📝 About This Recipe
Often referred to as 'Funeral Potatoes' in the American Midwest, this soul-warming casserole is the quintessential comfort food for any brunch gathering. It features a velvety, cheesy center made with shredded potatoes and a savory cream sauce, all topped with a signature buttery, shattered-cornflake crust. This recipe elevates the classic diner staple into a sophisticated bake that balances rich textures with a hint of sharp cheddar tang.
🥗 Ingredients
The Potato Base
- 30 ounces Frozen Shredded Hash Browns (thawed completely and patted dry)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1/2 cup Yellow Onion (very finely diced)
The Creamy Binder
- 2 cups Sour Cream (full-fat for best texture)
- 10.5 ounces Condensed Cream of Chicken Soup (one standard can)
- 2.5 cups Sharp Cheddar Cheese (freshly grated)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crunchy Topping
- 2 cups Cornflakes Cereal (crushed into coarse crumbs)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter or non-stick cooking spray.
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2
In a very large mixing bowl, whisk together the sour cream, condensed cream of chicken soup, and melted butter until the mixture is smooth and uniform.
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3
Stir in the finely diced onion, garlic powder, smoked paprika, salt, and black pepper into the cream mixture.
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4
Fold in 2 cups of the freshly grated sharp cheddar cheese, reserving the remaining half-cup for the very top.
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5
Add the thawed hash browns to the bowl. Using a large rubber spatula, fold the potatoes gently into the sauce until every shred is well-coated. Avoid over-mixing to keep the potato texture intact.
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6
Transfer the potato mixture into the prepared baking dish, spreading it out into an even layer with the back of a spoon.
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7
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the potato layer.
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8
In a medium bowl, combine the crushed cornflakes and the 4 tablespoons of melted butter. Toss with a fork until the crumbs are evenly glistening.
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9
Scatter the buttery cornflake topping over the cheese layer in an even blanket.
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10
Place the dish on the center rack of the oven and bake for 45 to 50 minutes. The edges should be bubbling vigorously and the top should be a deep golden brown.
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11
Remove from the oven and let the casserole rest for at least 5-10 minutes. This allows the sauce to set so it's not too runny when served.
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12
Garnish with freshly chopped chives before serving to provide a pop of color and a fresh onion bite.
💡 Chef's Tips
Always thaw your hash browns completely and pat them dry with paper towels; excess moisture is the enemy of a creamy casserole. Grating your own cheese from a block is essential, as pre-shredded cheese is coated in potato starch which can make the sauce grainy. For an extra flavor boost, sauté the onions in a little butter before adding them to the mix to mellow their sharp bite. If the cornflake topping starts browning too quickly, tent the dish loosely with foil for the last 15 minutes of baking. You can assemble this dish up to 24 hours in advance; just wait to add the cornflake topping until right before you put it in the oven.
🍽️ Serving Suggestions
Pair with thick-cut maple glazed bacon or savory breakfast sausage links. Serve alongside a bright arugula salad with a lemon vinaigrette to cut through the richness of the cheese. A classic Bloody Mary or a crisp Mimosa makes for the perfect brunch beverage accompaniment. Add a dollop of hot sauce or a sprinkle of red pepper flakes if you prefer a bit of morning heat. This also works beautifully as a side dish for a honey-glazed baked ham during holiday dinners.