These Funeral Potatoes (also called cheesy hash brown casserole) combine frozen hash browns, cheese, and a crunchy cornflake topping into one comforting dish. Perfect for any gathering from holiday dinners to potlucks, this crowd-pleasing recipe is easy to make ahead and always gets compliments.
Why Make This Recipe
This cheesy potato casserole earned its name by being the perfect comfort food for gatherings. The creamy, cheesy potatoes topped with crispy cornflakes go well with any main dish. Make it for breakfast with eggs, serve it with ham for dinner, or bring it to a potluck – it's always a hit. Plus, you can make it ahead to save time on busy days.
What You'll Need
- Hash Browns: 30 oz frozen (thawed), either diced or shredded
- Dairy: 2 cups sour cream, 2 cups shredded cheddar cheese
- Soup: 1 can (10.5 oz) cream of chicken soup
- Butter: 10 tablespoons melted, divided for filling and topping
- Seasonings: 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried minced onion
- Topping: 2 cups cornflakes, lightly crushed
How to Make It
- Get Started
- Heat oven to 350°F. Thaw hash browns completely. Mix sour cream, soup, 6 tablespoons butter, and seasonings in large bowl.
- Make the Filling
- Add hash browns and cheese to bowl. Mix gently - don't mash potatoes. Spread in 9x13 pan.
- Add the Topping
- Mix crushed cornflakes with 4 tablespoons melted butter. Sprinkle over potatoes.
- Bake It
- Bake uncovered 40-50 minutes until hot and top is golden brown.
About the Name
Don't let the name worry you - these potatoes got their nickname because they're often served at gatherings after funerals. They're the perfect comfort food that feeds a crowd and travels well. Now they show up at all kinds of get-togethers, from holiday dinners to church suppers. Some folks call them cheesy hash browns or party potatoes instead.
What to Serve It With
These potatoes go with just about anything. Serve them with ham at Easter, turkey at Thanksgiving, or grilled chicken for Sunday dinner. They're great for breakfast too - just add eggs and bacon. The creamy potatoes and crunchy top make them special enough for holidays but easy enough for regular family meals.
Make It Ahead
Save time by prepping this dish early. Mix everything except the cornflake topping and keep it in the fridge overnight. Add the topping just before baking. You can even freeze the potato mixture for up to 3 months - just leave off the cornflakes until you're ready to bake. Let it thaw in the fridge overnight before adding topping and baking.
Freezing Tips
To freeze this casserole, prepare everything except the cornflake topping. Cover well with foil and freeze up to 3 months. When ready to use, thaw overnight in the fridge. Add fresh cornflake topping and bake as usual. You might need an extra 10-15 minutes if it's still a bit cold from the fridge. Don't freeze with the topping or it'll get soggy.
Recipe Tips
Make sure hash browns are completely thawed or they'll make the casserole watery. Grate your own cheese if you can - it melts better than pre-shredded. Don't crush the cornflakes too fine - you want some chunks for crunch. If the top browns too fast, cover loosely with foil. Let the casserole rest 10 minutes before serving to set up nicely.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes! You can prepare the whole casserole a day before, just don't add the cornflakes yet. Keep it covered in the fridge and put the cornflake topping on right before baking. You'll want to add about 5-10 minutes to the baking time if it's cold from the fridge.
- → What if I don't want to use canned cream of chicken soup?
You can easily make your own version! Melt 3 tablespoons butter, add 3 tablespoons flour, and cook for a minute. Then whisk in 1 cup chicken broth and 1/2 cup milk. Season with salt, pepper, and a bit of garlic powder. Cook until thick - about 5 minutes.
- → Can I make this gluten-free?
Absolutely! Just swap the cream of chicken soup for a gluten-free version (several brands make this now) and make sure to use gluten-free cornflakes for the topping. Everything else in the recipe is naturally gluten-free.
- → How about making it vegetarian?
Very easy to do! Just use cream of mushroom or cream of celery soup instead of chicken. You might want to add a little extra seasoning since chicken soup adds some flavor. A sprinkle of garlic powder or some dried herbs works great.
- → Can I add other seasonings?
Yes, this recipe takes well to lots of different flavors! Try adding:
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried ranch seasoning
- A dash of cayenne for heat
- Fresh herbs like chives or parsley on top
- → What if my cornflakes get too brown before the middle is hot?
If you notice the top getting too dark, just lay a piece of foil loosely over the top. This will keep the cornflakes from burning while the middle finishes cooking.
- → Can I use fresh potatoes instead of frozen?
Yes, but they need some prep. Peel and grate about 8 medium potatoes. Soak them in cold water for 20 minutes, drain well, and pat very dry with towels. This removes extra starch and helps them cook properly.
- → How long do leftovers keep?
Stored in an airtight container in the fridge, they'll stay good for 3-4 days. The cornflake topping won't be as crunchy, but it's still tasty. Reheat in the oven for best results.
Conclusion
- Cheesy Hash Browns - Like this but with peppers and onions added
- Potato Gratin - Fancy version using sliced potatoes and cream
- Cornflake Scalloped Potatoes - Another take on creamy potatoes with crunchy top
All these fill you up with that warm, cozy potato and cheese combo.