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Funeral Potatoes with Hashbrowns
carrie

Funeral Potatoes with Hashbrowns

Creamy, cheesy, and topped with a buttery golden crunch, these funeral potatoes with hashbrowns are the ultimate comfort food casserole. Easy to prepare and made with convenient frozen hashbrowns, this crowd-pleasing dish is perfect for holidays, potlucks, and family dinners—and it always disappears fast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 30 oz frozen hashbrowns thawed, diced or shredded
  • 2 cups sour cream full-fat recommended
  • 10.5 oz cream of chicken soup canned or homemade
  • 6 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • 1 teaspoon dried minced onion
  • 2 cups shredded cheddar cheese sharp or medium
Crunchy Topping
  • 2 cups corn flakes cereal lightly crushed
  • 4 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, stir together sour cream, cream of chicken soup, melted butter, salt, pepper, and dried onion until smooth.
  3. Add the thawed hashbrowns and shredded cheddar cheese, folding gently to combine without mashing the potatoes.
  4. Spread the mixture evenly into the prepared baking dish.
  5. In a separate bowl, mix crushed corn flakes with melted butter until evenly coated.
  6. Sprinkle the cornflake topping evenly over the casserole.
  7. Bake uncovered for 40–50 minutes, until bubbly around the edges and golden brown on top.
  8. Let the casserole rest for 5–10 minutes before serving.

Notes

This casserole can be assembled ahead of time without the topping and refrigerated overnight. Add the cornflake topping just before baking. For a vegetarian version, use cream of mushroom soup. If you’d like extra texture, add sautéed mushrooms or use turkey-based add-ins instead of pork products.