Funeral Potatoes Recipe

Funeral Potatoes Recipe delivers ultra-creamy, cheesy hash brown casserole with a golden, crunchy cornflake topping that tastes like comfort in a 9×13 pan. It suits busy cooks, potluck fans, and holiday hosts, and the total time lands around 1 hour. I grew up scooping this at church socials and still scrape the pan corners.

Why You Should Try This Funeral Potatoes Recipe

This Funeral Potatoes Recipe hits every comfort note: creamy, cheesy, and crisp on top. You mix pantry staples, toss in frozen hash browns, and bake until bubbly. The dish feeds a crowd and still tastes great the next day.

It also flexes for different diets and tastes. Go vegetarian with cream of mushroom soup, go gluten-free with the right soup and cornflakes, or stir in diced ham for a full meal. You control the heat with green chiles or hot sauce.

Ingredients You’ll Need

• 2 pounds frozen shredded hash browns, thawed and well drained
  • Shortcut: Use Ore-Ida or your store brand; both bake up nicely.
• 1 small onion, finely chopped
  • Shortcut: Use 2 tablespoons dried minced onion if you prefer pantry ease.
• 1 can (10.5 ounces) condensed cream of chicken soup
  • Sub: Use cream of mushroom for vegetarian, or cream of celery for lighter flavor.
  • Gluten-free: Choose a certified GF condensed soup.
• 1 cup sour cream
  • Sub: Use plain full-fat Greek yogurt for extra tang.
• 1/2 cup unsalted butter, melted and divided
• 2 cups shredded sharp cheddar cheese
  • Note: Pre-shredded works; freshly shredded melts a bit smoother. I like Tillamook or Cabot for flavor.
• 1/2 teaspoon garlic powder
  • Sub: Use 2 cloves minced fresh garlic and sauté with the onion.
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika, optional
• 1 can (4 ounces) diced green chiles or 1 cup diced ham, optional mix-ins

Topping:

• 3 cups cornflakes, lightly crushed
  • Gluten-free: Use certified GF cornflakes or crushed kettle chips.
• 3 tablespoons unsalted butter, melted

Garnish:

• Chopped chives or green onions

Equipment:

• 9×13 baking dish
• Large mixing bowl and spatula
• Skillet for onions
• Measuring cups and spoons
• Foil for tenting if the top browns too fast

How to Make Funeral Potatoes Recipe

Step 1: Heat the oven and prep the pan

• Heat the oven to 350°F. Grease a 9×13 baking dish with a little butter or cooking spray.

Step 2: Sauté the onion

• Melt 1 tablespoon of the butter in a skillet over medium heat. Add the chopped onion and cook until soft and lightly golden, 5 to 7 minutes. If using fresh garlic, stir it in for the last 30 seconds.

Step 3: Mix the creamy base

• In a large bowl, whisk the condensed soup, sour cream, remaining melted butter (about 7 tablespoons), garlic powder, salt, pepper, and paprika. Stir in the sautéed onion until everything looks smooth and combined.

Step 4: Add cheese and potatoes

• Fold in the cheddar, then add the thawed shredded hash browns. If using green chiles or diced ham, fold them in now. Taste a small spoonful and adjust salt and pepper.

Step 5: Fill the dish

• Spread the potato mixture in the prepared baking dish in an even layer. Press it gently to level the top.

Step 6: Top with crunch

• Toss the crushed cornflakes with 3 tablespoons melted butter until coated. Scatter the topping evenly over the potatoes.

Step 7: Bake

• Bake on the center rack until the casserole bubbles at the edges and the topping turns deep golden, 40 to 50 minutes. If the top browns early, tent the dish loosely with foil and keep baking.

Step 8: Rest and serve

• Let the casserole rest 10 minutes so it sets and slices cleanly. Sprinkle chives or green onions over the top. Serve warm and watch the pan disappear.

Tips & Tricks

• Thaw and drain hash browns so the casserole stays creamy, not watery.
• Use sharp cheddar for bold flavor; mix in a little Monterey Jack for extra melt.
• Stir in 1 cup cottage cheese for a protein boost and extra richness.
• Want spice? Add chopped pickled jalapeños or a teaspoon of hot sauce to the base.
• Go crispy: Keep the cornflakes chunky and butter them well for the best crunch.
• Bake on a sheet pan to catch any bubbly drips and keep your oven tidy.
• Double the recipe for a crowd and use two 9×13 pans; rotate pans halfway through.

What to Serve with Funeral Potatoes

Serve this cheesy potato casserole with baked ham, rotisserie chicken, or grilled sausages. Add a bright side like lemony green beans or a crisp salad to cut the richness. For brunch, pair it with scrambled eggs and fruit, plus hot sauce on the side for the heat seekers.

Make-Ahead and Storage

• Make-ahead unbaked: Assemble the casserole without the cornflake topping, cover, and refrigerate up to 24 hours. Add the topping right before baking. You may add 5 to 10 minutes to the bake time from cold.
• Freeze unbaked: Wrap tightly without the topping and freeze up to 2 months. Thaw overnight in the fridge, add topping, then bake. You can bake from frozen at 325°F, covered for 40 minutes, then uncover and bake at 350°F until hot and golden, about 30 to 35 minutes more.
• Store leftovers: Cover and refrigerate up to 4 days or freeze up to 2 months.
• Reheat: Warm in a 350°F oven until hot, 15 to 20 minutes. Air fry individual portions at 325°F for 8 to 10 minutes to revive the crunch. Use the microwave for quick heat, then crisp the top under the broiler for 1 to 2 minutes.

Ally Sanders

Funeral Potatoes Recipe

Funeral Potatoes are a creamy, cheesy hash brown casserole topped with a buttery cornflake crust, often served at gatherings, potlucks, and holiday dinners.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Lunch

Cuisine: American

Ingredients

  

• 32 ounces frozen shredded hash browns, thawed
• 10.5 ounces condensed cream of chicken soup
• 2 cups sour cream
• 1/2 cup unsalted butter, melted and divided
• 2 cups shredded cheddar cheese
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups crushed cornflakes

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine the cream of chicken soup, sour cream, half of the melted butter, shredded cheddar cheese, chopped onion, salt, and pepper. Stir until well mixed.
3. Fold in the thawed hash browns until they are evenly coated with the creamy mixture.
4. Spread the potato mixture evenly into the prepared baking dish.
5. In a separate bowl, toss the crushed cornflakes with the remaining melted butter until the cereal is fully coated.
6. Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
7. Bake for 40–45 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
8. Let stand for 5–10 minutes before serving to allow the casserole to set slightly.

Notes

Nutrition Information
Approximate per serving (1 of 12): 360 calories; fat 24 g; saturated fat 14 g; carbohydrates 29 g; fiber 2 g; sugars 3 g; protein 8 g; sodium 640 mg. Values will vary based on specific ingredients, brands, and portion size.