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Cheesy Hash Brown Bake

Cheesy Hash Brown Bake

You know how you grow up giving certain things a particular name (per your parents), and then as you become an adult you realize that not everyone in the world calls those things the same as you? I have had a couple of instances such as these, and they have been somewhat unfortunate. One of said scenarios was in junior high, when discussing the terminology for certain body parts among friends. Okay, I don’t have any idea how the topic even came up, but I assure you it was innocent! Anyhow, I learned then and there that sometimes your family (parents, older siblings, etc.) gives things a name, and it’s just a family thing. Ever have those moments in life? With that being said, are you all familiar with “Funeral Potatoes”, or is that just something I grew up with?

Funeral Potatoes is a cheesy, creamy potato side dish that is often requested for feeding the family after a funeral. While we joke about them, they are quite popular and very tasty. There are variations of the dish, and the one I’m sharing today is not my favorite for taste, but it is still quite tasty and much easier to make. Someday I will share my favorite; a recipe of my mom’s. This version is less labor intensive, which is nice for a busy momma. This potato dish is one that members of my church are often assigned to make for church dinners. It can be used as a side dish, or add some chopped up ham and you’ve got yourself a full-on casserole, to serve for dinner! Because I don’t know who the original source is for the recipe, I thought I’d site

5.0 from 2 reviews
Cheesy Hash Brown Bake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 lbs hash browns, thawed
  • ¾ cup butter, melted and divided
  • ¼ tsp pepper
  • 1 tsp salt
  • ½ cup chopped onion
  • 1 (10¾-oz) can cream of chicken soup
  • 2 cups sour cream
  • 2 cups shredded sharp cheddar cheese
  • 2 cups crushed corn flakes
  1. Preheat oven to 350° and grease a 9×13 baking dish; set aside.
  2. In a large bowl, combine thawed hash browns with ½ cup of the melted butter, pepper, salt, and chopped onion. Blend well.
  3. Add the soup and sour cream to the hash brown mixture, then the cheddar cheese. Mix well.
  4. Spread mixture evenly into prepared baking dish.
  5. Mix remaining ¼ cup melted butter and the crushed corn flakes together and sprinkle over top of casserole.
  6. Bake uncovered for 50 to 60 minutes.
  7. Serve hot.



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Emily Buys


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