Funeral Potatoes Recipe

Introduction

Funeral potatoes are a comforting, creamy casserole with crispy topping—perfect for family gatherings or potlucks. This classic dish combines tender hash browns with savory cheese and sour cream for a rich, satisfying side.

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 1/4 cup unsalted butter, melted
• 1 can (10.5 oz) cream of chicken soup
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup chopped yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups crushed cornflakes or buttery crackers
• 1/4 cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent the casserole from sticking.
2. Step 2: In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/4 cup melted butter, shredded cheddar cheese, chopped yellow onion, garlic powder, salt, and black pepper. Stir until well blended.
3. Step 3: Gently fold the thawed shredded hash browns into the mixture, ensuring that the potatoes are fully coated and the ingredients are evenly distributed.
4. Step 4: Spread the combined mixture evenly into the prepared baking dish, smoothing the top with a spatula for uniform cooking.
5. Step 5: In a separate bowl, toss the crushed cornflakes or buttery crackers with the remaining 1/4 cup melted butter until well coated.
6. Step 6: Evenly sprinkle the buttery cornflake mixture over the top of the potato mixture. Bake uncovered for 45 to 50 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
7. Step 7: Remove from the oven and let the casserole cool for 5 to 10 minutes before serving to allow it to set and make serving easier.

Tips & Variations

• For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
• Add cooked and crumbled bacon or diced ham for extra flavor and protein.
• Try mixing in chopped green chiles or green onions for a mild spicy kick.
• Use crushed Ritz crackers instead of cornflakes for a buttery and richer topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20–25 minutes until warmed through. You can also microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make funeral potatoes ahead of time?

Yes, you can prepare the casserole up to a day in advance. Assemble it completely, cover, and refrigerate. When ready to bake, add a few extra minutes to the cooking time if baking cold.

What can I use instead of hash browns?

You can substitute frozen diced potatoes or even fresh shredded potatoes if you prefer. Just be sure to thaw and drain any excess moisture before mixing to avoid a watery casserole.

Funeral Potatoes Recipe

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★★★★★

4.6 from 72 reviews

• Author: Hugo
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Funeral Potatoes recipe is a comforting and creamy casserole featuring shredded hash browns, sharp cheddar cheese, and a crispy buttery cornflake topping. Perfect for family gatherings or potlucks, this easy-to-make dish delivers a deliciously cheesy and crunchy experience baked to golden perfection.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 1/4 cup unsalted butter, melted (for the potato mixture)
• 1 can (10.5 oz) cream of chicken soup
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup chopped yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Topping

• 2 cups crushed cornflakes or buttery crackers
• 1/4 cup unsalted butter, melted (for the topping)

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick during baking.
2. Mix Potato Base: In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/4 cup melted butter, shredded sharp cheddar cheese, chopped yellow onion, garlic powder, salt, and black pepper. Stir thoroughly until the mixture is smooth and uniform.
3. Add Hash Browns: Gently fold the thawed shredded hash browns into the creamy mixture, making sure all the potatoes are evenly coated with the seasoning and dairy blend.
4. Assemble Casserole: Spread the potato and cheese mixture evenly into the prepared baking dish. Use a spatula to smooth the surface for consistent baking.
5. Prepare Topping: In a separate bowl, toss the crushed cornflakes or buttery crackers with the remaining 1/4 cup melted butter until they are well coated and ready to form a crispy topping.
6. Add Topping and Bake: Sprinkle the buttery cornflake mixture evenly over the potato base. Bake uncovered in the preheated oven for 45 to 50 minutes, or until the topping turns golden brown and the casserole is hot and bubbly throughout.
7. Rest and Serve: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. This resting period helps the casserole set for easier serving and enhances the overall texture.

Notes

• You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian version.
• Using freshly shredded cheddar cheese provides better melt and flavor compared to pre-shredded cheese.
• For a gluten-free option, use gluten-free cornflakes or crackers for the topping.
• Make sure the hash browns are fully thawed to avoid excess moisture in the casserole.
• This casserole can be prepared a day ahead and refrigerated; bake it when ready to serve, adding extra baking time if chilled.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: funeral potatoes, cheesy potato casserole, hash brown casserole, comfort food, potluck recipe, cheesy hash browns, creamy potato bake