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Cheesy Funeral Potatoes with Cornflake Topping

Cheesy funeral potatoes with cornflake topping bake into a creamy, bubbling potato casserole under a buttery, golden-brown crunch. This classic American side dish is easy to prepare with thawed shredded hash browns and a 9x13-inch baking dish.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the potato casserole and topping
  • 1 bag (30 oz) frozen shredded hash browns thawed and patted dry
  • 1 can (10.5 oz) cream of chicken soup
  • 1.5 cups sour cream
  • 2 cups cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup unsalted butter melted and divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the cornflake topping
  • 2 cups cornflakes lightly crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the hash browns, soup, sour cream, cheddar, onion, 1/4 cup of the melted butter, salt, and pepper until evenly combined.
  4. Spread the potato mixture in the prepared baking dish.
Add the topping and bake
  1. Stir the cornflakes with the remaining 1/4 cup melted butter.
  2. Scatter the cornflake mixture evenly over the potato mixture.
  3. Bake for 45 to 55 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the crispiest topping, thaw and pat the hash browns dry before mixing. Refrigerate leftovers for up to 3–4 days; freezing is suitable, though the topping may soften. For a gluten-free option, use gluten-free cream of chicken soup and certified gluten-free cornflakes.