Funeral Potatoes Casserole

Bake Funeral Potatoes Casserole for creamy, crunchy comfort—make Funeral Potatoes Casserole and serve warm.

Ingredients

• 30 ounces frozen diced hash browns (thawed)
• 5 Tablespoons salted butter (divided)
• 1 small onion (diced)
• 10.5 ounces condensed cream of chicken soup
• ½ cup heavy cream
• 1 cup cheddar cheese (shredded)
• 1 teaspoon ground mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups corn flakes cereal (crushed)

Instructions

Step 1: Thaw the potatoes and ready the dish

Remove the frozen diced hash browns from the bag and let them thaw until they are pliable and mostly free of ice crystals; pat lightly with a paper towel if there is excess moisture. Lightly grease a 9 x 13-inch glass baking dish with a little butter so the casserole will release easily and the edges caramelize, and set that dish on the painted white pine surface while you finish the prep.

Step 2: Sauté the onion in butter

Melt 2 Tablespoons of the salted butter in a small skillet and sauté the diced onion over medium heat until translucent and fork-tender, about 3–5 minutes; you want soft, sweet onion pieces with a little gloss from the butter but no browning. Transfer the warm onion straight into a mixing bowl so the heat helps loosen the potatoes and cheese in the next step.

Step 3: Mix the creamy potato filling

Add the thawed diced potatoes to the bowl with the sautéed onion, then spoon in the condensed cream of chicken soup and pour the heavy cream. Toss in the shredded cheddar, ground mustard, garlic powder, salt, and black pepper. Stir gently but thoroughly until the mixture is uniform, creamy, and studded with evenly distributed potato pieces and strands of cheese—thick but scoopable, not soupy.

Step 4: Assemble in the baking dish and add the crunchy topping

Spread the mixed potato filling into the prepared 9 x 13 glass baking dish, smoothing into an even layer with a spatula. Melt the remaining 3 Tablespoons butter and fold it into crushed corn flakes until the crumbs are glossy and clump-ready; sprinkle this buttery cornflake crumb evenly over the top in a single, textured layer so each bite will have a crisp, golden crown.

Step 5: Bake until golden and bubbly

Place the assembled, topped casserole (already on the white painted pine surface) into an oven (preheated to 350°F) and bake until the edges are bubbling and the cornflake crust is deeply golden, about 30–40 minutes. The filling beneath should look creamy and slightly puffed, while the topping should glisten with melted butter and snap when pressed.

Step 6: Serve warm and inviting

Remove the casserole from the oven, let it rest briefly, then serve warm straight from the same rectangular glass baking dish so the caramelized edges and layered textures remain visible. Scoop to reveal tender diced potatoes and melted cheddar beneath the crisp cornflake top, and set the dish back on the painted white pine surface for serving.

Notes

• Pat thawed potatoes dry to prevent a watery filling.
• Sauté the onion until translucent, not browned, for sweet flavor.
• Use gluten-free corn flakes for a gluten-free version.
• To re-crisp topping, broil briefly after reheating.
• Assemble ahead and refrigerate up to 24 hours before baking.