There’s something incredibly comforting about a classic Cheesy Funeral Potatoes Recipe. This rich, golden casserole is what I reach for any time I want a crowd-pleaser that’s both hearty and cozy. Whether you're serving it at a family gathering, a potluck, or just craving something warm and cheesy on a chilly evening, these potatoes deliver that perfect balance of creamy texture with a crunchy, buttery topping. You’ll notice they’re pretty much irresistible once they’re out of the oven—trust me, this recipe always gets me rave reviews.
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Why You’ll Love This Cheesy Funeral Potatoes Recipe
I love how this dish combines creamy, gooey cheese with tender potatoes and a toasty crunch on top. It’s perfect for feeding a crowd or just treating yourself because it feels fancy but is super simple to whip up. Plus, you’ll find it comforting in that nostalgic, home-cooked kind of way that just sticks with you.
- Texture you want: Creamy interior with a golden, crispy cornflake topping that stays crunchy.
- Flavor that pops: Sharp cheddar cheese balanced by the mild tang of sour cream and the mellow sweetness of sautéed onion.
- Everyday ingredients: Nothing exotic here—just staples you can easily grab from the fridge or pantry.
- Works for any night: Easy to prep ahead or throw together last minute, ideal for weeknights or special occasions alike.
Ingredient Spotlight
This Cheesy Funeral Potatoes Recipe shines because of its simple ingredients that come together beautifully. Using frozen shredded hashbrowns is a time-saver and gives that perfect tender texture without turning mushy. Sharp cheddar is key for a cheesy punch, and the topping—crushed cornflakes mixed with butter—adds that signature crunch that keeps everyone coming back for more.
- Frozen shredded hashbrowns: Look for plain, unsweetened to avoid any odd flavors; it blends best with the creamy base.
- Sharp cheddar cheese: Pick a good-quality block cheese and shred it yourself for a smoother melt and richer taste.
- Cornflakes: Crushed gently so they remain chunky enough to crisp up nicely but not overpower the dish.
Seasonality & Sourcing
Since this casserole mostly relies on pantry and frozen items, it’s great year-round. For the freshest result, grab your onions from local markets when they’re in season—spring or summer yellow onions give the brightest sweetness. If you’re watching the budget, store brands of cream soup work perfectly, just avoid low-quality substitutes that are overly salty or thin. For dairy, farm-fresh sour cream and sharp cheddar from your grocery’s deli counter will boost the flavor noticeably.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First, get your oven warmed to 350°F (175°C). While it’s heating, finely chop your onion and sauté it in 2 tablespoons of butter over medium heat until soft and golden—this takes about 5-7 minutes. Avoid rushing this step; if the onion isn’t soft and fragrant, your casserole won’t get that depth of flavor I’m sure you’re craving.
Step 2 — Cook & Build Flavor
In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar, and the sautéed onions with 2 tablespoons of melted butter. Season everything with salt and black pepper, then fold in the frozen hashbrowns until every strand is evenly coated. This mixture should feel rich and thick, not watery—if it feels too dry, a splash of milk helps; too wet, add a little extra cheese or a handful more hashbrowns.
Step 3 — Finish & Rest
Spread your potato mixture into a greased 9×13-inch casserole dish, smoothing out the top. Mix your crushed cornflakes with the remaining 2 tablespoons of melted butter until well coated, then sprinkle evenly across the top. Bake uncovered for 45 minutes, until bubbly and the topping is a toasty golden brown you can’t resist. Let the dish rest for 5–10 minutes before serving to let the layers set—you’ll get cleaner slices and perfectly crispy texture.
Troubleshooting Cheesy Funeral Potatoes Recipe
If your potatoes come out too dry, next time add a bit more sour cream or a splash of milk to keep things creamy. If it tastes bland, a pinch more salt or a dash of garlic powder can brighten it up nicely. For soggy tops, make sure your cornflakes are well mixed with melted butter and not soaked in liquid—sprinkle them fresh right before baking. And finally, avoid overcooking, which can make the potatoes tough instead of tender and fluffy.
Pro Tips
From my kitchen to yours, handling this cheesy funeral potatoes recipe with care makes all the difference. Sauté the onions low and slow to unlock sweetness; don’t rush. Use real butter for richness and crisp topping. Let your casserole rest before cutting—it keeps everything neat and scrumptious. And remember: stirring gently keeps those cubes from breaking down and turning into mush.
- Heat control: Keep your oven steady at 350°F for even cooking and toasting.
- Timing window: Don’t open the oven too often or too early; wait at least 40 minutes. You want bubbling plus that golden crunch.
- Make-ahead move: Prepare the mixture the night before and refrigerate; just add the cornflake topping and bake fresh.
- Avoid this pitfall: Don’t thaw hashbrowns before mixing—they hold texture best when added frozen.
Variations & Substitutions
If you want a vegetarian twist, swap the cream of chicken soup for cream of mushroom or a homemade white sauce. For a richer flavor, try mixing in Gruyère or Monterey Jack alongside cheddar. Sour cream can be replaced with Greek yogurt for a slight tang and extra creaminess. Cornflake topping? Feel free to substitute with panko breadcrumbs or crushed Ritz crackers for another kind of crunchy comfort.
Great Debates
One classic question is butter vs. oil for the topping. I’m all about butter—it brings that rich golden color and deep flavor that oil can’t match. Another debate is boxed soup vs. homemade; boxed cream of chicken soup is a shortcut I rely on when time is tight, but if you prefer fresh, I’d suggest a thick béchamel with chicken broth for the same creamy goodness without the canned aftertaste.
Make-Ahead, Storage & Freezing
This Cheesy Funeral Potatoes Recipe stores beautifully in the fridge for up to 4 days in an airtight container. For reheating, warm gently in a 350°F oven to regain that crispy topping. To freeze, bake first, let cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual to keep its texture and flavor intact.
Yield & Conversions
This recipe fills a standard 9×13-inch casserole dish and serves about 8 generous portions. To double, use a larger dish or two separate pans and adjust your baking time slightly longer. Want half? Simply halve all ingredients, then use a smaller baking dish. For metric conversions, 32 oz hashbrowns equals about 900 grams, 2 cups of cheese around 225 grams, and sour cream about 480 ml.
Serving Ideas & Pairings
I love pairing these cheesy potatoes with crisp green salads, roasted vegetables, or a simple sheet pan chicken for a balanced meal. A drizzle of tangy sour cream or dollops of fresh chives on top brightens each bite. For a holiday feast, they’re perfect alongside glazed ham or turkey—they really soak up those savory juices deliciously.
FAQs
You can, but it requires peeling, shredding, and parboiling to avoid sogginess. Frozen hashbrowns offer consistent texture and save prep time.
Yes! Use dairy-free sour cream, vegan cheese, and substitute butter with plant-based margarine or oil for a delicious alternative.
Make sure to mix the melted butter thoroughly with the crushed cornflakes and sprinkle right before baking. Also, avoid covering the casserole while hot to prevent steam from softening the topping.
Absolutely, just assemble everything except the cornflake topping, cover tightly, and freeze. When ready, add fresh topping and bake, adding a few extra minutes to the baking time.
Notes, Tools & Special Equipment
A 9×13-inch baking dish is perfect for even cooking and golden crust formation. A sturdy mixing bowl helps with folding the ingredients gently. I recommend using a skillet for sautéing onions to build aroma first. While a thermometer isn’t strictly necessary, if you have one, the casserole should reach about 165°F internally when done. Also, shredding your own cheese from a block always yields a creamier melt than pre-shredded bags.
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Cheesy Funeral Potatoes Recipe
This comforting Cheesy Funeral Potatoes recipe combines crispy hashbrowns, creamy sour cream, sharp cheddar cheese, and a buttery cornflake topping baked to golden perfection. A classic side dish perfect for gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 32 oz frozen shredded hashbrowns
- 1 can cream of chicken soup (10.5 oz)
- 2 cups sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 medium yellow onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Butter and Topping
- 6 tablespoon butter, divided
- 2 cups cornflakes, crushed
Instructions
- Sauté Onion: In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped yellow onion and cook until soft and golden, about 5-7 minutes.
- Mix Ingredients: In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded sharp cheddar cheese, sautéed onion, and 2 tablespoons of melted butter. Stir until well blended.
- Season: Add salt and black pepper to the mixture and mix thoroughly to evenly distribute the seasoning.
- Add Hashbrowns: Fold the frozen shredded hashbrowns into the mixture, ensuring they are evenly coated with the creamy mixture.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with butter or cooking spray. Spread the hashbrown mixture evenly into the dish.
- Prepare Topping: Melt the remaining 2 tablespoons of butter. In a small bowl, combine the crushed cornflakes with the melted butter until well coated. Sprinkle this mixture evenly over the top of the potato casserole.
- Bake: Preheat the oven to 350°F (175°C). Bake the dish uncovered for 45 minutes or until the casserole is bubbly and the cornflake topping is golden brown.
- Rest and Serve: Allow the dish to rest for 5-10 minutes after baking to set before serving.
Notes
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup.
- Use sharp cheddar cheese for more pronounced flavor; mild cheddar can be used for a milder taste.
- Crushing cornflakes finely helps them crisp better on top.
- Letting the dish rest after baking helps it firm up for easier serving.
- Can be prepared a day ahead and refrigerated before baking; add extra 5-10 minutes to bake time if baking cold.
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