Classic Funeral Potatoes: Creamy Hashbrown Casserole Recipe

This creamy hash brown casserole is a classic American side dish that delivers rich, cheesy comfort in every bite.

In parts of the Midwest and the South, this dish often appears at potlucks and receptions, which is how it earned the affectionate nickname “funeral potatoes.” It is also a favorite at many church gatherings and community meals.

Beyond tradition, what makes this recipe so appealing is how easy it is to prepare. Using frozen diced hash browns cuts prep time dramatically—this recipe can be ready to bake in under 10 minutes. It also freezes and reheats well, making it convenient for batch cooking.

Ingredients

• 3/4 cup butter, melted, divided
• 1/4 cup chopped onion
• 1 cup cubed processed cheese (Velveeta) or a similar melting cheese
• 1 (16 oz) container sour cream
• 1 (10 3/4 oz) can condensed cream of chicken soup (or cream of mushroom / cream of celery)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 (32 oz) package frozen cubed hash browns, thawed (or about 8 cups diced potatoes)
• 2 cups Cornflakes, lightly crushed (or substitute crushed crackers, chips, or panko)

Notes: Full-fat sour cream gives the creamiest result. If you’d rather use fresh potatoes, dice them small so they cook through.

How To Make

1. Preheat the oven to 350°F (175°C). Spray or lightly grease a 9×13-inch casserole dish.
2. Melt 1 tablespoon of butter in a small skillet. Sauté the chopped onion for about 4 minutes until softened; set aside.
3. Melt another tablespoon of butter and toss with the crushed Cornflakes to coat; set the topping aside.
4. In a microwave-safe bowl (or on the stovetop), combine the cubed cheese, condensed soup, remaining melted butter, garlic powder, and smoked paprika. Heat until the cheese melts and the mixture is smooth, stirring every minute if microwaving (about 3 minutes total).
5. Stir the cooked onion into the cheese sauce.
6. Place the thawed hash browns evenly in the prepared casserole dish. Pour the cheese-soup mixture over the potatoes and gently stir to combine so the potatoes are well coated.
7. Sprinkle shredded or additional melting cheese over the top if you like, then evenly distribute the buttered Cornflakes over the casserole.
8. Bake uncovered at 350°F for about 45 minutes, until the casserole is bubbly and the topping is lightly browned. If the Cornflakes begin to brown too quickly, loosely tent with foil for the remainder of the bake time.
9. Remove from the oven and let the casserole rest 5 minutes before serving.

Tips

• No need to fully thaw the hash browns; a slight thaw shortens bake time but frozen works fine—adjust cooking time if potatoes are still icy.
• To prepare ahead: assemble the casserole through step 6, cover tightly, and refrigerate or freeze. Add the Cornflake topping and bake when ready.
• For a crispier topping, substitute crushed Ritz crackers, Panko, or seasoned saltines for the Cornflakes.

Storage

• Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

This recipe adapts well to many variations. Try:

• Adding diced ham, cooked shredded chicken, or crumbled bacon to make it a main-dish casserole.
• Swapping the Cornflake topping for crushed chips, crackers, or panko for a different texture and flavor.
• Stirring in chopped roasted chiles, diced green chiles, or a pinch of cayenne for a spicy kick.

Should you cook them covered or uncovered?

Cook this casserole uncovered so the topping stays crisp and golden. If the topping browns too quickly, loosely cover with foil until finished.

What to serve with funeral potatoes?

These creamy potatoes pair well with ham, roasted turkey, pork tenderloin, smoked chicken, or grilled shrimp. They also work beautifully alongside a simple green salad or steamed vegetables for a balanced meal.