Funeral Potatoes
This iconic cheesy hash brown casserole is a beloved staple across the American Midwest and West. A creamy, savory base of frozen hash browns, sour cream, cream of chicken soup, and sharp cheddar cheese is baked to perfection and finished with a golden, buttery cornflake topping that crunches in the most satisfying way.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Nonstick cooking spray
- Aluminum foil
- Resealable plastic bag - For crushing cornflakes
Ingredients
- 30 oz bag frozen diced or shredded hash browns - 850g, thawed
- 10.5 oz can cream of chicken soup - 298g
- 2 cups sour cream - 480ml, full-fat recommended
- 2 cups sharp cheddar cheese - 225g, shredded, divided
- ½ cup unsalted butter - 115g or 1 stick, melted, divided
- ½ cup yellow onion - 75g, about 1 small, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt - or to taste
- ½ teaspoon black pepper
For the Cornflake Topping
- 3 cups cornflakes cereal - 85g, lightly crushed
- 4 tablespoons unsalted butter - 60g, melted
Instructions
- Thaw the hash browns overnight in the refrigerator. Once thawed, squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1½ cups of the cheddar cheese, 4 tablespoons of melted butter, onion, garlic powder, onion powder, salt, and pepper. Stir until fully combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Place cornflakes in a resealable bag and gently crush into thumbnail-sized pieces. Toss with the remaining 4 tablespoons of melted butter in a small bowl.
- Spread the buttered cornflake mixture evenly over the top of the casserole.
- Bake uncovered for 50 to 60 minutes, until bubbly and golden brown. If the top browns too quickly, tent loosely with foil. Let rest for 5 minutes before serving.
Notes
- Thaw and dry the hash browns completely to prevent a watery casserole.
- Use full-fat sour cream for the richest and creamiest results.
- Shred cheese fresh from a block for the smoothest melt and best flavor.
- Do not add the cornflake topping until just before baking to keep it crispy.
- Make ahead: Assemble the filling up to 24 hours in advance, cover, and refrigerate. Add the topping just before baking and add 10 minutes to the bake time.
- Substitute cream of mushroom soup for a vegetarian version, or add cooked bacon for a loaded potato twist.
- Try a Ritz cracker, panko breadcrumb, or French's fried onion topping instead of cornflakes.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 20-25 minutes.
- Freeze the unbaked casserole (without topping) for up to 3 months. Thaw overnight before baking.
- This dish is naturally gluten-free if you use certified gluten-free soup and cornflakes.