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Simple Recipes for Every Day

Funeral Potatoes

Cheesy funeral potatoes baked in a casserole dish with golden, crunchy cornflake topping, fresh from the oven
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  55 min

Ingredients

  • 1 (30-ounce) bag frozen, shredded, or diced hash browns, thawed
  • 2 cups sour cream
  • 1 (10.5-ounce) can cream of chicken soup
  • 8 tablespoons (1 stick) salted butter, melted
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 ½ cups shredded cheddar cheese
  • 2 cups corn flakes, crushed

Method

  1. Preheat the oven to 350° F with a rack in the center position. Lightly grease a 9 x 13-inch baking dish. 
  2. In a large bowl, combine the hash browns, sour cream, cream of chicken soup, 4 tablespoons of the butter, Parmesan, salt, pepper, garlic powder, onion powder, and 1½ cups of the cheddar. Mix until well combined. Transfer the potato mixture to the prepared baking dish and spread into an even layer. Top with the remaining cheddar.
  3. In a small bowl, mix the remaining 4 tablespoons of butter with the corn flakes. Sprinkle evenly over the casserole.
  4. Bake until golden brown and bubbling, 50 to 60 minutes. Let cool for 5 minutes before serving.

Notes

You can assemble the casserole (without the corn flake topping) up to 1 day ahead. Cover with plastic wrap and keep in the refrigerator. Add the topping just before baking. If baking from cold, increase baking time by 10 minutes.