Funeral Potatoes with Cornflakes

Let’s talk about comfort food royalty!

These funeral potatoes with their crunchy cornflake topping are the ultimate crowd-pleaser that somehow manages to be both nostalgic and exciting at the same time.

One bite of this cheesy, creamy potato goodness and you’ll understand why they’re requested at every potluck, holiday gathering, and yes, even funeral luncheons.

What makes these potatoes truly special is the magical contrast between the ultra-creamy, cheesy potato mixture and that irresistibly crunchy cornflake topping.

The cornflakes get toasted to golden perfection, creating a buttery, crispy layer that’ll have everyone fighting for the corner pieces.

Trust me, you’ll want to double this recipe because it disappears FAST.

Ingredients

For the potato mixture:

• 1 (2 lb) bag frozen cubed or shredded hash browns, thawed
• 2 cups sour cream
• 2 cups shredded sharp cheese
• 1 (10.5 ounce) can cream of chicken soup
• 1/2 cup butter, melted
• 1 small bunch green onions, sliced (optional)

For the topping:

• 3 cups corn flakes, measured then crushed
• 1/4 cup butter, melted

Steps

1. Preheat your oven to 350°F (175°C). This moderate temperature ensures the potatoes cook through evenly without burning the top.
2. In a large bowl, combine the thawed hash browns, sour cream, shredded sharp cheese, cream of chicken soup, 1/2 cup melted butter, and green onions (if using). Mix thoroughly until all ingredients are well incorporated. Make sure your hash browns are completely thawed to avoid excess moisture and ensure even cooking.
3. For the topping: Place 3 cups of cornflakes in a ziplock bag and gently crush them with your hands or a rolling pin. You want them broken down but not pulverized into dust – texture is key here! In a small bowl, mix the crushed cornflakes with 1/4 cup melted butter until evenly coated. Set aside for later.
4. Transfer the potato mixture into a 9×13-inch baking dish, spreading it evenly to the edges. The even layer ensures consistent cooking throughout the casserole.
5. Cover the baking dish with aluminum foil (this prevents the top from browning too quickly) and bake at 350°F (175°C) for 50-60 minutes. The foil traps steam, helping the potatoes become tender.
6. After the initial baking time, remove the foil and sprinkle the prepared cornflake topping evenly over the surface. Return to the oven, uncovered, and bake for an additional 15 minutes until the potatoes are bubbling around the edges and the cornflake topping has turned golden brown.
7. Check that the potatoes are completely tender by inserting a fork into the center – it should slide in easily with no resistance. If there’s any crunch to the potatoes, cover with foil again and bake for 5-10 more minutes. Remember, properly cooked potatoes are crucial – nobody wants crunchy potatoes in this dish!

Smart Swaps

• Use Greek yogurt instead of sour cream (1:1 ratio) for extra protein and fewer calories
• Try Ritz crackers (about 2 cups crushed) instead of cornflakes for a buttery twist
• Substitute cream of mushroom soup for cream of chicken to make it vegetarian-friendly
• Use pepper jack cheese for half the cheese amount to add a spicy kick

Make It Diabetes-Friendly

• Replace regular hash browns with cauliflower rice (about 4 cups) to reduce carbs by approximately 18g per serving
• Use light sour cream or 2% Greek yogurt to cut fat while maintaining creaminess
• Reduce cornflake topping to 1.5 cups and mix with 1/4 cup crushed pork rinds for a lower-carb crunch
• Add extra vegetables like 1 cup diced bell peppers and 1/2 cup finely chopped broccoli to increase fiber and nutrients
• Serve a 1/2 cup portion alongside protein and non-starchy vegetables to balance blood sugar impact

Pro Tips

• Thaw hash browns completely and pat dry with paper towels to remove excess moisture for a less watery casserole
• For make-ahead convenience, assemble everything except the cornflake topping up to 24 hours in advance, then add the topping just before baking
• Let the casserole rest for 10 minutes after baking for easier serving and to allow the flavors to settle
• Store leftovers in an airtight container in the refrigerator for up to 4 days – they reheat beautifully in the microwave or oven