Funeral Potatoes with Hashbrowns

There’s nothing quite like the comforting aroma of a bubbling casserole fresh from the oven—and funeral potatoes with hashbrowns hit every note of creamy, cheesy perfection. Despite their somber name, these potatoes are served at joyful gatherings just as often as they are at memorials. They’re hearty, satisfying, and universally loved. Whether you’re making them for a holiday brunch, potluck, or a casual family dinner, this recipe is simple, dependable, and guaranteed to disappear fast.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Ultra-creamy and cheesy with a buttery, golden topping
• Quick to prep—just mix, top, and bake
• Convenient: uses frozen hashbrowns (no peeling or grating!)
• Perfect for holidays, potlucks, and family dinners
• Freezer-friendly and easy to make ahead
• Foolproof for beginner and advanced cooks alike

What sets this version apart? It’s the perfect balance of textures—crispy cornflake topping, creamy center, and just the right amount of seasoning. It’s the kind of dish people come back for seconds… and thirds.

Ingredients Needed

For the Casserole Base:

• 30 ounces frozen hashbrowns, thawed (diced or shredded will work)
• 2 cups sour cream – use full-fat for best flavor
• 10.5 oz can cream of chicken soup – or your favorite homemade version
• 6 tablespoons unsalted butter, melted
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried minced onion – adds mild onion flavor without chopping
• 2 cups shredded cheddar cheese – sharp or medium cheddar works great

For the Topping:

• 2 cups corn flakes cereal
• 4 tablespoons unsalted butter, melted

💡 Tip: Thaw hashbrowns in the fridge overnight or speed-thaw them in the oven at 200°F for 20 minutes on a baking sheet.

How to Make Funeral Potatoes with Hashbrowns

1. Thaw the Hashbrowns

If you haven’t already, thaw your hashbrowns completely. This ensures the dish bakes evenly and doesn’t turn watery. You can do this by:

• Leaving them in the fridge overnight
• Or spreading them on a baking sheet and warming in a 200°F oven for 15–20 minutes

2. Preheat the Oven

Set your oven to 350°F (175°C) so it’s ready once your casserole is assembled. Grease a 9×13-inch baking dish with butter or cooking spray.

3. Mix the Creamy Base

In a large mixing bowl, combine:

• Sour cream
• Cream of chicken soup
• 6 tablespoons melted butter
• Salt, pepper, and dried onion

Stir well until smooth and fully blended.

4. Add Potatoes & Cheese

To the same bowl, add:

• Thawed hashbrowns
• Shredded cheddar cheese

Fold everything together gently to ensure even distribution. Avoid mashing the hashbrowns—keep them intact for the best texture.

5. Transfer to Baking Dish

Spread the potato mixture into your prepared 9×13″ pan, smoothing the top with a spatula for an even bake.

6. Make the Crunchy Topping

Place corn flakes in a large ziplock bag. Gently crush them using your hands or a rolling pin until broken into small flakes (not crumbs).

Transfer to a bowl and stir in 4 tablespoons of melted butter. Mix until all flakes are evenly coated.

7. Add the Topping

Sprinkle the buttery cornflake mixture evenly over the top of the potato layer. This topping will bake to a gorgeous golden crunch.

8. Bake to Perfectio

Place the dish on the middle rack and bake uncovered for 40–50 minutes. The edges should be bubbling and the top a rich golden brown.

🔥 Start checking around the 40-minute mark. Cover loosely with foil if the topping browns too quickly.

9. Let Rest Before Serving

Remove from the oven and let rest for 5–10 minutes before serving. This gives the casserole time to set and makes scooping easier.

Serving and Storage Tips

• Pair with: baked ham, roast turkey, meatloaf, or grilled steak
• Add freshness: serve with a crisp green salad or roasted vegetables
• To store leftovers: cool completely, then refrigerate in an airtight container for up to 4 days
• To reheat: microwave individual portions or bake at 350°F for 15–20 minutes until heated through
• To freeze: assemble (without cornflake topping), cover tightly, and freeze up to 2 months. Add topping just before baking

Helpful Notes

• Make it ahead: Prepare the casserole (without topping), cover, and refrigerate overnight. Add the topping right before baking.
• Try different cheeses: Monterey Jack, Colby, or even pepper jack for a spicy twist.
• Make it vegetarian: Substitute cream of mushroom soup for the chicken version.
• No corn flakes? Use crushed Ritz crackers or panko breadcrumbs with butter for a similar crunchy finish.
• Add-ins: Bacon bits, diced ham, or sautéed mushrooms take it up a notch.

Conclusion

There’s a reason funeral potatoes with hashbrowns have been beloved for generations. They’re comforting, easy to make, and incredibly delicious. Whether you’re serving them at a celebration or a quiet weeknight meal, they’re always a hit. The creamy interior and crisp topping make every bite satisfying.

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Frequently Asked Questions (FAQ)

Can I use shredded hashbrowns instead of diced?

Yes! Both work equally well—shredded hashbrowns create a softer texture, while diced offer more bite.

How do I make this recipe gluten-free?

Use a gluten-free cream of chicken soup and substitute corn flakes with a certified gluten-free crunchy topping.

Can I freeze funeral potatoes?

Yes. Assemble the casserole without the topping, cover tightly, and freeze. When ready to bake, thaw in the fridge overnight, add topping, and bake as directed.

Can I use fresh potatoes instead of frozen hashbrowns?

It’s possible, but you’ll need to peel, shred, and drain them well. For ease and consistency, frozen hashbrowns are ideal.

Why is it called “funeral potatoes”?

The name comes from their popularity at post-funeral luncheons in many communities, especially in the Midwest. They’re easy to serve, feed a crowd, and offer comfort during difficult times.