Southerners are unapologetic about their fondness for hashbrown casseroles. Also known as “Funeral Casserole,” the dish’s creamy goodness has comforted the bereaved for decades. And let’s face it, no other dish on earth can transition so seamlessly from a country club breakfast buffet to a potluck church supper.
For what it’s worth, casserole connoisseurs caution against using off-brand generic cornflakes for the topping. Best to leave them off all together—like they do at Nashville’s Loveless Cafe and Cracker Barrel.
How to Make Hashbrown Casserole
A great recipe for beginner cooks and seasoned cooks alike, this hashbrown casserole only requires about 20 minutes of hands-on time, followed by 50 minutes of baking before it’s ready to eat.
The first five ingredients—frozen hashbrowns that have been thawed, a cream-based can of soup, one container of sour cream, Cheddar cheese, and chopped onion—are mixed together with ½ cup of melted butter. This mixture is then added to a greased casserole pan and topped with crushed corn flakes that have been mixed with the remaining butter.
Serving Ideas for Hashbrown Casserole
This dish makes a fantastic addition to a weekend brunch spread. Serve it alongside an egg casserole, fresh fruit salad, and crispy bacon, and your brunch table will be the talk of the town for weeks to come.
But while hashbrown casserole easily lends itself to breakfast accompaniments, it can also be served for lunch with a bright green salad or as a dinner side dish with roast chicken, salmon, or pork tenderloin. If you’re tired of making roasted potatoes or need a break from making mashed potatoes, consider this an alternate starch side to pair with almost any savory main.
If you’re reheating leftovers and wish to have something more substantial, you can put an egg on top. We like poached eggs for this, but fried or even soft-boiled would do the trick too.
How to Store Hashbrown Casserole
In the unlikely event you find yourself with leftover casserole, you can simply put some aluminum foil over your baking dish, making sure to wrap the dish tightly, and pop it into the fridge to be reheated the next day.
Then, when you are ready to enjoy hashbrown casserole leftovers, either put the entire dish in a preheated 350°F oven, or scoop out just enough for a single serving, and place on an oven-safe dish. As an added leftover bonus, you could sprinkle a handful of corn flakes over the top for maximum crunchiness with each bite.
This is also the kind of dish that freezes well. If you’re planning ahead or want to make the dish for a friend or family member in need of a home-cooked meal, be sure to let them know the casserole can stay frozen for two to three months. You can either bake it according to the directions and allow it to cool completely before popping it in the freezer, or you can prepare the hashbrown casserole up to the point of baking before freezing it.
Why We Love This Recipe
It’s not just the convenience of the dish’s main ingredient—package of frozen diced hashbrown potatoes—that makes us return to this hashbrown casserole again and again—though, to be sure, we don’t mind skipping the whole peeling and shredding step in favor of the ready-to-go freezer item. We also love this recipe because it packs a ton of flavor, using ingredients we often have on hand.
Onion, sour cream, and cream of chicken soup play supporting roles in this comfort classic, and no fancy kitchen appliances or tools are required. In fact, it’s a one-bowl dish, so clean-up is a cinch, too.
Another reason we love this recipe? It can easily be made vegetarian by swapping the cream of chicken soup with another soup variety, such as cream of mushroom or cream of potato.
- 1 (32-ounce) package frozen diced hash brown potatoes, thawed
- 1 (10 3/4-oz.) can cream of chicken soup
- 1 (8-oz.) container sour cream
- 1 cup shredded mild Cheddar cheese
- 1/2 cup chopped onion
- 3/4 cup butter, melted
- 2 cups cornflakes cereal
- Garnish: fresh curly-leaf parsley sprigs
- Preheat the oven to 350°F. Stir together the first 5 ingredients and 1/2 cup of the butter until well blended.CAITLIN BENSEL; FOOD STYLING: TORIE COXSpoon into a greased 2- to 3-quart baking dish.
- Crush the cereal, and stir in the remaining 1/4 cup butter. Sprinkle over the potato mixture.
- Bake at 350°F for 50 minutes.