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Hash Brown Casserole

This creamy and cheesy one-bowl casserole is sometimes also known as Funeral Potatoes. Try this recipe for an easy, fuss-free side dish.

Serves 10
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
286 calories per serving


> Cooking spray
> 6 tbsp unsalted butter, melted and divided
> 1 (10.5 oz) can reduced-sodium cream of chicken soup
> 1 cup light sour cream
> 2 tsp dehydrated minced onion
> 1 (30 oz) bag frozen diced or shredded hash browns, thawed
> 1 (7 oz) bag shredded reduced-fat Mexican cheese blend
> 2 cups unfrosted corn flakes
> 1 tbsp dried parsley


Preheat oven to 350°F. Coat a 9x13-inch baking dish with the cooking spray. In a large bowl, combine 4 tbsp melted butter, the soup, sour cream, and dehydrated onion. Season with salt and pepper. Stir in the hash browns and Mexican cheese blend.
Transfer hash brown mixture to prepared baking dish and spread into an even layer. Add the cornflakes to a resealable bag. Seal bag and gently crush cornflakes. Add remaining 2 tbsp melted butter and the parsley to bag and shake to combine. Sprinkle cornflake mixture on top of potatoes. Bake 50–60 min., until casserole is bubbly and golden brown.

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