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Funeral potatoes, aka Cheesy Potato Casserole, the hot side dish that EVERYONE loves. Perfect for any dinner, holiday or potluck!  Rich, cheesy and creamy hashbrown potatoes topped with buttery cornflakes and baked until golden and crispy! #potatoes #cheesy #potatocasserole #funeralpotatoes #partypotatoes #sidedish #potluck #holiday #hashbrown #baked #casserole
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4.94 from 15 votes

Funeral Potatoes

Funeral potatoes, aka Cheesy Potato Casserole, the hot side dish that EVERYONE loves.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: holiday side dish recipe, make ahead side dish, potluck side dish
Servings: 10 - 12 servings
Calories: 427kcal

Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 cups sour cream
  • 10 oz can cream of chicken soup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 - 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 32 oz frozen diced hash brown potatoes, thawed
  • 1 1/2 cups shredded cheddar cheese (I prefer medium or sharp)
  • 1/2 cup shredded mozzarella cheese

TOPPING

  • 1/4 cup unsalted butter, melted
  • 3 cups cornflake cereal, lightly crushed

Instructions

  • Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
  • In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
  • Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
  • Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
  • In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
  • Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.

Video

Notes

 

NO CONDENSED SOUP VERSION

Omit the cream of chicken soup and melted butter.
  • 1/3 cup butter
  • 1/3 cup all purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup half and half or heavy cream
Melt butter in a saucepan, then sprinkle in flour and whisk to combine.  Let cook about a minute, whisking often.
Slowly pour in the chicken stock, whisking as you pour, then do the same thing with the cream.  Whisk sauce and cook on MED heat until you have a thick sauce.
Season with directed seasonings, then combine with potatoes and cheese as in step 3 above.  Proceed as directed.

MAKE AHEAD DIRECTIONS

Assemble casserole WITHOUT the cornflake topping, cover tightly, then refrigerate for 1-2 days or freeze for up to 2-3 months.  Thaw, if frozen, then bake as directed, adding 10-15 minutes to the cook time.

Nutrition

Calories: 427kcal | Carbohydrates: 27g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 692mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1145IU | Vitamin C: 9.7mg | Calcium: 218mg | Iron: 3.8mg