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Classic Cheesy Hashbrown Casserole (Funeral Potatoes)

A close-up of creamy funeral potatoes recipe baked in a white casserole dish with a golden, crunchy cornflake topping.
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Make this simple, creamy, and cheesy hashbrown casserole. It is a perfect make-ahead side dish for potlucks, holidays, and large family gatherings.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrowns, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes

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, shredded cheese, melted butter, milk, salt, and pepper. Mix until everything is evenly combined.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter (if you have extra, otherwise use a small amount from the initial measurement). Sprinkle this topping evenly over the potato mixture.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • You can prepare this casserole completely the day before. Cover it tightly and refrigerate. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For a different topping flavor, substitute crushed cornflakes with crushed Ritz crackers.
  • If you do not have cream of chicken soup, you can substitute it with cream of mushroom soup.

Nutrition

Find it online: https://spoonfulsnap.com/funeral-potatoes-recipe/