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Cheesy Funeral Potatoes with Crispy Cornflake Topping

Cheesy funeral potatoes with crispy cornflake topping bake into a creamy, cheddar-rich casserole with a golden, crunchy finish. The cornflakes go on after the first bake so they stay crisp while the casserole bubbles around the edges.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 package (30 oz) hash brown potatoes frozen, shredded, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups cheddar cheese sharp, shredded
  • 0.5 cup yellow onion finely chopped
  • 0.75 cup butter unsalted, 1 1/2 sticks, melted and divided
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
For the topping
  • 2 cups cornflakes lightly crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. 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.
  4. Spread the mixture in the prepared baking dish.
  5. Bake for 30 minutes.
Add and bake the topping
  1. Toss the cornflakes with the remaining 4 tablespoons melted butter.
  2. Scatter the cornflakes evenly over the casserole.
  3. Bake for 15 to 20 minutes, until the casserole is bubbling around the edges and the topping is golden and crisp.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the crispiest topping, add the cornflakes only after the first bake. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the sour cream-based casserole can become grainy. For a gluten-free version, use gluten-free cream of chicken soup and cornflakes.