Funeral Potato Recipe

I can never resist a pan of funeral potatoes with creamy hash browns, melty cheese, and that buttery cornflake crunch. This is the side dish that disappears first every single time.

I’m obsessed with funeral potatoes because they hit every craving I have for creamy, salty, crunchy casserole without trying too hard. I love the way hash browns turn rich and tender underneath that buttery cornflake topping, with every bite giving me a little crunch before the creamy middle takes over.

And yes, I will absolutely go back for seconds before the pan even cools. This is the dish I want at potlucks, holidays, random Sundays, and honestly any night I need something ridiculously satisfying.

No fancy nonsense. Just a big, cheesy, crispy-edged pan of comfort food I never get tired of.

Ingredients

• Hash browns are the cozy base, soft and starchy in the best way.
• Cream of chicken soup makes it creamy, savory, and very old-school casserole.
• Sour cream adds tang, so the whole thing doesn’t taste too heavy.
• Sharp cheddar brings that melty, salty bite you’ll keep going back for.
• Yellow onion adds a little sweetness and makes it taste more homemade.
• Garlic powder gives easy flavor without making you chop more stuff.
• Kosher salt wakes everything up, because potatoes need help, honestly.
• Black pepper adds a tiny kick, nothing wild, just enough.
• Cornflakes are the crunchy top, and basically the fun part.
• Butter ties it together.

  Plus, it helps that topping get golden.

Ingredient Quantities

• 30 ounces frozen shredded hash browns, thawed
• 10.5 ounce can condensed cream of chicken soup
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cornflakes, crushed
• 1/2 cup unsalted butter, melted, divided (about 8 tablespoons)

How to Make this

1. Preheat oven to 350 degrees F and spray a 9×13 inch baking dish with nonstick spray or rub with butter.

2. In a large bowl combine the thawed shredded hash browns, condensed cream of chicken soup, sour cream, finely chopped yellow onion, garlic powder, kosher salt, black pepper, and 1 1/2 cups of the shredded cheddar cheese; stir until well combined.

3. Taste and adjust seasoning if needed.

4. Transfer the potato mixture to the prepared baking dish and spread into an even layer.

5. In a medium bowl crush the cornflakes until coarse crumbs form, then stir in 4 tablespoons of the melted butter until the crumbs are evenly moistened.

6. Sprinkle the cornflake mixture evenly over the potato mixture.

7. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the cornflake topping.

8. Drizzle the remaining 4 tablespoons melted butter lightly over the top to help browning.

9. Bake uncovered for 45 minutes to 55 minutes until the casserole is bubbly and the topping is golden brown; if the top browns too quickly tent loosely with foil.

10. Let rest 5 minutes before serving to set and make slicing easier.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large mixing bowl and medium mixing bowl
4. Rubber spatula or wooden spoon
5. Chef knife and cutting board
6. Measuring cups and measuring spoons
7. Cheese grater (for shredding cheddar)
8. Can opener and fine-mesh strainer or spoon for soup can
9. Baking spray or pastry brush and aluminum foil

FAQ

Funeral Potato Recipe Substitutions and Variations

• Frozen shredded hash browns: use 2 pounds fresh grated Yukon Gold or Russet potatoes (squeeze out excess moisture); or 30 ounces frozen diced or skillet hash browns, thawed; or 30 ounces thawed shredded sweet potatoes for a slightly sweeter profile.
• Condensed cream of chicken soup: swap for 10.5 ounces condensed cream of mushroom or cream of celery; or make a quick homemade binder using 1 1/4 cups milk plus 3 tablespoons butter and 3 tablespoons flour cooked until thick, then stir in 1/2 cup chicken broth.
• Sour cream: replace with plain full fat Greek yogurt 1:1; or crème fraîche for a richer tang; or a mixture of 3/4 cup plain yogurt plus 1/4 cup mayonnaise to mimic creaminess.
• Cornflake topping: use 2 cups panko breadcrumbs toasted with 2 tablespoons melted butter; or 2 cups crushed buttery crackers such as Ritz; or 2 cups crushed fried onions for extra crunch and flavor.

Pro Tips

– Squeeze excess water from the thawed hash browns with a clean kitchen towel or paper towels before mixing. Less moisture means a firmer casserole and a crispier topping.

– Cook the onion briefly in a bit of butter until translucent and slightly golden before adding to the mixture. It softens the bite and brings out sweeter, more developed flavor.

– For an extra-crunchy, more flavorful topping, swap half the cornflakes for panko or finely crushed buttery crackers. Mix with the melted butter so the crumbs brown evenly.

– If you need to hold the casserole before serving, keep it covered and warm in a 200 F oven for up to 30 minutes. Resting 5 to 10 minutes after baking also helps it set so you get clean slices.