A spoon cuts through the creamy potato filling, and the casserole holds together instead of slumping into a puddle. That’s the texture I want from cheesy funeral potatoes: soft, rich shreds underneath, with a cornflake top that stays crisp enough to crackle when you serve it.
I use thawed shredded hash browns and mix them with condensed cream of chicken soup, sour cream, cheddar, onion, and melted butter. The filling gets a head start in the oven before the buttered cornflakes go on, so the topping doesn’t spend the whole bake softening against the creamy potatoes.
These cheesy funeral potatoes with crispy cornflake topping make a generous 9×13-inch casserole for 12 servings. The edges come out bubbling, the cheddar settles into the potatoes, and the top turns golden and crisp.
Kitchen Note
Give the casserole its full 10-minute rest before you scoop. The bubbling settles, and the potato filling has time to hold its shape on the serving spoon.
Save these cheesy funeral potatoes with their bubbling cheddar filling and crisp cornflake topping for your next potluck or holiday table.
Why Thawed Shredded Potatoes Make a Better Casserole
Frozen hash browns need to be thawed before they go into this casserole. When the shreds are still icy, they don’t blend evenly with the creamy mixture; the cold clumps can leave you with patches that bake at different rates. Thawing gives the soup, sour cream, and melted butter a chance to coat the potatoes evenly.
The shredded shape matters, too. Fine strands distribute through the sauce and bake into a cohesive scoop, while diced potatoes give you a chunkier, less uniform bite. If you’re aiming for the familiar soft interior of funeral potatoes, stick with shredded hash browns rather than changing the cut.
That even coating is what lets the casserole bake up rich without needing a separate sauce or another binder. Stir until you no longer see dry pockets of potato, but don’t mash the shreds as you mix. You want a creamy coating around distinct strands, not a paste.
What Each Ingredient Does in This Cheesy Potato Casserole
- Shredded hash browns — The fine shreds give the casserole its classic, scoopable texture. Choose a plain frozen variety; seasoned or diced potatoes change both the flavor and the way the filling holds together.
- Condensed cream of chicken soup — It provides a concentrated savory base and helps bind the potatoes. Use it straight from the can rather than diluting it, since extra liquid makes the filling looser.
- Sour cream — This brings tang and a creamy texture that balances the salty cheddar. Thick, plain full-fat Greek yogurt works as a same-amount substitute, though the filling will taste a little tangier.
- Sharp cheddar — Sharp cheese gives the mild potatoes a noticeable cheddar flavor. A block you grate yourself melts smoothly; pre-shredded cheddar is convenient and still works, though its coating can make the melted cheese a touch less silky.
- Cornflakes — Lightly crushed flakes make a crisp topping without turning into a fine crumb layer. Keep some visible pieces rather than crushing them to powder, so the finished top has a mix of crunch and golden edges.
- Yellow onion — Finely chopped pieces spread their savory flavor through the filling. Chop them small so they soften during the bake instead of standing out as large, crunchy bites.
Build the Filling First, Then Add the Cornflake Crunch
Mix the Creamy Potato Base
Heat the oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, stir the thawed hash browns with the condensed soup, sour cream, cheddar, finely chopped onion, 1/2 cup of the melted butter, kosher salt, and black pepper. Keep stirring until the seasoning and creamy mixture are spread throughout, with no dry patches hiding at the bottom of the bowl. Use a broad spoon so you can fold the potatoes without crushing them.
Give the Casserole Its First Bake
Spread the potato mixture evenly in the prepared dish, smoothing it into the corners so it bakes at a consistent depth. Bake for 30 minutes before adding the topping. This first stretch in the oven gives the filling time to heat and begin bubbling without exposing the cornflakes to the full bake. If the mixture is mounded higher in the middle, level it gently rather than packing it down.
Butter the Cornflakes Just Before Topping
Toss the lightly crushed cornflakes with the remaining 4 tablespoons of melted butter in a bowl. Stir until the flakes are lightly coated, not soaked or clumped together. Scatter them evenly over the partially baked casserole, reaching the edges so each serving gets some crunch. A very fine crush or a heavy hand with the butter can leave you with a dense topping instead of crisp flakes.
Bake Until the Edges Bubble
Return the dish to the oven for 15 to 20 minutes. Look for bubbling around the edges and a topping that has turned golden and crisp; pale flakes need a little longer, while darkening flakes are a sign to keep an eye on the pan. Take the casserole out when both cues are there, then let it rest for 10 minutes before serving.
Three Easy Ways to Adapt Funeral Potatoes
Make the casserole gluten-free
Use a gluten-free condensed cream of chicken soup and gluten-free cornflakes in place of the standard versions, keeping the same amounts. The casserole stays creamy and crisp, though the exact seasoning of the soup may vary by brand.
Turn up the cheese with pepper jack
Replace the sharp cheddar with the same amount of shredded pepper jack. It melts into the potatoes much like cheddar, with a gentle chile kick that makes the casserole a little livelier.
Use cream of mushroom soup
Swap in a 10.5-ounce can of condensed cream of mushroom soup for the cream of chicken. It keeps the same creamy base while bringing a more earthy, mushroom-forward flavor.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them covered for 3 to 4 days. The cornflake topping softens as it sits.
- Freezer: Freeze portions in an airtight container for up to 2 months for best quality. The potato filling may be a little softer after thawing, and the topping won’t stay as crisp.
- Reheating: Reheat in a 350°F oven until the center reaches 165°F; uncover near the end if you want to dry and crisp the top. Microwaving is quick, but it leaves the cornflakes soft.
Questions That Come Up When Making Funeral Potatoes
Cheesy Funeral Potatoes with Crispy Cornflake Topping
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Grease a 9x13-inch baking dish.
- In a large bowl, stir together the hash browns, cream of chicken soup, sour cream, cheddar, onion, 1/2 cup of the melted butter, salt, and pepper until evenly combined.
- Spread the mixture in the prepared baking dish.
- Bake for 30 minutes.
- Toss the cornflakes with the remaining 4 tablespoons melted butter.
- Scatter the cornflakes evenly over the casserole.
- Bake for 15 to 20 minutes, until the casserole is bubbling around the edges and the topping is golden and crisp.
- Let the casserole rest for 10 minutes before serving.
