Funeral Potatoes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray to prevent sticking.
2. Allow the frozen shredded hash browns to thaw completely. Pat them dry with paper towels to remove excess moisture, which helps avoid a watery casserole.
3. In a large mixing bowl, combine sour cream, condensed cream of chicken soup, and ½ cup melted unsalted butter. Stir until the mixture is smooth and creamy to ensure even flavor distribution.
4. Add the finely diced yellow onion, minced garlic, garlic powder, onion powder, freshly ground black pepper, smoked paprika, and salt to the creamy base. Mix thoroughly to blend all the seasonings.
5. Fold in 2 cups of sharp cheddar cheese, stirring gently to incorporate it evenly throughout the mixture for a rich, cheesy flavor.
6. Carefully add the thawed hash browns to the bowl and fold all ingredients together until the potatoes are fully coated, ensuring every bite is creamy and flavorful.
7. Transfer the mixture into the prepared baking dish, spreading it evenly without pressing down to maintain a light, fluffy texture.
8. Use a spatula to smooth the surface so the casserole bakes evenly, avoiding thick or thin spots.
9. In a separate bowl, toss the lightly crushed cornflakes with the remaining ¼ cup melted butter until each flake is glossy; this butter coating creates the signature crispy topping.
10. Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the potato mixture to add an extra layer of melty cheese beneath the topping.
11. Generously scatter the buttery cornflake mixture over the cheese layer, covering the entire surface to create a crunchy, golden crust.
12. Bake the casserole uncovered on the middle oven rack for 45 to 50 minutes, until it bubbles around the edges and the cornflake topping turns a rich golden brown.
13. Monitor the casserole during the last 10 minutes; if the topping browns too quickly, loosely cover the dish with aluminum foil to prevent burning while the inside finishes baking.
14. Remove from the oven once the center is hot throughout, the cheese is fully melted, and the cornflake topping is crisp and golden.
15. Let the casserole rest for 5 to 10 minutes before serving. This resting time helps the filling thicken slightly for easier serving and better texture.
16. If desired, sprinkle freshly chopped parsley on top to add a fresh color contrast and subtle herbal note.
17. Scoop generous portions onto plates to reveal the creamy, cheesy potato base topped with the buttery, crunchy cornflake crust.
18. Serve warm alongside your favorite holiday meats or family dinners, perfect for potlucks, gatherings, or comforting weeknight meals.

Variations

• Substitute cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor profile.
• Use diced ham, cooked bacon, or shredded rotisserie chicken mixed into the casserole for added protein and heartiness.
• Swap cornflakes with crushed Ritz crackers or panko breadcrumbs for a different texture on the topping.
• Replace sharp cheddar with pepper jack or a smoked gouda to give the dish a spicy or smoky twist.
• Add chopped green onions or chives to the creamy mixture for a fresh, mild onion flavor.
• For a vegetarian version, use mushroom cream soup and omit any added meats, ensuring the casserole remains flavorful and rich.

Tips

• For best melting and flavor, shred your own sharp cheddar cheese rather than using pre-shredded varieties that often contain anti-caking agents.
• Make the creamy hash brown mixture a day ahead and refrigerate it, then add the cornflake topping just before baking to save time on serving day.
• Store leftover casserole covered in the refrigerator for up to 3 days; reheat portions in the microwave or oven until warmed through.
• If freezing, bake the casserole first, then cool completely before wrapping tightly and freezing for up to 2 months; thaw overnight in the fridge before reheating.
• To maintain the topping’s crunch during reheating, briefly broil the casserole for 2–3 minutes after warming.
• Keep an eye on the topping as it bakes; if it starts to burn, tent loosely with foil to protect it without sacrificing crunch.
• Use unsalted butter to control the salt level better, especially if your soup or cheese is already salty.