Hashbrown Potatoes Deluxe is a creamy, cheesy comfort food casserole. It's easy to prepare, can be doubled to feed a crowd, and is absolutely scrumptious.
Always a crowd favorite
Casseroles are the ultimate comfort food and this cheesy hashbrown version is no exception. Shredded potatoes are baked with a creamy, cheesy sauce and topped with an indulgent potato chip topping. Baked until gooey and crunchy perfection, this casserole is always the first to disappear at mealtime or any gathering.
This hashbrown casserole is also known as cheesy potatoes, party potatoes, or funeral potatoes. Funeral potatoes get their name because this dish is often a staple at funeral luncheons. This dish is perfect for feeding a crowd - simply double or triple the recipe.
- frozen hashbrowns - Frozen potatoes add ease and convenience to this recipe. Thaw the potatoes before assembling the casserole. Frozen potatoes take much longer to cook.
- cheddar cheese - I recommend using freshly grated cheese which melts better than pre-shredded cheese. Colby or Monterey jack can be substituted for cheddar. For a little bit of added spice, add Pepper jack cheese.
- condensed cream of chicken soup - This pantry staple is traditional in this dish and adds to the creamy base.
- sour cream - Adds more creamy richness.
- potato chips - Crushed potato chips create the most delicious crunchy topping.
How to assemble
With very minimal prep, this casserole is fast and easy to pull together.
- Dice the onion, shred the cheese, and crush the potato chips.
- Mix the sour cream, condensed soup, onion, and salt and pepper together.
- Fold in the hashbrown potatoes and shredded cheese.
- Transfer the mixture to a casserole dish. Top with crushed potato chips and melted butter.
- Bake at 375 degrees for one hour until golden and bubbly.
Tips for making
Make-ahead - prepare the potato mixture and transfer it to a baking dish. Store, covered, in the refrigerator without the potato chips and butter topping for 2-3 days. Add the potato chips and melted butter just before baking.
Storing - transfer to an airtight container and store in the refrigerator for up to five days. This casserole reheats very well in the microwave.
Freezing - make the mixture and transfer it to a freezer-safe casserole. Do not add the potato chips and melted butter before freezing. Cover tightly and freeze for up to three months. Thaw, then top with butter and potato chips and bake according to the recipe directions.
- Pair with ham, meatloaf, steak or chicken.
- Add leftover diced ham for a meal-in-one casserole.
- Delicious as a breakfast or brunch side dish.
- Pair with a fresh garden salad.
More delicious potato recipes
Hashbrown Potatoes Deluxe
- 1 cup crushed potato chips (Note 1)
- 16 ounces sour cream
- 10 ¾ ounces condensed cream of chicken soup
- 1 cup finely diced onion approx ½ of a large sweet onion
- 1 scant teaspoon salt
- ½ teaspoon black pepper
- 30 ounces (1 bag) frozen shredded hash browns thawed
- 8 ounces cheddar cheese shredded
- ½ cup butter melted
- Preheat oven to 375 degrees. Add potato chips to a zipper-top bag and crush with a rolling pin. Set aside crushed chips.
- In a large mixing bowl, stir together sour cream and condensed soup. Add onion, salt, and pepper. Stir to combine. Fold in shredded potatoes and shredded cheese until combined.
- Pour potato mixture into an ungreased 9x13x2 inch baking dish. Top with crushed potato chips. Drizzle melted butter over the top. Bake at 375 degrees for one hour until golden and bubbly.
- Approximately four large handfuls of potato chips will yield one cup of crushed chips.
Author's note: This post was originally published in September 2018 and has been updated.