This crowd-pleasing cheesy potatoes with hash browns casserole is a quick, comforting side dish made from simple pantry staples: frozen hash browns, sour cream, cream of mushroom soup, and plenty of shredded cheddar. Also called funeral potatoes, this creamy, cheesy casserole pairs with holiday roasts, weeknight mains, and potluck spreads. The version below is inspired by the classic “Schwartzy’s Hash Browns” from the Best of Bridge cookbook and is easy to prepare, bake, and share.
Why You’ll Love This Cheesy Hash Brown Casserole
This recipe is beloved because it’s forgiving, crowd-friendly, and deeply satisfying. It comes together in minutes with minimal prep, uses ingredients you likely already have on hand, and reheats beautifully. Whether you’re bringing a dish to a potluck or serving a comforting side at family dinner, this creamy, golden-bubbly casserole is always a hit.
- Fast to assemble: combine and bake—no peeling or parboiling required.
- Perfect for large gatherings: a 9×13 pan feeds a crowd and travels well.
- Versatile: pairs with ham, roast beef, pork, or a simple roasted chicken, and works for brunch or holiday meals.
- Make-ahead friendly: assemble, freeze, and bake later for effortless hosting.
Ingredients for This Hash Brown Casserole
Below are the basic, classic ingredients. Quantities and an easy printable recipe card are provided in the recipe card section further down.
- Frozen diced hash brown potatoes – diced hash browns hold texture well in this casserole.
- Sour cream – creates a rich, tangy base for the sauce.
- Cream of mushroom soup – the traditional binder that adds creaminess and savory depth.
- Milk – thins the mixture slightly so it bakes up creamy.
- Melted butter – adds richness and helps the top brown.
- Shredded cheddar cheese – sharp cheddar provides robust, cheesy flavor.
- Salt and black pepper – to taste.
Cheesy Potatoes with Hash Browns
10 servings
10 minutes
1 hour
1 hour 10 minutes
Quick to mix and bake, this cheesy hash brown casserole becomes hot and bubbly with a golden, cheesy top. It’s a reliable comfort-food side that proves popular at potlucks, holidays, and casual family meals.
Ingredients
- 2 pounds frozen, diced hash brown potatoes
- 2 cups sour cream
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup melted butter
- 2 cups shredded cheddar cheese, divided
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with cooking spray or lightly grease it with butter.
- In a large mixing bowl, combine the frozen diced hash browns, sour cream, cream of mushroom soup, milk, melted butter, and all but 1/2 cup of the shredded cheddar. Season with salt and pepper to taste and stir until evenly mixed.
- Transfer the mixture to the prepared casserole dish and spread it evenly with a spatula.
- Sprinkle the reserved 1/2 cup of cheddar over the top.
- Bake for 50–60 minutes, or until the casserole is hot and bubbly and the top is lightly golden around the edges. Allow to rest 5 minutes before serving.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 558
Total Fat: 44g
Saturated Fat: 18g
Cholesterol: 77mg
Sodium: 1037mg
Carbohydrates: 33g
Protein: 11g
Step-by-Step Tips for Best Results
For even cooking, keep the hash browns frozen until you’re ready to mix the casserole. If your hash browns are clumped, gently break them apart before combining. Let the finished casserole rest a few minutes after baking so it sets slightly and is easier to serve.
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Stir together all the ingredients for this easy hash brown casserole in a large mixing bowl. -
Sprinkle cheddar on top before baking for a cheesy crust. -
Bake until hot and bubbly around the edges. Let rest briefly before serving.
Substitutions, Variations & Serving Ideas
- Swap the cream of mushroom soup for cream of chicken, cream of celery, or cream of cheddar for a different flavor profile.
- For creamier results, replace the milk with an extra can of cream soup (the original Schwartzy’s recipe used two cans and no milk).
- Add cooked diced ham, cooked sausage, or crumbled bacon and extra vegetables to turn the casserole into a hearty one-pan main.
- Top with 1 cup panko, crushed cornflakes, potato chips, or grated Parmesan before baking for added crunch.
- Mix different cheeses—Monterey Jack, Colby, or pepper jack—to vary the cheesy taste.
Other Potato Recipes to Try
- Roasted Smashed Potatoes — a crispy, crowd-pleasing side.
- Classic Potato Salad with Egg — great for picnics and barbecues.
- Loaded Baked Potato with Cheese Sauce — hearty and customizable.
- Scalloped Potatoes with Mushroom Soup — quick and creamy with canned soup.
- Easy Crispy Diced Roasted Potatoes — simple and versatile alongside many mains.
Want More Recipes and Ideas?
If you enjoy reliable comfort-food recipes, keep this one handy for gatherings, holidays, and cozy weeknight dinners. Bookmark or pin this recipe to revisit later and tweak to your taste.
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