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Cheesy Hashbrown Potato Casserole

Creamy, easy, cheesy hashbrown potato casserole with sour cream that’s so versatile it can be served for breakfast, lunch or dinner!

White casserole dish missing a scoop of Cheesy Hashbrown Potato Casserole

Cheesy Hashbrown Potato Casserole

This cheesy hashbrown potato casserole is absolutely amazing for three main reasons:

  1. They taste SO GOOD!
  2. They are incredibly versatile.
  3. They are ridiculously easy to make.

Taste is always my favorite part about cooking and these potatoes do not disappoint.

Soo creamy and soo cheesy. There’s also a little bit of tang from the sour cream and onions to balance the richness.

They literally melt in your mouth. These are what I call the “macaroni and cheese” of potatoes!

Red bowl with ingredients for Cheesy Hashbrown Potato Casserole: diced potatoes, sour cream, cream of chicken soup, cheese, onion, butter

Plus, they go with nearly every meal. For Thanksgiving we had them as a side dish. For Christmas I served them with our breakfast buffet.

And they’re 10 times easier than making scalloped potatoes for Easter ham dinner!

You can also turn them into whole meal! Try my Smoked Sausage Potato Casserole so you can get your protein.

This is such a great potluck recipe when you need to bring a dish to pass.

Not to mention they simply couldn’t be easier to make. The hardest part is remembering to thaw out the frozen hash browns.

Cheesy Hashbrown Potato Casserole being spread in a white casserole dish with a wooden spoon

I’ve made them with frozen potatoes before – it can be done! – but it comes out kind of watery and oily.

I’ve never tried with fresh potatoes so I’d recommend this Cheesy Mashed Potato Casserole instead (tastes like the inside of twice baked potatoes!).

Did you know this casserole goes by many different names? I’m not sure who invented the original, but this recipe is based on Cracker Barrel’s hash brown casserole.

It also goes by the name Funeral Potatoes since it’s such a popular potluck dish and always shows up at receptions.

Cheesy hash browns, cheesy potato casserole, hash brown casserole…the names are endless!

Small white plate with a serving of Cheesy Hashbrown Potato Casserole

Do you thaw hash browns for casserole?

Yes, the hash browns should be thawed. If I’m making this casserole for breakfast I take them out the night before and let them thaw in the refrigerator.

The main ingredient is, of course, potatoes. You can use shredded hash brown OR southern style hash browns (cubed potatoes).

Personally I like the meatier diced hash browns, but shredded ones will give you a creamier texture.

You will also need a can of “cream” soup. I prefer cream of chicken, but other options include cream of mushroom, cream of potato or condensed cheese soup.

The last three choices are also vegetarian which is convenient if taking this dish to an event.

White casserole dish with Cheesy Hashbrown Potato Casserole fresh from the oven

How do you make cheesy hash brown casserole in the oven?

Combine the potatoes, condensed soup, sour cream, onion, cheddar cheese and half a stick of melted butter. Season to taste with salt and pepper and bake for 45 minutes or until bubbly and golden!

To top or not to top?

If you want Cracker Barrel hashbrown potato casserole then no topping is necessary.

However, a lot of the ladies from church potluck like to add a crunchy topping made with 2 cups crushed corn flakes and ¼ cup melted butter.

It’s up to you if you want that textural component or keep them strictly creamy. Either way they’re delicious!

This cheesy hashbrown potato casserole was originally post on Food Fanatic. You can check out more cheesy recipes there!

White casserole dish missing a scoop of Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This creamy hashbrown casserole is a versatile side dish that can be served for breakfast or dinner - a potluck staple!


  • 1 bag (32 oz) Frozen Hash Browns, thawed (cubed or shredded)
  • 2 cups Sour Cream
  • 1 small Onion, finely chopped
  • 1 can Cream Of Chicken Soup
  • 2 cups Shredded Cheddar Cheese, divided
  • 1/4 cup Butter, melted
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper


  1. Preheat oven to 350°F. Lightly grease a 13x9 pan; set aside.
  2. In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
  3. Mix well and taste for additional salt and pepper if necessary.
  4. Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
  5. Remove from oven and top with remaining ½ cup of cheese. Bake for an additional 10 minutes, or until golden and bubbly.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 67mgSodium: 867mgCarbohydrates: 35gFiber: 3gSugar: 5gProtein: 12g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

You might also like these easy Papas con Huevos breakfast tacos (potato and egg):

Papas con Huevos is Spanish for potatoes with eggs. Abuela's recipes for the best breakfast tacos! | Kitchen Gidget


Tuesday 5th of September 2023

I usually make a dou7ble batch of these and freeze half. My daughters and I love this recipe!


Friday 27th of January 2023

Love, love this recipe!! So good!


Saturday 10th of December 2022

Has anyone added bacon to this dish? Thoughts on if it would still cook up ok?


Monday 12th of December 2022

I've added smoked sausage before and it was great. I would pre-cook the bacon.


Thursday 17th of November 2022

I’m making them tonight for a work breakfast tomorrow. How would you reheat these?


Tuesday 26th of September 2023

@Rebekah, how long do you cook in casserole crock. Last yr I made 40 for funerals at our church. This would speed up time too,


Sunday 20th of November 2022

Sorry this reply is late but my favorite way is to bake them in the crock portion of a crock-pot (no lid). The next day you can pop it right into the base to reheat and keep warm.


Wednesday 27th of April 2022

I've made these dozens of times and never thawed potatoes. It takes about an hour when they're frozen. These were my favorite as a kid and still a guilty pleasure as an adult!


Thursday 28th of April 2022

Good to know, thanks!

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