At my extended family’s Thanksgiving celebrations in Minnesota, I could count on two things: frigid temperatures and cheesy potato hotdish. This simple, delicious casserole could be found at every family potluck, and before the mashed potato stans emerge, fists raised, please know we ate this in addition to mashed potatoes. In other midwestern states they call these “funeral potatoes,” thanks to their elite status as a potluck comfort food. Whatever you call them, these cheesy, creamy, crunchy potatoes always delight.
Tips for Making Cheesy Potato Hotdish
Don’t Forget Seasonings
The first time I made this at home, I made a huge error: I forgot to season it! Minnesotans famously balk at additional seasoning, but I am southern and our perspective is precisely the opposite. If you use traditional cream of chicken soup, you need not add much salt, but pepper, garlic powder, and just a hint of red pepper really kick this hot dish up a notch.
“From Scratch” Who?
Regular readers of the blog may notice my dedication to making things from scratch. From pie crust to crème fraîche, if possible, I’d rather do it myself. However, like many of the recipes favored by housewives in midcentury America, this recipe includes lots of canned and packaged ingredients. Cherish it. Embrace it. Love it. Check your blood pressure afterward.
A Note on Terminology
While “casserole” is by far the most common term, Minnesotans say “hotdish.” Casseroles have been around since at least 1250, and refer to any dish comprising multiple distinct ingredients served in a single dish for a group. Hotdish first appeared in print in 1930, but the term has certainly been around longer. Casseroles/hotdishes gained popularity in the 30s as a way to cobble together a delicious meal from limited resources. Thanks to their delicious innovation, these treats are still well-beloved across the US.
How to Make Cheesy Potato Hotdish
Cheesy Potato Hot Dish
Equipment
- Mixing bowl
- Rubber spatula or wooden spoon
- 9×13” baking pan
- Measuring cups & spoons
- Kitchen shears (to open all those packages)
Ingredients
- 2 lb bag frozen cubed hash browns 32 ounce
- 2 c shredded cheddar cheese 8 oz
- 16 oz sour cream
- 11 oz condensed cream of chicken soup 1 small can
- 2 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp red pepper or paprika
- ¾ cup butter 1 ½ sticks
- 2 c corn flakes
Instructions
- Remove hash browns from the freezer and set them aside to thaw slightly while you prepare the casserole.
- Preheat the oven to 350℉. Grease your 9×13" baking pan with butter or cooking spray such as Pam.
- In the microwave, melt 1 stick (½ c) of butter in a heat safe bowl.
- In a large mixing bowl, stir together sour cream, cheese, melted butter, seasonings, and cream of chicken soup until fully combined. It doesn't need to be perfectly smooth.
- Spread slightly thawed hash browns in your prepared pan, breaking up any large frozen chunks if needed.
- Using a rubber spatula or wooden spoon, spread the soup and cheese mixture as evenly as possible over the top of the potatoes.
- Sprinkle corn flakes on top of sour cream, cheese and soup mixture in an even layer.
- Melt the additional 1/2 stick (1/4 c) of butter in the microwave, and drizzle over the tops of the cornflakes.
- Bake for 1 hour. Serve soon-ish as the cornflakes don't chill and re-heat well (thought the rest of it does!).
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