This easy cheesy hashbrown casserole recipe is a crowd favorite at any gathering. Simply mix the ingredients together and bake! It could not be any easier!
Cheesy hashbrown casserole, also called funeral potatoes, is effortless to make because you don’t have any cutting, peeling, measuring, or sautéing to do! Every ingredient can be purchased from the grocery store in the exact quantity needed for this recipe. Just dump them together and throw the casserole dish in the oven!
Ingredients & Substitutions
- Frozen shredded hashbrown potatoes - You can substitute fresh potatoes, but you will need to shred them and boil them to soften the shreds prior to baking.
- Cream of Chicken Soup - You can also use my cream of chicken soup substitute.
- Shredded Cheddar Cheese - I prefer a blend of mild cheddar and sharp cheddar, but either will work well alone.
- Green Onion Dip - Most funeral potato recipes call for sour cream but green onion dip is my secret ingredient because it adds more flavor. French onion dip is a good substitute.
- Butter
- Optional - For a crunchy crust, you can toss the melted butter with corn flakes or crushed Ritz crackers and spread them across the top of the casserole prior to baking.
How to make it
To make this cheesy potato casserole, combine all ingredients in a large mixing bowl with a wooden spoon, then pour the cheesy mixture into a 9x13" baking dish, or a 12" cast iron skillet.
Tip: You could make this recipe in the slow cooker instead, but you would be missing out on the great crisp texture from the crust browning in the oven.
Place the baking dish in a preheated oven set at 350 degrees, and bake for one hour or until heated through and the top is golden brown.
Storing and Reheating Leftovers
Leftover cheesy hashbrown casserole should be kept in an airtight container or a covered casserole dish, and stored in your refrigerator for up to one week. The leftover casserole can be microwaved until warmed through or gently warmed back up in the oven.
Easy Cheesy Hashbrown Casserole
Equipment
- 9x13 Baking Dish
- Large Bowl
Ingredients
- 30 ounces frozen shredded hashbrown potatoes
- 10 ounces cream of Chicken Soup
- 16 ounces shredded cheddar cheese
- 12 ounces green onion dip (or substitute sour cream)
- ½ stick butter (melted)
Instructions
- Preheat oven to 350 degrees.
- Add shredded potatoes, cream of chicken soup, green onion dip, shredded cheese, and melted butter to a large bowl and mix well to combine.
- Pour the hashbrown mixture evenly into a 9x13 baking dish.
- Bake uncovered for 1 hour or until brown crust begins to form on top. Then remove from the oven, let cool briefly and serve.
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com on January 6, 2015.
Pamela
I made this tonight to go along with dinner. First words out of my significant others mouth was WOW and I have to agree! I only had about 6oz sour cream but I did have some Deans French onion dip so I used that for the balance. It was perfect! Will be making often I’m sure.
Jeff
Get in my belly!
jean deaux
dude, that looks heaven in a pan.