Funeral potatoes. They are a thing. Morbid as it may be, most of us rarely think of making a cheesy hash brown casserole for a regular weekday side dish but oh–why not?!
Simple to make a day or two ahead, you can leave this casserole in your fridge until you’re ready to bake and make it a full meal by adding any of your favorite meats like cooked sausage, ham or chicken in to the mix.
How to make the best cheesy hash brown casserole
- True to my style, you’ll see that I don’t recommend using canned condensed cream of chicken soup here. I’m going to ask you to go a step past that, take 6 minutes and make it from scratch. It’s worth it and creates a deeper, better flavor. Trust me on that.
- To assemble your hash brown casserole, mix your soup, sour cream, onion powder (or grated onion), salt, pepper, and shredded cheese together before adding the potatoes.
- And speaking of potatoes, I use what’s labeled “southern style” cubes here instead of shredded potatoes, but either will work just fine.
- Mix everything together in a large bowl and transfer to a lightly greased 9×13 baking dish.
- Drizzle over a stick of melted butter and bake until golden on top. If you would like to add corn flakes or some other topping you can–we just don’t.
How to freeze a cheesy hash brown casserole
For best results, you can make this casserole ahead, cover with plastic wrap and chill in the fridge for up to two days before baking. If you want to freeze it, bake it first, allow it to cool to room temperature then cover in a layer of plastic wrap and aluminum foil and freeze for up to two months.
To serve thaw overnight in the fridge and then cover and rewarm it in the oven at 350 until heated through.
If you want to freeze your casserole before baking it, remember that diary can separate once frozen and thawed so you may end up with a curdled or lumpy texture when you bake your cheesy hash brown casserole. It won’t affect the flavor–so go for it if you want to!
Cheesy hash brown casserole
- 1 pound bag frozen SOUTHERN STYLE hash brown potatoes the little cubed potatoes
- 8 ounces sour cream
- 1 1/2 cups homemade condensed cream of chicken soup or 1 can store bought
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste (See note)
- 1/2 teaspoon pepper
- 2 cups sharp cheddar cheese shredded
- 1/2 cup (1 stick) butter melted
- Thaw the potatoes in the fridge (it's okay if they aren't totally thawed) on the counter for a couple of hours or in the fridge overnight.
- Preheat the oven to 400.
- In a large bowl, mix the sour cream, cream of chicken soup, onion powder, cheese, salt and pepper. Taste for proper seasoning and adjust to your preference.
- Add the potatoes and stir to coat.
- Transfer to a greased baking dish. Pour over the melted butter. Bake at 35-40 minutes until the center is hot and bubbly and the top is slightly browned.