Funeral Potatoes Cornflake Cheddar

My aunt once brought this dish to a funeral reception, and within twenty minutes, the entire casserole had vanished—before anyone even touched the actual main course. That's when I realized this wasn't just a side dish; it was the kind of comfort food that quietly steals the show. The golden cornflake crust catches the light like edible treasure, while underneath, creamy potatoes and sharp cheddar create something so satisfying you forget you're eating something that started from a frozen bag. Now I make it whenever I need to feed a crowd or cheer someone up, and it never fails to disappear.

Last Thanksgiving, I made this for a potluck with my husband's extended family, and his picky cousin—the one who usually just picks at food—went back for seconds. Watching her reach for another spoonful told me everything I needed to know about whether this recipe was worth keeping around. What started as a nervous side dish became the thing people asked about for months afterward.

Ingredients

• Frozen shredded hash brown potatoes (32 oz bag, thawed): Using frozen potatoes means no peeling or shredding, which saves your hands and your sanity—they're also more evenly sized, so everything cooks at the same rate.
• Condensed cream of chicken soup (10.5 oz can): This is the secret binder that keeps everything creamy without needing to make a sauce from scratch; swap it for cream of mushroom if you're cooking vegetarian.
• Sour cream (1 cup): This adds tang and richness that prevents the casserole from tasting flat or one-dimensional.
• Unsalted butter, melted (1/2 cup plus 1/4 cup): Unsalted lets you control the salt level, and melting it first means it distributes evenly instead of creating greasy pockets.
• Garlic powder and onion powder (1/2 teaspoon each): These dried seasonings bloom when mixed into the creamy base and add savory depth without overpowering the cheese.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Kosher salt has larger crystals that distribute more evenly, giving you better control over seasoning than table salt.
• Sharp cheddar cheese, grated (3 cups total): Sharp cheddar has more flavor punch than mild, so you need less of it to taste satisfied—always grate it fresh if you can, as pre-shredded contains anti-caking agents that sometimes affect texture.
• Cornflakes, lightly crushed (3 cups): Crushing them by hand gives you control over size; too fine and they disappear into mush, too chunky and they don't coat evenly.

Instructions

Prepare your baking vessel:

Preheat your oven to 350°F and grease a 9x13-inch baking dish well—use butter or cooking spray so nothing sticks when you try to serve it later. Having everything ready before you start means you won't be hunting for a hot oven when your hands are full.

Build the creamy base:

In a large bowl, combine your thawed hash browns, cream of chicken soup, sour cream, melted butter, and seasonings, then fold in the 2 cups of grated cheddar cheese. Stir gently until everything is coated and creamy without overdoing it—you're not making soup, just getting everything to know each other.

Spread and level:

Transfer the potato mixture into your prepared baking dish and spread it into an even layer using a spatula or the back of a spoon. This ensures every bite has equal amounts of creamy potato and cheese throughout, rather than some spots being denser than others.

Prepare the crown:

In a separate bowl, toss the lightly crushed cornflakes with the 1/4 cup melted butter until they're all glistening and coated, then mix in the remaining 1 cup of grated cheddar cheese. This is where you'll get that golden, crunchy texture that makes people ask for the recipe.

Top and bake:

Sprinkle the cornflake-cheddar mixture evenly over the potatoes, covering the surface from edge to edge so you get the crunch in every bite. Bake uncovered for 40 to 45 minutes until the top is deeply golden and you see the casserole bubbling around the edges—that bubbling is how you know the potatoes are cooked through and everything is hot.

Rest before serving:

Let it sit for 10 minutes out of the oven before you dig in; this allows the hot mixture to set slightly so it holds together when you scoop it. Those 10 minutes also let you catch your breath and maybe prep a salad or wipe down the counter.

Pinterest

Years ago, a neighbor dropped off a version of this dish when my daughter was born, and I remember eating it straight from the refrigerator at 3 a.m., standing in my kitchen in pajamas, completely overwhelmed and needing something that tasted like home. That's when I understood that comfort food isn't really about the ingredients—it's about what the dish allows you to feel.

The Magic of Frozen Hash Browns

I used to resist frozen potatoes, thinking they were somehow less worthy than fresh, until I realized that consistency is its own kind of luxury. Frozen hash browns are already shredded to the perfect size, they cook evenly, and they contain just enough moisture to keep the casserole from drying out—all things that require skill and luck when starting from fresh potatoes. Once I accepted this, I stopped fussing and started enjoying the extra time I had to set the table or actually talk to people instead of standing over the sink with a box grater.

Why the Cornflake Topping Works

There's something about the texture contrast—crispy cornflakes meeting creamy potatoes—that feels almost decadent in its simplicity. The flakes toast in the oven and the butter caramelizes them just slightly, creating a golden shell that shatters between your teeth while the cheese underneath melts into salty pockets. I've tried other toppings like panko or crushed crackers, and they're fine, but cornflakes have this subtle sweetness that plays beautifully against the sharp cheddar and savory base.

Variations and Personal Touches

This casserole is forgiving enough to welcome additions without losing its identity, so don't be afraid to make it your own. I've stirred in diced jalapeños when I wanted heat, scattered chopped green onions over the top for freshness, and even mixed crispy bacon bits into the topping when I was feeling fancy. The base is so solid that these additions enhance rather than distract, and everyone leaves with a slightly different memory of what they ate.

• For vegetarian guests, swap the cream of chicken soup for cream of mushroom and everything works just as well.
• Fresh herbs like chives or thyme scattered over the top before baking add brightness without requiring any changes to the recipe structure.
• If you're serving at a potluck, assemble it at home and bring it ready to bake—most venues have an oven, and it keeps the logistics simple.

Pinterest

Make this casserole for someone you want to comfort, and watch how something so simple becomes the meal they remember. There's real power in food that doesn't try too hard but delivers every single time.

Recipe FAQs

→ What potatoes are best for this dish?

Frozen shredded hash brown potatoes work best, providing a consistent texture and quick preparation.

→ Can the chicken soup be substituted?

Yes, cream of mushroom soup can be used for a vegetarian-friendly version without sacrificing creaminess.

→ How do you achieve a crispy topping?

Mixing crushed cornflakes with melted butter and grated sharp cheddar creates a golden, crunchy crust during baking.

→ Is there a way to add extra flavor?

Adding chopped green onions or diced jalapeños before baking can enhance the dish with fresh or spicy notes.

→ What tools are required for preparation?

A 9x13-inch baking dish, large bowls for mixing, measuring tools, and a spatula are needed to prepare this dish effectively.