Funeral Potatoes are the ultimate comfort classic, earned their name by being a staple side dish at after-service luncheons and family gatherings. This casserole is famous for its creamy, cheesy interior and its signature crunchy topping. It is a “crowd-pleaser” recipe that is easy to scale up and consistently delivers a rich, satisfying flavor profile.
The magic of this dish lies in the combination of hash browns and a savory cream sauce, topped with buttery crushed cornflakes for a texture contrast that defines traditional American comfort food.
Ingredients
- 1 bag (30 oz) Frozen Shredded Hash Browns: Thawed.
- 2 cups Sour Cream: For a tangy, creamy base.
- 1 can (10.5 oz) Condensed Cream of Chicken Soup: Provides the savory gravy texture.
- 1/2 cup Unsalted Butter: Melted (plus 2 tbsp for the topping).
- 2 cups Sharp Cheddar Cheese: Shredded.
- 1/2 tsp Onion Powder & 1/2 tsp Garlic Powder: For seasoning.
- 2 cups Cornflakes: Crushed (for the signature topping).
- Salt & Black Pepper: To taste.
Step-by-Step Instructions
- Preheat and Prep: Heat your oven to 175°C (350°F). Grease a 9×13 inch baking dish generously with butter or non-stick spray.
- Mix the Creamy Base: In a large mixing bowl, whisk together the sour cream, condensed soup, melted butter (1/2 cup), onion powder, garlic powder, salt, and pepper until smooth.
- Combine: Fold in the shredded cheddar cheese and the thawed hash browns. Stir until the potatoes are completely and evenly coated in the creamy mixture.
- Layer: Spread the potato mixture into the prepared baking dish in an even layer.
- The Crunchy Topping: In a small bowl, toss the crushed cornflakes with the remaining 2 tablespoons of melted butter. Sprinkle this evenly over the top of the potatoes.
- Bake: Place in the oven and bake for 45–50 minutes. The casserole is ready when the edges are bubbling and the cornflake topping is a deep golden brown.
- Rest: Let the dish sit for 5–10 minutes before serving to allow the sauce to set.
Quick Explain: The Texture Science
This dish relies on starch encapsulation. Hash browns are shredded potatoes, which are complex carbohydrates that take about 1 hour to process in the digestive system. By coating these shreds in a high-fat mixture of sour cream and butter, we slow down the evaporation of moisture during baking. This ensures the potatoes remain tender and “steamed” inside the sauce, while the cornflakes provide a rapid-dry crunch on the surface.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 360 kcal |
| Total Fat | 24g |
| Sodium | 540mg |
| Total Carbs | 28g |
| Fiber | 2g |
| Protein | 9g |
Note
If you prefer a more “oniony” flavor, you can sauté 1/2 a cup of finely diced yellow onion in butter before adding it to the creamy mixture. To ensure the best texture, always make sure your hash browns are fully thawed and patted dry before mixing; excess ice crystals can lead to a watery sauce.