Cheesy Hashbrown Casserole (Copycat Funeral Potatoes)
This cheesy hashbrown casserole—often called funeral potatoes—is a creamy, crunchy-topped comfort food classic that feeds a crowd with almost no effort.
It uses frozen hashbrowns, canned soup, and sour cream for a casserole that’s rich, satisfying, and always popular.
Why You’ll Love It
- Uses simple pantry and freezer ingredients
- Creamy inside, crispy cornflake topping
- Feeds 10–12 as a side dish
- Perfect for potlucks, holidays, and large gatherings
- Can be assembled ahead of time
Ingredients
For the Casserole:
- 1 bag (30 ounces) frozen shredded hashbrowns, thawed
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced yellow onion (about 1 small onion)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping:
- 2 cups cornflakes, lightly crushed
- 4 tablespoons unsalted butter, melted
Steps
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Thaw the hashbrowns completely and squeeze out any excess moisture using a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper.
- Stir in the shredded cheddar cheese and diced onion.
- Add the thawed hashbrowns and fold everything together until the potatoes are evenly coated.
- Spread the mixture into the prepared baking dish and smooth the top.
- In a small bowl, toss the crushed cornflakes with the melted butter until coated.
- Sprinkle the buttered cornflakes evenly over the casserole.
- Bake uncovered for 45–55 minutes until the edges are bubbling and the topping is golden brown.
- Let rest for 10 minutes before serving.
Helpful Tips and Substitutions
Thawing the hashbrowns is essential—spread them on a rimmed baking sheet overnight in the refrigerator or for 30 minutes at room temperature.
Removing excess moisture from the hashbrowns prevents a watery casserole.
Swap cream of chicken soup for cream of mushroom or cream of celery if preferred.
Use Greek yogurt instead of sour cream for a slightly tangier, protein-rich version.
For a crunchier topping, use Ritz crackers or Panko breadcrumbs instead of cornflakes.
Add 4–6 slices of crumbled cooked bacon for a smoky variation.
Cubed hashbrowns (O’Brien style with peppers) work but create a chunkier texture.
If you don’t have garlic powder, substitute 1 minced garlic clove sauteed in the butter.
Serving Ideas
Serve alongside ham, roast beef, grilled chicken, or turkey—this is a classic holiday side.
Pair with a simple green salad to balance the richness.
Scoop leftovers into a cast iron skillet and fry until crispy for breakfast hash.
Top individual portions with a fried egg for a hearty brunch.
Transport in the baking dish covered with foil—it travels well to potlucks.
Make-Ahead and Storage
Assemble the casserole without the cornflake topping up to 24 hours ahead and refrigerate covered.
Add the topping just before baking and add 10–15 minutes to the cook time if baking cold.
Store baked leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a 325°F oven for 20–25 minutes or microwave individual portions for 2–3 minutes.
To freeze: assemble without topping, wrap tightly with plastic wrap and foil, and freeze for up to 3 months.
Thaw overnight in the refrigerator, add topping, and bake as directed.
The cornflake topping does not freeze well and should always be added fresh before baking.
A Side Dish That Steals the Show
This hashbrown casserole is the kind of dish that gets requested at every family gathering.
It’s simple, it’s comforting, and it feeds a crowd without any fuss.
Once you’ve made it, you’ll understand why this recipe has been passed around for generations.
