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A 9x13 baking dish of golden funeral potatoes with a crunchy cornflake topping and a creamy, cheesy scoop lifted out with a serving spoon

Funeral Potatoes

A creamy, cheesy hashbrown casserole made with sour cream, cheddar and cream of chicken soup, baked under a buttery cornflake topping.
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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: 355
Ingredients Method Notes

Ingredients
  

Casserole
  • 30 ounces frozen shredded hash browns thawed and patted dry (850 g)
  • 1 can cream of chicken soup 10.5 ounces (298 g)
  • 2 cups sour cream full fat (480 g)
  • 1/2 cup unsalted butter melted (113 g)
  • 1/2 small yellow onion very finely diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups sharp cheddar cheese freshly shredded, divided (200 g)
Topping
  • 2 cups cornflakes lightly crushed (60 g)
  • 3 tablespoons unsalted butter melted (42 g)

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the soup, sour cream, 1/2 cup melted butter, onion, salt, pepper and garlic powder.
  3. Stir in 1 1/2 cups of the cheddar, then fold in the thawed hash browns until evenly coated.
  4. Spread in the baking dish and sprinkle with the remaining cheddar.
  5. Toss the crushed cornflakes with 3 tablespoons melted butter and scatter over the top.
  6. Bake uncovered for 45 to 55 minutes, until bubbling at the edges, hot in the center and golden on top.
  7. Rest for 10 minutes before serving.

Notes

Make ahead: Assemble without the topping up to 24 hours ahead, refrigerate, then add the topping and bake 10 to 15 minutes longer.
Freezer: Freeze unbaked without the topping for up to 3 months. Thaw overnight in the fridge before baking.
No canned soup: Use a quick sauce of 3 tablespoons butter, 3 tablespoons flour, 3/4 cup chicken broth and 1/2 cup milk.
Nutrition is an estimate per serving.