I enjoy making this casserole because it’s simple, hearty, and versatile. The combination of hash browns, sour cream, cheese, and crispy cornflake topping creates a rich, satisfying texture in every bite. I also like that I can customize it—adding jalapeños for heat or swapping cheeses for different flavors. The golden, crunchy top makes it irresistible, and it pairs perfectly with nearly any main dish.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Casserole 32 oz frozen cubed hash browns, thawed 1 can cream of chicken soup (or cream of mushroom for vegetarian) 16 oz sour cream (or Greek yogurt) 2 cups shredded cheddar cheese (or Monterey Jack cheese) 1 tsp salt 1 tsp ground black pepper 1 tsp garlic powder 1 tsp onion powder
For the Topping 2 cups cornflakes (or panko breadcrumbs) 2 tbsp fresh chopped parsley (or chives) 2–3 tbsp melted butter
Optional Additions 1 cup diced jalapeños for extra kick
Directions
I preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan.
In a large mixing bowl, I combine the thawed hash browns, melted butter, cream of chicken soup, sour cream, salt, pepper, garlic powder, onion powder, and shredded cheddar cheese. I mix everything until well incorporated.
I pour the potato mixture into the prepared baking dish and spread it evenly.
In a separate bowl, I crush the cornflakes and mix them with melted butter for the topping.
I sprinkle the cornflake mixture evenly over the casserole.
I bake the casserole for 40–45 minutes until the top is golden brown.
After removing it from the oven, I let it cool slightly, garnish with fresh parsley, and serve warm.
Servings and timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 10 minutes
Total time: 1 hour 10 minutes
Variations
I like to customize this dish depending on the crowd. I sometimes add diced jalapeños for a spicy twist or use a mix of cheeses for richer flavor. For a lighter version, I use Greek yogurt instead of sour cream and panko instead of cornflakes.
Storage/reheating
I usually store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat individual portions in the microwave or warm the whole casserole in the oven at 350°F for 15–20 minutes until heated through.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, I’ve used boiled and diced fresh potatoes. I make sure they are tender and slightly cooled before mixing to maintain the creamy texture.
Can I make this vegetarian?
Absolutely. I substitute cream of chicken soup with cream of mushroom soup, and it tastes just as creamy and delicious.
Can I prepare this casserole ahead of time?
Yes, I can assemble it the night before, cover it tightly, and refrigerate. I bake it the next day, adding a few extra minutes if needed.
Can I make it spicier?
I like adding diced jalapeños or a dash of cayenne pepper to the mixture for an extra kick.
How do I keep the topping crunchy?
I make sure to mix the cornflakes with melted butter and add them just before baking. Letting the casserole rest slightly after baking helps maintain the crunch.
Conclusion
I find this Heavenly Funeral Potatoes Casserole to be the ultimate comfort food. Creamy, cheesy, and golden on top, it’s perfect for family dinners, potlucks, or any time I crave a hearty, satisfying dish. It’s easy to make, endlessly customizable, and always a hit with everyone at the table.
