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.
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.
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
- 4 Cups Shredded Hashbrowns
- 1 10 ¾ 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.)
- ¼ Cup Chopped Onion
- ⅛ 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.
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.
This potato casserole is similar to a classic scalloped potatoes recipe.
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.
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
- Different cheeses (sharp, Gouda, Gruyere are all great choices.)
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.
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!
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- 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
- ¼ Yellow onion diced
- ⅛ 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.