Funeral potatoes, y’all. Just think hashbrown casserole with a crunchy topping. I’d gladly eat this creamy cheesy recipe everyday because it’s THAT good!
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Funeral Potatoes Ingredients
For the Casserole
- Hashbrowns: You can use shredded hashbrowns, but frozen diced hashbrowns work best here. Just make sure to thaw them first!
- Sour Cream: Grab full-fat. This casserole also tastes good with low-fat sour cream or Greek yogurt.
- Cream of Mushroom Soup: Cream of chicken works just as well.
- Cheese: Sharp cheddar is my go-to, but you can also use Colby or Monterey Jack.
- Butter: Unsalted is best so you can control the salt level, but you can use salted if that’s what you have. Just leave the salt out if you go that route.
- Dried Minced Onion: Easy to keep on hand, but finely diced fresh onion works too.
- Salt + Pepper: Kosher salt and freshly ground black pepper, always.
- Green Onions: Save some for topping at the end boos!
For the Topping
- Butter: Melted for coating the corn flakes!
- Corn Flakes: Try to go for classic Kellogg’s. Potato chips, French fried onions or Ritz crackers could work too if you’re outta flakes.
How to make Funeral Potatoes
Make the Casserole Mixture
Step 1: Add the hashbrowns, sour cream, soup, 1 ½ cup cheddar, butter, onion, salt, pepper, and all but 1 tablespoon of the green onions to a large bowl.
Step 2: Stir until evenly combined.
Layer the Casserole
Step 3: Spread the mixture into the prepared pan.
Step 4: Sprinkle it with the remaining ½ cup of cheese.
Mix the Topping
Step 5: Add the melted butter and crushed corn flakes to a bowl.
Step 6: Stir together.
Top the Casserole and Bake
Step 7: Crumble the topping evenly on top of the casserole.
Step 8: Bake until the corn flakes are golden and the cheese is melted and bubbly.
Step 9: Remove from the oven and top with the remaining tablespoon of green onions. Serve and enjoy hot!
Funeral Potato Recipe
This Funeral potato recipe is made with frozen diced potatoes and doesn't require any extra work. Just mix, layer the casserole, and bake!
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Servings: 6 servings
Equipment
- 9×13 Baking Dish
Ingredients
For the Casserole
- 2 pounds frozen diced hashbrowns thawed
- 1 ½ cup sour cream
- 10 ounce cream of mushroom soup or condensed cream of chicken soup
- 2 cups sharp cheddar cheese shredded, divided
- 5 tablespoons unsalted butter melted
- 1 ½ tablespoons dried minced onion
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1/3 cup green onions finely diced
For the Topping
- 4 tablespoons unsalted butter melted
- 1 ¼ cup Corn Flakes cereal crushed
Instructions
- Preheat the oven to 375°F and set the rack in top third position. Prepare a 13×9-inch pan by spraying with nonstick cooking spray.
- In a large bowl, combine the hashbrowns, sour cream, soup, 1 ½ cup cheddar, butter, onion, salt, pepper, and all but 1 tablespoon of the green onions and stir until evenly mixed. Spread into the prepared pan. Sprinkle it with the remaining ½ cup of cheese.
- To prepare the topping, stir together the melted butter and crushed corn flakes. Crumble evenly on top of the casserole.
- Bake for 30-35 minutes until the corn flakes are golden and the cheese is melted and bubbly.
- Remove from the oven and top with the remaining tablespoon of green onions. Serve and enjoy hot!
Notes
Let your hashbrowns thaw first y’all. Best way? Add them to a colander in the sink and let them do their thing. If you’re short on time, throw them in a big bowl and hit the defrost setting on the microwave for about 5 minutes.
Once they’re thawed, press out any extra water with a paper towel. No one wants a soggy casserole! And while you’re at it, shred your own cheese boos. That pre-shredded stuff has anti-caking junk that keeps it from melting right. Grab a block and get to work!
Also, use a glass dish if you’ve got one. It bakes more evenly than metal, so you’ll get a nice golden top without burnt edges or mushy spots.
How to store & reheat Funeral Potatoes
Let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. Pop it in the fridge and just don’t leave it uncovered unless you like dry, sad potatoes. To reheat, warm it up in a 350°F oven for about 20 minutes, or until it’s hot and bubbly again. The microwave works too, but you’ll lose that crispy top. Your call, boos!How long will Funeral Potatoes last in the fridge?
It’ll stay fresh in the fridge for about 3 to 4 days. If it lasts that long without someone sneaking bites straight from the dish, you have stronger willpower than me boos!Can I freeze funeral potatoes with hash browns?
Yup! Just wrap it up tight with plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge before baking or reheating.Nutrition
Serving: 0.5 cup | Calories: 598kcal | Carbohydrates: 39g | Protein: 16g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1260mg | Potassium: 644mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1421IU | Vitamin C: 16mg | Calcium: 355mg | Iron: 4mg
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Recipe tips
- Thaw your hashbrowns! Best way? Add them in a colander in the sink and let them thaw naturally. If you’re in a rush, throw them in a large bowl and hit the defrost setting on the microwave for about 5 minutes, stirring halfway through.
- Drain the excess water. Press your hashbrowns with a paper towel to soak up that extra moisture.
- Shred your own cheese. Pre-shredded cheese has that anti-caking stuff that keeps it from melting as smoothly. Grab a block and get to grating boos!
- Use a glass dish. Glass bakes more evenly than metal, which means no burnt edges or undercooked centers.
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Serving suggestions
- With Meat: These funeral potatoes are rich with a capital R, so keep it balanced with some simple protein. Baked ham, lemon roast chicken, or even some air fryer salmon.
- Bread: Try some honey butter dinner rolls, skillet cornbread, or flaky biscuits.
- More Sides: Make it a full spread with some roasted Brussels sprouts, collard greens, or a crisp green bean casserole.
- Desserts: Go big with a 7up cake, pecan pie bars, or a slice of Italian cream cake.
Recipe help
Can I double this recipe?
Technically! But you’re gonna need a VERY large bowl to mix everything. I suggest you bake it in two 13×9 pans.
Can I make these easy funeral potatoes ahead of time?
Absolutely boos! Just mix everything up, spread it in your baking dish, and cover it tightly. Hold off on adding the corn flakes until right before baking so they stay crispy.
Can I use fresh potatoes instead of frozen hashbrowns?
You sure can boos, but you’ll need to peel, dice, and parboil them first. Honestly, frozen hashbrowns are WAY easier and taste just as good.
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