Cheesy Funeral Potatoes are a comforting casserole featuring crispy hashbrowns layered with a creamy blend of sour cream, cream of chicken soup, sharp cheddar cheese, and sautéed onions, topped with buttery crushed cornflakes for a golden crunchy finish. Perfect as a hearty side dish for family dinners or potlucks.
Total Time:1 hour 5 minutes
Yield:8 servings
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 tsp salt
1/2 tsp black pepper
Butter and Topping
6 tbsp butter, divided
2 cups cornflakes, crushed
Instructions
Sauté Onion: Heat 2 tablespoons of butter in a skillet over medium heat and cook the finely chopped yellow onion until it becomes soft and golden brown, about 5-7 minutes.
Mix Base: 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 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mixture and mix thoroughly to evenly distribute the seasoning.
Add Hashbrowns: Fold in the frozen shredded hashbrowns into the creamy mixture, ensuring they are fully coated.
Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with butter or non-stick spray and spread the hashbrown mixture evenly inside.
Prepare Topping: In a small bowl, combine the crushed cornflakes with the remaining 2 tablespoons of melted butter, mixing well to coat the flakes.
Top Casserole: Sprinkle the buttered cornflake mixture evenly over the top of the hashbrown mixture in the baking dish.
Bake: Preheat the oven to 350°F and bake the casserole uncovered for 45 minutes until the top is bubbly and golden brown.
Rest: Remove from oven and let the casserole rest for 5-10 minutes before serving to set.
Notes
For a crispier topping, use more cornflakes or substitute with crushed Ritz crackers.
You can swap cream of chicken soup with cream of mushroom soup for a slightly different flavor.
To make this dish gluten-free, ensure cornflakes used are certified gluten-free.
Sauté onions gently to avoid browning too quickly and creating bitterness.
Letting the casserole rest after baking helps it firm up for easier serving.
This casserole can be prepared a day ahead and baked just before serving.
