Cheesy Funeral Potatoes (Hashbrown Casserole)
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If there’s one thing the South knows how to do, it’s a good, cheesy casserole. Funeral Potatoes may have a somber name, but let me tell you, they’re the kind of comfort food that turns any gathering into something special!
Sheila’s Recipe Snapshot for Funeral Potatoes
Funeral potatoes are cheesy, creamy, and perfectly comforting!
Now, I may not claim to know it all, but if there’s one thing this Southern girl knows, it’s how to make a casserole that people talk about. This hashbrown casserole, also known as funeral potatoes, is a traditional casserole that’s often a staple at potlucks, church events, and yes, even funerals.
Funeral potatoes are bubbling to the brim with a cheesy potato filling topped with a crunchy cornflake topping for a contrast in texture. It can be served at holiday dinners with a ham, at Sunday dinner with a roast chicken, or even all by itself when that comfort food craving hits!
Ingredient Notes for Funeral Potatoes Recipe
- Sour Cream | Creamy and tangy, perfect for the filling!
- Shredded Cheddar Cheese | I recommend using a sharp cheddar cheese for the best flavor!
- Cream of Chicken | Cream of chicken soup has a deep, savory flavor and adds plenty of moisture to the casserole.
- Butter | Butter adds richness to the filling while also helping the corn flake topping to crisp up in the oven.
- Frozen Hashbrowns | I like using Southern-style diced potato hashbrowns here. You can use regular shredded hashbrowns if you prefer!
- Onion | For added aroma and flavor.
- Cornflakes | Cornflakes cereal makes the perfect crunchy, crispy topping!
Variations and Substitutions
- Topping: Instead of a cornflake topping, you can opt for crushed Ritz crackers on the top.
- Vegetarian: To make it vegetarian, use cream of celery or cream of mushroom instead of cream of chicken!
- Add-ins: Feel free to add in extras like diced ham for a full meal or frozen peas for some extra nutrients. Add a sprinkle of garlic powder or chives, if you like.
How to Make Hashbrown Casserole
This casserole recipe is incredibly simple to make. Just mix the filling, place in a baking dish, and top with the cornflake topping!
PREHEAT & PREP. Preheat the oven to 350 degrees f. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
MIX THE FILLING. In a large bowl, combine the sour cream, cheddar cheese, soup, and 8 tablespoons of melted butter. Stir in the diced hash browns and onion, then transfer the mixture to the prepared baking dish.
TOP WITH CORNFLAKES & BAKE. Evenly sprinkle the crushed cornflakes over the top and drizzle with the remaining 2 tablespoons of melted butter. Bake for 50 to 60 minutes, until hot and bubbly.
More Recipe Success Tips
Storage and Reheating Tips
- To store: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quicker option.
- To freeze unbaked: Assemble the casserole up to the topping step. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, add the topping, and bake as directed.
- To freeze baked: Let the casserole cool completely, then wrap well or portion into freezer-safe containers. Freeze for up to 2 months. Reheat covered in the oven at 350°F until hot, removing the cover toward the end so the topping crisps again.
- If you know you’ll be freezing, hold off on adding the cornflake topping until baking day to keep it from getting soggy.
Frequently Asked Questions
They earned the name “funeral” potatoes because traditionally this casserole is brought to families after funerals, since it is easy to make, comforting, and feeds a crowd.
If you prefer to use fresh potatoes, you can. However, you have to cook them slightly first! I recommend dicing them, and boiling them for about 10 minutes before patting them dry and using them in the casserole.
Looking for More Cozy Casserole Recipes?
My pineapple casserole and my poppy seed chicken casserole are family favorites. I have a yummy baked spaghetti casserole, too!
What to Serve With Cheesy Funeral Potatoes
I think cheesy funeral potatoes go great as a side dish to mains like holiday ham or oven roasted turkey breast. They also pair well with lighter sides to balance things out! I like serving them with a broccoli salad with cranberries or Brussels sprouts and parmesan!
Beyond the Recipe
Funeral potatoes are most closely tied to the American South, where community potlucks and church suppers made them popular.
Growing up in the South, I can’t remember a single church dinner or family gathering without a bubbling pan of these on the table! Over time, they’ve become just as common at holidays and celebrations as they are at more somber occasions.
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Cheesy Funeral Potatoes (Hashbrown Casserole)
Ingredients
- 2 cups sour cream
- 1 cup shredded cheddar cheese
- 2 10-oz. cans cream of chicken soup
- 10 tablespoons unsalted butter divided
- 1 32-oz. pkg. frozen hashbrown potatoes
- ½ cup diced onion
- 2 cups corn flakes cereal crushed
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the sour cream, cheddar cheese, soup, and 8 tablespoons of melted butter. Stir in the hashbrown potatoes and onion, then transfer the mixture to the prepared baking dish.
- Evenly sprinkle the crushed cornflakes over the top and drizzle with the remaining 2 tablespoons of melted butter. Bake for 50 to 60 minutes, until hot and bubbly.
Notes
- Shred your own cheese. I almost always recommend shredding your own cheese since it helps it melt seamlessly into the filling. Pre-shredded cheese have anti-caking agents on them which prevent them from melting fully!
- Make it ahead of time! Especially when prepping around the holidays, I like to prep my funeral potatoes a day ahead of time and keep them in the fridge. Just don’t use the cornflake topping until you are ready to bake!
- Let your frozen potatoes sit out for about 15 minutes before prepping. This gives them time to thaw just slightly so that they don’t all stick together when you are mixing up the filling!
- Don’t use low-fat options! I know it is tempting, but you need full-fat sour cream and cheese here for the best flavor. If you opt for Greek yogurt, it also needs to be full fat!
- Let it cool for 10 minutes after baking. This will allow it to set up before serving! If you dig in too soon, it will be more liquidy.
- To store: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quicker option.
- To freeze unbaked: Assemble the casserole up to the topping step. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, add the topping, and bake as directed.
- To freeze baked: Let the casserole cool completely, then wrap well or portion into freezer-safe containers. Freeze for up to 2 months. Reheat covered in the oven at 350°F until hot, removing the cover toward the end so the topping crisps again.
- If you know you’ll be freezing, hold off on adding the cornflake topping until baking day to keep it from getting soggy.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
