A super cheesy shredded hash brown casserole recipe, sometimes referred to as funeral potatoes, made with ten common ingredients and baked in the oven in less than 15 minutes. Even better than Cracker Barrel’s potato casserole, this recipe starts with thawed frozen shredded hash browns combined with sauteed onions and garlic, sour cream, butter, and a generous portion of cheddar cheese.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Hashbrowns: You can use shredded or diced hash browns. Shredded potatoes work just a bit better because the cheese and eggs seem to melt between the layers.
- Cheddar Cheese Soup: You can sub this out for cream of mushroom, cream of celery, or cream of chicken.
- Sour Cream: Use full-fat for flavor and texture.
- Cheese: Other shredded cheeses that work well with this recipe are Colby Jack, Pepper Jack, Monterey Jack, and smoked cheddar. For added flavor, add ¼ cup of grated fresh Parmesan Cheese.
How to Make Shredded Hashbrown Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a medium skillet, heat olive oil and toss in the onion. Cook.
- Reduce the heat to low, and cook the garlic. Remove from the heat and cool.
- In a large mixing bowl, stir together cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of cheddar cheese.
- In a greased baking dish, spread the mixture and sprinkle with the remaining cheese.
- Bake for about 50 minutes or until the cheese melts.
Preparation Tips
- Think ahead and thaw the frozen hash brown potatoes in the refrigerator for several hours up to overnight.
- For optimal flavor, saute your onions and garlic first. You will be glad that you took the time to do so.
- Use good-quality cheddar cheese and grate it fresh.
- I like to top the casserole with more cheddar and chopped fresh Italian parsley, but for added crunch, 2 cups of crushed cornflakes mixed with ¼ cup of melted butter is also delicious.
Flavor Variations
- Protein: Add crispy cooked chopped bacon, browned ground beef or sausage, cooked diced chicken, or smoked cubed ham.
- Toppings: Top with corn flakes, panko breadcrumbs, Ritz crackers, or crushed potato chips.
- Herbs and Spices: Add a little bit of seasoned salt, Cajun seasoning, or chopped fresh thyme, rosemary, or dill.
How to Prepare Ahead of Time
This casserole can be prepped up to 2 days in advance. Cover well with plastic wrap and store in the fridge. When ready to prepare, remove the casserole from the refrigerator and warm it to room temperature. Then, remove the plastic wrap and bake. If using a cornflake topping, it is best to add it just before baking.
More Potato Recipes
Cheesy Hashbrown Casserole Recipe
This amazing cheesy potato casserole is a cinch to make with shredded frozen hashbrowns, onions, garlic, canned cheddar soup, sour cream, and butter. It will quickly become one of your favorite and most requested potato casseroles.
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Servings: 10 servings
Calories: 353kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 30 ounces frozen shredded hash brown potatoes thawed
- 1 (10½ ounces) can condensed Cheddar Cheese Soup
- 1½ cups sour cream
- ½ cup butter melted
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Grease or spray a 9×13-inch casserole dish with nonstick cooking spray.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Remove the pan from the heat and let it cool for 1-2 minutes.
- In a large bowl, stir together the cooked onions and garlic, thawed shredded potatoes, cheddar cheese soup, sour cream, melted butter, salt, black pepper, and 1½ cups of cheddar cheese. Spread the mixture into the prepared baking dish and top with the remaining cheddar cheese.
- Bake for about 45-50 minutes, or until the cheese is melted and the edges are bubbly.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.
- This casserole freezes well, both baked and unbaked. For already baked, freeze leftovers in individual portions or as a whole in freezer-safe containers for up to 3 months. Defrost in the fridge overnight and reheat in the microwave.
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 404mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 782IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 1mg
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Harley
This was such a fun and easy breakfast idea! Thank you for sharing your recipe. We loved it.
Beth Pierce
You are most welcome, Harley!
Jerry
This recipe was a cozy celebration of comfort food at its best, turning simple pantry staples into something warm, cheesy, and completely irresistible. I loved how it leaned into that classic “funeral potatoes” style richness—crispy edges, creamy center, and plenty of melted cheese.
Kimberlee
Amazing recipe and like the tip about sautéing the onions and garlic first.
That small extra step explains why this version feels richer than the usual dump‑and‑bake hashbrown casseroles.
Ebony
I made this for my family’s dinner and they absolutely loved it! I can’t wait to make this recipe again!
Beth Pierce
Soi happy that you liked it, Ebony!
Melanie E
I do like the sound of cheesy hashbrown casserole. Adding a few of the additions like sausage or bacon will boost flavour and help with my protein intake.
Neha
Cheese and hashbrown! What an amazing combination for casserole. I have to try this recipe, can’t wait to give it a go! I know everyone will love it in my family.