Funeral Potatoes (Cheesy Hash Brown Casserole)
Last Updated on July 14, 2026 by Kiersten James
Creamy, cheesy funeral potatoes with hash browns and a buttery cornflake topping. Perfect for holidays, potlucks, and family dinners.
This is my late Nana’s funeral potatoes recipe, and it’s the one I still make for holidays, family gatherings, and church potlucks. It’s rich, creamy, cheesy, topped with buttery cornflakes, and one of the most classic side dishes.
I’ve never felt the need to change it because it’s always been exactly what it should be.
Frozen shredded hash browns (that are thawed first) are what make this recipe so dependable. They save a tremendous amount of prep work while creating the soft, tender texture that makes funeral potatoes so comforting.
Add in some sour cream, cheddar cheese, cream of chicken soup, and a buttery cornflake topping, and you’re holding the easiest casserole everyone always loves.
Whether you’re serving it with Easter ham, Thanksgiving turkey, Christmas dinner, or a simple gathering meal, this is a dependable recipe you’ll absolutely make again.
Why You’ll Love These Funeral Potatoes
- Ready for the oven in about 15 minutes.
- Uses the simplest grocery store ingredients.
- Rich, creamy, cheesy, and incredibly comforting.
- Perfect for holidays, church dinners, potlucks, and family meals.
- Can be assembled in advance (without the cornflakes) and baked later.
Tips for the Best Results
- Thaw the hash browns completely and pat away any excess moisture before mixing.
- Freshly shred your own cheddar cheese for the smoothest, creamiest texture.
- Let the casserole rest for 10 minutes before serving so it holds together better.
- Cover loosely with foil during the last 10 minutes if the topping browns too quickly.
How to Make Funeral Potatoes
Ingredients:
For the Casserole:
- 30oz bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5-ounce) can cream of chicken soup
- 16oz container of sour cream
- 1 stick unsalted butter, melted (8 tablespoons)
- 1 tablespoon minced onion (or saute one medium diced onion in butter)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Topping:
- 2 cups crushed corn flakes
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
Instructions:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter.
In a very large mixing bowl or stock pot, combine the cream of chicken soup, sour cream, melted butter, minced onion, garlic powder, salt, and pepper until smooth.
Fold in the thawed hash browns and shredded cheddar cheese until everything is evenly coated.
Spread the potato mixture evenly into the prepared baking dish.
In a small bowl, stir together the crushed cornflakes and melted butter until evenly coated.
Sprinkle the topping evenly over the casserole.
Bake uncovered for 50 minutes, or until hot and bubbly around the edges and the topping is golden brown. Broil for 2 minutes if you prefer extra browning on top.
Let the casserole rest for about 10 minutes before serving.
Storage & Freezing:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave on reduced power or cover the casserole with foil and bake at 325°F until heated through.
You can freeze the casserole before baking (without the cornflakes). When ready to bake, thaw overnight, add the buttered cornflake topping, and bake as directed.
Frequently Asked Questions
Why are they called Funeral Potatoes?
The name comes from their long history of being served at church fellowship meals and family gatherings following funerals.
They’re inexpensive, easy to make for a crowd, and comforting, which is why they’ve remained a beloved classic for decades. If I don’t bring this, I will make up a pot of homemade chicken and dumplings or my mother-in-law’s pasta fagioli soup.
Can I make Funeral Potatoes ahead of time?
Yes. Assemble the casserole (without the topping) the night before, cover, and refrigerate. Add the cornflake topping just before baking for the crispiest texture.
Do I have to thaw the hash browns?
Yes. Thawed hash browns mix more evenly with the sauce and help prevent excess moisture in the finished casserole.
Can I use diced hash browns instead?
You can. The texture will be slightly heartier, but the recipe works well either way.
What should I serve with Funeral Potatoes?
They pair well with baked ham, roast chicken, meatloaf, turkey, pork chops, or grilled steak. They’re also a classic addition to Easter, Thanksgiving, and Christmas dinner.
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Funeral Potatoes (Cheesy Hash Brown Casserole)
Creamy, cheesy funeral potatoes with hash browns and a buttery cornflake topping. Perfect for holidays, potlucks, and family dinners.
Ingredients
For the Casserole:
- 30oz bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5-ounce) can cream of chicken soup
- 16oz container of sour cream
- 1 stick unsalted butter, melted (8 tablespoons)
- 1 tablespoon minced onion (or saute one medium diced onion in butter)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Topping:
- 2 cups crushed corn flakes
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter.
- In a very large mixing bowl or stock pot, combine the cream of chicken soup, sour cream, melted butter, minced onion, garlic powder, salt, and pepper until smooth.
- Fold in the thawed hash browns and shredded cheddar cheese until everything is evenly coated.
- Spread the potato mixture evenly into the prepared baking dish.
- In a small bowl, stir together the crushed cornflakes and melted butter until evenly coated.
- Sprinkle the topping evenly over the casserole.
- Bake uncovered for 50 minutes, or until hot and bubbly around the edges and the topping is golden brown. Broil for 2 minutes if you prefer extra browning on top.
- Let the casserole rest for about 10 minutes before serving.
