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Cheesy Funeral Potatoes Recipe

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★★★★★

4.5 from 271 reviews

Cheesy Funeral Potatoes are the ultimate comfort food side dish featuring a creamy and cheesy hashbrown casserole topped with a buttery, crunchy cornflake crust. Perfect for holiday tables, potlucks, or a satisfying weeknight side, this recipe combines frozen shredded hashbrowns, sharp cheddar, sour cream, sautéed onions, and a rich cream of chicken soup base. Baking at 350°F yields a golden, bubbling casserole that’s creamy inside with a satisfyingly crisp topping. Ideal for anyone looking for an easy, crowd-pleasing dish with nostalgic flavors and simple ingredients.

Ingredients

Scale

Main Ingredients

  • 32 oz frozen shredded hashbrowns
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 6 tbsp butter, divided
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cornflakes, crushed

Instructions

  1. Sauté the Onion: Melt 2 tablespoons of butter in a skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until the onion is soft and just starting to turn golden, about 5 to 7 minutes. This step adds sweetness and depth to the dish.
  2. Make the Creamy Base: In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded sharp cheddar cheese, the sautéed onions, and 2 tablespoons of melted butter. Stir together until fully incorporated and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
  3. Fold in Hashbrowns: Add the frozen shredded hashbrowns to the creamy mixture. Gently fold until all the hashbrowns are evenly coated, taking care not to overmix to keep the hashbrowns intact for texture.
  4. Transfer to Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray. Spread the hashbrown mixture evenly in the dish and smooth the top with a spatula.
  5. Add the Topping: Crush the cornflakes lightly and mix them with the remaining 2 tablespoons of melted butter. Sprinkle this buttery cornflake mixture evenly over the top of the casserole to create a crunchy crust.
  6. Bake Until Golden: Place the casserole in a preheated oven at 350°F (175°C) and bake uncovered for about 45 minutes. The top should turn golden brown and crisp, and the edges will be bubbling hot.
  7. Let It Rest: Remove from the oven and allow the casserole to rest for 5 to 10 minutes before serving. This helps the dish set for clean slices and enhances the creamy texture.

Notes

  • Letting the dish rest before serving is essential for clean, firm slices.
  • Sharp cheddar cheese is important for the bold, melty flavor—do not substitute with mild cheddar.
  • Reheat leftovers in the oven at 350°F to maintain the crunchy topping instead of using the microwave.
  • To store, cool completely, cover tightly with foil or airtight containers, and refrigerate for up to 4 days.

Keywords: Cheesy Funeral Potatoes, funeral potatoes, hashbrown casserole, cheesy casserole, holiday sides, comfort food, side dish, easy casserole

Find it online: https://liamjayne.com/cheesy-funeral-potatoes-recipe/