Funeral Potatoes
There’s something oddly comforting about a bubbling, cheesy casserole that shows up at potlucks, holiday tables, and sleepy Sunday brunches. Funeral potatoes — creamy, crunchy, and unabashedly indulgent — are one of those dishes people beg the cook to bring back. I made this version dozens of times for family gatherings; it’s simple to assemble, feeds a crowd, and hits that nostalgic mix of salty, creamy, and crunchy that everyone remembers.
If you like hearty casseroles, you might also enjoy this Hobo Casserole with Ground Beef & Potatoes for another crowd-pleasing, easy-bake option: https://usa.mixmirth.com/hobo-casserole-with-ground-beef-potatoes-quick-delicious/
Why you’ll love this dish
This recipe is the definition of comfort food that’s fast, budget-friendly, and almost universally loved. It requires minimal prep (no peeling, slicing, or fancy knife work), uses pantry staples like canned soup and frozen potatoes, and transforms into a rich, golden-topped casserole that’s perfect for holidays, church potlucks, or a weeknight when you want something satisfying with little fuss.
- Kid-approved: the creamy cheese and crispy cornflake topping make it irresistible to picky eaters.
- Time-saving: assemble in 10–15 minutes and let the oven do the work.
- Economical: a little cheese and a can of soup go a long way feeding a crowd.
“This was the first dish empty at our family reunion — warm, cheesy, and perfectly crunchy on top. A must-make!” — a fan favorite
If you’re exploring other slow-cooker comfort meals to pair with this or alternate weeknight dishes, check this Slow Cooker Beef and Herbed Potatoes recipe for inspiration: https://usa.mixmirth.com/slow-cooker-beef-and-herbed-potatoes/
How this recipe comes together
Quick overview so you know what to expect:
- Mix frozen hash browns with sour cream, cream of chicken soup, and shredded cheese.
- Spread the mixture into a greased 9×13-inch dish.
- Toss crushed cornflakes with melted butter and sprinkle on top for a crunchy crust.
- Bake until bubbling and golden, then rest a few minutes so it sets for easier scooping.
This is mostly a mix-and-bake recipe — no advanced technique required. Plan on 10–15 minutes for prep and 45–60 minutes of baking time.
What you’ll need
Key ingredients
- 2 pounds frozen hash browns (shredded)
- 1 cup sour cream
- 1 (10–11 oz) can cream of chicken soup
- 2 cups shredded cheese (cheddar or a cheddar blend)
- 1 cup butter, melted
- 2 cups crushed cornflakes
- Salt and pepper to taste
Notes and substitutions:
- Vegetarian: swap cream of chicken soup for cream of mushroom or a condensed cream soup labeled vegetarian.
- Lower-fat: use light sour cream and reduced-fat cheese — the texture will be slightly different but still tasty.
- Gluten-free: use gluten-free cornflakes and a GF cream soup (or make a quick roux + stock thickener instead).
- If you prefer a fresher take, use 2 pounds of grated Russet potatoes that have been squeezed dry, but expect a firmer, less uniformly creamy result.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, and 1½ cups of the shredded cheese. Season with a pinch of salt and plenty of black pepper. Stir until evenly mixed.
- Spread the potato mixture into the prepared baking dish in an even layer.
- In a medium bowl, stir the melted butter into the crushed cornflakes until the flakes are well coated.
- Sprinkle the buttered cornflakes evenly over the top of the potato mixture, then scatter the remaining ½ cup of shredded cheese on top (optional, for extra cheesiness).
- Bake for 45–60 minutes, until the casserole is bubbly and the topping is golden brown. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
- Let rest for 5–10 minutes before serving so it sets and scoops cleanly.
Pro tip: Insert a knife near the center to check for hot bubbling; a bit of bubbling around the edge is your cue that it’s fully heated.
What to serve it with
This dish can be the star or the most comforting side. Good pairings:
- Roast turkey, glazed ham, or baked chicken for holiday dinners.
- A simple green salad with vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for color and texture.
- For a heartier meal, serve alongside slow-cooker garlic butter beef bites and potatoes: https://usa.mixmirth.com/slow-cooker-garlic-butter-beef-bites-potatoes-2/
For plating, scoop generous portions into shallow bowls or onto plates and top with a little chopped chive or parsley for a fresh pop.
How to store & freeze
Storage and reheating tips:
- Refrigerate: Cool the casserole to room temperature, cover tightly with foil or plastic wrap, and refrigerate for up to 3–4 days.
- Reheat: Reheat individual portions in the microwave until 165°F internally, or reheat the whole dish in a 350°F oven, covered, until warmed through (about 20–30 minutes), then remove cover to crisp the topping for 5–10 minutes.
- Freeze: Wrap tightly (foil + plastic wrap) and freeze for up to 2–3 months. Thaw in the refrigerator overnight before reheating. If reheating from frozen, allow extra time in the oven and cover to prevent over-browning.
- Food safety: Don’t leave at room temperature more than 2 hours (1 hour if >90°F ambient), and always reheat leftovers to 165°F.
Pro chef tips
- Break up clumps: If your frozen hash browns are clumped, put them in the bowl and use your hands or a fork to break them for even mixing.
- Cheese choice: Sharp cheddar gives more bite; a mild cheddar or Monterey Jack yields mellower creaminess. Mixing cheeses adds complexity.
- Crispier topping: Toast the crushed cornflakes lightly in a dry pan before mixing with butter for extra crunch.
- No canned soup? Make a quick binder: whisk 1½ cups milk with 2 tbsp flour and 2 tbsp butter cooked briefly until thickened, then fold into the potatoes.
- Even bake: Let the casserole sit 10 minutes after baking; it firms up and serves better. If the center seems undercooked at 45 minutes, don’t be afraid to give it the full hour.
Creative twists
Try these variations to make the recipe your own:
- Bacon & onion: Mix in 6–8 slices cooked, chopped bacon and ½ cup sautéed onions for smoky depth.
- Ranch & herb: Stir in 1–2 tbsp dry ranch seasoning and 2 tbsp chopped chives.
- Spicy jalapeño: Fold in diced pickled jalapeños and use pepper jack cheese for a kick.
- Mushroom and thyme: Sauté mushrooms with thyme and fold in for an earthy, elevated side.
- Gluten-free crunch: Use crushed gluten-free corn chips or gluten-free panko instead of cornflakes.
Your questions answered
Q: Can I use fresh grated potatoes instead of frozen?
A: Yes. Fresh grated potatoes will work, but they should be squeezed dry to remove excess moisture. They’ll yield a slightly denser, less uniformly creamy texture than frozen shredded potatoes.
Q: Can I assemble this ahead of time?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the bake time if starting from cold.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze the fully assembled casserole (before baking) for up to 2–3 months. Thaw overnight in the fridge and bake as directed, adding extra time if still partially chilled.
Q: What if I don’t eat poultry — can I omit the cream of chicken soup?
A: Swap in cream of mushroom or make a quick white sauce (roux + milk) to keep it vegetarian-friendly.
Q: How can I make this lighter?
A: Use light sour cream, reduced-fat cheese, and reduce butter slightly. Replacing part of the butter in the topping with a neutral oil reduces saturated fat but will alter flavor slightly.
Conclusion
Want more variations and crowd-tested versions? Check this detailed Funeral Potatoes Recipe – Tastes Better From Scratch for ideas and comparisons, and this Best Funeral Potatoes Recipe for another classic take to compare techniques.
- Funeral Potatoes Recipe – Tastes Better From Scratch: https://tastesbetterfromscratch.com/funeral-potatoes/
- Best Funeral Potatoes Recipe: https://lilluna.com/funeral-potatoes/
Funeral Potatoes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, and 1½ cups of the shredded cheese. Season with salt and plenty of black pepper. Stir until evenly mixed.
- Spread the potato mixture into the prepared baking dish in an even layer.
- In a medium bowl, stir the melted butter into the crushed cornflakes until well coated.
- Sprinkle the buttered cornflakes evenly over the top of the potato mixture and scatter the remaining ½ cup of shredded cheese on top if desired.
- Bake for 45–60 minutes, until the casserole is bubbly and the topping is golden brown. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
- Let the casserole rest for 5–10 minutes before serving to allow it to set and scoop cleanly.
