Crunchy Cheesy Hash Brown Casserole (Potluck Casserole)
This cheesy hash brown casserole is a treasured family recipe my grandmother made for our Midwest family potlucks. Growing up in the heartland, this dish was a consistent star at our gatherings, and the casserole dish always returned empty. Often affectionately called “funeral potatoes” because they’re frequently served at post-funeral luncheons in the Midwest, this dish is anything but somber.
Add this site as a preferred Google source!
The combination of tender potatoes, sharp cheddar cheese, and that signature crunchy cornflake topping creates a contrast of textures and flavors that keeps everyone coming back for seconds. Best of all, it comes together in just 15 minutes of prep time before the oven does the rest of the work!
Why This Recipe Works
The magic of this casserole lies in its perfect balance of textures and flavors. The shredded potatoes create small air pockets that allow the creamy sauce to penetrate throughout, while the cornflake topping adds a satisfying crunch. The chicken broth adds depth, and the sharp cheddar provides that irresistible cheesy pull that makes this dish crave-worthy. It’s a time-tested combination that guarantees success.
Ingredients
- Corn flakes – Create the signature crispy, golden topping
- Frozen hash browns – Form the base of the casserole and provide the perfect potato texture without grating
- Chicken broth – Adds savory depth and helps create a moist casserole
- Sharp cheddar cheese – Provides rich, tangy flavor and that perfect cheesy stretch
- Sweet onion – Adds aromatic flavor that complements the potatoes
- Sour cream – Creates creaminess and adds a subtle tang
- Butter – Enriches the casserole and helps crisp the cornflake topping
How do you make cheesy potato hashbrowns from scratch?
- In a large bowl, mix the hash brown potatoes, half of the shredded cheddar cheese, chopped onion, sour cream, and chicken broth.
- Melt the butter in a small saucepan.
- Add corn flakes to melted butter and stir to coat the corn flakes with butter.
- Pour hash brown mixture into a baking dish and sprinkle cheese on top.
- Spread the buttered corn flakes on top.
- Cover with aluminum foil and bake at 350 degrees for 1 hour or until the topping becomes golden brown.
- Remove the casserole from the oven and let stand for 15 minutes before serving.
Watch the video below to see how easy it is to make!
Plus you’ll get great new recipes from us every week!
Crunchy Cheesy Hash Brown Casserole (Potluck Potato Casserole)
Ingredients
- 2 pounds frozen hash browns
- 14 ounces chicken broth
- 32 ounces shredded Sharp Cheddar cheese
- 1 cup chopped sweet onion
- 16 ounces sour cream
- 4 ounces butter
- 2 cups crushed corn flakes
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix the hash brown potatoes, half of the shredded cheddar cheese, chopped onion, sour cream, and chicken broth. In a small saucepan melt 1/2 cup of butter. When the butter is melted add crushed corn flakes.
- Pour potatoes in a 9 x 13-inch baking dish, sprinkle with remaining cheese. Spread the melted butter and cornflake crust ton top of the potato and cheese mixture. Cover dish with aluminum foil. Bake for 60 minutes or until the topping becomes golden brown. Remove from oven and let stand for 15 minutes before serving to all the cheese to congeal before serving.
Video
Nutrition
Storage and Reheating
Refrigerator Storage
- Store covered for up to 4 days in the refrigerator
- Cool completely before refrigerating to preserve texture
Freezer Storage
- Freeze unbaked casserole without cornflake topping for up to 3 months
- Freeze baked casserole for up to 2 months (topping will soften)
Reheating
- Oven (Best method): Reheat covered at 350°F for 20-25 minutes (refrigerated) or 45 minutes (frozen)
- Microwave: Individual portions for 2-3 minutes at 70% power (topping won’t stay crispy)
- Crisp Refresh: Add fresh cornflakes mixed with butter in the last few minutes of reheating
Make-Ahead Tip
- Thaw frozen casserole overnight in the refrigerator before baking or reheating
Do you love potato casseroles? Try these recipes
- Cracker Barrel Hashbrown Casserole
- Hamburger Tater Tot Casserole
- Cheesy Ham Hash Brown Casserole
- Instant Mashed Potatoes Casserole
Favorite Casserole Recipes
- Chile Relleno Casserole
- Crab Casserole
- Squash Casserole
- Broccoli Rice Casserole
- Easy Chicken Casserole
- King Ranch Casserole
- Taco Spaghetti Casserole
- Creamy, Cheesy Tuna Noodle Casserole
Be sure to check out my easy casserole recipes and the best Thanksgiving side dish recipes.
Thanks to Gregory Braun for sharing this recipe.
Can’t wait to try these soon. Sound perfect every way. Thank you.
I have never understood why people put music to their videos turned up so loud that you can’t understand what they are saying. Some of us are hard of hearing and their isn’t any captions to help either. Am I listening to music, or watching a video to learn a recipe. Choose one please, or turn the music down so it is an UNDERTONE.
Thank you for your input Ron, I will try to do a better job on this in the future.
This recipe is great. I have been making it for a long time. I used to not put the butter or chicken broth in it. Then I started adding the butter and it made a huge difference. Very good. Since
the taste was so much better with the butter I never bothered with the chicken broth, I don’t think that is necessary.
I’ve had this dish many times but have never made it. I plan on making it for a gathering soon. But you do not list the size of the large bag of Or Ida hash browns….how many ounces is that bag?
Thank you!!
Most recipes say 28 or 30 ounces of hash browns.
Chicken Broth? My recipe call for a can of Cream of Chx soup and opt potato chips on top not cereal. Cheese is cut down to 16oz also.
I think this recipe has a lot of variations. This version is very tasty, just like your version sounds.
Then obviously this is a different recipe then yours… At King’s restaurant,Its made with chicken broth,Not cream of chicken soup,ask any waitress!!!
Interesting. I have 2 different versions of this type of casserole. Here in Utah, they call them funeral potatoes cause you can make huge pans to take for funeral suppers. Anyhow, I have never heard of using the chicken broth. One I have calls for just making a simple white sauce and the other is actually sour cream and a can of cheddar cheese soup. I bet the chicken broth would have a good flavor to it.
We liked these!
It does now!
We have taken leftover ham from dinner and cubed it and put it in this, it is really awesome. We have also but bacon in it that makes a good breakfast casserole.
Pam, that sounds like a tasty version of potatoes.
If you really want to make this a must have for dinners and family get togethers, get a 16 oz can of French’s Fried Onions and put that on top for the last 10 minutes of booking. Trust me, it’s out of this world
Your potatoes do sound out of this world!
This a great recipe and very very good. I have had this recipe twice. The first time I used the 16oz of chicken broth and it was way to runny, but the second time I used half of what the recipe called for and it came out perfect.
instead of chicken broth use cream of celery soup sooo good
I’ve had it with the frosted flakes and it was amazing. and I like the chunky hashbrowns that have the red and green peppers in it. I thought it would be bad with the frosted flakes but a friend of mine made it and I loved it.
Trust me…..don’t use frosted flakes…only use cornflakes but do use cream of chicken soup and not chicken broth as the recipe states above… My family as been eating this recipe for over 30 years and it is our favorite!!!!!
Sounds weird but if you use frosted flakes instead of the plain flakes it tastes alot better. Also if you are a vegetarian it works without the cream of chicken. I just use extra butter in place.