I finally perfected a quick, creamy Cheesy Corn Flake Potato Casserole that pairs tender potatoes with an unexpectedly crunchy corn flake topping.

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I never thought Funeral Potatoes would become my go to crowd pleaser, but I keep bringing it to every potluck. The tang of sour cream makes the whole thing sing while a crunchy layer of corn flakes somehow turns leftovers into a star.

People always ask if it belongs in a category and I shrug, it sits somewhere between comfort and ridiculous, like one of those Cheesy Potato Casserole With Corn Flakes recipes you see online and somehow ends up on Best Thanksgiving Side Dishes lists. I ruined a batch once by being impatient, so yeah you learn fast.

Try it, you might get hooked.

Ingredients

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Frozen hash browns: starchy, give body and crisp edges, mostly carbs and little fiber.
Sour cream: rich and tangy, mostly fat and calories, adds creamy balance.
Condensed cream of chicken: salty, adds savory umami and moisture, higher in sodium.
Sharp cheddar: packs protein and calcium, melts gooey, boosts flavor and salt.
Yellow onion: brings sweet sharpness when cooked, adds fiber, low calorie punch.
Butter: pure fat for richness, browns topping nicely, watch portions its real rich.
Crushed corn flakes: crunchy topping alternative, mainly carbs, adds a toasty texture.

Ingredient Quantities

30 oz frozen shredded hash browns, thawed (about 6 cups)

2 cups sour cream not the lite kind

1 (10.5 oz) can condensed cream of chicken soup

2 cups shredded sharp cheddar cheese

1 small yellow onion finely diced (about 1/2 cup)

1/2 cup unsalted butter melted

2 cups corn flakes crushed

1/4 cup unsalted butter melted for topping

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder optional

2 large eggs lightly beaten optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish with a little butter or nonstick spray.

2. Thaw 30 oz frozen shredded hash browns until soft, then press or squeeze out as much excess water as you can with a clean dish towel or paper towels so it wont be soggy.

3. In a large bowl whisk together 2 cups full fat sour cream not the lite kind, 1 (
10.5 oz) can condensed cream of chicken soup, 1/2 cup melted unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder if you want it. If you are using eggs add 2 lightly beaten large eggs now.

4. Stir in 2 cups shredded sharp cheddar cheese and 1 small finely diced yellow onion about 1/2 cup until mixed.

5. Fold the drained shredded potatoes into the creamy mix until everything is evenly coated but dont over stir.

6. Spread the potato mixture into the prepared dish and smooth the top with a spatula.

7. Put 2 cups corn flakes in a zip bag or bowl and crush them with a rolling pin or by hand until coarse crumbs form.

8. Toss the crushed corn flakes with 1/4 cup melted unsalted butter until they are evenly coated.

9. Sprinkle the buttered corn flakes over the potato mixture and press down lightly so they stick. Bake uncovered on the middle rack for about 45 to 55 minutes until bubbly and the topping is golden brown. If the top is getting too dark cover loosely with foil.

10. Let the casserole rest for 10 minutes to set before serving warm. Enjoy, it reheats great and leftovers are even better the next day.

Equipment Needed

1. Oven preheated to 350°F
2. 9 by 13 inch baking dish, greased with butter or nonstick spray
3. Large mixing bowl
4. Whisk and rubber spatula, you can use a wooden spoon if needed
5. Measuring cups and measuring spoons
6. Clean dish towel or paper towels to squeeze out the thawed potatoes
7. Zip top bag or medium bowl plus a rolling pin or heavy jar to crush the corn flakes
8. Cutting board and chef’s knife for the onion
9. Oven mitts and a cooling rack or heatproof surface to let the casserole rest

FAQ

Q: Can I make this ahead of time? A: Yes, you can assemble it up to 24 hours before baking, cover and chill. Or bake it fully, cool, then refrigerate; reheat at 350 F until warmed through. If baking from cold, add about 10 minutes to the time so the center gets hot.

Q: Do I have to use frozen hash browns or can I use fresh? A: You can use fresh shredded potatoes, but shred then squeeze out as much moisture as you can with a towel or cheesecloth so it wont be watery. A quick 3 to 5 minute par-cook in a skillet helps too if they're still soggy.

Q: The recipe calls for sour cream not lite. Can I swap that? A: Full fat sour cream gives the best creamy texture and flavor, but you can use plain Greek yogurt in a pinch. If you use lite or low fat sour cream it may be a bit thinner and less rich, so consider adding an egg to help it set.

Q: How do I get the topping really crunchy? A: Crush the corn flakes fine but not to dust, mix well with the melted butter so every flake is coated, spread evenly and bake until golden. If you want extra crunch, broil for 1 to 2 minutes at the end but watch it closely so it doesnt burn.

Q: Can I make this vegetarian or vegan? A: For vegetarian swap the cream of chicken soup for cream of mushroom or celery. For vegan you need more swaps: vegan sour cream, vegan cheese, plant-based butter, and a vegan condensed soup alternative. Texture will change but it still works.

Q: How should I store and reheat leftovers? A: Refrigerate for up to 3 days in a covered dish, or freeze up to 2 months. Thaw overnight before reheating. Reheat covered at 350 F until hot, or microwave single portions until warmed, then pop under the broiler a minute if you want the topping crisp again.

Funeral Potatoes Recipe Substitutions and Variations

Quick swaps that actually work, try one or mix em:

Sour cream (2 cups) – Plain full fat Greek yogurt, 1:1. Same tang and creaminess, holds up good in baking. For dairy-free: plain coconut yogurt 1:1 (texture a bit looser).
Condensed cream of chicken soup (1 can) – 1 can condensed cream of mushroom or cream of celery, same amount. Or make a quick white sauce: 1 cup chicken broth + 1 cup milk + 2 tbsp flour whisked and simmered till thick, use in place of the can.
Corn flakes for topping (2 cups) – Panko breadcrumbs (2 cups) for extra crunch, or crushed Ritz crackers (2 cups) for buttery flavor. Toss crumbs with the 1/4 cup melted butter before sprinkling.
Unsalted butter (melted) – Use vegan butter 1:1 or neutral oil like avocado or light olive oil (same volume) if you want dairy-free. For topping you can also use 3 tbsp olive oil instead of 1/4 cup butter for a lighter crisp.

Pro Tips

1) Squeeze those taters like you mean it, or the whole thing turns out soggy. Use a clean dish towel and really press, not just a quick pat. If it’s still wet, let it sit in the fridge for 15-20 minutes to dry more before you mix.

2) Taste for salt before you bake, cause the canned soup can be pretty salty. Add less salt upfront, you can always add a little at the end but you can’t take it away.

3) For extra crunch, toast the cereal crumbs in a skillet for a few minutes with the butter before you put them on top. They’ll brown more evenly and stay crisp longer, plus it adds a little nutty flavor.

4) Let it rest after it comes out of the oven, seriously let it sit. Cutting too soon makes a sloppy mess, but waiting about 10 minutes makes it hold together and actually tastes better.

Funeral Potatoes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally perfected a quick, creamy Cheesy Corn Flake Potato Casserole that pairs tender potatoes with an unexpectedly crunchy corn flake topping.

Servings

servings

Calories

545

kcal

Equipment: 1. Oven preheated to 350°F
2. 9 by 13 inch baking dish, greased with butter or nonstick spray
3. Large mixing bowl
4. Whisk and rubber spatula, you can use a wooden spoon if needed
5. Measuring cups and measuring spoons
6. Clean dish towel or paper towels to squeeze out the thawed potatoes
7. Zip top bag or medium bowl plus a rolling pin or heavy jar to crush the corn flakes
8. Cutting board and chef’s knife for the onion
9. Oven mitts and a cooling rack or heatproof surface to let the casserole rest

Ingredients

30 oz frozen shredded hash browns, thawed (about 6 cups)
2 cups sour cream not the lite kind
1 (10.5 oz) can condensed cream of chicken soup
2 cups shredded sharp cheddar cheese
1 small yellow onion finely diced (about 1/2 cup)
1/2 cup unsalted butter melted
2 cups corn flakes crushed
1/4 cup unsalted butter melted for topping
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder optional
2 large eggs lightly beaten optional

Directions

Preheat oven to 350°F and grease a 9×13 baking dish with a little butter or nonstick spray.
Thaw 30 oz frozen shredded hash browns until soft, then press or squeeze out as much excess water as you can with a clean dish towel or paper towels so it wont be soggy.
In a large bowl whisk together 2 cups full fat sour cream not the lite kind, 1 (
5 oz) can condensed cream of chicken soup, 1/2 cup melted unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder if you want it. If you are using eggs add 2 lightly beaten large eggs now.
Stir in 2 cups shredded sharp cheddar cheese and 1 small finely diced yellow onion about 1/2 cup until mixed.
Fold the drained shredded potatoes into the creamy mix until everything is evenly coated but dont over stir.
Spread the potato mixture into the prepared dish and smooth the top with a spatula.
Put 2 cups corn flakes in a zip bag or bowl and crush them with a rolling pin or by hand until coarse crumbs form.
Toss the crushed corn flakes with 1/4 cup melted unsalted butter until they are evenly coated.
Sprinkle the buttered corn flakes over the potato mixture and press down lightly so they stick. Bake uncovered on the middle rack for about 45 to 55 minutes until bubbly and the topping is golden brown. If the top is getting too dark cover loosely with foil.
Let the casserole rest for 10 minutes to set before serving warm. Enjoy, it reheats great and leftovers are even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.