There’s something about a bubbling casserole dish pulled from the oven that just fixes everything. Funeral potatoes are that perfect creamy, cheesy, golden-topped comfortshredded potatoes folded into sour cream and melted cheese, finished with a buttery cornflake crust that gets crispy around the edges.
I started making this back in March when I was coming out of that heavy winter food fog and needed something that still felt cozy but didn’t weigh me down after a long day. The first time I baked it, my neighbor knocked on the door asking what smelled so goodI’ve been testing casseroles for nearly a decade now, and I’ve learned that the key is letting the top get really golden before pulling it out. This is my go-to when I’m tired and still want a real dinner that doesn’t require much from me.
Funeral Potatoes is a creamy, cheesy potato casserole topped with a crispy cornflake crust, making it the perfect comfort food. This easy dinner recipe is ideal for a weeknight meal or family dinner and is guaranteed to be a crowd-pleaser every time. Enjoy this classic potato casserole that combines simplicity and deliciousness in one dish.
Combine the thawed hash browns with half of the melted butter, salt, pepper, chopped onions, cream of chicken soup, sour cream, and shredded cheddar cheese in a large bowl, stirring until everything is evenly mixed.
Spread the mixture evenly in a 9×13-inch casserole dish.
Blend the crushed corn flakes with the remaining melted butter in a separate small bowl.
Distribute the buttery cornflake topping over the potato mixture.
Bake the dish for 1 hour, until the casserole is hot, bubbling, and topped with a golden crust.
Notes
Make sure to thaw the hash browns before use to avoid watery casserole. You can substitute cream of chicken soup with cream of mushroom or celery for a vegetarian option. For extra flavor, use sharp cheddar cheese or increase the amount if using mild cheddar. Cornflakes provide a classic crunchy topping, but crushed potato chips or Ritz crackers can be an exciting alternative. Prepare ahead by assembling the casserole without topping; cover and store in the fridge for up to 2 days, adding the topping before baking. Leftovers keep well refrigerated for up to 5 days and reheat nicely in the microwave or oven. This dish is freezer friendly – freeze unbaked tightly wrapped for up to 3 months, thaw overnight before adding topping and baking.
Why You’ll Love This Easy Casserole
This is one of those reliable weeknight wins that gets you back into a rhythmcreamy, cheesy, and crunchy all at once, and it comes together with ingredients you probably already have. It’s the kind of dish that feels like a hug after a long day, but doesn’t ask much of you in return.
Minimal prep: Thaw the hash browns, stir everything together, top with buttery cornflakes, and let the oven do the rest.
Feeds a crowd: Perfect for potlucks, family dinners, or Sunday gatheringsthis casserole disappears fast.
Make-ahead friendly: Assemble it a day or two early, refrigerate, and bake when you’re ready.
Comforting but not heavy: Creamy and satisfying without feeling like too much, especially on spring evenings when you want cozy but not overly rich.
What You’ll Need
The beauty of funeral potatoes is that everything is simple and accessibleno fancy shopping required. Here’s what makes this casserole work:
Frozen hash browns: Make sure they’re thawed completely or you’ll end up with a watery casserole. I usually leave the bag in the fridge overnight.
Sour cream and cream of chicken soup: These two create that signature creamy base. If you want a vegetarian version, swap in cream of mushroom or celery.
Cheddar cheese: Sharp cheddar brings the best flavor, but mild works toojust add a little extra if you’re craving more cheesiness.
Cornflakes and butter: The crunchy topping is non-negotiable. Crush the cornflakes lightly, toss with melted butter, and you’ve got that golden, crispy finish everyone loves.
Onion, salt, and pepper: Simple seasonings that let the creamy, cheesy flavors shine.
How to Make It
The whole process is straightforwardmix, pour, top, and bake. Here’s how it comes together:
Step
What to Do
1
Preheat your oven to 350°F.
2
In a large bowl, mix thawed hash browns, ½ cup melted butter, salt, pepper, chopped onion, cream of chicken soup, sour cream, and shredded cheddar cheese until well combined.
3
Spread the mixture evenly into a greased 9×13-inch baking dish.
4
In a small bowl, toss crushed cornflakes with the remaining melted butter, then sprinkle over the potato mixture.
5
Bake for 1 hour until bubbly and golden brown on top.
Pro Tip: Don’t pull it out too earlylet that topping get really golden and crispy around the edges. That’s where all the magic happens.
Make It Your Own
One of the best things about this casserole is how flexible it is. You can tweak it based on what you have on hand or what your family loves:
Ingredient
Swap Options
Cream of chicken soup
Cream of mushroom or celery for a vegetarian version
Cheddar cheese
Monterey Jack, Colby, or a sharp white cheddar
Cornflakes
Crushed potato chips or Ritz crackers for a different crunch
Sour cream
Greek yogurt (though it may taste slightly tangier)
Note: If you’re making this ahead, assemble everything except the topping, cover tightly, and refrigerate for up to 2 days. Add the buttery cornflakes right before baking so they stay crispy.
Serving and Storing
This casserole is perfect alongside roasted chicken, a simple green salad, or even just on its own with a dollop of extra sour cream. Leftovers keep beautifully in the fridge for up to 5 daysreheat in the oven to bring back that crispy top, or microwave if you’re in a hurry.
You can also freeze the unbaked casserole for up to 3 months. Wrap it tightly in plastic wrap and foil, thaw overnight in the fridge, add the topping, and bake as directed. It’s one of those recipes that makes future-you very happy.
Storage Method
How Long
Best Practice
Refrigerator
Up to 5 days
Cover tightly; reheat in oven or microwave
Freezer (unbaked)
Up to 3 months
Wrap tightly, thaw overnight, add topping before baking
Pro Tip: If reheating in the oven, cover with foil for the first 15 minutes, then uncover to crisp up the top again.
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FAQs (Funeral Potatoes)
Why are they called Funeral Potatoes?
This dish got its name because it’s commonly served at funeral luncheons and potluck gatherings in the Mormon community. The casserole is comforting, feeds a crowd easily, and can be made ahead of time. It’s also popular at church dinners and family reunions throughout the Mountain West.
Can I make this recipe ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance. Cover tightly with foil and refrigerate. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. The cornflake topping stays crispiest when added just before baking.
What type of potatoes work best?
Frozen hash browns are traditional and most convenient for this dish. Look for the shredded variety rather than cubed. If using fresh potatoes, choose russets and shred them coarsely. Pat fresh potatoes dry with paper towels to remove excess moisture before mixing.
Can I substitute the sour cream?
Greek yogurt works as a healthier substitute, though it may make the texture slightly less rich. Cream cheese mixed with a little milk also works well. For dairy-free versions, try cashew cream or a thick coconut cream, but the flavor will be noticeably different.
How do I know when it’s done baking?
The casserole is ready when the top is golden brown and the edges are bubbling. The center should be set and not jiggly when you gently shake the pan. If the cornflakes brown too quickly, cover with foil for the remaining baking time.
This funeral potatoes casserole takes about an hour in the oven, and what comes out is pure golden comfortcreamy, cheesy layers with that buttery crunch on top. You’ll love how it turns out, especially on those nights when you need something reliable and warm. The edges get crispy, the center stays rich and silky, and honestly, it smells so good your family will start gathering in the kitchen before it’s even done.
If you want to change it up, try adding cooked bacon or ham for a heartier version, or fold in some chopped green onions right before baking for a fresh bite. Leftovers reheat beautifullyjust pop them in the oven at 350°F with a little foil on top so the cornflakes don’t burn. My aunt taught me to always let casseroles sit for five minutes after baking; it helps everything settle and makes serving so much easier. You can also swap the cheddar for pepper jack if your crew likes a little kick.
I’d love to hear if this becomes a regular in your kitchenshare a photo or tell me what you served it with. Did you grow up with something like this at family gatherings or church dinners? Save this recipe for a night when you need something simple that still feels like home. Here’s to dinners that help you get back into a rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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