Funeral Potatoes Hashbrowns

I first encountered Funeral Potatoes at a church potluck when I'd moved to a new town and knew absolutely no one. Someone pressed a warm scoop onto my paper plate with the kind of smile that says welcome home, and suddenly I understood why this dish shows up at every gathering that matters. Now it's the first thing people ask me to bring, and honestly, I'm just grateful nobody's witnessed me eating the leftovers straight from the pan at midnight.

Last Thanksgiving, my brother-in-law who literally survives on protein shakes went back for thirds. My sister sent me a text the next day asking if Id frozen an extra pan for them, and I had to admit I'd eaten the remainder for breakfast. Sometimes the simplest foods create the biggest moments.

Ingredients

• 1 (32 oz / 900 g) bag frozen shredded hashbrowns, thawed: Thaw these completely or you'll end up with icy pockets in your casserole, and nobody wants that surprise
• 2 cups (200 g) shredded cheddar cheese: Block cheese melts better than pre-shredded, which has anti-caking agents that can make the sauce slightly grainy
• 1 (10.5 oz / 300 g) can condensed cream of chicken soup: Use cream of mushroom if you're feeding vegetarians, or if that's just your preference
• 1 cup (240 ml) sour cream: Full-fat sour cream gives the best creamy texture, but low-fat works in a pinch
• 1/2 cup (120 ml) unsalted butter, melted: Divided between the casserole and topping, this is the glue that holds everything together
• 1/2 cup (60 g) finely chopped yellow onion: Finely chopped is key here, you want the flavor without obvious onion pieces
• 1 teaspoon garlic powder: Fresh garlic can burn and turn bitter, so powder is actually better here
• 1/2 teaspoon salt: The soup and cheese are already salty, so don't go overboard
• 1/2 teaspoon black pepper: Freshly ground makes a real difference if you have it
• 2 cups (60 g) cornflakes, lightly crushed: Dont crush them into dust, you want some texture left
• 1/4 cup (60 ml) unsalted butter, melted: For getting those cornflakes perfectly golden and crisp

Instructions

Get your oven ready:

Preheat oven to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish with butter or cooking spray

Mix everything but the topping:

In a large bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, garlic powder, salt, and pepper until everything's evenly distributed

Spread it out:

Pour the mixture into your prepared baking dish and press it down gently with a spatula so it's level

Make the crunchy topping:

Toss the crushed cornflakes with the remaining 1/4 cup melted butter until every piece is coated

Add the crown:

Sprinkle the buttered cornflakes evenly over the entire casserole

Bake until golden:

Bake uncovered for 40–45 minutes until the top is deeply golden brown and you can see the casserole bubbling around the edges

Let it rest:

Wait 5–10 minutes before serving so it sets up a bit and makes scooping easier

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My neighbor lost her husband last winter, and I showed up at her door with a still-warm pan. She cried when she saw it, not because she was hungry, but because Funeral Potatoes meant someone was showing up for her in the way her community always had.

Make It Your Own

I've tried swapping in potato chips when I ran out of cornflakes once, and honestly, the extra salt was kind of brilliant. Panko works beautifully if you want something lighter and crispier, and crushed Ritz crackers add a buttery richness that people will ask about.

Getting Ahead of the Game

You can absolutely assemble this the night before, just hold off on the cornflake topping until right before baking or it'll get soggy. Cover it tightly with foil and refrigerate, then add an extra 5–10 minutes to the baking time since it'll be cold.

Serving Without Stress

This travels beautifully if you need to bring it somewhere, and honestly, it's one of those dishes that tastes good at room temperature too. I've never brought home leftovers, which might be the highest recommendation I can give.

• Let it rest those full 10 minutes before serving, it makes a huge difference in how neatly it scoops
• Pair it with something green like roasted broccoli or a simple salad
• A glass of cold milk is practically required with this much comfort

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Comfort food gets its name for a reason, and this casserole has comforted more people through more hard days than I can count. Sometimes the best thing you can make for someone is food that feels like a hug.

Recipe FAQs

→ What can I use instead of condensed cream of chicken soup?

You can replace it with condensed cream of mushroom soup to keep the dish vegetarian while maintaining creaminess.

→ Can I substitute the cornflake topping with something else?

Yes, crushed potato chips or panko breadcrumbs work well as crunchy toppings alternatives.

→ How do I ensure the topping stays crispy after baking?

Mix the crushed cornflakes thoroughly with melted butter before sprinkling on top to achieve a golden, crunchy crust.

→ Is it possible to add meat to this dish?

Adding diced ham or cooked bacon before baking can give the casserole a richer, heartier flavor.

→ What’s the best way to prepare the dish ahead of time?

Assemble the casserole the day before, keep it covered in the refrigerator, and bake when ready to serve for fresh, hot results.