Nothing says comfort quite like a bubbling casserole straight from the oven, and Funeral Potatoes are the definition of soul-satisfying. This beloved dish has earned its place at holidays, potlucks, and family gatherings thanks to its rich, creamy base and irresistibly crunchy topping. It’s familiar, nostalgic, and wonderfully filling.
Ingredient Breakdown
The foundation of this dish is a generous amount of frozen hash browns, and whether you opt for shredded or diced can affect the final result. Shredded hash browns yield a softer, more cohesive texture, while diced potatoes provide a chunkier, heartier bite. Both work beautifully, so choose based on the mouthfeel you prefer.
The creamy element comes from a luscious blend of sour cream and cream of chicken soup. Together, they form a velvety sauce that clings to every potato piece, ensuring the casserole stays moist and rich. The tang from the sour cream cuts through the heaviness, while the soup brings savory depth.
Sharp cheddar cheese is a must. Its meltability and bold flavor add richness and body to the dish. As it bakes, the cheese melts into the creamy base, offering pockets of gooey, salty goodness.
Corn flakes may seem like an unexpected topping, but when tossed in melted butter, they crisp up beautifully in the oven. This layer adds texture and contrast, turning a soft and creamy dish into something truly addictive.
To round it all out, a few simple seasonings go a long way. Salt and freshly cracked black pepper enhance the existing flavors, while dried minced onion provides subtle aromatics that lift the entire dish.
Step-by-Step Preparation Guide
Start by making sure your hash browns are completely thawed. If planning ahead, thaw them overnight in the refrigerator. In a pinch, you can lay them on a baking sheet and warm them at a low 200°F for 20 minutes—just enough to get rid of the frost without cooking them.
In a mixing bowl, combine the sour cream, cream of chicken soup, salt, pepper, minced onion, and 6 tablespoons of melted butter. Stir until the mixture becomes a smooth, cohesive sauce with no lumps. This base is what gives the casserole its creamy body.
Next, fold in the thawed hash browns and shredded cheddar cheese. Be gentle when mixing to keep the potatoes from breaking apart. Once everything is evenly coated, spread the mixture into a greased 9×13-inch baking dish, smoothing the surface to ensure even cooking.
For the topping, place the corn flakes in a large zip-top bag and crush them gently. You want bite-sized flakes, not powder. Drizzle the remaining 4 tablespoons of melted butter into the bag, seal it, and massage until every flake is coated in buttery goodness. Evenly scatter this mixture across the top of the casserole.
Bake uncovered at 350°F for 40 to 50 minutes. You’ll know it’s ready when the edges are bubbling and the cornflake topping turns golden brown. Let it rest a few minutes before serving to allow the flavors to settle and the interior to firm up slightly.
Recipe Tips
How to thaw hash browns quickly and safely:
Spread them in a single layer on a baking sheet and place them in a 200°F oven for about 20 minutes, or microwave them in short bursts, checking often.
Using fresh onions or onion powder as substitutions:
If dried minced onion isn’t available, finely chopped fresh onions or 1/2 teaspoon onion powder can be used for similar flavor.
Tips for making this dish ahead of time:
Prepare the casserole up to the topping step and refrigerate for up to 24 hours. Add the corn flakes just before baking to maintain their crunch.
How to get an extra golden and crisp topping:
Use slightly more butter in the topping, and broil for the last 2–3 minutes of baking if needed—but watch closely to avoid burning.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to peel, shred or dice them, then rinse and dry thoroughly to remove excess starch and moisture.
Is it possible to make this dish vegetarian?
Swap the cream of chicken soup for a cream of mushroom or cream of celery soup. Make sure all other ingredients are vegetarian-friendly.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven to preserve the crispy topping or use a microwave for convenience.
Can I freeze this casserole before or after baking?
Yes. Freeze it unbaked without the topping, then thaw and add the corn flakes just before baking. If freezing after baking, wrap well and reheat at 350°F until hot throughout.
What to Serve With This Recipe
This casserole shines as a side dish, but it can also be the centerpiece of a hearty meal. It pairs perfectly with baked ham, roast turkey, or grilled flank steak. The richness of the potatoes complements the savoriness of these meats beautifully.
It also works well for brunch menus. Serve it alongside scrambled eggs, bacon, or fresh fruit for a filling start to the day. Its creamy texture and cheesy flavor are a great alternative to traditional breakfast casseroles.
For a complete meal, round out your plate with a crisp green salad or some steamed vegetables. The contrast in texture and freshness adds balance to the creamy richness of the dish.
Creative Variations
To switch up the flavor profile, try substituting the cream of chicken soup with a homemade béchamel sauce or a different creamy canned soup like cream of mushroom or broccoli cheddar.
Add diced ham, cooked bacon, or shredded rotisserie chicken to turn it into a protein-packed one-dish dinner. These mix-ins also enhance the savory flavor and make the casserole even heartier.
Vegetables can also be a welcome addition. Toss in some chopped green onions for sharpness, bell peppers for sweetness and color, or jalapeños if you want a little heat.
Cheese lovers can experiment with different types of cheese—Monterey Jack, pepper jack, Gruyère, or a mix of sharp and mild cheddar can bring new layers of depth.
Funeral Potatoes are the kind of dish that never goes out of style. Rich, comforting, and easy to prepare, this casserole has earned its place at both family tables and festive gatherings. The creamy potatoes, melty cheese, and buttery crunch come together in a way that’s effortlessly satisfying.
Whether you stick with the traditional version or branch out with your own creative twist, this recipe is bound to be a repeat favorite that brings warmth and comfort with every bite.
Ingredients
30 ounces frozen hash browns, thawed (either shredded or diced)
2 cups shredded cheddar cheese
2 cups sour cream
10.5-ounce can cream of chicken soup (store-bought or homemade)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried minced onion
10 tablespoons butter, melted and divided
2 cups corn flakes cereal
Instructions
Begin by ensuring your hash browns are fully thawed. Either defrost them in the refrigerator overnight or arrange them on a baking sheet and place in a 200°F oven for roughly 20 minutes until no longer frozen.
Set your oven to preheat at 350°F.
In a large mixing bowl, combine the sour cream, cream of chicken soup, 6 tablespoons of the melted butter, salt, black pepper, and dried minced onion. Stir the ingredients until the mixture is smooth and well blended.
Fold in the thawed hash browns and the shredded cheddar cheese, mixing just until evenly coated. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer across the bottom.
Place the corn flakes in a large zip-top bag and lightly crush them using your hands or a rolling pin until they’re broken into small flakes. Drizzle in the remaining 4 tablespoons of melted butter, seal the bag, and shake or massage until the flakes are evenly coated.
Sprinkle the buttery cornflake topping generously across the surface of the potato mixture in the baking dish.
Bake uncovered for 40 to 50 minutes, or until the casserole is bubbling at the edges and the topping is golden brown and crisp.
This dish pairs beautifully with baked ham, roast turkey, or grilled flank steak for a hearty, comforting meal.
Funeral Potatoes Recipe
Ingredients
- 30 ounces frozen hash browns thawed (either shredded or diced)
- 2 cups shredded cheddar cheese
- 2 cups sour cream
- 10.5- ounce can cream of chicken soup store-bought or homemade
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 10 tablespoons butter melted and divided
- 2 cups corn flakes cereal
Instructions
- Begin by ensuring your hash browns are fully thawed. Either defrost them in the refrigerator overnight or arrange them on a baking sheet and place in a 200°F oven for roughly 20 minutes until no longer frozen.
- Set your oven to preheat at 350°F.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, 6 tablespoons of the melted butter, salt, black pepper, and dried minced onion. Stir the ingredients until the mixture is smooth and well blended.
- Fold in the thawed hash browns and the shredded cheddar cheese, mixing just until evenly coated. Transfer the mixture to a 9×13-inch baking dish and spread into an even layer across the bottom.
- Place the corn flakes in a large zip-top bag and lightly crush them using your hands or a rolling pin until they’re broken into small flakes. Drizzle in the remaining 4 tablespoons of melted butter, seal the bag, and shake or massage until the flakes are evenly coated.
- Sprinkle the buttery cornflake topping generously across the surface of the potato mixture in the baking dish.
- Bake uncovered for 40 to 50 minutes, or until the casserole is bubbling at the edges and the topping is golden brown and crisp.
- This dish pairs beautifully with baked ham, roast turkey, or grilled flank steak for a hearty, comforting meal.
