Funeral Potatoes
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Call them Funeral Potatoes, call them Cheesy Hash Brown Casserole, call them whatever you want, just don’t call me late to dinner when these hit the table. Creamy, cheesy, crispy topped potatoes that solve 99% of life’s problems.
Why Every Potluck Needs This Casserole
There are some dishes you make because they’re practical, and then there are dishes you make because they’re basically a warm hug in casserole form. Funeral Potatoes fall firmly in the second camp. This is creamy, cheesy, crispy topped potato goodness that requires almost no effort but makes you look like a potluck legend.
The name might sound a little grim, but trust me, this dish has shown up at more family gatherings, parties, and Sunday dinners than I can count. Around here, it’s less about funerals and more about who’s going back for thirds. And if you’re not careful, that someone might just be me.
Why You’ll Love This Funeral Potatoes Recipe
- Cheesy heaven in a pan. Potatoes and cheese belong together, and this casserole proves it with every gooey bite.
- The crunchy topping. That buttery cornflake layer is the crispy crown that makes this dish unforgettable.
- Zero effort, maximum praise. Toss, bake, serve, then graciously accept compliments like you spent all day cooking.
- Crowd magnet. Whether it’s a holiday, potluck, or random Tuesday night, these potatoes have a way of disappearing fast.
- Versatile magic. Dress it up with ham or bacon, serve it with steak, or make it breakfast with eggs.
Before You Start: Tips & Ingredient Notes
- Hash Browns: Frozen hash browns are your best friend here. Just make sure they’re thawed or you’ll end up with a watery casserole. If you only have cubed potatoes instead of shredded, that works too.
- Thawing Hack: Forgot to thaw your hash browns? Spread them out on a sheet pan and pop them in a warm oven for a few minutes to speed it up.
- Onion: Fresh onion adds flavor, but if chopping makes you cry, swap for onion powder. Nobody will notice.
- Soup Base: Cream of chicken is the classic choice, but cream of mushroom or celery works if you’re going vegetarian or just forgot to buy the chicken version.
- Sour Cream: This keeps things creamy with a little tang. Don’t skip it unless you enjoy dry potatoes, which nobody does.
- Cheese: Sharp cheddar gives the best flavor punch, but mild cheddar, Colby, or even a mix of cheeses will still get you to cheesy nirvana.
- Cornflake Topping: Butter is non negotiable here. Melt it fully so the flakes coat evenly and bake up crisp. No cornflakes? Ritz crackers or crushed potato chips will save the day.
- Butter Balance: Use unsalted butter so you can control the salt levels. If all you’ve got is salted, just ease up on the added salt.
- Make Ahead: You can assemble the casserole the day before, cover it, and stash it in the fridge. Just hold off on the topping until right before baking so it stays crisp.
- Don’t Overbake: Set a timer. This casserole should be golden and bubbly, not a charcoal briquette.
First, get that oven hot at 350°F (176°C). In a big bowl, stir together the thawed hash browns, onion, sour cream, cream of chicken soup, half the butter, cheddar cheese, salt, and pepper. You want every shred of potato coated in creamy, cheesy goodness.
Spread the mixture into a greased 9×13-inch casserole dish. Make it even so it bakes properly, not lumpy on one side and flat on the other.
In a separate bowl, mix the crushed cornflakes with the rest of the melted butter. This is your golden, crunchy crown. Sprinkle it evenly over the top. Pop the dish into the oven and bake for about an hour, until it’s bubbly and the top is golden brown. If your kitchen smells like melted cheese heaven, you’re doing it right.
Let it cool for a few minutes so it doesn’t burn your tongue off, then dig in. Watch it disappear faster than you can say “pass the potatoes.”
How To Serve Funeral Potatoes
Funeral Potatoes may have a gloomy name, but they’re one of my favorite side dishes. They go with everything and somehow manage to outshine the main course.
Easy Grilled Chicken Breast
Smothered Pork Chops
Instant Pot BBQ Pulled Pork
Air Fryer Steak
Frequently Asked Questions
Why are they called Funeral Potatoes?
The name comes from tradition in the Midwest where church ladies would bring pans of this casserole to serve after funerals.
Do I have to use cornflakes on top?
Nope. Cornflakes are the classic, but Ritz crackers, crushed potato chips, or even panko will do the job. Just keep that buttery crunch because it’s half the fun.
Can I make Funeral Potatoes ahead of time?
Absolutely. Assemble the filling, cover, and refrigerate up to 2 days in advance. Add the topping right before baking so it stays crispy instead of soggy.
Can I freeze this casserole?
Yes. Wrap tightly before baking and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, then bake as directed.
Can I add meat to it?
Definitely. Bacon, ham, or sausage all are great with cheesy potatoes. Just mix them in with the filling before baking.
Can I make this vegetarian?
Yep. Swap the cream of chicken soup for cream of mushroom or celery, and you’re good to go.
Try These Potato Recipes Next
- Air Fryer French Fries
- Mashed Potatoes
- Irish Potato Cakes (Potato Farls)
- Roasted Baby Potatoes
- Potatoes Au Gratin
- Zucchini Potato Bake
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Funeral Potatoes
Video
Ingredients
- 30 ounces frozen hash browns (thawed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground pepper (or to taste)
- ¾ cup butter (unsalted, melted (12 tablespoons))
- 1 medium onion (chopped)
- 10.5 ounces cream of chicken soup (1 can)
- 2 cups sour cream
- 2 cups cheddar cheese (shredded)
- 2 cups corn flakes (crushed)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F.
- Add the thawed hash browns, ½ cup of the melted butter, salt, pepper, onions, cream of chicken soup, sour cream, cheddar cheese and mix until well combined.
- Transfer the hash browns mixture to a 9×13-inch baking dish and spread it evenly.
- Mix the crushed corn flakes together with the remaining butter in a small bowl.
- Sprinkle the cornflake mixture over the potatoes evenly. Transfer the baking dish to the oven and bake for 1 hour until bubbly and golden brown.
Equipment
Notes
- Thaw First: Make sure those hash browns are thawed or you’ll end up with watery potatoes. Trust me, it’s worth the tiny bit of planning.
- Soup Swap: Cream of chicken is the classic, but cream of mushroom or celery makes this vegetarian friendly without losing any creaminess.
- Cheese: Sharp cheddar gives the best flavor kick. If you only have mild, pile it on a little heavier.
- Topping Time: Cornflakes are traditional, but potato chips or Ritz crackers bring their own kind of magic. Just don’t skip the buttery crunch.
- Make Ahead: Assemble the casserole (without the topping), cover, and refrigerate for up to 2 days. Add topping right before baking.
- Storage: Leftovers keep in the fridge for up to 5 days. Reheat in the oven or microwave.
- Freezer Friendly: Freeze unbaked for up to 3 months, wrapped tightly. Thaw overnight in the fridge, add topping, then bake.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
