Hashbrown Casserole

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.

1. In a medium skillet, heat olive oil and toss in the onion. Cook.
2. Reduce the heat to low, and cook the garlic. Remove from the heat and cool.
3. 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.
4. In a greased baking dish, spread the mixture and sprinkle with the remaining cheese.
5. Bake for about 50 minutes or until the cheese is melted.

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.

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