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Hashbrown Casserole
You may know this hashbrown casserole from Cracker Barrel but it's also referred to as cheesy potatoes, funeral potatoes, or cheesy hashbrowns. Whatever you call it, we can all agree it's delicious!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
15
servings
Calories:
242
cal
Author:
Amanda Formaro
Equipment
13x9 baking dish
Large mixing bowl
Ingredients
32
oz
frozen shredded hashbrowns
thawed and pat dry
2
cups
cheddar cheese
freshly shredded
1/2
yellow onion
diced small, about 1/2 cup
16
oz
sour cream
10.5
oz
cream of chicken soup
8
Tbsp
butter
melted
1
tsp
garlic powder
1
tsp
salt
1/2
tsp
black pepper
Instructions
Thaw and drain the hashbrowns of excess water as best as possible.
Mix all ingredients in a large bowl, reserving 1/2 cup of shredded cheese for the topping.
Pour the mixed ingredients into a 9x13 casserole dish.
Bake at 350F for 45 minutes uncovered. Add reserved cheese and bake for another 10-15 minutes until melted and bubbly.
Video
Notes
This casserole can be prepped a day in advance then stored in the refrigerator covered with plastic wrap or an air-tight lid.
We recommend shredding your own cheese from the block. Pre shredded cheeses contain cellulose which blocks moisture and does not melt as well.
Nutrition
Serving:
1
serving (1/2 cup)
|
Calories:
242
cal
|
Carbohydrates:
14
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
479
mg
|
Potassium:
250
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
563
IU
|
Vitamin C:
6
mg
|
Calcium:
154
mg
|
Iron:
1
mg