Funeral Potatoes
This creamy, cheesy hash brown casserole is a comforting side dish for potlucks, holidays, and family dinners. A buttery cornflake topping gives it the crunch everyone looks for.
- Total time
- 70 min
- Yield
- 12 servings
- Difficulty
- Easy
Prep 20mCook 50mAmericanSide Dishes
Funeral potatoes are a classic American casserole made with shredded potatoes, sour cream, cheese, and a crisp cereal topping. The name comes from the dish’s long history at church suppers and meals shared with grieving families, but it is just as welcome at a holiday table or casual cookout.
This version uses frozen shredded hash browns to keep prep simple. Thaw them first so the casserole bakes evenly and does not turn watery.
The filling is rich and creamy, while the cornflakes on top bake into a golden crust. Serve it beside ham, roast chicken, turkey, or a big green salad.
01What you'll need
Ingredients
12 items · 12 servings
- 1 tablespoon softened butter or cooking spray, for the baking dish
- 1 bag (30 ounces) frozen shredded hash browns, thawed
- 1/2 cup unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup whole milk
- 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 cups cornflakes, lightly crushed, about 56 grams
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 350°F. Grease a 9-by-13-inch baking dish with softened butter or cooking spray.
2. Dry the potatoes
Put the thawed hash browns in a clean kitchen towel and gently squeeze if they feel wet or icy. You do not need to wring them dry, but removing extra moisture helps the casserole set.
3. Cook the onion
Melt 6 tablespoons of the butter in a skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring often, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
4. Mix the filling
In a large bowl, stir together the cooked onion mixture, condensed soup, sour cream, 1 1/2 cups of the cheddar, milk, salt, and pepper. Fold in the thawed hash browns until the potatoes are evenly coated.
5. Fill the dish
Spread the potato mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
6. Add the topping
Melt the remaining 2 tablespoons butter. In a small bowl, toss the crushed cornflakes with the melted butter until lightly coated. Scatter the cornflakes evenly over the casserole.
7. Bake until bubbling
Bake uncovered for 45 to 50 minutes, until the edges are bubbling and the topping is golden brown. If the topping browns too fast, loosely cover the dish with foil for the last 10 minutes.
8. Rest and serve
Let the casserole stand for 10 minutes before serving. This short rest helps the creamy filling thicken so it scoops more neatly.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the potato filling in the baking dish up to 24 hours ahead. Cover and refrigerate. Add the cornflake topping right before baking so it stays crisp. Add 5 to 10 extra minutes to the bake time if the dish is cold from the fridge.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or reheat the casserole in a 325°F oven until hot.
- Freezing: Freeze the unbaked casserole without the cornflake topping for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.
- Soup swap: Cream of chicken is traditional, but cream of mushroom or cream of celery also works. Use cream of mushroom if you want a vegetarian version.
- Cheese swap: Sharp cheddar gives the most flavor, but Colby Jack, Monterey Jack, or a cheddar blend will melt well too.
- Topping swap: Crushed butter crackers or panko bread crumbs can replace cornflakes. Toss either one with the melted butter before sprinkling on top.
Cook's note
Nutrition is estimated per serving for 12 servings using the listed ingredients, including full-fat sour cream, whole milk, sharp cheddar, unsalted butter, condensed cream of chicken soup, and cornflakes. Values will change with low-fat dairy, reduced-sodium soup, or a different topping.
04Frequently asked
Questions & answers
Do I have to thaw the hash browns first?
Yes, thawing is strongly recommended. Frozen potatoes release water as they bake, which can make the casserole loose in the center and may extend the bake time.
Can I use diced hash browns instead of shredded?
Yes. Diced hash browns make a chunkier casserole and may need the full 50 minutes in the oven. Make sure they are thawed before mixing.
Can funeral potatoes be made without canned soup?
Yes. You can replace the condensed soup with about 1 1/4 cups thick homemade white sauce seasoned with chicken bouillon or vegetable bouillon. The texture should be thick, not pourable like milk.
How do I keep the topping crunchy?
Add the cornflake topping right before baking. If you are reheating leftovers, use the oven or toaster oven instead of the microwave for the crispest top.
What should I serve with funeral potatoes?
They are rich, so they pair well with simple proteins and fresh sides. Try baked ham, roast turkey, grilled chicken, green beans, roasted carrots, or a crisp salad.
05Per serving
Nutrition facts
Nutrition Facts
12 servings
Amount per serving
% Daily Value*
- Total Fat20 g
- 26%
- Saturated Fat11 g
- 55%
- Cholesterol54 mg
- 18%
- Sodium399 mg
- 17%
- Total Carbohydrate21 g
- 8%
- Dietary Fiber1 g
- 4%
- Total Sugars3 g
- Protein8 g
- 16%
- Vitamin D0.6 mcg
- 3%
- Calcium183 mg
- 14%
- Iron1.9 mg
- 11%
- Potassium387 mg
- 8%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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