Why You’ll Love Funeral Potatoes Recipe Recipe
This funeral potatoes recipe is the kind of dependable side dish that works whenever you need to feed a group. Frozen hash browns eliminate most of the prep work, and everything comes together in one casserole dish.
The contrast of textures is another reason this dish is so satisfying. The center stays creamy, cheesy, and tender, while the buttery cornflake topping becomes crisp and golden as it bakes.
It is also an excellent make-ahead option. You can assemble the potato mixture in advance and refrigerate it until you are ready to bake. That makes funeral potatoes particularly convenient for holidays and entertaining when oven and preparation time are valuable.
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 can (10.5 ounces) 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 cornflakes cereal
Frozen hash browns keep this casserole quick and convenient. Either diced or shredded potatoes will work, although diced hash browns give the finished casserole a chunkier texture.
Sour cream and cream of chicken soup form the creamy base, while cheddar adds plenty of savory, cheesy flavor. Butter enriches both the filling and topping, and the cornflakes create that signature crisp finish.
If you prefer using fresh potatoes, parboiled and diced potatoes can be substituted for frozen hash browns.
Directions
- If your hash browns are frozen, thaw them completely before assembling the casserole. They can be thawed overnight in the refrigerator.
- Preheat the oven to 350°F (175°C). 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 smooth and evenly combined.
- Add the thawed hash browns and shredded cheddar cheese. Fold everything together until the potatoes are thoroughly coated with the creamy mixture.
- Transfer the potato mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- Place the cornflakes in a food-safe bag and gently crush them with your hands or a rolling pin. You want coarse crumbs rather than a fine powder.
- Combine the crushed cornflakes with the remaining 4 tablespoons of melted butter, tossing until the crumbs are evenly coated.
- 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.
- Let the casserole rest for about 5 minutes before serving. Serve warm alongside your favorite main course.
Servings and timing
This recipe makes approximately 12 servings, making it especially convenient for family gatherings and potlucks.
Preparation time: 10 minutes
Cooking time: 40–50 minutes
Total time: Approximately 1 hour
Servings: 12
If you assemble the casserole ahead of time and refrigerate it, it may need an additional 5 to 10 minutes in the oven because the ingredients will be cold.
Variations
For an extra-cheesy version, increase the cheddar or sprinkle additional shredded cheese over the potato mixture before adding the cornflake topping. Sharp cheddar provides a stronger flavor, while mild cheddar keeps the casserole classic and family-friendly.
You can also replace the cream of chicken soup with cream of mushroom or cream of celery soup. This is an easy way to change the flavor profile or make the casserole work with the ingredients already in your pantry.
For extra savory flavor, mix cooked and crumbled bacon into the potato filling. Finely sliced green onions can also be folded into the casserole or scattered over individual portions before serving.
The cornflake topping can be replaced with crushed buttery crackers or another crunchy cereal. Keep in mind that different toppings brown at different speeds, so watch the casserole toward the end of baking.
For a fresh-potato version, parboil small potatoes until they are partially tender, then cool and dice them before incorporating them into the casserole.
Frozen potatoes with peppers and onions are another flavorful option. If they already contain onion, you can reduce or omit the dried minced onion.
Storage/Reheating
Allow leftover funeral potatoes to cool before transferring them to an airtight container. Alternatively, tightly cover the baking dish. Refrigerate leftovers and use them within about 3 to 4 days.
For reheating a larger portion, cover the casserole loosely with foil and warm it in a 350°F oven until heated through. Removing the foil during the final few minutes can help restore some crispness to the topping.
Individual portions can be reheated in the microwave. The potatoes will still taste delicious, although the cornflake topping will be softer than when reheated in the oven.
To make the casserole ahead, assemble the potato filling and spread it into the baking dish, but leave off the cornflake topping. Cover and refrigerate for up to one day. Prepare and add the topping immediately before baking.
Funeral potatoes can also be frozen before baking. Assemble the potato mixture without the cornflake topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add freshly prepared cornflake topping, and bake until hot and bubbling throughout.
FAQs
Why are they called funeral potatoes?
The name comes from the casserole’s association with community and family gatherings held after funerals, particularly in parts of the western United States. Because the dish is inexpensive, comforting, easy to transport, and capable of feeding a crowd, it became a familiar choice for these gatherings. Today, funeral potatoes are served at all kinds of occasions.
Do I need to thaw frozen hash browns first?
Yes. Thawing the hash browns helps the casserole cook more evenly and prevents excess moisture from affecting the creamy filling. For easy preparation, place the frozen potatoes in the refrigerator the night before you plan to make the casserole.
Can I use shredded hash browns instead of diced hash browns?
Yes. Both styles work well. Diced hash browns produce more noticeable pieces of potato, while shredded hash browns create a softer, more cohesive casserole.
Can I make funeral potatoes ahead of time?
Yes. Assemble the creamy potato mixture in the baking dish, cover it, and refrigerate it for up to one day. Wait until just before baking to add the buttery cornflake topping so it remains crunchy. A refrigerated casserole may require several additional minutes of baking.
Can I use fresh potatoes?
Yes. Parboil the potatoes first so they are partially cooked, then cool and dice them before using them in place of the frozen hash browns. Around 10 small potatoes should provide enough for a full casserole, although the exact amount depends on their size.
What can I use instead of cream of chicken soup?
Cream of mushroom or cream of celery soup can be used for a slightly different flavor. A homemade condensed-style creamy soup can also work as long as it has a similarly thick consistency.
What cheese is best for funeral potatoes?
Cheddar is the classic choice because it melts well and provides plenty of flavor. Sharp cheddar gives the casserole a stronger cheesy taste, while medium or mild cheddar creates a gentler flavor. A combination of cheddar and Monterey Jack can also work well.
How do I keep the topping crispy?
Add the cornflake mixture immediately before baking rather than allowing it to sit on the creamy filling for several hours. Bake the casserole uncovered so moisture can escape and the topping has a chance to become golden and crisp.
What should I serve with funeral potatoes?
Funeral potatoes pair especially well with roasted or baked meats such as ham, turkey, chicken, or beef. Because the casserole is rich and creamy, lighter vegetables, salads, green beans, asparagus, or roasted vegetables make excellent accompanying dishes.
Can you freeze funeral potatoes?
Yes. For the best texture, freeze the assembled casserole without the cornflake topping. Cover it tightly and freeze for up to 3 months. Thaw it overnight in the refrigerator, prepare the topping just before baking, and cook until the center is thoroughly heated and the edges are bubbling.
Conclusion
Funeral potatoes are a classic comfort-food casserole built around simple ingredients and big, satisfying flavors. Creamy potatoes, melted cheddar, sour cream, and a crisp buttery topping make this an easy side dish that can complement everything from holiday ham to a simple family dinner.
With minimal preparation, generous servings, and convenient make-ahead and freezer options, this casserole is especially useful whenever you are cooking for a crowd. Whether you call them funeral potatoes, cheesy potatoes, or hash brown casserole, they are the kind of warm, familiar side dish that tends to disappear quickly from the table.
Funeral Potatoes Recipe
Creamy, cheesy funeral potatoes topped with a buttery cornflake crust. This comforting hash brown casserole is perfect for holidays, potlucks, and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 30 ounces frozen shredded hash browns, thawed
- 2 cups sour cream
- 10.5 ounces 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 corn flakes cereal
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Combine the sour cream, cream of chicken soup, 6 tablespoons melted butter, salt, pepper, and dried minced onion in a large bowl.
- Stir in the thawed shredded hash browns and cheddar cheese until evenly combined.
- Spread the potato mixture evenly in the prepared baking dish.
- Crush the corn flakes and combine them with the remaining 4 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake until hot, bubbly, and golden on top, about 40 to 50 minutes.
- Let the casserole rest briefly before serving warm.
Notes
- Thaw the 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.
- Store leftovers covered in the refrigerator and reheat until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
