Why You’ll Love Funeral Potatoes Recipe
This funeral potatoes recipe combines everything you want in a comforting potato casserole: tender potatoes, a creamy sauce, plenty of melted cheddar, and a crisp, buttery topping.
It is especially convenient when cooking for a large group because one 9×13-inch casserole makes about 12 servings. Frozen hash browns also eliminate most of the potato preparation, making the dish quick to assemble.
Another advantage is that you can prepare the casserole ahead of time. Assemble the creamy potato mixture, refrigerate it, and add the crunchy topping just before baking. It’s a great option when your oven and schedule are already busy with other dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 30 ounces frozen hash browns, diced or shredded and thawed
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 10 tablespoons butter, melted and divided
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups cornflake cereal
Directions
- Thaw the frozen hash browns completely. You can thaw them overnight in the refrigerator or spread them on a baking sheet and gently warm them in a 200°F oven until thawed.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish if desired.
- 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 until the mixture is smooth and evenly combined.
- Add the thawed hash browns and shredded cheddar cheese. Fold everything together until the potatoes are thoroughly coated in the creamy mixture.
- Transfer the potato mixture to the baking dish and spread it into an even layer.
- Place the cornflakes in a resealable bag and gently crush them with your hands or a rolling pin. You want small, crunchy pieces rather than fine crumbs.
- Combine the crushed cornflakes with the remaining 4 tablespoons of melted butter. Sprinkle the buttery cornflake mixture evenly over the potatoes.
- Bake uncovered for 40 to 50 minutes, or until the casserole is hot and bubbling around the edges and the topping is crisp and golden.
- Allow the casserole to rest for several minutes before serving.
Servings and timing
This recipe makes approximately 12 servings.
Preparation time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
For the best results, allow additional time to thaw the frozen hash browns before assembling the casserole. Thawing them overnight in the refrigerator makes preparation especially easy.
Variations
For a sharper cheese flavor, replace regular cheddar with sharp or extra-sharp cheddar. You can also combine cheddar with Monterey Jack, Colby Jack, or another good melting cheese.
For a vegetarian version, substitute cream of mushroom or cream of celery soup for the cream of chicken soup.
If you don’t have cornflakes, crushed buttery crackers or crispy breadcrumbs can create a similarly crunchy topping.
Fresh potatoes can also replace frozen hash browns. Parboil about 10 small potatoes until partially tender, then cool and dice them before adding them to the casserole.
For more onion flavor, replace the dried minced onion with finely chopped fresh onion. Sautéing the onion briefly before adding it will give the casserole a sweeter, milder onion flavor.
You can also add diced ham or cooked bacon to turn the potatoes into a heartier dish suitable for brunch or a casual meal.
Storage/Reheating
Store leftover funeral potatoes in an airtight container or tightly cover the casserole dish. Refrigerate for up to 3 to 4 days.
To reheat a larger portion, cover it loosely with foil and warm it in a 350°F oven until heated through. Remove the foil toward the end if you want to help the topping become crisp again.
Individual portions can be reheated in the microwave, although the cornflake topping will be softer.
For make-ahead preparation, assemble the potato mixture in the baking dish and refrigerate it for up to one day. Keep the cornflake topping separate and add it immediately before baking. A chilled casserole may need an additional 5 to 10 minutes in the oven.
For freezing, assemble the casserole without the cornflake topping. Cover it securely and freeze for up to 3 months. Thaw overnight in the refrigerator, add the freshly prepared cornflake topping, and bake as directed.
FAQs
Why are they called funeral potatoes?
The name comes from the tradition of serving this comforting, crowd-friendly potato casserole at gatherings and meals following funerals, particularly in communities in the western United States. The dish is also commonly known simply as cheesy potatoes or cheesy hash brown casserole.
Do I need to thaw the hash browns first?
Yes. Thawing the hash browns helps the casserole cook evenly and prevents excess moisture from making the creamy sauce watery.
Can I use shredded hash browns instead of diced hash browns?
Yes. Both diced and shredded frozen hash browns work well. Diced potatoes create more distinct potato pieces, while shredded hash browns produce a softer, more cohesive casserole.
Can I use fresh potatoes?
Yes. Parboil about 10 small potatoes, then cool and dice them before mixing them with the remaining ingredients. Avoid cooking them completely beforehand because they will continue cooking in the oven.
Can I make funeral potatoes ahead of time?
Yes. Assemble the casserole without the cornflake topping, cover it, and refrigerate it for up to one day. Add the topping just before baking so it stays crunchy.
Can I freeze funeral potatoes?
Yes. Assemble the casserole without the cornflake topping and freeze it tightly covered for up to 3 months. Thaw it overnight in the refrigerator and add the topping immediately before baking.
What can I substitute for cream of chicken soup?
Cream of mushroom, cream of celery, or another creamy condensed soup can work. A homemade creamy soup base can also be used if you prefer not to use canned soup.
What can I use instead of cornflakes?
Crushed buttery crackers, panko breadcrumbs, potato chips, or another crunchy cereal can be used. Toss your chosen topping with melted butter before sprinkling it over the casserole.
What should I serve with funeral potatoes?
These creamy potatoes pair particularly well with baked ham, roasted turkey, chicken, steak, pork, or other roasted meats. For a balanced meal, serve them alongside vegetables, salad, or another lighter side dish.
How do I know when funeral potatoes are done?
The casserole is ready when it is thoroughly heated, the creamy mixture is bubbling around the edges, and the topping has become crisp and lightly golden. This generally takes about 40 to 50 minutes at 350°F.
Conclusion
Funeral potatoes are classic comfort food for good reason. Creamy potatoes, melted cheddar cheese, and a buttery cornflake topping create a rich and satisfying casserole that requires very little hands-on preparation.
Whether you’re making them for a holiday dinner, Sunday meal, potluck, or family gathering, this easy cheesy potato casserole is designed to feed a crowd. The make-ahead and freezer-friendly options also make it a practical recipe to keep on hand whenever you need a warm, dependable side dish.
Funeral Potatoes
Creamy, cheesy funeral potatoes made with tender hash browns and a buttery, crunchy cornflake topping. This comforting casserole is perfect for holidays, potlucks, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10 tablespoons butter, divided
- 1 small onion, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 package frozen shredded hash browns, thawed
- 2 cups cornflakes, crushed
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Melt 4 tablespoons of butter in a saucepan over medium heat. Add the diced onion and cook until softened.
- Stir in the flour and cook briefly, then gradually whisk in the chicken broth and milk. Season with salt and black pepper and cook until the sauce has thickened.
- Remove from the heat and stir in the shredded cheddar cheese and sour cream until smooth and creamy.
- Place the thawed hash browns in a large bowl and pour the cheese sauce over them. Stir until evenly coated.
- Spread the potato mixture evenly in the prepared baking dish.
- Melt the remaining butter and combine it with the crushed cornflakes. Sprinkle the buttery cornflake mixture evenly over the potatoes.
- Bake until hot, bubbly, and golden on top, about 40 to 50 minutes. Allow to cool slightly before serving.
Notes
- Thaw the frozen hash browns before assembling the casserole for more even cooking.
- The casserole can be assembled ahead of time and refrigerated; add the cornflake topping shortly before baking for the best crunch.
- Store leftovers covered in the refrigerator and reheat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 60 mg
