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I’m convinced that the only reason they’re called “Funeral Potatoes” is that these Cheesy Hash Browns are to die for.
Easy, Cheesy Hash Brown Casserole
Cheesy Hash Browns have been called many names: funeral potatoes, cheesy potatoes, party potatoes, hash brown casserole, but one thing always remains the same: THEY’RE SO FREAKING GOOD!
Not only is this recipe delicious and comforting, but it’s also so easy to make! I suppose you could call it one of those “dump” recipes. There’s no chopping or peeling required- you just dump and go!
This recipe makes a PARTY SIZED portion and is made for a 5-quart baking dish and makes approximately 16 cups- perfect for parties, family events, and meal prepping!
Instructions for a slow cooker and a standard 9 x 13 (2-quart) baking dish are also included below.
An Easy Side Dish
Whether it’s a party or a weeknight dinner, these potatoes are guaranteed to steal the show! I mean, what’s better than warm and cheesy potatoes? This recipe only takes a good 5 minutes to throw together, and voila! The perfect side dish for any occasion!
Ingredients Needed for Cheesy Hash Browns
For the most flavorsome comfort food, you will need 8 simple ingredients:
- Hash browns, thawed
- Cream of chicken soup
- Sour cream
- Cheddar cheese
- Minced Onion
About the Hash Browns
It is so important that the hash browns are completely thawed for this recipe! We want the hash browns to be soft and tender, not hard and still crunchy. If the potatoes are only halfway thawed, you can defrost them in the microwave. I’ve had to do this a few times because I’m super good at planning for things ahead of time.
Both shredded hash browns or cubed hash browns can be used for this recipe.
How to Make Cheesy Hash Browns for a Crowd
Combine the cream of chicken soup, sour cream, butter, salt, pepper, and minced onion. Combine this mixture in a large bowl or in the baking dish.
Next, add in the shredded cheddar cheese and thawed hash browns. Please make sure the hash browns thaw completely, or it can completely throw off the bake time. Mix the hash browns in about half a bag at a time.
Trust me, it makes mixing it a lot easier!
Transfer the hash brown mixture into a 5-quart 9 x 13 baking dish. Cover with foil and bake for 30 minutes. Remove the foil and stir. Add the remaining cheese, recover with foil, and bake for another 20 to 30 minutes, until heated through.
I suggest stirring halfway through the baking time to make sure the potatoes cook evenly. Nobody wants to find crunchy potatoes in the middle!
How to Half this Recipe for a Small Batch
To make this recipe in a standard 9 x 13 (2-quart) baking dish, use:
- 26 oz hash browns, thawed
- 10.5 oz cream of chicken soup
- 2 c sour cream
- 2 c shredded cheddar
- 6 tbsp butter, melted
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp dried minced onion
- 2 c shredded cheddar, for the top
Combine the cream of chicken soup, sour cream, melted butter, salt, pepper, and dried onion. Stir in the thawed hash browns and 2 cups of shredded cheddar cheese. Pour this mixture into a 9 x 13 (2-quart) baking dish, add the remaining 2 cups of shredded cheddar cheese, cover, and bake at 350 degrees Fahrenheit for 40 to 50 minutes, or until heated through.
But What About the Crunchies!
For those yummy crunchies, omit the 2 cups of shredded cheddar for the top, and instead, use:
- 2 cups of crushed cornflakes
- 2 tablespoons of melted butter
Combine the cornflakes and melted butter. After the cheesy hash browns have finished baking, sprinkle the cornflake and butter mixture over the hash browns and bake for an additional 5 to 10 minutes, or until golden brown.
Slow Cooker Party Potatoes
Combine all of the ingredients in the recipe card below in an 8-quart slow cooker. Cook on the low setting for 4 to 6 hours and stir occasionally. The absolute smallest slow cooker size I would recommend is 6-quarts.
I made these hash browns in a slow cooker recently for a work potluck and they turned out great! The slow cooker was left on low for a good four hours and then was put on “keep warm” for an additional two hours. The potatoes were perfectly soft and, surprisingly, didn’t dry out at all. This might be my new favorite way to make this recipe!
Make It Ahead of Time
I love recipes that I can put together ahead of time and bake the next day. This is one of those recipes. Follow the recipe below up until Step 5. Pour the mixture into a 5-quart baking dish, cover, and refrigerate. When you’re ready to bake it, let it come to room temperature for 30 to 45 minutes. Continue with Step 5.
How to Store Cheesy Hash Browns
Refrigerator: store Cheesy Hash Browns in an airtight container in the refrigerator for up to 5 days. This recipe works perfectly for meal prepping, too!
Freezer: These hash browns can be frozen either before or after it’s baked. Tightly cover and store in the freezer for up to three months.
Thaw: Place in the refrigerator. Depending on how large the portion is, it could take a couple of days to fully thaw.
Reheat: To reheat the unbaked hash browns, thaw and let it come to room temperature, and then follow the baking instructions below. To reheat already baked hash browns, microwave until warm.
Cheesy Hash Browns (Funeral Potatoes)
- 52 oz hash browns thawed
- 2 10.5 oz cream of chicken soup
- 4 c sour cream
- 4 c shredded cheddar cheese
- 2 c shredded cheddar cheese for the top
- 12 tbsp butter melted
- 2 tsp salt
- 1/2 tsp pepper
- 2 tsp dried minced onion
- Preheat the oven to 350° F.
- In a large bowl, combine the cream of chicken soup, sour cream, butter, salt, pepper, and minced onion.
- Stir in cheddar cheese.
- Stir in hash browns, about half a bag at a time, and combine well.
- Pour mixture into a 5-quart baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove foil, stir, and add remaining cheese.
- Recover with foil and bake for another 20 to 30 minutes, or until heated through.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
Adapted from Tastes Better From Scratch, Funeral Potatoes.
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