There’s something incredibly comforting about a warm, cheesy casserole bubbling up in the oven, and that’s exactly what the Cheesy Funeral Potatoes Recipe delivers. This rich, golden casserole is the kind of dish that instantly feels like a hug on a plate. Whether you’re gathering for a family dinner, potluck, or just craving a little creamy, toasty indulgence, it’s hard to beat this soulful favorite.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Cheesy Funeral Potatoes Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Cheesy Funeral Potatoes Recipe comes from those classic Midwestern comfort food traditions, made famous for bringing simple ingredients into a warm, luscious bakescape. What makes this casserole stand out? It’s the perfect balance of creamy cheddar cheese melded with tender onions and crispy, buttery cornflake topping. The moment you scoop into it, you’ll notice the golden crust giving way to soft, seasoned potatoes and that unmistakable creamy tang that makes it feel like a celebration in every bite.
Why You’ll Love This
I love this recipe because it turns simple pantry staples into a golden, creamy masterpiece. It’s the kind of comfort food that feels like home, loved ones around the table, and an easy way to feed a crowd without hassle.
- Texture That Melts: Crispy cornflake topping meets soft, cheesy potatoes in each bite.
- Flavor Layers You’ll Crave: The sharpness of cheddar mingles with savory onion and creamy soup base.
- Quick to Master: Minimal prep and simple mixing steps make this foolproof.
- Perfect Anytime Meal: Great for brunch, dinner, potlucks, or holiday spreads.
The Essentials: Ingredients That Do the Work
Choosing the right ingredients will really set your Cheesy Funeral Potatoes Recipe apart. I always opt for sharp cheddar for a punch of flavor, and fresh onions that soften just right when sautéed. Quality frozen shredded hashbrowns are key too—they should thaw just enough to mix smoothly, but still hold some texture when baked.
- Frozen shredded hashbrowns: Pick the classic shred style for familiar texture; avoid diced for this recipe.
- Cream of chicken soup: This creamy base adds moisture and a savory undertone—homemade or canned both work.
- Sharp cheddar cheese: Use freshly shredded for meltiness and toasty flavor.
- Yellow onion: Finely chopped and sautéed to bring out sweetness without overpowering.
- Cornflakes: Crushed for a buttery, crispy topping that contrasts the creamy filling.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Cheesy Funeral Potatoes Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by getting everything within arm’s reach—frozen hashbrowns, cheese, soup, and butter. Finely chop your yellow onion; you want pieces small enough to blend seamlessly but still noticeable. Using a medium skillet, melt two tablespoons of butter and sauté the onions gently until they turn translucent and golden—this brings out a subtle sweetness that’s just magic in the mix. It smells heavenly at this point, and you’ll know they're perfectly ready when they’re soft and fragrant.
Step 2 — Heat, Stir, and Build Flavor
In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar, sautéed onions, and two tablespoons of melted butter. Give it a good stir until it’s creamy and well mixed. Then, season with salt and pepper to your taste. Fold in the frozen hashbrowns gently—don’t overmix to keep some texture intact. You’ll notice the mixture has a luscious consistency that promises richness and cheesiness in every bite.
Step 3 — Finish and Taste-Test
Spread this creamy, cheesy potato mixture evenly into a greased 9×13-inch baking dish. Mix crushed cornflakes with the remaining butter and sprinkle them lavishly on top—that’s your golden crunchy crown. Bake at 350°F uncovered for about 45 minutes until it’s bubbling with melted cheese and the topping turns a toasty golden brown. Let it rest 5 to 10 minutes before serving. When you scoop in, the cheese pulls with a satisfying stretch, and you’ll taste the perfect blend of creamy and crunchy textures.
Pro Moves to Elevate It
Over the years, I’ve found a few tricks that make this dish even better — little tweaks that bring out the best in every bite and help you avoid common pitfalls.
- Heat Wisdom: Sauté the onions low and slow to coax out sweetness, never letting them brown too fast.
- Timing Trick: Let the casserole rest after baking; this helps it set so the layers stay distinct instead of falling apart.
- Make-Ahead Strategy: Assemble it the day before and keep refrigerated — just add a few extra minutes to baking time.
- Common Slip-Up: Avoid thawing the hashbrowns fully before mixing; a little frostiness helps maintain texture.
Switch It Up: Creative Variations
If you want to give this classic Cheesy Funeral Potatoes Recipe a playful twist, there are plenty of fun directions you can take. Adding crispy bacon or diced ham gives it a smoky, savory pop. Swap out the cream of chicken soup for cream of mushroom to suit vegetarian needs. Or try mixing in diced bell peppers and jalapeños for a little kick. No matter how you customize it, that signature cheesy, crispy blend will shine through.
When You’re Feeling Bold
Feeling adventurous? Toss in some crumbled chorizo or cooked sausage for meaty depth, or mix in a handful of chopped fresh herbs like chives or thyme to brighten the flavor. For a crunchier texture, swap the cornflake topping for panko breadcrumbs mixed with parmesan. Each variation gives the dish a new personality while keeping that beloved comforting essence.
Storage & Reheating Tips
This Cheesy Funeral Potatoes Recipe reheats beautifully, making it a perfect make-ahead comfort food. Store leftovers covered in the refrigerator for up to four days. For longer storage, freeze in airtight containers for up to two months. When reheating, cover loosely with foil and warm at 350°F until heated through to avoid drying out. Adding a little extra shredded cheese on top before reheating revives that freshly baked feeling.
Serving Inspiration
This dish is a star all on its own, but I love pairing it with a crisp green salad and a tangy vinaigrette to cut through the richness. For casual nights, a side of roasted vegetables or steamed green beans works beautifully. At holiday dinners, serve alongside honey-glazed ham or roast chicken, and don’t forget a glass of your favorite white wine or a cold beer to round out the cozy feast.
Frequently Asked Questions
You can, but frozen shredded hashbrowns are preferred for ease and texture. Fresh potatoes need to be peeled, shredded, and patted very dry to avoid excess moisture, which can make the casserole soggy.
Absolutely! Substitute the cream of chicken soup with cream of mushroom or a vegetarian cream soup alternative. Keep the other ingredients the same, and it stays just as cozy and filling.
Yes! Just swap the cream of chicken soup for a gluten-free version and use gluten-free cornflakes or crushed gluten-free crackers for the topping. Everything else remains the same.
I recommend reheating covered with foil at 350°F until warmed through to keep it moist. To refresh the topping’s crunch, uncover for the last 5-7 minutes of baking.
Notes & Handy Tools
You’ll want a large mixing bowl with high sides to mix the potatoes and cheese without too much mess. A non-stick or well-seasoned baking dish helps the casserole release easily after baking. A medium skillet is essential for those soft, golden onions that build so much flavor. And don’t forget a sturdy spatula or wooden spoon for folding the hashbrowns gently, plus a sharp knife for dicing onions quickly. These simple tools will make your Cheesy Funeral Potatoes Recipe a breeze to prepare!
PrintFull Recipe
Cheesy Funeral Potatoes Recipe
A comforting and classic Cheesy Funeral Potatoes recipe featuring crispy hashbrowns mixed with creamy sour cream, sharp cheddar, and sautéed onions, topped with buttery cornflakes and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
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 teaspoon salt
- ½ teaspoon black pepper
Butter and Topping
- 6 tablespoon butter, divided
- 2 cups cornflakes, crushed
Instructions
- Sauté onion: Heat 2 tablespoons of butter in a skillet over medium heat. Add the finely chopped yellow onion and sauté until soft and golden, about 5-7 minutes.
- Mix base ingredients: In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded sharp cheddar cheese, sautéed onions, and 2 tablespoons of melted butter. Stir well to blend all ingredients.
- Season: Add salt and black pepper to the mixture, stirring to evenly distribute seasoning.
- Add hashbrowns: Gently fold in the frozen shredded hashbrowns until they are fully coated with the creamy mixture.
- Prepare baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the hashbrown mixture evenly into the dish.
- Prepare topping: Combine the crushed cornflakes with the remaining 2 tablespoons of melted butter until evenly coated. Sprinkle this mixture evenly over the top of the potatoes.
- Bake: Place the baking dish in a preheated oven at 350°F and bake uncovered for 45 minutes, or until the potatoes are bubbly and the cornflake topping is golden brown.
- Rest and serve: Remove from oven and let the dish rest for 5 to 10 minutes before serving to allow it to set.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
- Frozen hashbrowns should be thawed slightly to prevent excess water but can be used straight from the freezer if well-drained.
- Use sharp cheddar cheese for a rich flavor, but a milder cheese can be substituted if preferred.
- To make it gluten free, ensure the cream soup and cornflakes are certified gluten free.
- For extra crispiness, broil the topping for 2-3 minutes at the end of baking, watching carefully to avoid burning.
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