Funeral Potatoes Recipe

Bake this Funeral Potatoes Recipe for a creamy, crunchy casserole perfect for potlucks and weeknights.

Ingredients

• 2 (30 oz) cans of shredded hash brown potatoes, drained
• 1/2 cup finely chopped onion
• 2 cups shredded cheddar cheese
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup melted butter
• 3 cups corn flakes cereal, crushed
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese

Instructions

Step 1: Preheat oven

Preheat the oven to 350°F (175°C) so it's ready when the assembled casserole is complete. This short, practical step gets the kitchen rhythm going while you prepare the components — there’s no visual action for the photo other than the readiness to bake.

Step 2: Combine the potato mixture

In a large clear glass mixing bowl, combine the drained shredded hash browns, finely chopped onion, two cups shredded cheddar, the cream of chicken soup and cream of mushroom soup spooned into small glass bowls, the half cup sour cream in a white ceramic ramekin, and the half cup melted butter in a small glass measuring jug. Fold everything gently until the texture reads creamy and chunky at once: visible strands of potato, flecks of onion, ribbons of melted cheese and glossy pockets of soup and sour cream give a thick, cohesive mixture.

Step 3: Spread the mixture into the baking dish

Grease a 9x13-inch rectangular cream-colored textured baking dish and spread the potato mixture evenly into it using a wooden spoon, smoothing the top so the filling nestles flush to the pan edges. The surface of the filling should look dense and glossy with a few shredded potato peaks and cheese threads visible.

Step 4: Prepare the crunchy topping

In a separate bowl crush three cups of corn flakes until coarse and toss with the quarter cup melted butter (kept in the same small glass measuring jug) and a half cup shredded cheddar reserved for the topping. The topping should read dry-crisp with buttery clumps ready to form a single crunchy layer.

Step 5: Apply the topping evenly

Sprinkle the corn flakes, butter and cheddar mixture evenly over the potato layer so the crust will bake to an even golden brown. Use the wooden spoon handle or a small offset spatula to nudge stray flakes into place — the goal is a uniform, textured blanket of cereal and cheese.

Step 6: Bake until bubbly and golden

Bake the assembled dish uncovered for about 45 minutes, watching for the topping to take on a deep golden-brown color and for the casserole to bubble along the edges. The finished surface should be crisp and crackly while the interior remains creamy and slightly glossy.

Step 7: Rest and serve

Remove the dish from the oven and let it cool slightly so the filling settles; then scoop generous portions out so the cross-section reveals a velvety, cheesy interior contrasted with the crunchy corn flake crust.

Notes

• Drain canned potatoes well to avoid a watery casserole
• For a lighter version swap half the sour cream for Greek yogurt
• Re-crisp topping under the broiler for 1-2 minutes when reheating
• Freeze portions for up to 3 months, wrapped tightly
• Use gluten-free corn flakes for a gluten-free variation