Cheesy Hashbrown Funeral Potatoes Recipe

Make Cheesy Hashbrown Funeral Potatoes Recipe for a creamy, crunchy casserole that’s perfect for potlucks and weeknight comfort.

Ingredients

• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 2 cups shredded cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup melted butter
• 1/2 cup finely chopped onion
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cornflakes, crushed
• 1/4 cup melted butter

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F (175°C). This gentle, even heat will give the casserole a long, slow finish so the interior becomes creamy while the topping crisps. Set a rectangular 9x13-inch baking dish nearby and grease it lightly so the finished casserole lifts cleanly.

Step 2: Combine potatoes and cheeses

In a large matte grey ceramic mixing bowl, add the thawed shredded hashbrowns, two cups of shredded cheddar, a can of cream of chicken soup, and one cup of sour cream. Add the half cup of melted butter, the finely chopped onion, salt, and ground black pepper. Leave the shredded potatoes slightly clumped so you still see toothy shreds of potato against the creamy components.

Step 3: Mix until cohesive and creamy

Using a wooden spoon or a silicone spatula, fold and stir the mixture until everything is evenly distributed and the texture reads as a thick, glossy, cheesy assembly—strings of cheddar interspersed with moist, tender potato shreds and tiny flecks of onion and pepper. The mixture should be cohesive but still show individual potato strands and pockets of melted butter.

Step 4: Transfer to the baking dish

Spoon and scrape the combined mixture into the greased 9x13-inch rectangular baking dish, smoothing the surface gently so the potato strands remain visible under a uniform creamy layer. The rectangular geometry is important—this casserole keeps its straight edges and corners.

Step 5: Prepare the crunchy topping

In a small glass bowl, toss two cups of crushed cornflakes with a quarter cup of melted butter until the crumbs glisten and hold together in clusters. The topping should read as irregular golden shards and crumbs with a buttery sheen—crispness in waiting.

Step 6: Apply the topping and ready for the oven

Evenly sprinkle the buttered cornflake crumbs over the potato surface so the entire top is covered in a single, textured blanket of crumbs and small clusters. Press lightly in a few places so the crumbs adhere, leaving a lightly rippled, high-contrast surface ready to brown.

Step 7: Bake until bubbling and golden

Place the assembled casserole (already on the painted pine surface, baking dish ready) as if it had gone into the oven: describe the result you expect after 45 minutes at 350°F — the cornflake topping will be deeply golden-brown, edges bubbling with molten cheese, and the interior steaming and set but still creamy.

Step 8: Rest briefly and serve

Remove the dish from the imaginary oven and let it cool just a few minutes so the casserole firms slightly for neat serving. The final presentation should show crisp, glossy cornflake shards on top, pockets of melted cheddar peeking through, and tender hashbrown chunks beneath.

Notes

• Thaw and drain hashbrowns well to avoid a watery casserole.
• Swap cream of chicken soup for cream of mushroom for a vegetarian version.
• Use crushed Ritz or panko instead of cornflakes for alternate textures.
• Assemble ahead and refrigerate up to 24 hours before baking.
• Reheat in oven for best texture; microwave for speed.