Funeral Potatoes
There’s a reason Funeral Potatoes keep showing up at potlucks, holiday tables, and yes, memorial gatherings. They’re comforting without trying too hard—creamy, cheesy, a little crunchy on top, and deeply familiar. If you’ve ever walked into a community hall and caught that warm, savory smell drifting from a table of casseroles, you know the vibe. This dish is simple to put together, easy to share, and always, always disappears first.
Ingredients
- 1 (30–32 oz) bag frozen shredded hash brown potatoes, slightly thawed
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 tablespoons unsalted butter, divided (1 tbsp for onions, 2 tbsp for topping)
- 1 (10.5 oz) can cream of chicken soup (or mushroom for vegetarian)
- 1 1/2 cups sour cream (full fat is best for creaminess)
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked or sweet paprika (optional, for warmth and color)
- 2 cups lightly crushed cornflakes (or use crushed kettle chips or panko)
- 2 tablespoons melted unsalted butter (for tossing the topping)
- Chives or parsley, chopped, for garnish (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter or cooking spray. This gives you that golden edge and saves on cleanup later.
- Soften the onion. Set a skillet over medium heat and melt 1 tablespoon butter. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and just golden at the edges, 5–7 minutes. You’re taking the bite out of the onion so it melts into the casserole.
- Make the creamy base. In a large bowl, whisk together the cream of chicken soup and sour cream until smooth. Stir in 1 1/2 cups of the cheddar, the cooked onion, garlic powder, salt, pepper, and paprika if using. It’ll look thick and a little indulgent—good sign.
- Add the potatoes. Fold the slightly thawed hash browns into the mixture until everything is evenly coated. It’s okay if they’re still a touch icy; they’ll finish in the oven. If it looks too stiff, add 2–3 tablespoons milk to loosen. Taste and adjust seasoning.
- Assemble. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top. You’re building layers of cheesy goodness.
- Make the crunchy topping. In a small bowl, combine the crushed cornflakes with 2 tablespoons melted butter. Toss until every crumb gets a bit of shine. Scatter evenly over the casserole.
- Bake. Slide the dish into the oven and bake for 45–50 minutes, until the edges are bubbling, the top is golden, and the center is hot. If your topping is browning too quickly, tent loosely with foil for the last 10 minutes.
- Rest and serve. Let the Funeral Potatoes sit for 10 minutes before scooping. This short pause helps the sauce settle, so you get neat spoonfuls instead of a cheesy landslide. Garnish with chopped chives or parsley if you like.