Funeral Potatoes Cheesy Creamy Casserole

Funeral potatoes are that comforting casserole, often found at potlucks and yes, funerals, that just makes you feel good. It’s creamy, cheesy, and has a delightful crunch on top. The beauty of this dish is its simplicity, making it perfect for when you need something delicious without a lot of fuss. It’s the kind of recipe that’s hard to mess up, and everyone always asks for seconds. The secret is in the blend of creamy soup, tangy sour cream, and melty cheese, all brought together by those humble frozen hash browns. And that crunchy topping? Pure magic.

Ingredients:

• 1/3 cup butter (melted)
• 2 cups sour cream
• 10.5 oz cream of chicken soup
• 1 teaspoon salt
• 1 teaspoon onion powder
• 2 cups shredded cheddar cheese
• 24 ounces frozen hash browns (cubed or diced (not shredded), thawed)
• ½ cup butter (melted (1 stick))
• 3 cups corn flakes (slightly crushed)

Putting It All Together

Here’s how you bring these simple ingredients into a comforting casserole. First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is warming up, grab a 9×13 inch baking dish. You want to make sure this dish is ready to go. Take that first portion of butter, the 1/3 cup, and melt it. You can do this in a small saucepan over low heat or pop it in the microwave for about 30 seconds. Once melted, pour it into your baking dish and swirl it around to coat the bottom and sides. This helps prevent sticking and adds a little extra richness to the base of the dish.

Next, in a large bowl, combine the sour cream, cream of chicken soup, salt, and onion powder. Stir until everything is well mixed and smooth. Then, fold in the shredded cheddar cheese and the thawed frozen hash browns. Make sure to break up any large clumps of hash browns so they are evenly distributed throughout the creamy mixture.

Pour this hash brown mixture evenly into your prepared baking dish. Spread it out with a spoon or spatula so the top is relatively flat. This ensures even cooking and a nice base for the crunchy topping.

For that signature crunch, melt the remaining ½ cup of butter. In a separate bowl, combine the melted butter with the slightly crushed corn flakes. You don’t want to pulverize the corn flakes; just break them up enough so they aren’t whole squares. Stir them around in the butter until they’re all nicely coated.

Sprinkle this buttered cornflake mixture evenly over the top of the hash brown casserole. Press down gently with your hand or a spatula. This helps the topping stick and get golden brown and crispy in the oven. This crunchy layer is what makes funeral potatoes so satisfying.

Now, place the baking dish into your preheated oven. Bake for about 45 to 55 minutes, or until the casserole is bubbly around the edges and the topping is a deep golden brown. The aroma filling your kitchen will be amazing. Let it rest for about 5-10 minutes after taking it out of the oven before serving. This allows the casserole to set up slightly, making it easier to scoop.

Funeral Potatoes

Funeral potatoes are that comforting casserole, often found at potlucks and yes, funerals, that just makes you feel good. It’s creamy, cheesy, and has a delightful crunch on top. The beauty of this dish is its simplicity, making it perfect for when you need something delicious without a lot of fuss. It’s the kind of recipe that’s hard to mess up, and everyone always asks for seconds. The secret is in the blend of creamy soup, tangy sour cream, and melty cheese, all brought together by those humble frozen hash browns. And that crunchy topping? Pure magic.

Ingredients:

• 1/3 cup butter (melted)
• 2 cups sour cream
• 10.5 oz cream of chicken soup
• 1 teaspoon salt
• 1 teaspoon onion powder
• 2 cups shredded cheddar cheese
• 24 ounces frozen hash browns (cubed or diced (not shredded), thawed)
• ½ cup butter (melted (1 stick))
• 3 cups corn flakes (slightly crushed)

Putting It All Together

Here’s how you bring these simple ingredients into a comforting casserole.

1. First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is warming up, grab a 9×13 inch baking dish. You want to make sure this dish is ready to go. Take that first portion of butter, the 1/3 cup, and melt it. You can do this in a small saucepan over low heat or pop it in the microwave for about 30 seconds. Once melted, pour it into your baking dish and swirl it around to coat the bottom and sides. This helps prevent sticking and adds a little extra richness to the base of the casserole.
2. Now, it’s time to create the creamy, cheesy base. In a large mixing bowl, combine the sour cream, the can of cream of chicken soup, salt, and onion powder. Give it a good stir until everything is well incorporated and you have a smooth, consistent mixture. It’s important to get everything mixed well here because this is what binds all the flavors together. If you’re not a fan of onion powder, you can always omit it or use a very finely minced fresh onion, but the powder blends in seamlessly and gives a nice, subtle onion flavor without any chunks.
3. Next, we add the stars of the creamy filling: cheese and potatoes. Add the 2 cups of shredded cheddar cheese to the sour cream mixture and stir again until it’s mostly combined. Now, gently fold in the thawed hash browns. Make sure you’re using the cubed or diced kind, not the shredded. The shredded ones tend to get mushy. Gently fold them in so you don’t break them up too much. You want to ensure every potato bit gets coated in that delicious cheesy sauce. This is where the casserole starts to take shape, and you can already see how wonderfully comforting it’s going to be.
4. Pour the entire mixture into your prepared baking dish. Use a spatula or the back of a spoon to spread it out evenly, making sure it reaches all the corners. You want a nice, even layer so it bakes uniformly. Once the potato mixture is spread out, it’s time for the crunchy topping. In a separate medium bowl, combine the remaining ½ cup of melted butter (which is half a stick) with the slightly crushed corn flakes. You don’t need to pulverize them; just giving them a gentle crush with your hands or by rolling them with a rolling pin works perfectly. You want some texture, not just dust. Stir the corn flakes into the melted butter until they are evenly coated.
5. Finally, sprinkle the buttered corn flakes evenly over the top of the potato mixture in the baking dish. Make sure to get good coverage so you have a crispy layer all the way across. Place the dish in your preheated oven and bake for 45 to 55 minutes. You’re looking for the casserole to be hot and bubbly around the edges and for the corn flake topping to be golden brown and nicely crisp. A little peek towards the end of baking might be necessary to ensure the topping doesn’t get too dark. If it’s browning too quickly, you can loosely tent a piece of aluminum foil over the dish for the last 10-15 minutes.

Serving and Variations

Once it’s out of the oven, let the funeral potatoes rest for about 10 minutes before serving. This allows the casserole to set up a bit, making it easier to scoop. They are fantastic served hot as a side dish to almost any main course, like roasted chicken, beef ham, or a barbecue. For variations, consider adding some crumbled cooked beef bacon to the potato mixture, or swap out half the cheddar cheese for Monterey Jack or a pepper jack for a little kick. Some people even like to add a can of drained, diced green chilies for a subtle warmth. This is a dish that truly embraces simplicity, so feel free to adapt it to your taste.

Conclusion:

Funeral potatoes really are a winner every time. They bring that warm, gooey, cheesy goodness that just feels like a hug in a bowl, and that crispy topping is the perfect contrast. It’s a no-fuss casserole that always delivers comfort and flavor, whether you’re feeding a crowd or just want something satisfying for dinner. This dish proves that simple ingredients can create something truly special.

Serving these potatoes alongside roast chicken, beef ham, or a simple green salad makes for a complete and hearty meal. They also reheat beautifully, making them great for leftovers.

If you want to switch things up, try adding some cooked beef bacon bits to the hash brown mixture for extra savory flavor, or use a different cheese like Monterey Jack or a Colby-Jack blend. For a little kick, a pinch of cayenne pepper in the sour cream mixture can be nice.

Don’t be afraid to give this funeral potato recipe a try. It’s forgiving, adaptable, and guaranteed to become a favorite.

Frequently Asked Questions

Can I make funeral potatoes ahead of time?

Yes, you absolutely can. Assemble the casserole up to the point of baking, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours. When you’re ready to bake, remove the plastic wrap (leave the foil on) and add about 10-15 minutes to the baking time, or until it’s heated through and bubbly. You might want to uncover it for the last 15-20 minutes to let the topping get crispy.

What kind of hash browns work best?

For funeral potatoes, cubed or diced frozen hash browns are usually best. They hold their shape and give you those nice potato chunks throughout the creamy casserole. Avoid the very finely shredded kind, as they can become mushy.

Can I freeze funeral potatoes?

You can freeze the unbaked casserole. Assemble it in a freezer-safe baking dish, cover it tightly with plastic wrap and then foil. It will keep in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before baking as directed, adding a bit of extra time.

Funeral Potatoes

A classic comfort food casserole, perfect for potlucks and gatherings. Creamy, cheesy, and topped with a crunchy cornflake crust.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
1 Hours

Servings
8-10 servings

Ingredients

• 1/3 cup butter (melted)
• 2 cups sour cream
• 10.5 oz cream of chicken soup
• 1 teaspoon salt
• 1 teaspoon onion powder
• 2 cups shredded cheddar cheese
• 24 ounces frozen hash browns (cubed or diced, thawed)
• 1/2 cup butter (melted)
• 3 cups corn flakes (slightly crushed)

Instructions

1. Step 1
   Preheat oven to 350 degrees F (175 degrees C).
2. Step 2
   In a large bowl, combine the melted 1/3 cup butter, sour cream, cream of chicken soup, salt, and onion powder. Stir until well combined.
3. Step 3
   Add the shredded cheddar cheese and thawed hash browns to the sour cream mixture. Stir gently until everything is evenly coated.
4. Step 4
   Pour the potato mixture into a 9×13 inch baking dish.
5. Step 5
   In a separate small bowl, melt the remaining 1/2 cup butter. Add the slightly crushed corn flakes and toss to coat them in the melted butter.
6. Step 6
   Sprinkle the buttered corn flakes evenly over the top of the potato casserole.
7. Step 7
   Bake for 45 minutes, or until the casserole is bubbly and the cornflake topping is golden brown and crispy.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.