Funeral Potatoes with Crispy Cornflake Topping

Funeral Potatoes

Funeral potatoes are a creamy, cheesy hash-brown casserole baked in a 9-by-13-inch dish and served by the spoonful. Diced potatoes give the filling distinct pieces beneath a coarse, golden cornflake crust. Thaw and drain the hash browns before mixing so the sauce stays thick, and save the buttered cornflakes until just before baking if you assemble the casserole ahead.

Makes 12 side-dish servings. Allow 15 minutes of prep, 40 to 50 minutes of baking, and a 10-minute rest—about 65 to 75 minutes total, plus advance thawing.

Ingredients for Funeral Potatoes

• 1 bag (30 ounces) frozen diced hash browns, fully thawed and drained (850g)
• 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
• 2 cups sour cream (about 450g)
• 2 cups shredded sharp cheddar cheese (about 225g)
• 4 tablespoons unsalted butter, melted, for the filling (about 55g)
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• Up to 1/4 teaspoon fine salt, only if needed
• 3 cups plain cornflakes, measured before crushing (85g)
• 4 tablespoons unsalted butter, melted, for the topping (about 55g)

How to Make Funeral Potatoes

1. Thaw and drain: Thaw the hash browns completely in the refrigerator ahead of time. Drain any collected liquid and blot the potatoes if they still look wet. No ice or pooled liquid should remain.
2. Prepare the oven and dish: Preheat the oven to 350°F (175°C) with a rack near the center. Lightly grease a 9-by-13-inch glass baking dish.
3. Mix the sauce: In a large bowl, stir together the condensed soup, sour cream, 4 tablespoons melted butter, onion powder, and pepper. Taste and add a little salt only if needed; the cheddar will add salt too.
4. Add the potatoes and cheese: Gently fold in the drained hash browns and cheddar until coated, taking care not to mash the potato pieces. Spread the mixture evenly in the dish.
5. Add the topping: Lightly crush the cornflakes into coarse, recognizable pieces. Toss with the remaining 4 tablespoons melted butter, then scatter over the filling without pressing down.
6. Bake: Bake uncovered for 40 to 50 minutes, starting to check at 40 minutes. The sauce should bubble at the edges, the center should be hot, and the cornflakes should be golden. If the topping browns before the center heats through, tent loosely with foil and continue baking.
7. Rest and serve: Let stand for about 10 minutes before serving by the spoonful. The filling should be thick and creamy, with distinct potato pieces.

Choosing and Draining the Hash Browns

Diced hash browns keep their shape in the creamy filling. Shredded hash browns work at the same weight, but make a softer, less chunky casserole. Either cut needs to be fully thawed and drained: liquid left in the potatoes can thin the sauce as it bakes.

If using fresh diced potatoes instead, cook them just until firm-tender and drain them before folding them into the sauce. For a condensed-soup swap, use cream of mushroom or cream of celery. Check the label if the casserole needs to be vegetarian; simply omitting the soup will not produce the same sauce.

How to Keep the Cornflake Topping Crisp

Crush the cornflakes lightly rather than grinding them into crumbs, then coat them with melted butter. For a make-ahead casserole, keep the flakes separate until just before baking. Left against the creamy filling during storage, they will soften.

How to Tell When Funeral Potatoes Are Done

A golden topping does not necessarily mean the middle is ready. Check for bubbling sauce at the edges and a hot center. A casserole that goes into the oven refrigerator-cold may need about 5 to 15 minutes beyond the usual baking window; tent the flakes with foil if they darken before the filling is hot.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, assemble the filling without the topping, cover, and refrigerate for up to 1 day. Add freshly buttered cornflakes just before baking. For longer storage, tightly wrap and freeze the assembled casserole without its topping; use within about 2 to 3 months for best quality. Thaw overnight in the refrigerator, add the topping, and bake until bubbly and hot throughout.

Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days. Reheat portions in a moderate oven until hot to preserve some topping crunch. A microwave is quicker but will soften the flakes.

Serve warm alongside ham, turkey, roasted chicken, or eggs at brunch. For a baked potato side with a different topping, try this French onion potato bake.

Nutrition

Approximate per serving, based on 12 side-dish servings: 325 calories, 8g protein, 23g fat, and 21g carbohydrates. Approximate per 100g: 190 calories, 5g protein, 13g fat, and 13g carbohydrates. Values vary with ingredient brands and moisture lost during baking.