Crispy Cheesy Funeral Potatoes Recipe Easy Homemade Casserole Guide

Let me tell you, the smell of bubbling cheese and crispy golden potatoes fresh from the oven is enough to make anyone’s mouth water. Honestly, the first time I baked this Crispy Cheesy Funeral Potatoes casserole, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This recipe brings back memories of cozy family gatherings when I was knee-high to a grasshopper, sitting at Grandma’s kitchen table watching her work her magic with simple ingredients that turned into pure comfort.

Years ago, I stumbled upon this dish at a church potluck on a rainy weekend, and I wish I’d discovered it way sooner—it’s dangerously easy and packed with nostalgic comfort. My family couldn’t stop sneaking portions off the cooling rack (and I can’t really blame them). You know what makes it perfect? It’s that irresistible crispy top combined with the creamy, cheesy inside that just melts in your mouth. It’s absolutely perfect for potlucks, holiday dinners, or just a sweet treat to brighten up your Pinterest cookie board, but with this savory twist!

I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and gifting to friends. It feels like a warm hug on a plate, and trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Crispy Cheesy Funeral Potatoes casserole isn’t just good food; it’s a tried-and-true favorite that brings comfort and smiles to any table. I’ve personally perfected this recipe through countless kitchen adventures, ensuring it’s foolproof and full of flavor.

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry.
• Perfect for Gatherings: Whether it’s a brunch, potluck, or cozy dinner, this casserole fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the crispy topping and cheesy, creamy center.
• Unbelievably Delicious: The texture combo is next-level comfort food — crispy outside, velvety inside.

What makes this recipe stand apart? It’s the little tweaks, like the perfect balance of sharp cheddar and creamy sour cream, plus the secret to that golden, crunchy topping made with crushed cornflakes and butter. Honestly, it’s comfort food with soul, but lighter and quicker than you’d expect. You’ll close your eyes after the first bite, I promise. This is the kind of casserole that turns a simple meal into something memorable and fuss-free.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that deliver bold flavor and satisfying texture without any fuss. Most are pantry staples or easy to find at your local store.

• Potatoes: 4 cups frozen shredded hash browns (thawed) — I prefer the small-shred variety for best texture.
• Cheese: 2 cups sharp cheddar cheese, shredded (I recommend Cabot for that rich, tangy bite).
• Sour Cream: 1 cup full-fat sour cream (adds creaminess and tang).
• Cream of Chicken Soup: 1 can (10.5 oz) — classic, but you can swap for cream of mushroom or celery for variation.
• Butter: 1/2 cup (1 stick), melted — for mixing and topping.
• Onion: 1/4 cup finely chopped (adds subtle sweetness).
• Garlic Powder: 1 teaspoon (boosts savory flavor).
• Salt & Pepper: To taste.
• Topping: 2 cups crushed cornflakes mixed with 2 tablespoons melted butter — for that crispy, golden crust.

If you want to keep it vegetarian, use cream of mushroom soup instead of chicken. For a dairy-free option, swap sour cream with coconut yogurt and use a dairy-free cheese alternative. Frozen hash browns save so much time, but if you want extra crispiness, pat them dry before mixing. In summer, you could add fresh herbs like thyme or parsley for a fresh twist.

Equipment Needed

• Baking dish: A 9×13-inch casserole dish works perfectly. I like glass for even baking, but ceramic is great too.
• Mixing bowls: One large bowl for mixing the casserole and a small one for the topping.
• Measuring cups and spoons: For precise ingredient handling.
• Cheese grater: If shredding your own cheese — fresh is always better.
• Spoon or spatula: For mixing everything together.

If you don’t have a large casserole dish, two smaller ones will do fine. Honestly, I’ve made this in disposable foil pans when I needed to bring it to a potluck. No fancy gadgets required. Just keep your baking dish lightly greased to prevent sticking, and your spoon handy for scraping every last bit.

Preparation Method

1. Preheat your oven to 350°F (175°C). This gives you time to mix everything without rushing.
2. In a large bowl, combine the thawed hash browns, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, finely chopped onion, garlic powder, salt, and pepper. Stir gently but thoroughly until everything’s evenly mixed. The mixture should be creamy and well-coated.
3. Transfer the mixture into your greased 9×13-inch casserole dish, spreading it into an even layer.
4. For the topping, mix the crushed cornflakes with melted butter in a small bowl until the flakes are well-coated and shiny.
5. Sprinkle the cornflake topping evenly over the potato mixture, pressing lightly so it sticks but stays crunchy.
6. Bake uncovered for 45 to 50 minutes, or until the edges are bubbly and the topping is golden brown and crispy. You’ll know it’s done when you see the cheese bubbling up around the edges and the aroma fills your kitchen.
7. Remove from oven and let it cool for 5 minutes before serving. This resting time helps the casserole set and makes it easier to dish out.

Pro tip: If you want an extra crispy crust, pop it under the broiler for 1-2 minutes at the very end—but watch it like a hawk so it doesn’t burn! Also, if your hash browns seem a bit watery, give them a quick squeeze in a clean kitchen towel before mixing. It makes a world of difference.

Cooking Tips & Techniques

A few tricks I’ve learned along the way make this Crispy Cheesy Funeral Potatoes recipe shine every time. First, don’t rush on thawing the hash browns—they need to be mostly defrosted to avoid sogginess. You can thaw overnight in the fridge or quickly in the microwave.

When mixing, be gentle to avoid mashing the potatoes too much. That keeps some texture, which I love. Also, melting butter before mixing helps everything combine smoothly and ensures the topping crisps up nicely.

One common mistake is over-salting—remember that the cheese and soup already carry salt, so start with less and taste as you go. And don’t cover the casserole while baking; the topping needs air to crisp up.

Timing is key here—plan to bake it for about 45 minutes and keep an eye on that golden crust. If multitasking, set a timer to prevent overbaking, which can dry out the casserole. I like to prep everything the night before and just bake it fresh the next day—that way, it tastes like you spent hours in the kitchen but really didn’t.

Variations & Adaptations

• Vegetarian Funeral Potatoes: Swap the cream of chicken soup for cream of mushroom or celery soup, and skip any meat add-ins.
• Gluten-Free Version: Use gluten-free cornflakes and check soup labels to ensure no hidden gluten. You can also substitute the hash browns with diced roasted potatoes.
• Flavor Boost: Add cooked bacon or diced ham for a smoky, savory twist. Alternatively, stir in chopped green onions or chives for a fresh bite.
• Dairy-Free Option: Use dairy-free sour cream and cheese alternatives, and swap butter for coconut oil or vegan margarine.

Personally, I once added a handful of diced jalapeños to give it a little kick—it was surprisingly tasty and gave a nice contrast to the creamy cheese. Also, for a lighter version, Greek yogurt can replace sour cream; it keeps tang and creaminess but cuts calories.

Serving & Storage Suggestions

This casserole is best served warm, straight from the oven, with that crispy topping still crackling under your fork. It pairs beautifully with a crisp green salad or roasted veggies to balance the richness. For drinks, a chilled white wine or sparkling water with lemon complements it nicely.

Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) for about 15 minutes to keep the topping crisp, or microwave in short bursts if you’re in a hurry (just know the topping won’t stay as crunchy).

If you want to freeze it, assemble the casserole but don’t bake it. Wrap tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding 10 extra minutes to the baking time.

Flavors tend to deepen and meld after a day, so if you can wait, leftovers actually taste even better the next day.

Nutritional Information & Benefits

Each serving of this Crispy Cheesy Funeral Potatoes casserole is roughly 350-400 calories, with about 20 grams of fat and 25 grams of carbohydrates. It’s a comforting dish that provides a good source of calcium from the cheese, plus some protein and fiber depending on the soup used.

The potatoes offer potassium and vitamin C, while the cheese adds essential nutrients like vitamin B12 and phosphorus. If you swap sour cream for Greek yogurt, you get a protein boost and probiotics, which are great for digestion.

This casserole is vegetarian-friendly (with the right soup choice) and can be adapted for gluten-free and dairy-free diets. Just be mindful of allergens like dairy and gluten when selecting brands.

Conclusion

Crispy Cheesy Funeral Potatoes casserole is one of those dishes that feels like a warm hug on a plate. It’s easy enough for weeknights but special enough for family gatherings and holiday meals. You can customize it to suit your taste or dietary needs, making it truly your own.

I love this recipe because it combines simple ingredients into something that tastes way more complicated than it is. Plus, it brings back that nostalgic feeling of comfort food at its finest. Give it a try, tweak it your way, and let me know how it turns out!

Don’t forget to share your variations or ask questions in the comments below. Happy cooking!

FAQs

Can I make this casserole ahead of time?

Absolutely! You can assemble it the night before, keep it covered in the fridge, and bake fresh the next day. It’s a great time-saver.

What can I use instead of cornflakes for the topping?

Crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips make excellent crunchy toppings.

Is this recipe freezer-friendly?

Yes! Assemble but don’t bake, freeze tightly wrapped, then thaw overnight and bake as usual.

Can I use fresh potatoes instead of frozen hash browns?

You can, but you’ll need to shred them, rinse off excess starch, and dry thoroughly to avoid sogginess.

How do I make this recipe vegan?

Swap the cheese and sour cream for plant-based alternatives, use dairy-free butter or oil, and choose a vegan cream soup or homemade sauce.

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