Funeral Potatoes
Funeral Potatoes are the ultimate comfort food casserole — tender hash browns blanketed in a rich, cheesy cream sauce and topped with buttery, golden cornflakes that bake up irresistibly crispy. A beloved tradition in Mormon and Southern communities, this crowd-pleasing dish comes together in just 15 minutes and feeds a hungry crowd with minimal effort.
Equipment
- 9x13 inch baking dish - A good quality casserole dish is essential for even baking
- Large mixing bowl - For combining the potato mixture
- Medium mixing bowl - For preparing the cornflake topping
- Wooden spoon or silicone spatula - For stirring ingredients together
- Box grater - If shredding your own cheese for better melting
- Small microwave-safe bowl - For melting the butter
- Aluminum foil - For covering the dish during initial baking
- Oven mitts - For safely handling hot casseroles
Ingredients
- 2 lbs frozen hash browns - 907g, shredded or diced, thawed and drained
- 2 cups sour cream - 480ml, full-fat recommended
- 1 can condensed cream of chicken soup - 10.5 oz / 298g
- 1/2 cup unsalted butter - 115g, melted and divided (1/4 cup for filling, 1/4 cup for topping)
- 2 cups sharp cheddar cheese - 226g, freshly shredded from a block
- 1/2 cup yellow onion - 50g, finely diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika - Optional, for color
Cornflake Topping
- 2 cups cornflakes cereal - 60g, coarsely crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish. Thaw hash browns completely, then press with paper towels to remove excess moisture.
- In a large bowl, stir together sour cream, condensed cream of chicken soup, 1/4 cup melted butter, garlic powder, salt, pepper, and paprika until smooth. Mix in the diced onion and shredded cheddar cheese.
- Add the thawed, drained hash browns to the creamy mixture and fold gently until every piece is thoroughly coated with no dry pockets remaining.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly and pressing down gently to eliminate air pockets.
- Crush cornflakes into coarse crumbs (not fine powder), then toss with the remaining 1/4 cup melted butter until every crumb is coated. Sprinkle evenly over the casserole.
- Cover the dish loosely with aluminum foil and bake on the center rack for 30 minutes to heat the casserole through.
- Remove foil and bake uncovered for an additional 15 minutes until the topping is golden and crispy and the edges are bubbling. Rest 5–10 minutes before serving.
Notes
- Drain hash browns thoroughly: pressing them with paper towels before mixing prevents a watery casserole.
- Always use full-fat sour cream for the signature rich, creamy texture — low-fat versions produce inferior results.
- Shred cheese from a block rather than using pre-shredded; anti-caking agents in bagged cheese prevent smooth melting.
- Crush cornflakes to varied sizes — some larger pieces mixed with smaller crumbs creates the best textural contrast in the topping.
- Make-ahead: assemble the casserole without the cornflake topping, cover, and refrigerate up to 24 hours. Add topping just before baking and add 10 minutes to the covered bake time.
- Freeze before baking: wrap tightly in plastic wrap and foil (without topping) and freeze up to 3 months. Thaw overnight in the fridge, add topping, and bake as directed.
- Substitute cream of mushroom or cream of celery soup for cream of chicken to make it vegetarian-friendly.
- If the topping browns too quickly before the center is hot, tent loosely with foil for the remainder of baking.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20–25 minutes, removing foil for the last 5 minutes to re-crisp the topping.
- Add a splash of milk or cream to leftover portions before reheating to restore creaminess.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 24gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 480mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 6mgCalcium: 15mgIron: 6mg
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