Funeral Potatoes Recipe tastes like the coziest, cheesiest hash brown casserole with a buttery, crunchy topping, and it fits potlucks, holidays, or weeknight comfort dinners in about 1 hour total. This version works for beginners and busy home cooks who want a no-fuss, crowd-pleasing side that feels like a hug in a casserole dish. I grew up in the Midwest, so I basically measure time in pans of funeral potatoes and church potlucks.
Why Make This Funeral Potatoes Recipe at Home
Homemade funeral potatoes taste creamier and cheesier than most store-bought versions. You control the seasoning, the cheese quality, and how crunchy that golden topping gets.
This recipe uses frozen hash browns and pantry staples, so you skip peeling and shredding potatoes. You stir everything in one big bowl, bake it once, and feed a small crowd without stress.
My whole family scraped the pan clean, asked for the recipe, and argued over the last spoonful ★★★★★
Ingredients You Need
Main casserole
- 1 bag (30–32 ounces) frozen shredded hash brown potatoes, thawed
- Use Ore-Ida or your favorite brand; I like the shredded style for a softer, creamier texture.
- 2 cups shredded sharp cheddar cheese, packed
- Sharp cheddar adds more flavor; pre-shredded works fine for this casserole.
- 1 cup shredded Monterey Jack or Colby Jack cheese
- This melts extra creamy and keeps the casserole from tasting flat.
- 1 can (10.5 ounces) condensed cream of chicken soup
- Use low sodium if you prefer; cream of mushroom works for a vegetarian version.
- 1 cup sour cream
- Full fat tastes richer, but light sour cream still gives good texture.
- 1/2 cup salted butter, melted (for the filling)
- 1 small yellow onion, finely minced or grated
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or regular paprika
- Smoked paprika gives a subtle smoky flavor that tastes great with cheese.
Crunchy topping
- 2 cups cornflake cereal, lightly crushed
- You can use store-brand cornflakes; they stay crunchy and budget friendly.
- 1/4 cup salted butter, melted
- Optional: 1/4 cup grated Parmesan cheese for extra savory flavor
Optional mix-ins
- 1 cup diced cooked ham or rotisserie chicken
- 1/2 cup cooked, crumbled bacon
- 1/2 cup diced green bell pepper or red bell pepper, sautéed
- 1/4 cup sliced green onions or chives
Equipment
- 1 large mixing bowl
- 9×13 inch baking dish (ceramic or glass)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Small bowl for topping
- Foil to cover if the top browns too quickly
Tips & Mistakes
- Thaw frozen hash browns fully and pat them dry so the casserole bakes creamy, not watery.
- Taste the sauce before you mix in the potatoes so you adjust salt and pepper to your preference.
- Mix gently so you keep some texture in the potatoes and avoid a gluey mash.
- Grease the baking dish well so the cheesy edges release easily and do not stick.
- Crush cornflakes lightly so you keep some bigger flakes for crunch instead of fine crumbs.
- Add the topping right before baking so it stays crisp and does not soak up too much moisture.
- Cover loosely with foil if the topping browns too fast, and keep the foil off the surface so it does not stick.
- Let the funeral potatoes rest 10 to 15 minutes after baking so they set up and scoop cleanly.
How to Make Funeral Potatoes
1: Prep the potatoes and pan
Set the frozen shredded hash browns in the fridge to thaw overnight or on the counter for 30 to 40 minutes. Spread them on a clean towel and pat them dry to remove extra moisture. Grease a 9×13 inch baking dish with butter or cooking spray and heat your oven to 350°F.
2: Mix the creamy sauce
In a large mixing bowl, whisk together the condensed cream of chicken soup and sour cream until smooth. Pour in the melted butter for the filling and stir until the mixture looks glossy. Add the minced onion, garlic powder, salt, pepper, and paprika, and stir again so the seasoning spreads evenly.
3: Add cheese and potatoes
Stir in the shredded cheddar and Monterey Jack until the cheese coats the sauce. Add the thawed hash browns and fold them in gently with a spatula so you keep some shreds intact. If you use mix-ins like ham, chicken, or bacon, fold them in now.
4: Taste and adjust
Scoop a small spoonful of the mixture and taste it for seasoning. Add a pinch more salt or pepper if you want a bolder flavor. Stir again so the seasoning spreads through the whole bowl.
5: Fill the baking dish
Spread the potato mixture into the greased 9×13 inch pan. Smooth the top with your spatula so it bakes evenly and the topping sits flat. Press the mixture gently into the corners so it fills the pan without big air pockets.
6: Mix the crunchy topping
In a small bowl, combine the crushed cornflakes and melted butter for the topping. Toss until every flake looks lightly coated and glossy. Stir in grated Parmesan if you want a slightly nutty, cheesy crust.
7: Add topping and bake
Sprinkle the cornflake mixture evenly over the casserole, covering the surface from edge to edge. Slide the pan into the oven and bake at 350°F for 40 to 50 minutes. Check at 35 minutes and keep baking until the edges bubble and the top turns deep golden and crisp.
8: Rest
Remove the pan from the oven and set it on a cooling rack. Let the funeral potatoes rest 10 to 15 minutes so the sauce thickens and slices hold their shape. Scoop generous portions and watch them disappear faster than you expect.
Variations I’ve Tried
I swap half the cheddar for pepper jack when I want a little kick without turning it into a spicy dish. I also stir in diced ham and green onions for a one-pan brunch casserole that pairs well with scrambled eggs. Sometimes I use crushed buttery crackers instead of cornflakes when I run low on cereal, and that version tastes extra rich and crumbly.
I tested a version with cream of mushroom soup and sautéed mushrooms for vegetarian friends, and it tasted earthy and cozy. I also tried a lighter version with Greek yogurt in place of half the sour cream, and it still baked creamy with a slight tang. When I cook for kids, I skip onion chunks and use onion powder so the flavor stays but the texture does not scare anyone off.
How to Serve Funeral Potatoes
Serve this Funeral Potatoes Recipe hot as a side dish with roasted chicken, meatloaf, baked pork chops, or grilled sausage. It fits holiday tables with turkey, ham, or potluck spreads with barbecue and salads. I like to add a fresh green salad or steamed broccoli on the side to balance the rich, cheesy potatoes. A big bowl of fruit salad or sliced melon also cuts through the richness and keeps the meal feeling bright.
How to store
- Cool leftovers to room temperature for about 30 minutes, then cover the pan tightly or transfer to airtight containers.
- Store in the fridge for 3 to 4 days and reheat individual portions in the microwave or the whole pan in a 325°F oven until hot and bubbly.
- For freezing, wrap the unbaked casserole tightly in plastic wrap and foil, freeze for up to 2 months, then thaw in the fridge overnight and bake as directed, adding 10 to 15 minutes if needed.
- You can also freeze baked leftovers for up to 2 months, thaw in the fridge, and reheat covered in the oven at 325°F until warmed through, then uncover for the last 5 to 10 minutes to crisp the topping again.
Funeral Potatoes Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the sour cream, condensed cream of chicken soup, 1/2 cup melted butter, salt, pepper, and garlic powder if using. Whisk until smooth.
- Stir in the chopped onion and shredded cheddar cheese until evenly distributed.
- Add the thawed shredded hash browns to the bowl and gently fold until all the potatoes are well coated with the creamy mixture.
- Spread the potato mixture evenly into the prepared 9x13-inch baking dish, smoothing the top with a spatula.
- In a separate bowl, combine the crushed cornflakes with 1/4 cup melted butter, stirring until the cereal is evenly coated.
- Sprinkle the buttery cornflake mixture evenly over the top of the potatoes to form a crunchy topping.
- Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
- Remove from the oven and let stand for 5–10 minutes before serving to allow the casserole to set slightly.
- Serve warm as a side dish or comforting main alongside your favorite protein.
Notes
Approximate per serving (about 1/12 of recipe): 310 calories; fat 20 g; saturated fat 12 g; carbohydrates 24 g; fiber 2 g; sugars 3 g; protein 7 g; sodium 520 mg. Values will vary based on specific ingredient brands, optional additions, and portion size.