This Heavenly Hashbrown Casserole Recipe is a perfect match for any holiday, brunch or dinner!
The one must-have holiday dish in our home is this scrumptious Hashbrown Casserole Recipe!
This hashbrown recipe is simple to make, tasty and rich, and 100% delicious goodness!
Are you ready for some heavenly hashbrown deliciousness? Let’s get this yummy recipe started…
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Hashbrown Casserole Recipe
Hashbrown Casserole Recipe
Ingredients
- 30 ounces Frozen Shredded Hashbrowns
- 16 ounces Sour Cream
- 10.5 ounce Cream of Mushroom Soup can
- 8 ounces Shredded Cheddar Cheese {I use sharp cheddar}
- ¼ cup Milk
- ½ White Onion chopped
- ⅛ teaspoon. Garlic Salt
- 1/2 cup Butter
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 1/2 cups Seasoned Croutons crushed
Instructions
- Thaw hashbrowns slightly so they mix well.
- Preheat oven to 350 degrees.
- Combine hash browns, sour cream, cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and 1/2 stick of melted butter, then stir well.
- Pour into greased 9x13 Casserole Dish, and set aside.
- Crush croutons {easy tip: place in a ziploc bag and mash down with a rolling pin}
- Spread crushed croutons evenly over the top of the casserole.
- Drizzle the top with other 1/2 stick of melted butter.
- Bake for 35 - 45 minutes, or until hot. ENJOY!
What You’ll Need for This Recipe:
Mixing Bowls
9×13 Baking Dish
Enjoy as a dinner side or brunch must-have… it’s so yummy! Plus… the leftovers are delish!
A BIG thanks to my friend Becky for sharing this fabulous recipe!
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Dottie Sanders says
February 20, 2015 at 2:58 pmWould like to receive emails please. Recipes look delicious.
alex says
June 10, 2014 at 6:05 pmFrosted flakes?! My family has always made this recipe with corn flakes (sometimes I use special k). I can’t wait to try both croutons and frosted flakes. Yummmm
susannah says
April 1, 2013 at 4:15 ammy variation:32 oz shredded hashbrowns, one can cream of mushroom soup, 8 oz sour cream…mix the soup and sour cream together, then add the hasbrowns and mix well..top with shredded colby jack cheese, cover with foil and bake until cheese is melted in a 400 degree oven, take foil off top with French’s fried onions and put back in oven for about 5 minute or until the onions just start to brown.
Susan Wojtowicz says
November 11, 2012 at 10:15 amWe call them Funeral Potatoes because my recipe makes enough for a crowd. Here’s my version:
32 oz defrosted hash browns
1 samll chopped green pepper
1 small chopped onion
1 can EACH cream of potato and cream of celery soup
12 oz sour cream or plain yogurt
Mix all together and bake covered for 1 hour
Diane Weber says
November 8, 2012 at 2:03 pmThis is a family favorite for Christmas…I put crushed cornflakes on top mixed with the melted butter.
Margaret says
April 2, 2012 at 12:06 pmWith the exception of the bread crumbs it’s a copykat recipe for a Hash Brown casserole served at Cracker Barrel Restaurants.
Denise says
November 23, 2011 at 12:03 pmHow many does the recipe serve?
Lindsey says
November 17, 2011 at 12:43 pmMy grandma passed down this recipe to us we have been making it for thanksgiving and easter since well before we were born, and i am 29 years old. lol We call is Crunchy potatoes and like someone else we also put corn flakes on top, and we came across another friend who makes it and they call them ” white trash potatoes” no idea why.. ha ha
Cheryl says
February 5, 2011 at 8:58 pmThis is a family favorite. I make this potato dish to go with ham. I also use corn flakes instead of croutons.
Shareen says
December 30, 2010 at 9:59 amMy Mother and family have been making this wonderful dish for many years, mostly around the holidays. This yr. was the first yr. my husband tried it and now begs for it all the time!! Glad you were able to share such a warm and fulfilling recipe!!
Katie says
November 27, 2010 at 1:47 pmI’ve tried out a few different breakfast casseroles and this is the best by far. My husband loved the crouton topping. Delicious! We’ll be having it again on Christmas morning!
Kim says
November 20, 2010 at 1:04 pmThis is very similiar to my version… just substitute 12oz of french onion dip for the onion & milk, and cut the sour cream back to 12oz, too. The french onion dip makes it faster to mix (no chopping!) and adds an addional flavor that is outstanding! Plus, you can usually pick up 12oz french onion dip free at Publix with a sale & coupon 😉
Katie says
November 19, 2010 at 1:00 pmWill have to try it that way. We do it with corn flakes instead of croutons for our crunch. And we use cream of chicken instead of cream of mushroom. And I believe we do extra cheese with two 8 oz packages. I’ve added chopped ham (or could do bacon) before to make it a breakfast casserole.
Raeanne says
November 19, 2010 at 11:18 amI LOVE this casserole… I haven’t had it in forever since I can’t have dairy anymore… Thanks for making a pregnant lady crave food she can’t have! 😉
jenni says
November 19, 2010 at 10:55 amThis is commonly called “Funeral Potatoes” around here and is often served at funerals and holidays, etc. Never have tried it with cream of mushroom (here it’s always cream of chicken); and, I’ve also never tried it with croutons (only have had it with cornflake/butter or potato chip/butter mix). Will try!
Marisa Fedelin- Lopez says
November 19, 2010 at 6:21 amI made this last week!!! It was AWESOME!!!! My WHOLE family loved it. I Added Grilled chicken so it became more of an entree than a side and also used ‘o brian potatoes because it’s what I had on hand, but it was delicious!!! I LOVE THIS SITE!!!!
Lauren says
November 4, 2010 at 7:14 pmOh gosh this looks so good! Thanks for sharing. 🙂 I think I’ll “weight watcher-ize” though it by making a few substitutions. Light Olivio for butter (and using Olivio spray on the top instead of drizzling melted Olivio), panko breadcrumbs instead of croutons, 75% reduced fat cheddar, skim milk, light sour cream, and 98% fat free cream of mushroom soup. If I increase the onions a bit, that should add a bit of extra flavor to make up for all the fat the dish will be missing. Fingers crossed!! 🙂
Maria says
November 17, 2011 at 10:25 amI leave out the butter all together and use corn flakes on top for crunch or the bottom of a bag of chips (parts and pieces and crumbs). My kids never liked the onion, so that is left out as well. Still yummy!
Stephen Bobbitt says
November 4, 2010 at 4:31 pmFrosted flakes across the top make this yummy also ;)..Instead of the croutons
jacque says
June 11, 2010 at 6:10 amEveryone in the family will love this! Thanks!
Anna says
December 24, 2009 at 5:52 amMy grandmother makes a similar casserole whenever we visit her. It is one of my favorite things.
heartnsoulcooking says
December 23, 2009 at 5:30 pmGREAT!!! recipe for a brunch. Sounds and looks WONDERFUL!!!
Geri
Wanda says
December 16, 2009 at 8:53 amI need to do this for our Christmas meal at school next week! Thanks!
Jeni says
December 15, 2009 at 6:56 amIf you add big hunks of ham to this it's a great meal!!
Catherine says
December 15, 2009 at 1:21 amI've had several variations of this dish. My family calls it "potato delight" and uses cornflakes tossed in melted butter as the topping. It's always a big hit!
Jerri says
December 15, 2009 at 12:36 amThis is one of my favorite sides, but I've never made it! I'll have to try out your recipe!
Hope you'll link up at my Christmas Recipe event on Thursday!
Anonymous says
December 15, 2009 at 12:02 amTry it with green chiles or add breakfast sausage to it and make breakfast burritos out of it.
[email protected] says
December 14, 2009 at 11:14 pmSounds great! Thanks for the recipe.
barbara.montyj says
December 14, 2009 at 10:56 pmThanks for sharing the recipe.
I'm going to make it also.
Angelena says
December 14, 2009 at 10:02 pmThat sounds/looks so delicious. I am going to add that dish to our Christmas morning brunch. I must be hungry – I did a post on my blog today about baking bacon lol.
Dawn says
March 1, 2011 at 12:05 pmChristmas morning brunch seems to be on the rise…we do that now too…we actually started it about 3 Christmas’ ago because we don’t have anyone over on Christmas morning…it is just our small family…so we sleep in, open gifts then eat…anyway…I already do a hashbrown casserol that I pulled together the recipe for from other places…and it is a perfect addition…you can have anything else you want; ham, bacon, eggs, bisuits or toast…all is good together…but, we only do this once or twice a year…really good!
Michelle says
December 14, 2009 at 9:47 pmLooks delicious! I'm definitely going to have to try this recipe!
Thanks for sharing it. 🙂
Kelly says
November 17, 2011 at 12:27 pmI make this all the time in my home but we use frosted flakes for the top instead of croutons! It makes all the difference in the world. It’s that sweet and savory mix that really makes this dish a winner!
Julie says
March 13, 2013 at 12:33 pmKelly I use the Frosted Flakes as well & my family LOVES it. The sweet gives it just right right pop with each bite. It is wonderful & my group cant get enough. it is ALWAYS the first thing to go. I usually have to make a double batch.
Shirley Foster says
November 23, 2013 at 6:25 amDo you still drizzle with butter when you use the frosted flakes on the hash brown cassarole sound good.