Creamy, Cheesy Hashbrown Potatoes

4.58 from 7 votes

3/20/2026

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If there’s one casserole that always disappears first at a potluck, it’s cheesy hashbrown potatoes. I grew up seeing this creamy, comforting side dish at holidays and family gatherings, and it still feels nostalgic every time I make it.

The inside is rich and cheesy, with tender hashbrowns, while the buttery cornflake topping bakes up golden and crisp. It’s the kind of simple, crowd-pleasing side that works just as well for a holiday table as it does for a casual weekend dinner.

Cheesy potato hashbrowns in casserole dish.

why i’m obsessed

There’s something about a warm, cheesy potato casserole that just feels like home:

Classic comfort food: Creamy, cheesy potatoes with a crispy cornflake topping are hard to beat.
Minimal effort: Frozen hashbrowns and cream of chicken soup make prep quick and easy.
Crowd-pleasing: This hashbrown casserole recipe feeds a crowd and travels well to potlucks or holiday meals.

Featured Comment

“I made this for our Oktoberfest. I just tripled the recipe. There will be nothing left by midnight tonight.”

– Lisa V.

Ingredients You’ll Need

This side dish has two main parts: the actual cheesy hashbrown casserole and the cornflakes topping. Here’s what you’ll need for both:

Frozen cubed hashbrowns: You can make your own if you want, but opting for the frozen kind makes this dish so easy. And there’s no need to thaw them! Shredded hashbrowns work as a substitute if you have those on hand. Both are sources of potassium.
Cream of chicken soup: The soup acts as the glue that binds the casserole together. To make a vegetarian version, swap with cream of mushroom soup. Using low-sodium soup gives more control over seasoning.
Cornflakes: Crushed cornflakes give the topping that signature crunch. Add more for an extra-crispy layer!
Cheddar cheese: Sharp cheddar cheese gives a bold flavor, but Colby Jack or other cheeses mix in nicely, too, depending on what you prefer. Using freshly shredded cheese helps it melt more evenly than pre-shredded cheese.
Fresh parsley: Sprinkles of parsley brighten the rich casserole and add color. Chives or green onions work, but give a slightly different flavor.
Sour cream: This keeps the casserole creamy and prevents it from becoming dense. For a lighter option, Greek yogurt works well and adds a subtle tang.
Dried onion: This adds a mild sharpness to complement the cheese. Onion powder is a good stand-in if you don’t have dried minced onion.
Butter: This melts into the cornflakes, helping them brown beautifully in the oven. I like unsalted butter to better control seasoning.
Salt and black pepper: These are essential for seasoning, but go light. The cheese and soup already contribute saltiness. Adjust to taste.

How to Make Cheesy Hashbrown Potatoes

This cheesy hashbrown casserole comes together quickly and is mostly hands-off once it’s in the oven. Here’s exactly how I make it:

Mix the base. In a large bowl, combine the sour cream, cream of chicken soup, onion, parsley, and seasonings. Then fold in the hashbrowns and most of the cheese. I try not to over-stir here, since breaking up the potatoes too much can make the casserole dense.
Transfer to a dish. Spread the mixture evenly in a greased casserole dish and sprinkle the remaining cheese over the top so it melts into a gooey layer while baking.
Prepare the topping. Mix crushed cornflakes with melted butter and sprinkle them evenly over the casserole. Feel free to add more for a crunchier casserole!
Bake. Bake the casserole at 350ºF until the cheese is bubbly and the potatoes are tender, about 50-55 minutes. If I’m using fresh or shredded hashbrowns, I usually start checking a bit earlier so the casserole doesn’t dry out.
Garnish and serve. Once it comes out of the oven, I like to sprinkle a little extra parsley on top for color before serving it warm.

Perfect Pairings

Cheesy hashbrown potatoes are a crowd-pleasing side that fits right in at a holiday table, weeknight potluck, or brunch spread. Their creamy, cheesy texture and crispy topping pair well with just about anything, too, but here are some of my favorite ideas:

Ham or roast pork: The savory richness of ham or pork shoulder balances the creamy potatoes perfectly. Try my Slow-Roasted Pork Shoulder for an easy holiday main.
Roast chicken or turkey: Classic roasted poultry is always a winner with this casserole. Check out my Herb-Roasted Chicken for inspiration.
Eggs and breakfast meats: For brunch, serve the baked potatoes alongside scrambled eggs, bacon, or breakfast sausage.
Fresh salads: A crisp green salad or a tangy Beet and Goat Cheese Salad helps cut through the richness of the potatoes.
Other sides: Pair with Cheesy Garlic Bread, Mac and Cheese, or roasted vegetables for a fully indulgent spread.

Cheesy hashbrown potatoes in a casserole dish.

Fun Twists & Easy Swaps

Cheesy hashbrowns are easy to tweak depending on what’s in the pantry or according to preferences:

Add ham or bacon: Fold in diced ham or crispy bacon for extra savory flavor, making this the perfect brunch dish or a heartier side.
Use shredded potatoes: Swap cubed hashbrowns for cheesy shredded potatoes for a slightly different texture and faster baking time.
Add veggies: Fold in chopped broccoli, sautéed bell peppers, or spinach for extra color and nutrition.
Change the crunchy topping: Try panko breadcrumbs, crushed Ritz crackers, or even potato chips instead of cornflakes.
Mix cheeses: Sharp cheddar is classic, but Colby Jack, Monterey Jack, or a little smoked Gouda can add a new flavor twist, and they all give a nice calcium boost!
Spice it up: Add a pinch of smoked paprika or garlic powder to the casserole for extra depth.

FAQs

Can I use frozen hashbrowns for this recipe?

Frozen cubed hashbrowns work perfectly, and you don’t need to thaw them before baking. They hold their shape and bake up tender. If you prefer frozen shredded hashbrowns, you can use those instead. Just reduce the baking time slightly so they don’t overcook.

Can I make cheesy hashbrown casserole in a crockpot?

You can! Combine all ingredients in a crockpot and cook on low for 3-4 hours, or until the potatoes are tender and the cheese is melted. See my recipe for Crockpot Cheesy Potatoes for tips on another family favorite side.

Is hashbrown casserole the same as funeral potatoes?

“Funeral potatoes” is the nickname many people in the Midwest give cheesy hashbrown casseroles served at gatherings. The classic ingredients, like hashbrowns, cream soup, cheese, and a crunchy topping, are the same, so you can consider them interchangeable.

This party potatoes with hashbrowns recipe follows the same classic formula and is perfect for holidays, potlucks, or any crowd-pleasing meal.

Make-Ahead, Storage, & Reheating

You can prep the casserole up to a day in advance. Mix the potatoes, cheese, and seasonings, then cover and refrigerate until you’re ready to bake the perfect side dish the next day. For the topping, keep the buttered cornflakes separate until right before baking for maximum crispiness.

To store, let the casserole cool completely, then transfer to an airtight container and refrigerate for up to 3 days. I don’t recommend freezing this casserole because the frozen hashbrowns have already been cooked and thawed, which can lead to a watery texture.

To reheat, bake leftovers covered with foil for 15-20 minutes at 350ºF, until warmed through. Remove foil for the last few minutes to crisp the topping. You can also reheat on a microwave-safe plate in the microwave for 90 seconds, until hot.