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4.09 from 12 votes

Funeral Potato Casserole

Funeral potato casserole is a creamy, cheesy comfort food packed with rich, savory flavors. Made with tender hash browns, melted cheese, sour cream, and a crunchy golden topping, it's the perfect balance of smooth and crispy.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Over 100 Easter Recipes for Spring, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Cuisine: American
Keyword: casserole, cheese, corn flakes, potatoes, side
Servings: 10
Author: Carrian Cheney

Ingredients

  • 1 Can Cream of Chicken Soup *see note to make from scratch
  • 2 Cups Sour Cream light
  • 1/2 Cup Butter melted
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper
  • 24 Ounces Shredded Hash Browns
  • 2 Cups Cheddar Cheese

Topping

  • 1/2 Cup Butter unsalted, melted
  • 2 ½ Cups Corn Flakes slightly crushed
US Customary - Metric

Instructions

  • Place the frozen hash browns in a colander while you prepare the sauce to defrost them
    24 Ounces Shredded Hash Browns
  • Combine the sour cream, soup and butter in a bowl until smooth. Add in the seasonings and cheese.
    1 Can Cream of Chicken Soup, 2 Cups Sour Cream, 1/2 Cup Butter, 1 teaspoon Salt, 1 teaspoon Onion Powder, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Black Pepper, 2 Cups Cheddar Cheese
  • Mix in the frozen hash browns, lifting and folding the mixture until well combined.
  • In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
    2 ½ Cups Corn Flakes, 1/2 Cup Butter
  • Scoop out the potato mixture into a 9x13-inch baking dish and top with the buttered cornflakes.
  • Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
  • Remove from the oven and let it rest for 10 minutes before serving!

Video

Notes

cover and store leftovers in the refrigerator for 3-4 days
Cream of chicken from scratch - if you prefer to make your cream of chicken soup from scratch, head to this post and follow the "From Scratch" instructions in the recipe card. You'll want to double the recipe and omit the mushrooms. 

Nutrition

Serving: 1g | Calories: 448kcal | Carbohydrates: 24g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 708mg | Potassium: 476mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1329IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 3mg