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Classic Cheesy Funeral Potatoes Casserole

A hearty slice of funeral potatoes recipe topped with crispy, golden cornflakes, served on a white plate.
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A simple, creamy, and cheesy baked potato casserole using shredded hashbrowns, perfect for feeding a large group at gatherings.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrowns, thawed
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup melted butter
  • 1 cup crushed cornflakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, salt, pepper, and half of the shredded cheddar cheese. Mix until everything is evenly coated.
  3. Spread the potato mixture into the prepared baking dish.
  4. In a small bowl, mix the melted butter with the crushed cornflakes. Sprinkle this topping evenly over the potato mixture.
  5. Bake for 45 minutes.
  6. Remove the casserole from the oven and sprinkle the remaining half cup of cheddar cheese over the top.
  7. Return to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can assemble this casserole completely the night before. Cover it and refrigerate. Add 10-15 minutes to the initial baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute cream of chicken soup with cream of mushroom soup.
  • Use fully thawed hashbrowns for the best texture. Squeeze out any excess liquid before mixing.

Nutrition

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