but I love making homemade sauces so I skip the canned soup in this recipe! I actually make the sauce for this recipe just like I make my macaroni and cheese, which is with a white roux, and then I add in lots of cheese and one of my favorite new to me ingredients, better than boullion! Have you tried this? It adds such great chicken flavor to any recipe.
I know that so many regions have their own version of cheesy hashbrown casserole. Many people call them funeral potatoes or cheesy potatoes, and they are all delicious. I served my casserole alongside brunch, but it definitely works well as a side for chicken or pork at dinner time! You can even make this casserole the night before and then bake at breakfast time.
If you are looking for a cheesy hashbrown casserole made without canned soup then you have come to the right place. This easy potato recipe will become a go to for your family.
HOW TO MAKE CHEESY HASHBROWN CASSEROLE
- Start by preheating your oven to 400 degrees. Always preheat your oven for even cooking.
- Next, make the sauce. Melt butter in a sauce pan and saute diced onion, then make the roux using butter, flour and milk.
- Once the roux is nice and thick, add some chicken bouillon (my secret weapon for these funeral potatoes!).
- Remove the pan from the heat and set aside to cool slightly, then stir in cheddar cheese.
- Pour frozen hash-brown potatoes into a large bowl and stir in some sour cream. Pour the cheese sauce over the potatoes and stir to coat. Pour the whole mixture into a large casserole baking dish.
- Top with cornflakes and bake until golden and bubbly.
WHAT DO YOU TOP CHEESY HASHBROWN CASSEROLE WITH?
I topped my casserole with corn flakes, but you could also do crushed potato chips or panko breadcrumbs. All three are equally delicious. The potato chips will add a slightly salty flavor to your casserole where as the cornflakes are more of a textural addition.
WHY DO THEY CALL THEM FUNERAL POTATOES?
A Cheesy Hashbrown Casserole is often called “Funeral Potatoes” and they are what their name suggests – a cheesy, comforting casserole that is often served at gatherings that follow a funeral. Cheesy potatoes are, after all, the ultimate comfort food and casseroles are easy to serve at all sorts of potlucks and gatherings.
CAN YOU FREEZE CHEESY HASHBROWN CASSEROLE?
Absolutely! This recipe will actually freeze beautifully after it’s baked or even just prepped. Cover the cooled casserole tightly with foil and freeze for up to 6 months. To reheat, let thaw in the fridge overnight, then bake according to the recipe instructions.
If stored in the refrigerator, properly sealed, this cheesy hashbrown casserole will last 3-5 days.
Some more classic potluck dishes you’ll love:
- 23 Best Casserole Recipes
- Creamy Cornbread Casserole
- Cheesy Buffalo Chicken Dip
- Best Ever Classic Macaroni Salad
- Hawaiian Macaroni Salad
- Walnut Pineapple Cake
- Creamy Grape Salad with Walnuts
Cheesy Hashbrown Casserole
- 2 pounds frozen hashbrown potatoes
- 1 small onion diced, about 1 cup
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 2 cups freshly grated cheddar cheese
- 2 cups sour cream can also use plain greek yogurt
- 1 teaspoon salt
- ½ teaspoon black or white pepper
- ½ teaspoon garlic powder
- 1 teaspoon chicken bouillon recommended: Better than Bouillon base
- 1-2 cups corn flakes
- ½ cup shredded cheddar cheese
- Preheat oven to 400 degrees. Spray a large 13x8-inch casserole dish with nonstick cooking spray.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add diced onion and saute until translucent; about 4-5 minutes. Add remaining 4 tablespoons of butter. Once melted, add flour and whisk to combine.
- Add the milk to the flour (roux) mixture. Cook over medium heat, stirring frequently until thickened; 5-6 minutes.
- Once thickened, add chicken bouillon and stir well until completely combined. Add the remaining seasonings. Turn heat off and set aside to cool for 4-5 minutes.
- While cooling, pour the frozen shredded potatoes into a large bowl and stir in the sour cream.
- Stir 2 cups shredded cheese into the sauce until completely melted. Pour over the potatoes and stir to coat. Pour potato mixture into the prepared casserole dish and spread evenly. Top with corn flakes and a ½ cup shredded cheese.
- Bake uncovered in the preheated oven for 40-45 minutes, or until golden brown and bubbling. Let sit for 5 minutes before serving.
Looking for more easy cheesy side dish recipes?