Hashbrown Casserole

4.80 from 5 votes

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Our hashbrown casserole is about as simple as it gets when it comes to complete comfort food.

Perfect as a holiday side dish or a lazy Sunday morning brunch, this easy hashbrown casserole goes together in minutes and can even be made ahead of time, making it a real time-saver for holiday meals from Easter to Christmas.

It’s always a serious favorite around any dinner or breakfast table.

Infogram and photo of hashbrown casserole recipe

About this

Crispy baked shreds of hashbrowns in a savory sauce of cheeses and diced ham.

What could taste any better for a weeknight dinner, a weekend breakfast, a potluck meal or a traditional holiday dinner?

It’s hard to imagine.

Fork of cheesy hashbrown casserole with a cup of coffee.
The prep time for this cheesy hashbrown casserole is just ten minutes.

In fact, this hash brown recipe is one of those “just one more bite dishes.”

You know the kind I’m talking about where after the first pass around the table there’s a decent amount still in the serving dish, but before anyone can say dessert, the pan is scraped.


This is that kind of dish and the first one to disappear, every single time.

Make it as a main entree or a savory and satisfying side.

Either way, it’s a total winner.

What’s in it

Ingredients for hashbrown casserole

  • 4 Cups Shredded Hashbrowns
  • 1 10 3/4 oz.  Can of Reduced Fat/Reduced Sodium Cream of Chicken Soup
  • 8 oz. Light Fat Sour Cream
  • 1 Cup Cooked Diced Ham
  • 1 Cup Cubed American Cheese (4 oz.)
  • 1/4 Cup Chopped Onion
  • 1/8 Tsp Ground Black Pepper
  • 1 Cup of Cornflakes Cereal
  • 3 Tbsp Melted Butter

Use thawed hashbrowns

Using frozen hashbrowns will require a longer baking time and the extra water content of the frozen potatoes might maker your casserole a bit runny.

You can thaw the hashbrowns in your refrigerator or by using your microwave.

  • Be sure and drain any water from the hashbrowns before adding them to the recipe.
Process steps for making funeral potatoes.
This cheesy potato recipe goes together in minutes and can even be made ahead of time and popped in the oven when you want to use it.

This comfort food casserole is sort of like a dump cake; only it’s not a dessert.

I’m old enough to remember when we ate cornflakes as a breakfast cereal, back when we only had a few cereals to choose from. Never did I imagine that some day they would be going on top of a pan of cheesy potatoes!

Aside from the butter-laced cornflakes that are sprinkled on top at the end, everything goes into a mixing bowl and then into the baking dish.

It can’t get any easier.

Or more delicious.

Finished pan of hashbrown casserole out of the oven.
This savory side or comforting main dish has serious written all over it.

This potato casserole is similar to a classic scalloped potatoes recipe.

It goes great with ham (in fact we put ham in both recipes) and makes a great side dish to things like meatloaf  or cabbage rolls (my family’s preferred combination.)

Like scalloped potatoes, this hashbrown casserole is a great version of funeral potatoes.

Or just a dish to drop of for a new mom, a friend who is just out of the hospital, or someone that you know who can use an extra hand in the kitchen.

Whether on your family dinner table or that of a friend, this dish will be appreciated, you can count on that.

Serving of cheesy hashbrown casserole with cup of coffee.
This recipe for cheesy potatoes is a great version of funeral potatoes.


There are many ways to make this quick and easy casserole recipe, some of the things we have tired include:

  • Using French onion chip dip as a topping.
  • Adding  or substituting ingredients like:
    • Bell peppers
    • Sausage
    • Broccoli
    • Different cheeses (sharp, Gouda, Gruyere are all great choices.)

Serving of funeral potatoes.

To Make these Funeral Potatoes Ahead of Time

In the Refrigerator

  • Store them, (wrapped air tight) in the refrigerator for up to 24 hours before baking.
  • You’ll have best results if you put the cornflake mixture on top of the cheesy potatoes just before baking.

In the Freezer

  • These funeral potatoes will taste best if you bake as directed, allow to cool completely, and then wrap and double-wrap in aluminum foil before placing in the freezer.
    • They’ll stay good for up to 2 months this way.
  • You can freeze before baking as well, although the texture may be a bit different because of the sour cream that is in the hashbrown casserole.
  • Reheat (or bake) in the oven as directed when ready to eat.

Plate of cheesy potatoes.

This cheesy potatoes recipe will feed a crowd, and depending on the number of people eating; you may want to double this recipe.

We would love to hear how you like to make your funeral potatoes. Please leave a comment below and share your hashbrown casserole secrets with us!

Dan from Platter Talk standing in the kitchen.


Similar recipes

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Hashbrown Casserole

4.80 from 5 votes
This cheesy potatoes recipe is an easy version of funeral potatoes that you can put together in a few minutes and store in the refrigerator or freezer until you are ready to pop them in the oven.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Yield: 6 people


  • 1 can Reduced fat and reduced-sodium cream of chicken soup
  • 8 oz Light sour cream
  • 15 oz Hashbrown potatoes, (about 4 cups
  • 1 cup Ham, diced
  • 4 oz American cheese, diced
  • 1/4 Yellow onion, diced
  • 1/8 tsp Ground black pepper
  • 1 cup Cornflakes
  • 3 tbsp Butter, melted


  • Preheat your oven to 350° F. Combine the soup and the sour cream in a large mixing bowl and stir in the shredded hashbrowns. Add the diced ham, onion, cubed cheese and black pepper and stir well. Transfer to a greased 2 quart casserole dish.
  • Using a small bowl and a spoon or rubber spatula, gently mix the cornflakes with the melted butter. Sprinkle the cornflakes over the top of the hashbrown casserole.
  • Bake for 45 to 50 minutes, until brown and bubbly. Remove from the oven and allow to rest for 10 minutes before serving.


Calories: 307kcal, Carbohydrates: 20g, Protein: 12g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 720mg, Potassium: 388mg, Fiber: 1g, Sugar: 1g, Vitamin A: 563IU, Vitamin C: 7mg, Calcium: 260mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Could you freeze this casserole, and would you bake it first (without the topping)? I have a meatloaf “ministry” where I take meatloaves to people who are having a tough time. They can freeze the meatloaf, have dinner, or (my favorite) meatloaf sandwiches. I also want to add a side dish and I have a bunch of frozen hashbrowns. Your recipe looks great!

  2. 5 stars
    Hey bro! This is the perfect base for a “do ahead” breakfast for someone I’m helping out.
    I’m thinking of switch ups like adding sausage rather then ham. Actually, one could add anything
    found in an omelette!!! Mushrooms, spinach, feta, pepper jack dice tomato and well… you know!!!

    1. All great suggestions, I can only imagine how this would taste with your creative palate behind the flavors!

  3. That is just what I’ve been searching for! Looks delicious & I can see me placing an egg or two on top! Thanks, Dan!