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This hash brown casserole is my potluck go-to. Everyone expects them from me at get-togethers. And these cheesy potatoes were the first recipe I became known for in my culinary journey. As a newlywed I became fixated on making a hash brown casserole at home that could rival Cracker Barrel. I landed on this recipe 17 years ago and have made it this way ever since.
Hash brown casserole can also be called funeral potatoes or cheesy potatoes based on where you live in the country. They’re all the same thing, cheese and potatoes. The absolute best brand of cheese to use for this recipe are the blocks of Cracker Barrel extra sharp cheddar. It’s worth it to shred them yourself. Use a food processor fitted with the shredding blade attachment and it makes the job a breeze. The only other ingredients are cream of chicken soup, sour cream, caramelized onions and salt & pepper. It’s a simple dish that reaps incredible rewards.
Everything gets mixed together then baked in a 9×13 dish uncovered. The potatoes are ooey gooey and the edges are crispy cheesy goodness. The leftovers can be served with eggs and bacon the next morning along with my world’s best cinnamon rolls. That’s actually what we love doing for Easter is to have a brunch style pitch in. I highly recommend starting that tradition. Enjoy!
Hash Brown Casserole
Ingredients
- 30 oz Ore Ida shredded potatoes thawed
- 16 oz extra sharp cheddar shredded
- 1 onion diced
- 2 cans cream of chicken soup
- 1 c sour cream
- 2 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 375 degrees.
- Caramelize diced onion over medium heat for 20 minutes in olive oil or butter.
- To a large mixing bowl add thawed potatoes, caramelized onions, cream of chicken soup, sour cream, salt and pepper. Mix until combined.
- Add potatoes to a buttered 9x13 dish.
- Bake uncovered at 375 for one hour. Broil for additional color with the lid open.