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Classic Creamy Funeral Potatoes Casserole

A square serving of creamy funeral potatoes recipe with a deeply browned, crispy topping.
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This easy, cheesy potato casserole uses shredded hashbrowns, a creamy sour cream base, and a crunchy cornflake topping. It is a reliable crowd pleaser perfect for holidays and potlucks.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrown potatoes, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups cornflakes cereal, crushed

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until all ingredients are evenly incorporated.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. In a separate small bowl, combine the melted butter and crushed cornflakes. Toss until the flakes are fully coated.
  5. Sprinkle the buttery cornflake mixture evenly over the top of the potato casserole.
  6. Bake for 45 to 55 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown and crisp.
  7. Let the cheesy potato casserole rest for 10 minutes before serving.

Notes

  • You can prepare this entire casserole, without the topping, up to 24 hours ahead. Cover it tightly and refrigerate. Add the topping just before baking, adding 10 to 15 minutes to the bake time if baking directly from the refrigerator.
  • For a different texture, substitute the cornflakes with crushed buttery crackers or panko breadcrumbs mixed with melted butter.
  • This recipe is designed to feed a crowd; it makes a large potluck casserole side dish.

Nutrition

Find it online: https://cookerycommand.com/classic-funeral-potatoes-recipe-easy-side/