Name: Funeral Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 32 ounces frozen shredded hash brown potatoes, thawed; 10.5 ounces condensed cream of chicken soup; 2 cups sour cream; 1/2 cup unsalted butter, melted; 3 cups shredded cheddar cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 3 cups cornflake cereal, lightly crushed

Funeral Potatoes Recipe tastes like the coziest, cheesiest hash brown casserole with a buttery crunch on top, and it wins over every crowd from potlucks to holiday dinners in about 1 hour total. This dish works perfectly for busy home cooks who want a comforting side that feeds a group without babysitting a skillet. I grew up in the Midwest and still judge family gatherings by whether someone brings a pan of these potatoes.

Why Make This Funeral Potatoes Recipe at Home

Homemade funeral potatoes taste richer and creamier than any version from a box mix or deli counter. You control the cheese level, the salt, and the crunch factor, so the casserole turns out exactly how your family likes it.

You also prep this recipe ahead, stash it in the fridge, and bake it when guests arrive. That flexibility saves your sanity on holidays, after church gatherings, or any time you juggle multiple dishes.

“This Funeral Potatoes Recipe disappeared in 15 minutes at our family reunion and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Here is everything you need for a classic, ultra creamy Funeral Potatoes Recipe.

Potatoes and base

1 bag frozen shredded hash browns, 30 to 32 ounces, thawed
- Use Ore-Ida or any store brand that lists only potatoes and maybe a little dextrose.
- You can use diced hash browns, but shredded ones bake creamier.
1 can condensed cream of chicken soup, 10.5 ounces
- Use low sodium if you watch salt.
- Substitute cream of mushroom soup for a vegetarian version.
2 cups sour cream
- Full fat gives the best texture.
- Greek yogurt works in a pinch, but add an extra tablespoon of melted butter for richness.

Cheese and flavor

2 cups shredded sharp cheddar cheese, packed
- Sharp cheddar cuts through the richness and tastes more flavorful than mild.
- Use pre shredded cheese as a pantry shortcut, but fresh grated melts smoother.
1 cup shredded Monterey Jack or mozzarella cheese
- This adds extra stretch and gooey texture.
1 small yellow onion, finely minced or grated
- Grating the onion helps it melt into the casserole and avoids big chunks.
2 cloves garlic, minced, optional
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons melted butter for the filling

Crunchy topping

3 cups cornflakes cereal, lightly crushed
- Use plain cornflakes, not frosted.
4 tablespoons melted butter
1 tablespoon grated Parmesan cheese, optional, for extra savory flavor
Pinch of paprika for color, optional

Optional add ins

1 cup cooked, diced chicken for a main dish version
1 cup cooked vegetables such as peas or steamed broccoli florets
2 tablespoons chopped fresh chives or green onions for garnish

Equipment

9 by 13 inch baking dish, glass or ceramic
Large mixing bowl
Rubber spatula or wooden spoon
Measuring cups and spoons
Foil to cover during baking
Nonstick cooking spray or extra butter to grease the pan

Tips & Mistakes

Thaw hash browns fully and pat them dry so the casserole bakes creamy, not watery.
Taste the cheese mixture before adding the potatoes so you adjust salt and pepper early.
Use sharp cheddar for bold flavor, since mild cheese can fade into the sour cream and soup.
Mix gently so you keep some texture in the potatoes and avoid a gummy mash.
Grease the baking dish well so the corners turn golden instead of sticking.
Cover with foil for the first part of baking so the center heats through before the topping browns.
Add the cornflake topping right before baking so it stays crunchy.
Avoid over baking, since too much time in the oven can dry out the edges.
Let the casserole rest 10 to 15 minutes before serving so it sets and scoops neatly.
Chill leftovers within 2 hours to keep the dairy fresh and safe.

How to Make Funeral Potatoes Recipe

Step 1: Prep the potatoes and oven

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or cooking spray. Spread the thawed hash browns on a clean towel and blot gently to remove excess moisture.

Step 2: Mix the creamy base

In a large mixing bowl, whisk together the condensed cream of chicken soup and sour cream until smooth. Stir in the melted butter, salt, pepper, onion powder, and garlic powder. Add the minced onion and garlic and stir again so everything distributes evenly.

Step 3: Add the cheese

Fold in the shredded sharp cheddar and Monterey Jack cheese. Stir until the cheese coats with the creamy mixture and no dry shreds remain. Taste a little and adjust salt and pepper if needed.

Step 4: Combine with potatoes

Add the thawed, dried hash browns to the bowl. Use a spatula to fold the potatoes into the cheese mixture until everything looks evenly coated. Avoid mashing the potatoes so the casserole keeps a nice shredded texture.

Step 5: Fill the baking dish

Scoop the potato mixture into the greased baking dish. Spread it into an even layer, pressing gently into the corners. Smooth the top so the topping sits evenly later.

Step 6: Mix the topping

In a separate bowl, combine the crushed cornflakes with the melted butter. Stir until every flake looks lightly coated and glossy. Add the Parmesan and a pinch of paprika if you use them and stir again.

Step 7: Add topping and bake

Sprinkle the buttery cornflake mixture evenly over the potato layer. Cover the dish loosely with foil, tenting it slightly so the topping does not stick. Bake for 35 minutes, then remove the foil and bake another 15 to 20 minutes until the edges bubble and the top turns golden brown.

Step 8: Rest and serve

Take the casserole out of the oven and set it on a cooling rack. Let it rest 10 to 15 minutes so the cheesy filling thickens slightly. Sprinkle chopped chives or green onions on top, then scoop and serve warm.

Variations I've Tried

I sometimes swap half the cheddar for pepper jack cheese and add a small can of diced green chiles for a gentle kick. My kids love a version with steamed broccoli florets mixed in, which sneaks in vegetables without complaints. I also make a vegetarian version with cream of mushroom soup and extra mushrooms sautéed in butter, which tastes rich enough for any holiday table.

When I want a full meal in one pan, I stir in diced cooked chicken and a handful of frozen peas. On busy weeknights, I halve the recipe and bake it in an 8 by 8 inch dish so we do not face a mountain of leftovers.

How to Serve Funeral Potatoes Recipe

Serve this Funeral Potatoes Recipe hot as a side dish with roasted chicken, baked fish, or grilled steak alternatives like marinated tofu. It pairs nicely with simple green salads, steamed green beans, or roasted carrots to balance the richness. I also like it with meatloaf, turkey, or rotisserie chicken on busy nights. Scoop generous portions and top with chopped chives or green onions for a fresh pop of color.

How to store

Cool leftovers to room temperature within 1 to 2 hours, then cover the dish tightly or transfer to airtight containers.
Store in the fridge for up to 4 days.
Freeze portions in freezer safe containers for up to 2 months, and label with the date.
Reheat single servings in the microwave in 30 second bursts until hot, then crisp the top under the broiler for 1 to 2 minutes if you like.
Reheat larger portions in a 325 degree Fahrenheit oven, covered with foil, for 20 to 30 minutes until hot in the center, then uncover for 5 to 10 minutes to refresh the topping.