Funeral Potatoes Recipe
This is the kind of casserole that arrives at a potluck and changes the conversation in the room. Comfort on a plate: creamy, cheesy, a little crunchy on top, and impossibly easy to pull together. It’s a staple for gatherings, holidays, or any time you want a side that feels like a hug.
I keep this version in steady rotation because it’s forgiving and fast. The base components are pantry-friendly and the technique is straightforward: mix, top, bake. You get deep, cozy flavor without fuss, which is exactly what busy weeknights or a dish-to-share needs.
Below I’ll walk you through what you need, step-by-step instructions, smart swaps, and storage tips so the next time you’re asked to bring something, you’ll be relaxed and ready.
What You’ll Need
Before you start, gather your ingredients and give the potatoes time to thaw. This recipe is very forgiving, but being prepared helps it bake evenly and come out bubbly and golden.
Ingredients
- 1(32-ounce) bagfrozen diced hash brown potatoes, thawed — The base of the casserole; thawed to avoid a soggy bake.
- 1(16-ounce) containersour cream — Adds tang and creaminess; helps bind the potatoes and cheese.
- 1(10.5-ounce) cancream of chicken — Provides savory depth and a silky sauce without extra steps.
- ¾cupunsalted butter, melted, divided — Fat for richness; divided between the mix and the crunchy topping.
- ¼cupthinly sliced green onions, optional or swap with 1 Tablespoon minced onions — Brightness and a mild onion bite; optional but recommended.
- ½teaspoonKosher salt — Essential for seasoning; adjust to taste if using salted butter or canned soup with more sodium.
- ¼teaspoonground black pepper — A little warmth to balance the richness.
- 1 ½cupsshredded cheddar cheese, plus more if desired — Melty, sharp cheddar is classic; reserve a little to sprinkle on top if you want extra cheesiness.
- 2cupscornflakes — Crushed for a buttery, crunchy topping that contrasts the creamy interior.
Mastering Funeral Potatoes: How-To
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set it aside. Make sure the hash brown potatoes are mostly thawed and drain any excess water.
- In a medium bowl, stir together the 16 ounces sour cream, the 10.5-ounce can of cream of chicken, 1/2 cup of the melted butter, the 1/4 cup thinly sliced green onions (or 1 tablespoon minced onions, if using), 1/2 teaspoon Kosher salt, and 1/4 teaspoon ground black pepper until evenly combined.
- Add the 32 ounces thawed diced hash brown potatoes and 1 1/2 cups shredded cheddar cheese to the bowl. Fold gently until the potatoes and cheese are evenly coated with the sauce.
- Spread the potato mixture into the prepared 9×13-inch baking dish in an even layer. If you want extra cheese, sprinkle more shredded cheddar over the top now.
- Place 2 cups cornflakes in a zip-top bag and crush them to coarse crumbs with a rolling pin (or crush in a bowl with a spoon). Pour the crushed cornflakes into a small bowl, add the remaining 1/4 cup melted butter, and stir until the flakes are evenly coated.
- Evenly sprinkle the buttered cornflake crumbs over the top of the casserole.
- Bake uncovered for 40 to 45 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Remove from the oven and let rest 5 minutes before serving.
Tip: Letting the casserole rest for a few minutes firms it up and makes serving neat slices much easier. If you’d like a crisper top, pop the casserole under the broiler for 1–2 minutes, watching closely so it doesn’t burn.
Why This Recipe Belongs in Your Rotation
It’s reliably crowd-pleasing. The texture contrast—creamy interior, crunchy cornflake topping—satisfies a range of palates. The ingredients are affordable and often already in the pantry or fridge, and the steps are approachable for cooks at any level.
This casserole is especially useful when you need to feed a group with minimal fuss. It scales well, transports easily, and can be doubled for a larger gathering. The flavors are familiar, which makes it a safe bet for potlucks, holiday tables, or a comforting family dinner.
Easy Ingredient Swaps
- Swap the cream of chicken for cream of mushroom if you want a milder, earthier base and a vegetarian option (note: still check labels for vegetarian standards).
- Replace some or all of the cheddar with Monterey Jack, Colby, or a blend for a milder, creamier melt.
- If you prefer a lower-fat option, use light sour cream, but expect a slightly thinner sauce—drain the thawed potatoes well to compensate.
- Skip the green onions and use a tablespoon of dried onion flakes or a pinch of onion powder if you don’t have fresh.
- For a gluten-free topping, use gluten-free cornflakes or swap for crushed gluten-free crackers or crushed potato chips.
Before You Start: Equipment
Gather the right tools and the recipe goes faster. You need a 9×13-inch baking dish and a medium mixing bowl. A zip-top bag and rolling pin make crushing the cornflakes easy; a heavy skillet works too. A rubber spatula or wooden spoon is ideal for folding the mixture so you don’t mash the potatoes.
Also have a timer and an oven mitt handy. If you plan to broil briefly for color, a broiler-safe pan rack helps position the dish close to the heat without risking warping.
Slip-Ups to Skip
- Don’t bake right out of the freezer. If the potatoes are still icy, the casserole will release water and become soggy. Thaw mostly and drain any excess liquid.
- Avoid using salted butter without adjusting salt elsewhere. Taste your mix (before adding raw potatoes) and adjust salt if the canned soup is particularly salty.
- Don’t overload the baking dish. Spreading the mixture in an even layer ensures it heats through within the recommended time.
- Resist the urge to skip the butter in the topping. It’s what turns crushed cornflakes into a golden, crisp crust.
Seasonal Flavor Boosts
This casserole welcomes small seasonal tweaks. In winter, add a teaspoon of smoked paprika or a sprinkle of crumbled cooked bacon for depth. In spring, fold in a half-cup of thawed frozen peas for color and sweetness. Autumn calls for a pinch of nutmeg or a few tablespoons of caramelized onions for extra richness.
For summer gatherings, add a diced roasted red pepper or a handful of fresh herbs (chives or parsley) after baking to keep the flavors bright.
Recipe Notes & Chef’s Commentary
I use a mix of sharp cheddar and a milder melting cheese to get a good balance between flavor and a luxuriously gooey texture. The cream of chicken does heavy lifting here: it provides body and umami with zero extra effort. If you’re making this for folks who don’t eat meat, choose a mushroom or celery soup base labeled vegetarian.
To keep the casserole from becoming too dense, fold gently. You want the potatoes coated, not mashed. The cornflake topping is intentionally coarse; it creates air pockets and crispness. If you prefer a uniform crumb, process the flakes a bit more finely—but don’t powder them, or you’ll lose the crunch.
Keep It Fresh: Storage Guide
Cool the casserole to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat single servings in the microwave until hot, or reheat the whole dish covered with foil at 350°F for 20–25 minutes, then uncover for 5–10 minutes to crisp the topping.
To freeze: assemble the casserole through step 6 (topping on) and freeze before baking. Wrap tightly with plastic and foil and freeze for up to 3 months. Bake from frozen at 350°F; you’ll need to add roughly 30–45 minutes to the bake time and cover with foil for the first portion of baking to prevent over-browning. Remove the foil for the last 15 minutes to let the top crisp.
Frequently Asked Questions
- Can I make this dairy-free? You can try dairy-free sour cream and a dairy-free margarine, but the texture and flavor will differ. Use a dairy-free condensed soup if available.
- Can I add protein? Yes. Fold in cooked, diced chicken or crumbled breakfast sausage before topping for a heartier casserole. Cooked protein should be pre-cooked and drained of excess fat.
- How do I get a crisper topping? Increase the butter in the topping slightly or finish under the broiler for 1–2 minutes—watch carefully.
- Why does my casserole get watery? Usually because the potatoes were too frozen or not drained well. Thaw and press excess moisture out before mixing.
Hungry for More?
If you loved this, try a couple variations: swap the cornflake crumb for crushed Ritz crackers and a sprinkle of paprika, or add a layer of cooked ham for a brunch-friendly bake. Keep a note in your recipe box for which crowd loved which tweak—these small changes turn a reliable recipe into your signature dish.
Bring this to your next gathering and watch it disappear. Keep the ingredients stocked and you’ll always have an easy, comforting side that feels special without extra work.
Funeral Potatoes Recipe
Ingredients
Ingredients
- 1 32-ounce bagfrozen diced hash brown potatoes, thawed
- 1 16-ounce containersour cream
- 1 10.5-ounce cancream of chicken
- 3/4 cupunsalted butter melted, divided
- 1/4 cupthinly sliced green onions optional or swap with 1 Tablespoon minced onions
- 1/2 teaspoonKosher salt
- 1/4 teaspoonground black pepper
- 1 1/2 cupsshredded cheddar cheese plus more if desired
- 2 cupscornflakes
Instructions
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set it aside. Make sure the hash brown potatoes are mostly thawed and drain any excess water.
- In a medium bowl, stir together the 16 ounces sour cream, the 10.5-ounce can of cream of chicken, 1/2 cup of the melted butter, the 1/4 cup thinly sliced green onions (or 1 tablespoon minced onions, if using), 1/2 teaspoon Kosher salt, and 1/4 teaspoon ground black pepper until evenly combined.
- Add the 32 ounces thawed diced hash brown potatoes and 1 1/2 cups shredded cheddar cheese to the bowl. Fold gently until the potatoes and cheese are evenly coated with the sauce.
- Spread the potato mixture into the prepared 9×13-inch baking dish in an even layer. If you want extra cheese, sprinkle more shredded cheddar over the top now.
- Place 2 cups cornflakes in a zip-top bag and crush them to coarse crumbs with a rolling pin (or crush in a bowl with a spoon). Pour the crushed cornflakes into a small bowl, add the remaining 1/4 cup melted butter, and stir until the flakes are evenly coated.
- Evenly sprinkle the buttered cornflake crumbs over the top of the casserole.
- Bake uncovered for 40 to 45 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Remove from the oven and let rest 5 minutes before serving.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Zip-top Bag
- Rolling Pin
- Small Bowl
Notes
Try it with celery or cream of mushroom instead of chicken
Swap the hash browns for a dozen boiled and diced baby potatoes
