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Funeral potatoes dished out on white plate next to fork.
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5 from 6 votes

Funeral Potatoes

These Funeral Potatoes are cheesy hash brown casserole topped with crunchy cornflakes, creating a delicious, creamy side dish!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Author: Kristen Chidsey

Equipment

Ingredients

For the Cheesy Hash Brown Casserole

  • 3 tablespoons unsalted butter plus more for greasing baking dish
  • ½ large yellow onion minced
  • ¼ cup all-purpose flour
  • 1 ½ cups low-sodium chicken stock or vegetable broth
  • 1 cup milk any fat percentage
  • 1 ½ teaspoon seasoned salt
  • ½ teaspoon ground black pepper
  • 2 cups shredded sharp cheddar cheese fully thawed
  • ½ cup sour cream
  • 26 ounces shredded or diced hash browns thawed

For the Topping

  • 3 cups cornflakes
  • 2 tablespoons unsalted butter melted
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (175℃) and grease a 9x13 baking dish with a bit of butter.
  • Melt 3 tablespoons unsalted butter over medium heat in a large heavy-duty saucepan. Once melted, add ½ large yellow onion (minced) and cook until the onion has softened about 4-5 minutes. Be sure to stir often. Once softened, whisk ¼ cup all-purpose flour into the mixture, stirring constantly, for a full minute.
    Side by side photo showing skillet with melted butter and minced onion, next to saute pan after flour blended into skillet.
  • Slowly whisk in 1 ½ cups low-sodium chicken stock to the roux. Once the stock is fully incorporated, whisk in 1 cup milk and season with 1 ½ teaspoon seasoned salt and ½ teaspoon ground black pepper.
    Saute pan with cream sauce next to wire whisk.
  • Bring the mixture to a boil over medium-high heat. Once boiling gently, reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Remove from the heat and stir in 2 cups shredded sharp cheddar cheese until smooth. Stir in the ½ cup sour cream.
    Side by side saute pan before and after mixing in the cheese to melt.
  • Add 26 ounces shredded or diced hash browns (thawed) and gently fold the mixture together until well combined. Transfer the hash brown mixture to the prepared casserole dish.
    Shredded hashsbrowns with homemade cream sauce spread out in casserole dish.
  • Place 3 cups cornflakes into a large storage bag, and gently crush them with a rolling pin. Add 2 tablespoons unsalted butter (melted) to the bag and toss to combine the cornflakes with the butter. Sprinkle this topping evenly over the casserole dish.
    Side by Side photo of cornflakes in baggie after being crushed with a rolling pin and then topped on top of hashbrown potato casserole.
  • Bake for 40-45 minutes, until hot and bubbly around the edges. Let sit for 5-10 minutes before serving.
    Wooden spoon dishing out funeral potatoes from large white baking dish.

Notes

Keep it Vegetarian-Friendly. Replace the chicken broth with vegetable broth for a delicious vegetarian-friendly hashbrown potato casserole. 
Change Out the Topping: Use butter crackers, such as Ritz Crackers in place of the cornflakes.
Storage: Allow the casserole to cool to room temperature. Tightly cover the dish or transfer the leftovers to an airtight container and store in the refrigerator for up to 3 days and reheat individual servings on a heat-safe dish. 

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 496mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 3mg
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