Funeral Potatoes With Hashbrowns

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Some dishes have a way of showing up at every gathering, no matter the occasion. Funeral potatoes with hashbrowns are one of those recipes—creamy, cheesy, and topped with a golden, buttery crunch that makes it impossible to stop at just one bite.

Despite the name, these potatoes aren’t just for funerals. They’re the kind of hearty, crowd-pleasing dish that finds its way onto tables at potlucks, family dinners, and holiday feasts.

There’s something about the way the melted cheese stretches with every spoonful, the crispy cornflake topping adds that perfect crunch, and the creamy, seasoned potatoes melt in your mouth—it just works.

The beauty of this recipe is in its simplicity. Frozen hashbrowns mean no peeling or dicing, while a mix of cheddar and mozzarella gives you both bold flavor and gooey texture.

Sour cream and a can of cream soup tie it all together, creating that rich, velvety bite everyone remembers from childhood. And that buttery cornflake topping? It’s the crispy, golden finish that takes this dish over the top.

This is the kind of food people come back for, scraping the pan for every last bite. Serve it at a gathering or make it for a cozy night in—it never lasts long.

Table of Contents

Crispy Funeral Potatoes With Hashbrowns Recipe

Ingredients

For The Base

1 (30-ounce) bag frozen shredded hashbrowns, thawed
1 small onion, finely diced
2 cloves garlic, minced
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese (for gooeyness)
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup sour cream
½ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, for depth)

For The Crispy Topping

2 cups cornflake cereal, lightly crushed (not too fine—you want crunch!)
¼ cup unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, mix thawed hashbrowns, diced onion, minced garlic, shredded cheeses, cream of chicken soup, sour cream, melted butter, salt, pepper, and paprika. Stir until everything is evenly combined.
Spread the creamy hashbrown mixture evenly into the prepared baking dish, smoothing the top with a spatula.
In a separate bowl, mix crushed cornflakes with melted butter until all pieces are lightly coated.
Sprinkle the buttery cornflake topping evenly over the casserole.
Bake uncovered for 40-45 minutes, or until the top is golden brown and crispy, and the cheese is bubbly at the edges.
Let it cool for 5 minutes before serving—this helps it set up perfectly!

Tips To Make Funeral Potatoes Turn Out Just Right

Making them isn’t hard, but these small details can make a big difference:

Thaw hashbrowns fully: Frozen hashbrowns need to be completely thawed and drained. If they’re too wet, the dish turns out mushy.
Mix everything evenly: Take your time to stir the sour cream, soup, cheese, butter, and hashbrowns together so every bite has all the flavors.
Shred cheese fresh: Use a block of cheese instead of pre-shredded. It melts better and tastes creamier.
Season before baking: Add salt, pepper, and garlic to taste before it goes in the oven. Once baked, it’s hard to adjust.
Don’t skip resting time: Let the casserole sit for a few minutes after baking. It firms up and scoops more cleanly.

How Do I Know When My Hashbrown Casserole Is Done?

Here’s how to tell it’s ready without guessing:

Top is golden and crispy: The cornflakes should look toasted and slightly browned—not pale or soft.
Edges are bubbling: This means the inside is hot and fully cooked.
Center feels hot: Stick a spoon or butter knife in the middle. If it comes out hot, it’s done.
No cold spots: Move the spoon around the center and make sure everything is heated through, especially if you made it ahead.

What Dishes To Serve With Funeral Potatoes?

These pair really well with:

Baked or roasted chicken
Glazed turkey breast
BBQ meatballs
Oven-roasted carrots
Steamed broccoli
Tossed salad with ranch
Soft dinner rolls

How To Make Funeral Potatoes Ahead Of Time?

Want to save time on a busy day? Here’s how to prep in advance:

Assemble the base early: Mix everything and spread it into the dish, but don’t add the cornflake topping yet.
Cover and chill: Wrap the dish tightly with foil or plastic and refrigerate it for up to 24 hours.
Add topping later: Right before baking, sprinkle on the buttered cornflakes. This keeps them crunchy.
Let it warm slightly: Take the dish out of the fridge 20–30 minutes before baking to avoid uneven heating.

How To Store Leftover Funeral Potatoes?

You can enjoy leftovers just as much the next day if you store them right:

Cool it completely first: Don’t cover or refrigerate until the casserole is no longer hot.
Use a container with a lid: Store in a sealed dish or airtight container to keep it from drying out.
Keep in the fridge: It stays good for 3 to 4 days.

Can Funeral Potatoes Be Reheated?

Yes—and they reheat really well if done properly:

In the oven: Cover with foil and bake at 350°F for 20–25 minutes until heated through. Remove foil for the last 5 minutes if you want to crisp the top again.
In the microwave: For single servings, place on a plate, cover lightly, and heat for 2–3 minutes, checking halfway through.
Don’t overheat: Warm them just until hot. Overheating can make the texture rubbery or dry.