Southerners are unapologetic about their fondness for hashbrown casseroles. Also known as “Funeral Casserole,” the dish’s creamy goodness has comforted the bereaved for decades. And let’s face it, no other dish on earth can transition so seamlessly from a country club breakfast buffet to a potluck church supper.
Learn how to make hashbrown casserole, and you’ll discover a potato side dish your family will ask for again and again.
How To Serve Hashbrown Casserole This dish makes a fantastic addition to a weekend brunch spread. Serve it alongside an egg casserole, fresh fruit salad, and crispy bacon, and your brunch table will be the talk of the town for weeks to come.
But while hashbrown casserole easily lends itself to breakfast accompaniments, it can also be served for lunch with a bright green salad or as a dinner side dish with roast chicken, salmon, or pork tenderloin. If you’re tired of making roasted potatoes or need a break from making mashed potatoes, consider this an alternate starch side to pair with almost any savory main.
If you’re reheating leftovers and wish to have something more substantial, you can put an egg on top. We like poached eggs for this, but fried eggs or even soft-boiled eggs would do the trick, too.
INGREDIENTS
1 (32 oz.) package frozen cubed hash browns
1 (16 oz.) package sour cream
1 (10.75 oz.) can cream of celery or chicken soup
1 cup sharp cheddar cheese, grated, divided
1/3 cup (5-6 tablespoons) unsalted butter, melted
1/2 cup ritz crackers, lightly crushed
1 teaspoon salt
