This recipe was created by me as a wonderful way to reinvent and spice up potatoes. They produce soft, crispy, and flavorful results.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) container sour cream
- 1 cup butter, melted, divided
- ½ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup crushed cornflakes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9×13-inch baking dish. Sprinkle cornflakes on top, then drizzle with remaining melted butter.
- Bake in the preheated oven until sauce is bubbly and top is golden brown, 1 to 1 1/2 hours.
- Crushed buttery round crackers (such as Ritz) can be used instead of cornflakes.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 523 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I just made 2 batches of this. One with lower sodium cream of chicken soup and less salt, the other with gluten free cream of chicken soup and salt amount called for in recipe (my people have dietary issues). Other reviews recommended using less butter- I used 1 stick butter (or half a cup) per casserole and left the topping (and that butter) off. I did put chives and some extra cheese on top. Both came out well.. reminded me of Cracker Barrel’s hash brown casserole. I kept the less sodium casserole for myself and husband who needs less sodium.. I added a bit of salt to my portion and it was good. He liked his as I made it.
I did use cream of cheddar cheese and crispy onions instead of cornflakes. It turned out perfect. It’ll be a keeper in our house.
wasn’t sure if I should cover it while cooking,made years ago and I forgit! But its delicious
I made this for a large gathering. It was easy, inexpensive and tastes great. I used crushed saltine crackers instead of cornflakes. I also added more cheese.
I only made two changes: used about 2/3 cup of butter total (rather than 1 cup), and I did not thaw the hashbrowns. It turned out great. Next time I will probably mince the onion (or use onion powder?), as I think I would’ve preferred not to have that diced onion texture in there. I will also probably not use the full can of cream of chicken soup, just because I don’t think it needs that much chickeny flavor (I might even experiment with using a different cream soup to switch it up a bit).
I made it with Cheddar Cheese soup also. It’s not always easy to find. Either soup is delicious.
Provided this to volunteers at Manna House Ministries and it was a huge hit. I added mild turkey sausage to mine. Thanks for the recipe!
The only thing I changed was the corn flakes and put crushed white Cheddar Cheez-its in top.
When I moved to SC in 1994 I had never heard of this casserole. Our law firm had monthly brunches and it was ALWAYS one of the dishes. I first thought – YUCK – then I tasted it. Been hooked ever since … LOL. Love it.
It’s very easy and delicious; my 19 year old loves them so much, I am making them rn. 5⭐️
I made this for a group and every bit of it was eaten. I want to make it again and am wondering if it can be put together the night before baking and serving?
I used cream of chicken with herb soup and instead of plain sour cream I used Heluva Good Onion dip . I omitted the onions as they are in the dip . My family loves it !!
I learned this dish as Hash Brown Casserole in Texas. Then I moved to Kansas City, where they call it Texas Potatoes. In Georgia, it’s Funeral Potatoes. Any way you call it, call ME when it’s ready!! Excellent!!
This is my family’s favorite. It’s great with breakfast or a holiday potluck!! Its yummy
Made this for years, but in the past few years I have swapped Corn flakes for French’s crispy fried onions, I alternate either adding it and covering with foil to bake the full time, or I bake uncovered but wait till the last 15-20 minutes of bake time before sprinkling on the crispy onions.. This way you don’t have an entire box of cornflakes going stale. This year I am going to try swapping cream of chicken for cheddar cheese soup….
I have been making it as funeral potatoes, I use 1 stick of butter in potato mixer and 1 cup of onions. I use 2 cups of cornflakes with 1/2 stick of melted butter. Oh yes ! Garlic powder in the mixture. I Never have leftovers
yes, I added green beans to take care of at least one veggie. You have to bake it anyway, for about 40 mins . And, tho it doesn’t mention them, I always used the hash browns with green pepper and onions. Cornflakes are optional.
It was quick and easy to make. The longest part is the baking but it’s totally worth it.
I loved it but with the changes that I made. I did not use the salt. Cheese, cream soup are high sodium foods-extra salt is not needed. I used light sour cream. I shuddered when I read 1 cup of melted butter is an ingredient. Way too much fat! I melted ¼ cup of butter, used ½ of that in the mix of ingredients and the rest after after I sprinkled Panko bread crumbs on top before baking. I baked this casserole for only 45 minutes. Nice light brown top. Super tasty!
I’ve made this a few times. Today, I had to make it for a bigger group so I made a one and a half recipe. I of course I add more of the liquid ingredients and then I prefer it without the cornflake topping. It was great!
I used hash brown potatoes with peppers and onions in them.