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The Best Cheesy Funeral Potatoes Casserole

A scoop of creamy, cheesy potato casserole topped with melted cheddar cheese and crunchy cornflakes.

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Fix that watery, bland tragedy of a recipe! This is our foolproof, make-ahead Cheesy Funeral Potatoes Casserole, featuring creamy, gooey hashbrowns that are perfect for potlucks or holiday feasts.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrown potatoes, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup melted butter
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed corn flakes or crushed potato chips (for topping)

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 hashbrowns, cream of chicken soup, cream of mushroom soup, sour cream, milk, melted butter, chopped onion, salt, and pepper. Mix until everything is just combined. Do not overmix.
  3. Stir in 1.5 cups of the shredded cheddar cheese into the potato mixture.
  4. Pour the mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed corn flakes or chips. Sprinkle this topping evenly over the casserole.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown.
  7. Let the casserole rest for 10 minutes before serving. This allows the creamy texture to set properly.

Notes

  • For a make-ahead option, assemble the entire casserole (without the topping) the day before. Cover tightly and refrigerate. Add the topping before baking and add 10-15 minutes to the baking time.
  • If you prefer a tangier flavor, substitute the cream of chicken soup with cream of celery soup.
  • This recipe is excellent for feeding a crowd at potlucks or Thanksgiving dinner.

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