Funeral Potatoes Cheddar Cornflakes

My aunt pulled this casserole from the oven at a funeral reception years ago, and I watched three different people go back for seconds before the service even started. There's something about the way the cornflake crust shatters under your spoon, giving way to that creamy, cheesy potato layer beneath—it feels like comfort in its most honest form. I've since made it for potlucks, holiday dinners, and lazy Sunday suppers, and it never fails to disappear from the table.

I once brought this to a neighborhood potluck on a rainy October afternoon, and I remember the kitchen smelling like butter and cheese when I lifted the lid at the table. A neighbor I'd never spoken to more than once asked for the recipe, then came back the next week to tell me she'd made it for her own family dinner. Those small moments—when food becomes a reason to connect—that's what this dish does best.

Ingredients

• Frozen shredded hash browns (32 oz bag, thawed): These are your potato foundation, and thawing them ahead means no extra moisture surprises mid-bake.
• Condensed cream of chicken soup (10.5 oz can): Don't skip this—it's the binding agent that makes everything creamy without requiring a flour roux.
• Sour cream (1 cup): This adds tang and helps keep the casserole moist, so use full-fat if you can.
• Unsalted butter (1/2 cup melted, plus 1/4 cup for topping): Keep it unsalted so you control the salt levels and don't overshadow the cheese.
• Garlic powder and onion powder (1/2 teaspoon each): These dry seasonings distribute evenly throughout the mixture, giving you flavor in every bite.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go—the cheddar is already salty, so you might not need the full amount.
• Sharp cheddar cheese (3 cups total, 8 oz mixed in plus 1 cup for topping): Sharp cheddar has more character than mild; it cuts through the richness and doesn't disappear into the background.
• Cornflakes (3 cups lightly crushed): Crush them just enough so they hold texture but still coat everything—too fine and they'll turn to powder, too chunky and they won't mix evenly.

Instructions

Set your stage:

Preheat to 350°F and grease that 9x13-inch dish generously—you want the edges to release easily later.

Build the creamy base:

Toss your thawed hash browns with soup, sour cream, butter, seasonings, and that first batch of cheddar in a large bowl. You're looking for everything to be evenly coated, no dry pockets hiding at the bottom.

Spread and smooth:

Pour the mixture into your prepared dish and use a spatula to create an even layer—this helps everything bake at the same rate.

Make the crust:

In a separate bowl, drizzle crushed cornflakes with melted butter and toss until they're all glistening and coated. Then fold in that cup of cheddar, which will melt slightly from the warm butter and help bind everything together.

Top and bake:

Spread the cornflake mixture evenly over the potatoes, covering all the gaps so nothing underneath dries out. Bake uncovered for 40-45 minutes until the top is deep golden and you see the filling bubbling at the edges—that's your sign it's cooked through.

Let it rest:

This ten-minute rest lets everything set slightly, making it easier to serve and less likely to slump on the plate.

Save

There's a moment just before serving when you scoop into that casserole and hear the cornflake crust crunch—that sound means you got it right. It's become my comfort dish, the one I make when I want to feed people something that feels like home, whether that's a funeral gathering or a Tuesday night dinner.

Variations That Keep Things Interesting

I've learned that this casserole is incredibly forgiving and works beautifully with additions. Diced jalapeños stirred into the potato mixture add heat, while chopped green onions sprinkled on top before baking keep things fresh. For a vegetarian version, swap the cream of chicken soup for cream of mushroom—the umami is still there, just different. Some friends have added crispy bacon bits to the topping, others have mixed in cooked broccoli, and every single version has been welcomed.

Storage and Reheating Tips

This casserole actually improves slightly when made a day ahead—the flavors meld and deepen overnight in the refrigerator. Reheat it covered in a 350°F oven for about 20 minutes, or microwave individual portions if you're in a rush. The topping may lose some crunch, so if that bothers you, make the topping fresh and add it just before reheating, then pop the whole thing under the broiler for two minutes to crisp it back up.

Why This Dish Works at Every Kind of Gathering

Funeral potatoes aren't just for funerals anymore—I've served them at holiday dinners, potlucks, backyard barbecues, and quiet family meals. They're the kind of side dish that feels substantial enough to stand alone but also pairs perfectly with ham, roast chicken, or a simple green salad. The combination of something familiar (potatoes, cheese) with something slightly unexpected (cornflakes as a crust) makes people smile when they taste it.

• Make this the day before and bake it fresh the day of—your morning will feel less hectic and the casserole will be at its best.
• Double the recipe and freeze one unbaked casserole for a future dinner emergency that actually tastes like you tried.
• Serve it warm straight from the oven when that golden crust is still crackling, because texture matters just as much as taste.

Save

This casserole has traveled to more potlucks and family tables than I can count, and it's never once let me down. Make it, share it, and watch how something so simple becomes the dish people remember.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, substitute the cream of chicken soup with cream of mushroom soup for a vegetarian option without altering the overall flavor and texture.

→ How do I achieve a crispy cornflake topping?

Mix crushed cornflakes with melted butter and grated cheddar cheese before sprinkling over the potatoes, then bake until golden brown for a crunchy crust.

→ What potatoes work best for this dish?

Shredded hash brown potatoes are ideal as they provide a smooth texture and blend well with the creamy sauce and cheese.

→ Can I prepare this ahead of time?

Yes, assemble the casserole and refrigerate it before baking. Allow extra baking time as the dish will be cold from the fridge.

→ What are good additions to enhance flavor?

Adding chopped green onions or diced jalapeños can introduce fresh and spicy notes to the dish without overpowering its base flavors.