Name: Cheesy Hash Brown Casserole (Funeral Potatoes)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 32 ounces diced or shredded hash brown potatoes, defrosted; 4 tablespoons unsalted butter, melted; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1½ cups sour cream; 2 cups sharp cheddar cheese, grated; 1 cup Monterey Jack cheese, grated; 4 tablespoons unsalted butter (for sauce); ½ medium onion, diced; 2‑3 garlic cloves, minced; ¼ cup all‑purpose flour; 1 cup low sodium chicken broth or stock; 1½ cups milk; ½ teaspoon salt (for sauce); ½ teaspoon freshly ground black pepper (for sauce); 2 cups crushed cornflakes; 4 tablespoons butter, melted (for topping)

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A creamy, cheesy hash brown casserole topped with a crunchy cornflake crust, also known as Funeral Potatoes — perfect as a comforting side dish. I love how hearty and satisfying this dish is, and it always disappears fast at potlucks and family dinners.

Why You’ll Love This Recipe

I like how versatile this casserole is — it pairs well with almost any main dish and works for everything from holiday spreads to weeknight dinners. It’s rich, creamy, and packed with cheesy goodness, and the cornflake topping adds the perfect crunch. Whether I'm bringing a dish to a potluck or feeding a crowd, this one never fails.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

32 ounces diced or shredded hash brown potatoes, defrosted
4 tablespoons unsalted butter, melted
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups sour cream
2 cups sharp cheddar cheese, grated
1 cup Monterey Jack cheese, grated
4 tablespoons unsalted butter (for sauce)
½ medium onion, diced
2‑3 garlic cloves, minced
¼ cup all‑purpose flour
1 cup low sodium chicken broth or stock
1½ cups milk
½ teaspoon salt (for sauce)
½ teaspoon freshly ground black pepper (for sauce)
2 cups crushed cornflakes
4 tablespoons butter, melted (for topping)

Directions

I start by preheating the oven to 350°F (≈175°C) and lightly greasing a 9×13 baking dish.
Then I combine the shredded cheddar and Monterey Jack cheeses in a small bowl and set them aside.
In a large bowl, I toss the defrosted hash browns with 4 tablespoons of melted butter, salt, and pepper.
I stir in sour cream and 2 cups of the cheese mixture, then set it aside.
To make the cream sauce, I melt 4 tablespoons of butter in a large skillet over medium heat. I sauté the onions until translucent, about 4–5 minutes, then add garlic and cook for another minute.
I sprinkle in the flour, stirring to combine, and let it cook for a minute.
I slowly whisk in the chicken broth until smooth, then whisk in the milk. I bring it to a simmer, season with salt and pepper, and let it cook for 3‑4 minutes until thickened.
I pour the sauce over the potato mixture and gently fold everything together before transferring it to the prepared baking dish. I top it with the remaining cheese.
For the topping, I combine melted butter and crushed cornflakes in a bowl and toss them to coat.
I spread the cornflake topping evenly over the casserole, cover with foil, and bake for 20 minutes. Then I remove the foil and bake another 15–20 minutes until bubbling and golden.
I let it rest for about 10 minutes before serving.

Servings and timing

This recipe makes about 12 servings and takes 55 minutes total — around 20 minutes of prep and 35 minutes of baking. It’s perfect when I need a satisfying side for a crowd.

Variations

I’ve also thrown in vegetables like broccoli, peas, or even jalapeños for a little kick. Instead of cornflakes, I sometimes use crushed Ritz crackers, breadcrumbs, potato chips, or fried onions for the topping. They all give a different texture and flavor twist that works great.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I simply bake it at 350°F until warmed through, or use the microwave for individual portions. I can also make this ahead by assembling everything except the topping, refrigerating it for up to 2 days, then adding the topping and baking it when I’m ready. It freezes well too — I just freeze it without the topping, thaw overnight, add topping, and bake.

FAQs

How do I make this dish ahead of time?

I assemble the casserole (without the topping), cover it, and refrigerate it for up to 2 days. When I'm ready to bake, I add the topping and allow extra baking time since it's coming straight from the fridge.

Can I use fresh potatoes instead of frozen hash browns?

Yes! I dice them small, boil for about 6 minutes until just tender, then drain and cool before using them in the casserole.

What can I use instead of cornflakes for the topping?

When I’m out of cornflakes or want a change, I’ve used Ritz crackers, breadcrumbs, crushed potato chips, or fried onions — they all work beautifully.

Can I freeze this casserole?

Absolutely. I freeze it without the topping for up to 3 months. Then I thaw it overnight in the fridge, add the topping, and bake as usual.

Is this dish spicy?

No, it’s mild and family-friendly. But if I want to add a bit of heat, I toss in jalapeños or use pepper jack cheese instead of Monterey Jack.

Conclusion

This cheesy hash brown casserole is the ultimate comfort food side dish. It’s creamy, loaded with melty cheese, and topped with a golden, buttery crunch that I just can’t resist. Whether I’m making it for a holiday, potluck, or just because, it always hits the spot and brings smiles to the table.

Cheesy Hash Brown Casserole (Funeral Potatoes)

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Author: Sue
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Side Dish
Method: Baking / Casserole
Cuisine: American
Diet: Halal

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Description

A creamy, cheesy hash brown casserole topped with a crunchy cornflake crust, also known as Funeral Potatoes — perfect as a comforting side dish.

Instructions

Preheat oven to 350°F (≈175°C). Lightly grease or butter a 9×13 baking dish and set aside.
Combine shredded cheeses in a small bowl and toss to combine. Set aside.
Place defrosted potatoes in a very large bowl and toss with 4 tablespoons melted butter, salt, and pepper.
Stir in sour cream and 2 cups of the cheese mixture; set aside.
Prepare the cream sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onions and cook until translucent (about 4–5 minutes). Add minced garlic and cook another minute, stirring frequently.
Sprinkle in the flour and cook for another minute, stirring to combine.
Slowly whisk in chicken broth until smooth, then whisk in milk until combined. Bring to a simmer, season with salt and pepper, and continue cooking for 3‑4 minutes until thickened. Remove from heat.
Pour cream sauce over the potato‑cheese mixture and gently fold to combine. Transfer this mixture to the prepared baking dish. Top with the remaining cheese.
Make the cornflake topping: In a medium bowl, combine melted butter and crushed cornflakes; toss to coat.
Spread the cornflake topping evenly over the layer of cheese. Cover the dish with foil and bake for 20 minutes. Then remove foil and bake an additional 15‑20 minutes until the edges are bubbling and cornflakes are golden brown.
Let rest for about 10 minutes before serving.

Notes

You can use diced or shredded hash browns; both work well.
If using fresh potatoes, dice into small cubes, boil just until tender (~6 min), drain, cool before using.
You can freeze the assembled dish *without* the topping for up to 3 months. Thaw overnight, add topping, then bake.
You can make ahead: prepare recipe minus the topping, refrigerate up to 2 days, then add topping and bake (may need extra bake time if cold).
Alternative toppings: Ritz crackers, breadcrumbs, potato chips, or fried onions instead of cornflakes.
Add‑in ideas: bacon, ham, vegetables like broccoli or peas, jalapeños, green onions for customization.