This classic comfort dish, Funeral Potatoes, delivers pure heartwarming goodness in just one hour from start to finish. A beloved casserole that combines creamy, cheesy potatoes with a crispy topping, this recipe has earned its place at countless family gatherings and potlucks.
With only 10 minutes of prep time and 336 calories per serving, you’ll have a soul-satisfying side dish that perfectly balances convenience and indulgence.
Essential Ingredients
- Frozen Hash Browns: 30 ounces, thawed – either diced or shredded variety works great
- Dairy Components: 2 cups sour cream and 2 cups shredded cheddar cheese
- Soup Base: One 10.5 oz can cream of chicken soup
- Butter: 10 tablespoons, divided and melted
- Seasonings: 1 teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried minced onion
- Topping: 2 cups corn flakes cereal for that perfect crunch
Step-by-Step Instructions
- Potato Preparation: Thaw hash browns overnight in refrigerator or warm at 200°F for about 20 minutes
- Oven Setup: Preheat your oven to 350°F for optimal cooking temperature
- Create Base Mixture: Blend sour cream, soup, 6 tablespoons melted butter, seasonings until smooth
- Combine Main Ingredients: Mix in thawed potatoes and cheese until well incorporated
- Layer in Pan: Transfer mixture into a 9×13-inch baking dish, spreading evenly
- Prepare Topping: Gently crush cornflakes and mix with remaining 4 tablespoons melted butter
- Final Touch: Sprinkle buttered cornflake mixture evenly over potato layer
- Baking Time: Bake uncovered for 40-50 minutes until golden and bubbly
Make-Ahead Tips
You can prep these creamy potatoes up to 24 hours before baking! Just follow the recipe up to adding the cornflake topping, cover with plastic wrap, and pop in the fridge.
Add the buttery cornflake mixture just before baking. This makes them perfect for big family gatherings or holiday meals when you want to get some prep done early.
Easy Substitutions
No worries if you need to switch things up! Try these simple swaps:
- Replace cornflakes with crushed potato chips or panko breadcrumbs
- Swap cream of chicken soup for cream of mushroom soup
- Use Greek yogurt instead of sour cream for a tangier flavor
- Try different cheese combinations – Colby Jack or Monterey Jack work great!
Serving Ideas
These rich, creamy potatoes are a hit at potlucks and family dinners! They pair wonderfully with:
- Holiday favorites like ham or turkey
- Simple grilled chicken
- Sunday pot roast
- Any meal that needs a cozy side dish Add a fresh green salad or steamed veggies on the side to balance out the richness.
Storage and Reheating
Keep leftover funeral potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 20 minutes until hot throughout. The microwave works too, but the crispy topping won’t stay as crunchy. If the top gets too brown while reheating, just cover with foil.
Funeral Potatoes
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Ziplock bag
Ingredients
- 30 ounces frozen hash browns diced or shredded will work, THAWED
- 2 cups sour cream
- 10.5 ounce cream of chicken soup or homemade
- 10 Tablespoons butter divided, melted
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal
Instructions
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees F.
- Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
- Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9×13” pan.
- Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin. Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
- Bake uncovered at 350 F for 40-50 minutes.
- Serve these with baked ham, oven roasted turkey, or flank steak.
