This is easy cheesy potato casserole recipe perfect for any kind of gathering!
This casserole is super easy to make with hashbrown potatoes, a really quick cheese sauce and a crispy cornflake topping.
Serve this as a side dish almost any time of day, from brunch to dinner.
What are Funeral Potatoes?
Funeral Potatoes are an easy casserole dish with hashbrowns, cheese, sour cream, and condense soup. This recipe is topped off with a buttery cornflake crust.
- We love funeral potatoes because they are creamy, cheesy, and so delicious.
- This casserole is budget friendly and really easy to make.
- Serve this recipe for breakfast, dinner, and everything in between.
- Prep ahead, this funeral potatoes recipe is perfect for Christmas or Easter brunch!
Ingredients for Funeral Potatoes
- Potatoes – This recipe uses diced hash brown potatoes from the freezer. Any frozen (or pre-cooked) potatoes will work.
- Cheese – Sharp cheddar cheese adds a bright, tangy flavor but use what’s in your cheese drawer. Cheese tends to melt best if you shred it yourself from a block.
- Sauce – Melted butter, condensed cream of chicken soup, and sour cream make up the sauce. You can use cream of mushroom soup in place of cream of chicken or cream of celery soup to make it vegetarian.
- Topping – Crushed cornflakes are mixed with butter for the perfect topping. Replace the cereal with crushed potato chips (any flavor) or ritz crackers.
How to Make Funeral Potatoes
- Grease a casserole dish. Prepare the topping & set aside.
- Saute onion in butter & mix with sour cream, soup, & some of the cheese.
- Stir in potatoes & spread into a casserole dish. Add the topping and bake until bubbly & golden brown.
Swap the Spuds
To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook for about 7 minutes or just until tender. Cool slightly and proceed with the recipe.
Shredded hash browns make a great base just like the diced potatoes do, so feel free to sub them out as well!
How to Store and Reheat
- Cover the pan with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
- To reheat, place a portion or two in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
Did you make these Funeral Potatoes? Be sure to leave a comment and a rating below!
- 32 ounces diced hash brown potatoes thawed
- ¼ cup butter
- ½ onion finely chopped
- 1 ½ cups sour cream
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 2 ½ cups shredded cheddar cheese divided
- 1 ½ cups cornflakes
- ¼ cup butter melted
- Preheat the oven to 350˚F. Grease a 9×13-inch casserole dish with butter.
- In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.
- In a small skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.
- In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper to taste.
- Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish and sprinkle with the topping.
- Top with the remaining ½ cup of cheese and sprinkle the topping over top.
- Bake for 40-45 minutes or until browned and bubbly.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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