Funeral Potatoes, a beloved classic, bring comfort to every table with their creamy, cheesy texture and crunchy topping. Despite the somber name, this casserole dish is a favorite at gatherings, holidays, potlucks, and Sunday dinners. Here’s everything you need to know about making this crowd-pleasing side dish, along with tips for customizing it to your taste.
Ingredients:
6 cups frozen shredded hash brown potatoes, thawed
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
2 cups shredded cheddar cheese
1/4 cup finely chopped onion (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
2 cups cornflakes, crushed
2 tablespoons butter, melted (for topping)
Instructions:
Preheat the oven: Set it to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Make the creamy base: In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper until smooth.
Add cheese and onion: Mix in the shredded cheddar cheese and finely chopped onion (if using).
Incorporate the potatoes: Gently fold in the thawed hash brown potatoes until evenly coated.
Assemble the dish: Spread the potato mixture evenly into the prepared baking dish.
Prepare the topping: In a small bowl, combine the crushed cornflakes with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the dish in the preheated oven and bake for 40–45 minutes, or until the casserole is bubbling and the topping is golden brown.
Cool and serve: Let the casserole rest for a few minutes before serving.
Serving Tips:
Perfect Pairings: Funeral Potatoes are an excellent side dish for roast chicken, turkey, ham, or meatloaf. Their creamy, cheesy texture complements savory main courses beautifully.
Toppings Galore: Garnish with chopped fresh parsley, green onions, or a sprinkle of paprika for added flavor and presentation.
Serving for a Crowd: Keep the casserole warm by placing it in a slow cooker set to “warm” for potlucks or buffets.
Storage Tips:
Refrigeration:
How to Store: Cover the casserole dish tightly with aluminum foil, plastic wrap, or transfer leftovers to an airtight container.
Shelf Life: Store in the refrigerator for up to 3–4 days.
Reheating: Warm individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) for about 15–20 minutes, covered with foil to prevent the topping from burning.
Freezing:
For Make-Ahead: Prepare the casserole without adding the cornflake topping. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 2–3 months.
Thawing and Cooking: Defrost in the refrigerator overnight, add the topping just before baking, and cook as directed.
Freezing Leftovers: Cool the casserole completely, transfer to a freezer-safe container, and freeze for up to 2 months. Reheat directly from frozen in the oven, covered, at 350°F until heated through.
Related Recipes:
- Amish Breakfast Casserole
- Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze
- Southern Sweet Potato Casserole