Funeral Potatoes (Cheesy Hash Brown Casserole)

What Makes This Recipe Work

Thawing the hash browns first lets them absorb the creamy sauce evenly instead of steaming in the oven. Buttering the cornflakes before they go on top is what makes the crust crisp rather than dry.

Ingredients for Funeral Potatoes (Cheesy Hash Brown Casserole)

• 30 oz (850 g) frozen shredded hash browns, thawed
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, melted, divided
• 1 small onion, finely chopped
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan
• 2 cups crushed cornflakes

How to Make Funeral Potatoes (Cheesy Hash Brown Casserole)

1. Heat the oven to 350 degrees F (175 C) and butter a 9x13 inch baking dish.
2. In a large bowl, stir together the soup, sour cream, milk, 6 tbsp of the melted butter, onion, garlic powder, salt, and pepper until smooth.
3. Fold in the thawed hash browns and the cheddar and Parmesan until every shred is coated.
4. Spread the mixture evenly in the baking dish and press down lightly with the back of a spoon.
5. Toss the crushed cornflakes with the remaining 2 tbsp melted butter, then scatter them evenly over the top.
6. Bake 45 to 50 minutes, until the filling is bubbly around the edges and the cornflake topping is golden brown.
7. Rest 10 minutes before serving so the casserole sets and the portions come out clean.

Tips for the Best Funeral Potatoes (Cheesy Hash Brown Casserole)

• Thaw the hash browns overnight in the fridge or spread them on a sheet pan to defrost faster; cold clumps bake unevenly.
• Do not skip pressing the mixture down; it keeps the casserole tender and even.
• If the cornflakes brown too quickly, tent the dish loosely with foil for the last 15 minutes.

Variations and Substitutions

• Swap the cornflakes for crushed potato chips or buttered panko for a different crunch.
• Add 1 cup of diced ham or cooked, crumbled bacon to make it a heartier potato casserole.
• Use frozen diced hash browns instead of shredded for a fluffier texture.
• Serve beside green bean casserole and sweet potato casserole for a holiday plate.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 4 days; reheat at 350 degrees F (175 C) until hot, about 20 minutes.
• To freeze, assemble without the cornflake topping and freeze up to 2 months; thaw overnight, add the topping, and bake as directed.

Funeral Potatoes (Cheesy Hash Brown Casserole) FAQ