Here’s a classic Funeral Potatoes recipe—rich, creamy, and comforting 🥔
(Also called cheesy hashbrown casserole.)
🥔 Funeral Potatoes
Ingredients
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter, melted
- ½ cup chopped onion (optional)
- 1 tsp salt
- ½ tsp black pepper
Topping
- 2 cups cornflakes, lightly crushed
- ¼ cup melted butter
Instructions
1️⃣ Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2️⃣ Mix filling
In a large bowl, combine hash browns, cheese, soup, sour cream, melted butter, onion, salt, and pepper.
3️⃣ Assemble
Spread mixture evenly into the baking dish.
4️⃣ Add topping
Mix crushed cornflakes with melted butter and sprinkle evenly on top.
5️⃣ Bake
Bake uncovered for 45–50 minutes, until bubbly and golden brown.
6️⃣ Rest & serve
Let sit 5–10 minutes before serving.
✨ Variations
- Extra cheesy: add another ½–1 cup cheese
- No canned soup: use homemade cream sauce
- Protein boost: add diced ham or cooked bacon
- Gluten-free: use gluten-free cornflakes and soup
- Southwest: add green chiles and pepper jack cheese
🧂 Tips
- Thaw and drain hash browns well to avoid excess moisture.
- Sharp cheddar gives the best flavor.
- Can be assembled a day ahead and baked when needed.
If you’d like, I can share:
- From-scratch (no soup) funeral potatoes
- Crockpot version
- Smaller batch
- Make-ahead freezer instructions
Just let me know 😊
