Hashbrown Potato Casserole
Hashbrown Potato Casserole is a classic, cheesy potato casserole that has been a favorite in church cookbooks and family gatherings for generations. Made with frozen hashbrowns, butter, sour cream, cheddar cheese, seasonings, and cream of chicken soup, this casserole is one of the first dishes to disappear at any cookout or potluck. You will find this recipe in every church cookbook from the late 19th century. This dish is also called funeral potatoes or cheesy potato casserole.
You may also hear it called funeral potatoes or cheesy potato casserole. This originated in Utah during the 19th century when Mormons would take it as a comfort food to families when a loved one passed.
This is one of my go to dishes to take to a gathering no matter what else I make.
HOW TO MAKE HASHBROWN POTATO CASSEROLE:
INGREDIENTS:
- Frozen hashbrowns (Potatoes O’Brien or Shredded)
- Butter
- Onions (optional)
- Salt & Pepper
- Cream of chicken soup
- Sour cream
- Shredded cheddar cheese, divided
Instructions:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the thawed hashbrowns, melted butter, sour cream, seasonings, sour cream, soup, and half of the cheese.
- Stir to combine the ingredients well.
- Spread into a greased baking dish.
- Top with remaining cheese.
- Bake until hot, bubbly, and cheese is melted, about 40-45 minutes
Combine the potatoes, butter, cheese, sour cream, salt & pepper, and cream of chicken soup in a large bowl.
Spread into a baking dish. Sprinkle remaining half of the cheese over the top and bake.
Why This Recipe Is So Popular
- Simple ingredients and easy to make
- Always a crowd favorite
- Perfect make ahead dish
- Easy to customize with add-ins
Recipe Tips For Making Hashbrown Potato Casserole
- Thaw hashbrowns before mixing so they combine evenly.
- May use frozen shredded hashbrowns, diced hashbrowns, or Potatoes O Brien with peppers and onions added,
- If transporting this to a cookout, use a disposable aluminum pan- no cleanup or trying to get your dish back.
- Spray aluminum foil with no stick cooking spray before covering the potatoes to bake so cheese will not stick.
Hashbrown Potato Casserole with Ham
As a variation, add 2 cups of ham cubes to the basic hash brown casserole. This is a great way to use leftover ham and turn it into a hearty, one dish meal.
Some other delicious variations to the hash brown casserole are
Chicken Bacon Ranch Potato Casserole
Firecracker Potato Casserole
Make Ahead and Storage
- Casserole can be assembled up to 24 hours before baking. Cover tightly with aluminum foil and refrigerate. Bake as instructed.
- Can also be frozen after assembled for up to 2 months, then thawed in the refrigerator prior to baking. Wrap tightly with plastic wrap and aluminum foil. Bake as instructed. (Remove plastic wrap before baking)
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen?
Yes, but the frozen are much quicker and give a consistent texture. If using fresh potatoes, shred them and squeeze the water out of them with a kitchen towel.
Do I have to use Cream of Chicken Soup?
No, you can substitute cream of mushroom or cream of celery if preferred, Also, Gluten Free Soup works perfectly.
This post was shared on Sweet Little Bluebird Weekend Potluck.
HASHBROWN POTATO CASSEROLE
Ingredients
- 2 lb bag frozen Potatoes O Brien
- 1 stick 1/2 cup butter, melted
- 1/2 cup onions chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 1/2- 3 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with no stick cooking spray.
- In a large mixing bowl, place the potatoes, butter, onions, salt, pepper, soup, sour cream and half of the cheese. Stir to combine ingredients well, with a large wooden spoon.
- Spoon ingredients into prepared pan, spread evenly. Top with remaining cheese.
- Spray a piece of aluminum foil with no stick cooking spray. Cover potatoes and bake for about 40 minutes. Remove foil and bake uncovered until mixture is bubbly and potatoes are tender.