Print

Classic Creamy Cheesy Funeral Potatoes Casserole

A close-up of a creamy slice of funeral potatoes recipe topped with crunchy, golden corn flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, cheesy hashbrown casserole with a crispy topping. This easy comfort food side dish feeds a crowd and is perfect for potlucks or holidays.

Ingredients

Scale
  • 2 lbs frozen shredded hash brown potatoes, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup butter, melted
  • 1/2 cup crushed cornflakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, milk, and shredded Cheddar cheese. Mix until everything is evenly combined.
  3. Pour the potato mixture into the prepared baking dish and spread it into an even layer.
  4. In a small bowl, mix the melted butter with the crushed cornflakes until the flakes are coated.
  5. Sprinkle the buttery cornflake mixture evenly over the top of the potatoes.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.
  7. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • You can substitute cream of chicken soup with cream of celery soup for a different flavor profile.
  • For a richer flavor, use Monterey Jack cheese along with the Cheddar.
  • If you want to make this ahead, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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