Funeral Potatoes with Hashbrowns

My church's funeral committee introduced me to this casserole years ago, and I was shocked that something called 'funeral potatoes' could taste so incredibly comforting. The name comes from its longstanding tradition at church luncheons after funeral services, where communities gather over warm, familiar food that somehow makes everything a little more bearable. Now I make it for every family gathering because it's the one dish that disappears first, with people inevitably asking for the recipe before they even leave.

The first time I brought this to a potluck, I watched my friend's teenage son go back for thirds, then actually ask if there were any leftovers he could take home. That's when I knew this recipe wasn't just about feeding people—it's about creating that moment where everyone at the table stops talking and just enjoys that first warm, cheesy bite together.

Ingredients

• 1 (32 oz / 900 g) bag frozen shredded hashbrowns, thawed: Thawing ahead of time prevents that icy crunch in your finished casserole and helps everything meld together beautifully
• 2 cups (200 g) shredded cheddar cheese: Sharp cheddar gives you that punch of flavor that cuts through all the creamy elements
• 1 (10.5 oz / 300 g) can condensed cream of chicken soup: This is the binding agent that holds everything together—cream of mushroom works perfectly for vegetarian versions
• 1 cup (240 ml) sour cream: Adds that tangy creaminess that balances the richness and makes every bite feel luxurious
• 1/2 cup (120 ml) unsalted butter, melted: Divided between the casserole and topping, this is what creates those golden, buttery edges everyone fights over
• 1/2 cup (60 g) finely chopped yellow onion: Finely chopped so it virtually disappears into the casserole while adding subtle sweetness and depth
• 1 teaspoon garlic powder: Even this small amount makes a noticeable difference in rounding out all the flavors
• 1/2 teaspoon salt: Just enough to enhance without overpowering, especially since the soup and cheese already bring saltiness
• 1/2 teaspoon black pepper: Freshly ground adds a little warmth that cuts through the dairy
• 2 cups (60 g) cornflakes, lightly crushed: Lightly crushed, not powdered—you want those identifiable cornflake pieces that get irresistibly crispy
• 1/4 cup (60 ml) unsalted butter, melted: Tossing the cornflakes in this melted butter is what creates that golden, crunchy topping that makes this dish legendary

Instructions

Preheat your oven:

Set your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter or cooking spray

Mix everything together:

In a large bowl, combine those thawed hashbrowns, cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, garlic powder, salt, and pepper until everything is evenly coated

Spread into the dish:

Pour the mixture into your prepared baking dish and spread it into an even layer—this ensures uniform cooking

Prepare the crispy topping:

In a separate bowl, toss those lightly crushed cornflakes with the remaining melted butter until every piece is coated

Add the golden crown:

Sprinkle the buttered cornflakes evenly over the entire casserole, covering all that creamy goodness

Bake until golden:

Bake uncovered for 40 to 45 minutes until the top is beautifully golden brown and you see those irresistible bubbles around the edges

Let it rest:

Wait 5 to 10 minutes before serving—this helps the casserole set so you get those nice, clean servings instead of a sloppy mess

Save

My grandmother started making this for holiday mornings instead of dinner, and now our Christmas wouldn't be complete without the smell of those buttery cornflakes toasting in the oven while we open presents. It's become the anchor of our holiday table, the one dish that says 'home' no matter where we're celebrating.

Make Ahead Magic

You can assemble the entire casserole the night before, right up to adding the cornflake topping, then cover and refrigerate. Just add those buttered cornflakes right before baking—adding them ahead would make them soggy and you'd lose that signature crunch that makes this dish so special.

Freezer Friendly

This casserole freezes beautifully either before or after baking. I often make two at once—bake one for tonight's dinner and freeze the other unbaked for those nights when cooking feels impossible. Just add an extra 15 minutes to the baking time if cooking from frozen.

Serving Suggestions

While this shines as a holiday side dish alongside ham or turkey, it's hearty enough to stand alone as a main course for a casual dinner with a simple green salad. The creamy, cheesy nature pairs perfectly with something acidic and fresh to cut through the richness.

• Add a cup of frozen corn or diced bell peppers for extra color and nutrition
• Try mixing in some cooked, crumbled bacon or diced ham for a meatier version
• Potato chips or crushed buttery crackers work as emergency substitutes when you're out of cornflakes

Save

Whether you're feeding a grieving family or just feeding your own crew on a Tuesday night, this casserole has a way of making everyone feel nourished and cared for. Sometimes the simplest food carries the most love.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply substitute cream of chicken soup with cream of mushroom soup for a vegetarian version. The dish will still maintain its creamy, cheesy texture and delicious flavor.

→ What can I use instead of cornflakes?

You can substitute crushed potato chips or panko breadcrumbs for the cornflakes. Both will create a similar crunchy topping, though the flavor profile will vary slightly.

→ How long does this casserole take to prepare?

The total preparation time is about 15 minutes, including thawing the hashbrowns and mixing all ingredients. Baking time is 40-45 minutes, making the total time approximately 1 hour.

→ Can I add meat to this dish?

Yes, diced ham or cooked bacon can be added for a heartier version. Simply mix the meat in with the other casserole ingredients before baking.

→ What's the best way to serve this casserole?

Let the casserole rest for 5-10 minutes after baking to allow it to set. It pairs well with roasted meats or can be served as part of a holiday spread or potluck.