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Cheesy Hashbrown Potatoes | Funeral Potato Recipe

Cheesy Hashbrown Potato Casserole

  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Side dish
  • Method: Baking
  • Cuisine: American


Frozen hashbrowns are transformed into a killer cheesy side dish for your Easter or Christmas dinner! Honestly, I make these year round because we love them so much.



1 (30-ounce) bag frozen shredded hashbrown potatoes

5 tablespoons salted butter, melted and divided

1 cup sour cream

1 (10-ounce) can cream of chicken soup

1 cup milk

2 green onions, chopped

1 3/4 cups shredded cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 cup panko breadcrumbs

2 tablespoons freshly grated parmesan cheese


  1. Preheat oven to 350 degrees and grease a 9×13″ pan with nonstick spray.
  2. Place hashbrowns in pan and drizzle over 3 tablespoons of butter.
  3. In a medium bowl, combine sour cream, soup, milk, onions, cheese, salt, pepper, and garlic. Pour over potatoes and evenly spread.
  4. In a small bowl, mix together panko, parmesan, and remaining 2 tablespoons butter. Sprinkle over the potatoes and bake for 1 hour*


*You can thaw the frozen hashbrowns before assembly, which would reduce cooking time to 35 minutes.


  • Serving Size: 1/12th
  • Calories: 211 kcal
  • Sugar: 3 g
  • Sodium: 242 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 35 mg

Keywords: holiday side dish recipe, easter side dish recipe, cheesy potatoes recipe

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