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The Ultimate Classic Creamy Funeral Potatoes Casserole

A square serving of cheesy, baked funeral potatoes recipe with a golden-brown, crispy top.
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Make this simple, cheesy, creamy hashbrown casserole. It is a comforting side dish perfect for feeding a large group at potlucks or holiday meals.

Ingredients

Scale
  • 2 lbs frozen shredded hashbrowns, thawed
  • 1 cup (2 sticks) unsalted butter, melted
  • 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 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup crushed corn flakes (optional topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the melted butter, cream of chicken soup, cream of mushroom soup, sour cream, milk, salt, pepper, and garlic powder. Mix until smooth.
  3. Stir in the thawed hashbrowns and 1 1/2 cups of the shredded cheddar cheese into the soup mixture. Mix gently to coat all the potatoes evenly.
  4. Pour the potato mixture into the prepared baking dish.
  5. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed corn flakes, if using. Sprinkle this mixture evenly over the top of 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 5 to 10 minutes before serving.

Notes

  • To make this a make-ahead dish, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For a French Onion variation, substitute the cream of mushroom soup with French Onion soup and omit the corn flake topping.
  • If you do not have cream of mushroom soup, you can use an additional can of cream of chicken soup.

Nutrition

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