Every church cookbook has a version of this. It’s called funeral potatoes because it was the dish neighbors carried over when a family needed feeding, but now it shows up at Thanksgiving, Christmas and every potluck in between. Frozen hash browns, sour cream, cream of chicken soup and a lot of cheddar bake into something soft and rich, and the buttered cornflakes on top turn golden and crunchy.
Tips
- Thaw the hash browns in the fridge overnight, or the middle stays cold and watery.
- Shredded or cubed hash browns both work. Cubed gives a chunkier casserole.
- Crush the cornflakes lightly. You want small pieces, not dust.
- Make it ahead: assemble without the topping, cover and refrigerate up to 24 hours. Add the topping and bake 10 minutes longer.
Storing
Refrigerate leftovers, covered, within 2 hours, for up to 4 days. Reheat portions in the microwave or a 350°F oven until hot in the center.
Funeral Potatoes
Cheesy hash brown casserole with sour cream, cream of chicken soup, cheddar and a buttered cornflake topping.
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Ingredients
- 30 oz frozen shredded hash browns thawed
- 1 can cream of chicken soup 10.5 oz
- 2 cups sour cream
- 1/2 cup butter melted, divided
- 2 cups shredded cheddar cheese
- 1/4 cup onion finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cornflakes lightly crushed
Instructions
- Heat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, stir together the soup, sour cream, 1/4 cup of the melted butter, cheddar, onion, salt and pepper.
- Fold in the thawed hash browns until coated. Spread evenly in the dish.
- Toss the crushed cornflakes with the remaining 1/4 cup melted butter and sprinkle over the top.
- Bake 45 to 50 minutes, until bubbly at the edges and the topping is golden. Let stand 5 minutes before serving.
Notes
Thaw the hash browns before mixing. Refrigerate leftovers up to 4 days.
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