Cheesy Hashbrown Casserole

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This irresistible Cheesy Hashbrown Casserole is just like the comforting dish you’ve enjoyed in the past but with a homemade twist—no canned soup required!

Made with a rich, flavorful sauce from scratch, shredded hashbrowns, melty cheddar cheese, and a crispy, buttery cornflake topping, it’s the ultimate side dish for any occasion. It offers all the nostalgic flavors you love with a fresh, more wholesome approach! And don’t worry—it’s super simple to throw together!

Growing up in the Midwest, we always called this dish “funeral potatoes”, a staple at so many gatherings. As a young mom, my friends and I affectionately renamed them party potatoes since they seemed to appear at every celebration. No matter what you call them, this cheesy, comforting side dish remains the ultimate crowd-pleaser.

If you are looking for more holiday side dish recipes, you’ve got to try my mashed sweet potatoes, roasted sweet potatoes, and glazed carrots.

Why you’ll love this cheesy casserole

1. No Canned Soup Needed – It only takes a few extra minutes to make a homemade sauce in place of the cream of chicken soup and it tastes way better!
2. Easy Recipe: Even with making a homemade sauce you’ll find these cheesy hashbrowns are very easy to put together.
3. Kid friendly – Everyone loves this casserole. Even your picky eaters are going to gobble up these potatoes.
4. Perfect for any occasion – Whether it’s a family dinner, holiday meals, or potluck, this casserole is always a hit. It’s easy to make, feeds a crowd, and brings a nostalgic, comforting vibe to any table!

You will find a complete list of ingredients in the recipe card below.

• Butter: You can use either salted or unsalted butter based on your preference.
• Onion: I like to keep things simple and enjoy the slight crunch of raw onion, so I don’t sauté it. However, if you prefer a softer texture, you can sauté the onion before adding the flour to make the roux.
• Chicken Broth: If you prefer, vegetable broth makes a great substitution for chicken broth.
• Chicken Base: I love the extra depth of flavor that chicken base adds, but you can easily swap it for vegetable base to make a vegetarian recipe.
• Spices: Onion powder, garlic powder, celery seed, and black pepper all add tons of flavor to the dish.
• Sour Cream: Adds creaminess and tang to the casserole.
• Cheddar Cheese: I use a mild cheddar, but you can substitute any type of cheddar you prefer.
• Frozen Hash browns: You can also use country-style potatoes.
• Corn Flakes – Create the crunchy topping.

How to make cheesy potatoes

Step 1: Melt 3 tablespoons of butter in a large skillet over medium heat. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth and chicken base until smooth.

Add the onion powder, garlic powder, celery seed, black pepper, and salt. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and add the sour cream.

Step 2: In a large bowl, combine the shredded hashbrowns, diced onions, cheddar cheese, and the sauce. Stir until everything is evenly mixed.

Spread the mixture into the greased 9×13-inch baking dish, smoothing the top.

Step 3: In a small bowl, mix the crushed cornflakes with the melted butter until well coated.

Sprinkle the buttered cornflakes evenly over the hashbrown mixture.

Step 4: Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbly around the edges. Let the casserole cool slightly before serving.

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Storing Leftover Hashbrown Casserole

Fridge: Let the casserole cool to room temperature before storing it to prevent moisture buildup. Place the leftovers in an airtight container or cover the original baking dish tightly with plastic wrap or foil. Store the casserole in the refrigerator for up to 3-4 days.

Reheat: To reheat, place the casserole in an oven-safe dish and bake at 350°F for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.

Freezing Before Baking

Prepare the casserole: Follow the recipe instructions up to the point of adding the cornflake topping, but don’t bake it.

Cover tightly: Wrap the casserole dish with plastic wrap or foil, or transfer it to a freezer-safe container.

Freeze: You can store the unbaked casserole in the freezer for up to 2-3 months.

To Cook After Freezing

Thaw: Transfer the casserole from the freezer to the fridge and let it thaw overnight.

Add the topping: Once thawed, add the cornflake topping just before baking.

Bake: Follow the original baking instructions, adding a few extra minutes if necessary to ensure it’s heated through.

Freezing After Baking

Reheat: Thaw in the fridge and reheat in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

Cool completely: Let the casserole cool fully before freezing.

Portion: You can freeze the entire casserole or portion it into individual servings for easier reheating.

Wrap tightly: Wrap the portions or the whole casserole in plastic wrap, then foil, or use airtight containers.

What to serve with hash brown casserole

This is the perfect side dish for Easter, especially when serving ham. Since ham doesn’t offer drippings for gravy, this creamy, cheesy potato dish is the perfect complement. But don’t just save it for special occasions! I love making it for a simple weeknight dinner alongside pulled pork, slow cooker ribs, or air fryer meatloaf. It’s so delicious, you can bet it’ll be it will become a family favorite.

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