Funeral Potatoes (Creamy Cheesy Hashbrown Casserole)
Funeral Potatoes are the ultimate comfort food casserole — creamy, cheesy, buttery, and topped with a crispy golden cornflake crust. This classic hashbrown bake is perfect for gatherings, potlucks, holidays, or whenever you need an easy crowd-pleasing side dish.
It’s simple to prep, feeds a crowd, and bakes up perfectly rich and bubbly.
Why You’ll Love This Recipe
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Ultra creamy and cheesy
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Crispy buttery cornflake topping
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Simple pantry ingredients
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Perfect make-ahead side dish
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Feeds a crowd
Ingredients
Casserole
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2 cups sour cream
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1 (10.5 oz) can cream of chicken soup
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1 stick (½ cup) unsalted butter, melted
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2 cups shredded cheddar cheese
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32 oz frozen hashbrowns, thawed
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Seasoning of choice (see suggestion below)
Suggested Seasoning
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
Topping
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¼ cup unsalted butter, melted
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3 cups cornflakes, lightly crushed
Instructions
Step 1: Preheat
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Mix the Casserole
In a large bowl, combine:
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Sour cream
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Cream of chicken soup
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Melted butter
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Shredded cheddar cheese
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Thawed hashbrowns
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Seasonings
Stir until fully combined and evenly coated.
Spread mixture evenly into prepared baking dish.
Step 3: Prepare the Topping
In a separate bowl, combine crushed cornflakes with melted butter.
Toss until evenly coated.
Sprinkle the buttered cornflakes evenly over the casserole.
Step 4: Bake
Bake uncovered for 45–50 minutes, or until hot and bubbly around the edges and the topping is golden brown and crisp.
Let rest for 5–10 minutes before serving.
Tips for Best Results
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Make sure hashbrowns are fully thawed to avoid excess moisture.
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For extra flavor, add ½ cup finely diced onion to the mixture.
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Swap cream of chicken for cream of mushroom for a vegetarian option.
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Add diced ham for a heartier variation.
Storage
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat covered in the oven at 325°F until warmed through.
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