Funeral Potatoes with Hashbrowns

The first time I brought these to a church potluck, three different people asked for the recipe before they'd even finished their first bite. My grandmother called them "funeral potatoes" because they were the go-to comfort dish for after-funeral meals in our small town, but honestly, they've shown up at every celebration since. There's something about that golden, crunchy cornflake topping that makes people's eyes light up before they even take a bite.

I learned the hard way that thawing hashbrowns completely makes all the difference—once I rushed it and ended up with soggy patches in the middle. Now I always spread them out on a baking sheet while the oven preheats, letting any excess moisture evaporate. My sister-in-law started adding a pinch of cayenne to hers, and that tiny kick somehow makes all the other flavors sing louder.

Ingredients

• Frozen shredded hashbrowns: Thaw completely and pat dry to avoid watery spots in your finished casserole
• Shredded cheddar cheese: Sharp cheddar gives the best flavor contrast against all that creamy richness
• Cream of chicken soup: Use cream of mushroom if you need to keep it vegetarian
• Sour cream: Full-fat works best here—low-fat versions can make the sauce slightly grainy
• Unsalted butter: You'll need some melted into the filling and more for that crucial cornflake topping
• Finely chopped yellow onion: The smaller you chop it, the more evenly it distributes throughout
• Garlic powder: Don't skip this—even a little bit adds depth that people notice but can't quite place
• Cornflakes: Lightly crush them with your hands—you want some texture, not a fine powder

Instructions

Get everything ready:

Preheat your oven to 350°F and butter a 9x13 baking dish while your frozen hashbrowns thaw completely

Mix the filling:

Combine everything except the cornflakes and topping butter in a large bowl until the cheese is evenly distributed throughout

Spread it out:

Pour the mixture into your prepared dish and press it down gently with the back of a spoon

Make the magic topping:

Toss the crushed cornflakes with melted butter until every piece is lightly coated

Get that golden crust:

Sprinkle the cornflakes evenly across the top and bake for 40 to 45 minutes until bubbly and beautifully golden

The hardest part:

Let it rest for 5 to 10 minutes before serving—this helps portions hold together better on the plate

Save

After my aunt passed away, our church brought over so many versions of this dish that we ate funeral potatoes for three days straight. Somehow, even through the grief, those warm, cheesy bites felt like a hug from everyone who cared. Now whenever I make it, I think of her laugh and how she always seconds were non-negotiable.

Make-Ahead Magic

You can assemble the entire casserole up to 24 hours ahead, but wait to add the cornflake topping until right before baking. Store it covered in the refrigerator and let it sit at room temperature for about 20 minutes while the oven preheats. The cornflakes get soggy if they sit too long on top of the creamy filling.

Topping Variations

Sometimes I mix things up with crushed buttery crackers or even panko breadcrumbs when I'm feeling fancy. Potato chips work surprisingly well too—their saltiness plays nicely with all that cheese. Just keep the ratio of about two cups of crunchy topping to a quarter cup of melted butter.

Serving Suggestions

This pairs beautifully with glazed ham, roasted chicken, or even as part of a brunch spread alongside scrambled eggs. The rich, creamy filling balances so well with something acidic like a crisp green salad with vinaigrette.

• Add diced ham or cooked bacon if you want to turn it into a main dish
• A pinch of cayenne or paprika in the filling adds a lovely warmth
• Leftovers reheat surprisingly well in the microwave, though the topping won't stay as crispy

Save

Every time I serve this now, someone inevitably asks why they're called funeral potatoes. I just smile and say sometimes the best foods come from the hardest moments, bringing us together one cheesy, crunchy bite at a time.

Recipe FAQs

→ What are funeral potatoes?

Funeral potatoes are a traditional American casserole typically made with hashbrowns, cheese, and cream soup, often served at gatherings and potlucks. The name comes from being a common dish at funeral receptions in Utah, though it's now popular nationwide as a comforting side dish.

→ Can I make this vegetarian?

Yes, simply use cream of mushroom soup instead of cream of chicken soup to make this dish vegetarian. The recipe already contains dairy but is meat-free when using mushroom soup.

→ What can I substitute for cornflakes?

You can substitute crushed potato chips, panko breadcrumbs, or even crushed pretzels for the cornflakes in the topping. Each will give a different texture but maintain the buttery crunch.

→ How do I prevent the casserole from being watery?

Make sure to thoroughly thaw and squeeze excess moisture from the hashbrowns before mixing. You can also drain any liquid that accumulates during baking for a creamier texture.

→ Can I prepare this ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Add 5-10 extra minutes to the baking time if baking directly from the refrigerator.

→ What sides pair well with funeral potatoes?

This casserole pairs beautifully with roasted meats like ham, turkey, or beef. It also complements green vegetables, salads, and works well as part of a holiday spread with other classic dishes.