This warm, cheesy hash brown casserole has been a staple at my family gatherings for years. I first tasted this particular combination one chilly winter afternoon at a neighbor's house; the dish arrived steaming and golden, and every spoonful felt like nostalgia folded into a crunchy, buttery topping. Since then I’ve made it for holiday dinners, backyard potlucks, and lazy Sunday meals—each time it disappears first. The texture is everything: tender potatoes bound in a creamy, savory sauce with pockets of melted cheddar, finished with a toasty cornflake crust that gives an irresistible crunch. I discovered a few small technique adjustments over time that make a big difference. Thawing the frozen hash browns properly, seasoning the base carefully, and using a mix of shredded cheese and a tiny bit of reserved butter in the topping preserve that perfect balance of creaminess and crispness. It’s forgiving, crowd-pleasing, and easy to scale. When guests tell me this is their favorite side, I know the simple combination of sour cream, cream soup, and cheese—baked until bubbly and golden—never fails to comfort.

Ingredients

• Frozen hash browns (30 ounces): I use diced hash browns for texture, but shredded works well too. Look for a reliable brand like Ore-Ida or store-brand equivalents—thawed overnight in the fridge for best results.
• Sour cream (2 cups): Full-fat sour cream gives the creamiest mouthfeel and a subtle tang that balances the cheese. Light versions work but the final result will be less rich.
• Canned cream of chicken soup (10.5 ounces): Campbell's is classic, but homemade or low-sodium varieties are great if you want more control over salt.
• Butter (10 tablespoons), divided, melted: Use unsalted butter so you can control seasoning. Reserve some for the topping to ensure a golden crust.
• Salt (1 teaspoon) and freshly ground black pepper (1/4 teaspoon): Season carefully—remember canned soup adds salt, so taste and adjust if using reduced-sodium soup.
• Dried minced onion (1 teaspoon): Adds a subtle oniony backbone without the moisture of fresh onions; swap for 1/4 cup finely minced fresh onion if you prefer.
• Shredded cheddar cheese (2 cups): Sharp cheddar provides the best flavor. Freshly shred a block for better melt and texture compared to pre-shredded cheese which can contain anti-caking agents.
• Corn flakes cereal (2 cups): Regular corn flakes crushed provide a traditional crunchy topping; for a nuttier bite use cornflake crumbs mixed with panko bread crumbs.

Instructions

Thaw the potatoes: Allow hash browns to thaw fully in the refrigerator overnight for the best texture. If short on time, spread them on a baking sheet and warm in a 200°F oven for about 20 minutes until thawed but not hot—excess moisture will squeeze out if overheated and make the base runny. Preheat the oven: Set the oven to 350°F and position a rack in the middle. Use a 9x13 metal baking dish for even browning; metal helps crisp up the edges better than glass. Make the creamy base: In a large bowl combine 2 cups sour cream, 10.5 ounces canned cream of chicken soup, 6 tablespoons melted butter, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon dried minced onion. Whisk until smooth so the starches in the soup integrate evenly—this creates a uniform, creamy binder that prevents pockets of dry potato. Stir in potatoes and cheese: Add the thawed hash browns and 2 cups shredded cheddar to the bowl and fold gently until fully coated. Spread the mixture into a single layer in the prepared 9x13 pan, smoothing the top so the topping adheres evenly and the casserole bakes uniformly. Prepare the topping: Place 2 cups corn flakes in a large resealable bag and crush them gently with your hands or a rolling pin—aim for a mix of small pieces and fine crumbs for both crunch and coverage. Pour the remaining 4 tablespoons melted butter over the crushed flakes, seal the bag, and shake to coat every piece; the butter helps the topping brown and stick to the surface. Bake and finish: Sprinkle the buttered cornflake mixture evenly over the potatoes and bake uncovered at 350°F for 40 to 50 minutes. You're looking for bubbling edges and a deeply golden topping; if the top browns too quickly, tent loosely with foil and continue baking until heated through. Let rest 10 minutes before serving to settle the filling and make the casserole easier to portion.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to an airtight container and refrigerate up to 4 days. When freezing, assemble the dish in the baking pan, cover tightly with plastic wrap and foil, and store for up to 3 months—do not add the cornflake topping until you are ready to bake from thawed. Reheat refrigerated portions in a 325°F oven uncovered for 15 to 25 minutes or until warmed through; use a low temperature to prevent the topping from burning and to keep the interior creamy.

Ingredient Substitutions

If you want a meat-free version, swap the cream of chicken soup for cream of mushroom or a homemade béchamel seasoned with poultry seasoning. For a lighter option, use reduced-fat sour cream and a lighter cheddar, though the texture will be less indulgent. Gluten-free eaters can replace cornflakes with certified gluten-free corn flakes or crushed rice cereal; for a nutty crunch use crushed almonds mixed with panko. For vegan adaptations, use plant-based sour cream, a vegan cheddar-style shreds, and a dairy-free condensed soup alternative.

Serving Suggestions

Serve alongside baked ham, roasted turkey, or a simply roasted pork loin—the rich and creamy profile pairs beautifully with savory roasted meats. Add a bright green salad or sautéed green beans dressed with lemon to cut through the richness. Garnish the top with fresh chives or a light sprinkle of smoked paprika to add color and a whisper of smoke that complements the cheddar.

Cultural Background

Often called "funeral potatoes," this casserole has roots in American comfort-food traditions and church potlucks where easy-to-transport, crowd-pleasing dishes are prized. The name comes from its frequent appearance at post-funeral gatherings, where families needed simple, hearty food to serve many guests. Over time it became a beloved holiday side in many regions, particularly across the American Midwest and Intermountain West, evolving into countless household variations.

Seasonal Adaptations

In winter, add a half cup of diced cooked ham or a handful of caramelized onions for extra depth. For spring and summer, lighten it up with a cup of steamed broccoli florets folded into the base before adding the topping. In autumn, a pinch of nutmeg or substituting half the cheddar for Gruyere lends a seasonal warmth that pairs nicely with roasted root vegetables.

Meal Prep Tips

Assemble the casserole up to the point of adding the topping and refrigerate for up to 24 hours; when ready to bake, top with the crushed cornflakes and bake as directed. To batch-cook for the week, portion into smaller aluminum pans for easy reheating and gifting. Label containers with the bake date and reheating instructions so family members can warm their portions without guesswork.

Final thought: this dish is comfort in a pan—a dependable, adaptable side that brings people together. Whether on a holiday table or a modest potluck spread, it comforts and satisfies, and with a few simple techniques it will always deliver a perfect balance of creamy and crunchy. Make it yours by experimenting with cheeses and toppings, and you’ll find new ways to love this classic.