Comfort food at its finest, funeral potatoes are the ultimate creamy, cheesy casserole that warms the soul. Whether you’re prepping for a potluck, family gathering, or just craving some cozy goodness, we’ve gathered 22 mouthwatering twists on this classic dish. From crispy toppings to creative mix-ins, get ready to find your new favorite version—let’s dig in!
Classic Cheesy Funeral Potatoes
Ever find yourself craving that nostalgic, creamy potato casserole that shows up at every potluck? You know the one—it’s a comforting classic that’s perfect for feeding a crowd. Let’s make that cheesy, crunchy-topped goodness right at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns, thawed
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 small yellow onion, finely diced
– 2 cups shredded sharp cheddar cheese
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– 2 cups cornflakes, lightly crushed
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. In a large mixing bowl, combine the thawed hash browns, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, milk, diced onion, shredded cheddar cheese, black pepper, and garlic powder until evenly mixed.
3. Transfer the potato mixture to the prepared baking dish and spread it into an even layer with a spatula.
4. In a small bowl, toss the lightly crushed cornflakes with 2 tbsp melted butter until the cereal is coated.
5. Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
6. Bake at 350°F for 45 minutes, or until the edges are bubbly and the topping is golden brown.
7. Let the casserole rest for 10 minutes after baking to set before serving.
Golden and crisp on top with a gooey, creamy interior, these potatoes are pure comfort. Serve them warm alongside grilled meats or as a hearty side at your next gathering—they’re sure to disappear fast!
Creamy Hash Brown Casserole
Ever have one of those days where you just want something warm, cheesy, and totally comforting? This creamy hash brown casserole is your answer. It’s the kind of easy, crowd-pleasing dish that feels like a hug from the inside.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (30 oz) bag frozen shredded hash browns
– 2 cups shredded sharp cheddar cheese
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 (8 oz) container sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup finely chopped yellow onion
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the frozen hash browns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, black pepper, and salt.
3. Tip: Using frozen hash browns straight from the bag saves time and helps the casserole hold its structure better.
4. Stir the mixture thoroughly until all ingredients are evenly distributed and the hash browns are well-coated.
5. Transfer the mixture to the greased baking dish and spread it into an even layer using a spatula.
6. Tip: For a golden, crispy top, press the mixture down lightly to ensure it bakes evenly.
7. Place the dish in the preheated oven and bake for 50 to 55 minutes.
8. Bake until the top is golden brown and the edges are bubbling visibly.
9. Tip: Let the casserole rest for 10 minutes after baking; this allows it to set for cleaner slices.
10. Remove the casserole from the oven.
Keep in mind that the texture is wonderfully creamy with a satisfyingly crispy top. The sharp cheddar and savory soup base create a rich, comforting flavor perfect for a weekend brunch. Try serving it alongside scrambled eggs or as a hearty side at your next potluck.
Loaded Funeral Potatoes with Bacon
Comfort food doesn’t get much cozier than this. You’re looking at a classic casserole that’s creamy, cheesy, and packed with savory bacon, perfect for feeding a crowd or just indulging on a quiet night.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) package frozen shredded hash browns
– 1 lb bacon
– 1 medium yellow onion
– 2 cups sour cream
– 1 (10.5 oz) can condensed cream of chicken soup
– 1/2 cup unsalted butter, melted
– 2 cups shredded sharp cheddar cheese
– 1/2 tsp black pepper
– 2 cups cornflakes cereal
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Cook the 1 lb of bacon in a large skillet over medium heat for 10-12 minutes until crispy, then transfer to a paper towel-lined plate to drain.
3. Drain all but 1 tbsp of bacon grease from the skillet, then add the diced yellow onion and cook over medium heat for 5-7 minutes until softened.
4. Crumble the cooled bacon into small pieces.
5. In a large mixing bowl, combine the frozen hash browns, cooked onion, crumbled bacon, 2 cups sour cream, 1 can condensed cream of chicken soup, 1/2 cup melted butter, 2 cups shredded cheddar cheese, and 1/2 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed. Tip: For extra flavor, let the mixture sit for 10 minutes so the hash browns start to thaw and absorb the creamy sauce.
6. Spread the potato mixture evenly into the prepared baking dish.
7. In a small bowl, crush the 2 cups of cornflakes with your hands until you have coarse crumbs, then toss with the 2 tbsp of melted butter until coated.
8. Sprinkle the buttered cornflake crumbs evenly over the top of the casserole. Tip: Press the crumbs down lightly with your hands to help them adhere and create a crispier topping.
9. Bake the casserole, uncovered, at 350°F for 45 minutes. Tip: For a deeper golden-brown top, broil for the final 2-3 minutes, watching closely to prevent burning.
10. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Dig into a dish where the creamy, cheesy interior contrasts beautifully with that crunchy, buttery cornflake crust. The salty bacon and sharp cheddar make every bite incredibly savory, while the hash browns stay tender without turning mushy. Try serving it alongside grilled chicken or as the star of your next potluck—it’s guaranteed to disappear fast.
Spicy Jalapeño Funeral Potatoes
Diving into comfort food with a kick, these spicy jalapeño funeral potatoes are the ultimate crowd-pleaser. You get that classic creamy, cheesy casserole vibe, but with enough heat to keep things interesting. Perfect for potlucks, game day, or just a cozy night in.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (30 oz) bag frozen shredded hash browns
– 1 cup sour cream
– 1 (10.5 oz) can cream of chicken soup
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup diced jalapeños
– 1/2 cup crushed cornflakes
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the frozen hash browns, sour cream, cream of chicken soup, melted butter, milk, shredded cheddar cheese, diced jalapeños, and black pepper. Tip: For a milder heat, remove the seeds from the jalapeños before dicing.
3. Stir the mixture thoroughly until all ingredients are evenly distributed and the hash browns are well-coated.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer with a spatula.
5. Sprinkle the crushed cornflakes evenly over the top of the casserole. Tip: For extra crunch, mix 1 tablespoon of melted butter into the cornflakes before sprinkling.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the edges are bubbling and the top is golden brown. Tip: Check at 40 minutes—if the top browns too quickly, cover loosely with aluminum foil to prevent burning.
7. Remove the dish from the oven and let it rest for 10 minutes before serving to allow the flavors to set.
Warm and bubbly straight from the oven, these potatoes have a creamy interior with a satisfying crispy cornflake topping. The jalapeños add a zesty kick that balances the rich cheese and sour cream perfectly. Try serving them alongside grilled meats or as a hearty standalone dish for a comforting meal that’s sure to disappear fast.
Garlic Parmesan Funeral Potatoes
You know those cozy, comforting dishes that just feel like a warm hug? Garlic Parmesan Funeral Potatoes are exactly that—a creamy, cheesy, and utterly irresistible casserole that’s perfect for potlucks, family dinners, or whenever you need a little comfort food magic.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns, thawed
– 1 (10.5 oz) can condensed cream of chicken soup
– 2 cups sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 cup grated Parmesan cheese, divided
– 1/2 cup finely chopped yellow onion
– 4 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cups crushed cornflakes
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, milk, 1/2 cup Parmesan cheese, chopped onion, minced garlic, salt, and pepper until evenly mixed.
3. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
4. In a small bowl, mix the crushed cornflakes, remaining 1/2 cup Parmesan cheese, and 2 tablespoons melted butter until the cornflakes are lightly coated.
5. Sprinkle the cornflake mixture evenly over the top of the potato mixture in the baking dish.
6. Bake at 350°F for 45 minutes, or until the edges are bubbly and the topping is golden brown and crispy.
7. Remove from the oven and let it rest for 10 minutes before serving to allow it to set properly.
8. Serve warm directly from the baking dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 300°F for 15–20 minutes to maintain crispiness.
Let’s talk about that texture: you get a creamy, velvety interior from the potatoes and sour cream, topped with a satisfyingly crunchy, buttery cornflake crust. The garlic and Parmesan add a savory, umami-rich flavor that makes it hard to stop at just one serving. For a fun twist, try serving it alongside grilled chicken or as a hearty side at your next barbecue—it’s always a crowd-pleaser!
Onion and Herb Funeral Potatoes
Ever had one of those comforting dishes that feels like a warm hug? Onion and herb funeral potatoes are exactly that—a creamy, cheesy casserole that’s perfect for potlucks or cozy family dinners. You’ll love how simple it is to throw together, and it’s sure to become a go-to favorite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32-ounce) bag frozen shredded hash browns
– 1 medium yellow onion, finely chopped
– 2 tablespoons unsalted butter
– 1 (10.5-ounce) can condensed cream of chicken soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup whole milk
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 2 cups crushed cornflakes
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray. 2. In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the chopped onion for 5–7 minutes until soft and translucent. 3. In a large mixing bowl, combine the thawed hash browns, sautéed onion, cream of chicken soup, sour cream, shredded cheddar cheese, milk, dried thyme, garlic powder, black pepper, and salt, stirring until evenly mixed. 4. Transfer the mixture to the prepared baking dish, spreading it into an even layer. 5. In a small bowl, toss the crushed cornflakes with 2 tablespoons of melted butter until coated. 6. Sprinkle the buttered cornflakes evenly over the top of the potato mixture. 7. Bake in the preheated oven for 45 minutes, or until the edges are bubbly and the topping is golden brown. 8. Let the casserole cool for 10 minutes before serving to allow it to set. 9. Serve warm directly from the dish. 10. For a crispier topping, broil for 1–2 minutes at the end of baking, watching closely to prevent burning. 11. If making ahead, assemble without baking, cover, and refrigerate for up to 24 hours, then bake as directed, adding 5–10 minutes to the cooking time. 12. To enhance flavor, use freshly grated cheddar cheese instead of pre-shredded for better melting. 13. Always thaw hash browns completely to avoid excess moisture in the casserole. 14. Check doneness by inserting a knife into the center—it should come out hot to the touch. 15. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in the oven at 300°F until warmed through.
Out of the oven, these potatoes boast a creamy, tender interior with a satisfyingly crunchy cornflake crust. The savory blend of onions and herbs pairs wonderfully with roasted meats or a simple green salad, and they reheat beautifully for leftovers—if there are any!
Cheddar and Sour Cream Funeral Potatoes
Comfort food at its finest, this cheesy potato casserole is a Midwest classic that’s perfect for potlucks or cozy family dinners. You’ll love how the crispy topping gives way to a creamy, tangy interior—it’s seriously addictive and always a crowd-pleaser.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) package frozen shredded hash browns, thawed
– 1 (10.5 oz) can condensed cream of chicken soup
– 2 cups sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 2 cups cornflakes, crushed
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. In a large bowl, combine the thawed hash browns, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, whole milk, shredded sharp cheddar cheese, garlic powder, onion powder, and black pepper until evenly mixed.
3. Transfer the mixture to the prepared baking dish and spread it into an even layer.
4. In a small bowl, toss the crushed cornflakes with 2 tablespoons melted butter until lightly coated.
5. Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
6. Bake at 350°F for 45 minutes, or until the edges are bubbling and the topping is golden brown.
7. Let the casserole rest for 10 minutes before serving to allow it to set properly.
When you dig in, you’ll get a satisfying crunch from the cornflake topping that contrasts beautifully with the soft, creamy potatoes underneath. The sharp cheddar and tangy sour cream create a rich, savory flavor that’s hard to resist—try serving it alongside grilled chicken or as a hearty side at your next barbecue.
Dijon Mustard Funeral Potatoes
Might sound a bit somber, but Dijon mustard funeral potatoes are the ultimate cozy, comforting casserole. You get creamy, cheesy potatoes with a tangy kick from the mustard and a crispy, buttery topping—it’s the kind of dish you crave on a chilly day or need to feed a crowd. Honestly, it’s a total crowd-pleaser that’s easier to make than you might think.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32-ounce) package frozen shredded hash browns, thawed
– 1 (10.5-ounce) can condensed cream of chicken soup
– 2 cups sour cream
– 1/4 cup Dijon mustard
– 1/2 cup unsalted butter, melted
– 1 1/2 cups shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 2 cups cornflakes, lightly crushed
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, Dijon mustard, 1/2 cup melted butter, cheddar cheese, garlic powder, onion powder, and black pepper.
3. Stir the mixture until all ingredients are evenly incorporated, ensuring no dry spots remain.
4. Transfer the potato mixture to the greased baking dish and spread it into an even layer.
5. In a small bowl, toss the crushed cornflakes with 2 tablespoons melted butter until lightly coated.
6. Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the edges are bubbly and the topping is golden brown.
8. Remove the dish from the oven and let it rest for 10 minutes before serving to allow it to set slightly.
The result is a creamy, tangy interior with a satisfying crunch from the cornflake topping—the Dijon adds a subtle sharpness that cuts through the richness. Serve it warm as a hearty side at potlucks or pair it with a simple green salad for a comforting weeknight dinner.
Cream Cheese and Chive Funeral Potatoes
Okay, so you know those classic, comforting potato casseroles that show up at every potluck? One of those cozy, cheesy dishes that feels like a warm hug on a plate. This version gets a delicious upgrade with tangy cream cheese and fresh chives for a bit of brightness.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns, thawed
– 1 (10.5 oz) can condensed cream of chicken soup
– 8 oz cream cheese, softened to room temperature
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1/4 cup fresh chives, finely chopped
– 1 1/2 cups sharp cheddar cheese, shredded
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 cups cornflakes, lightly crushed
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the thawed hash browns, condensed cream of chicken soup, softened cream cheese, sour cream, 1/2 cup melted butter, milk, chopped chives, 1 cup of the shredded cheddar cheese, garlic powder, black pepper, and salt. Tip: Letting the cream cheese soften fully prevents lumps in the mixture.
3. Use a rubber spatula to fold everything together until evenly combined, being careful not to overmix the potatoes.
4. Transfer the potato mixture to the prepared baking dish and spread it into an even layer with the spatula.
5. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the potato layer.
6. In a small bowl, toss the lightly crushed cornflakes with the 2 tablespoons of melted butter until the cereal is evenly coated.
7. Sprinkle the buttered cornflakes evenly over the cheese layer to create the topping.
8. Place the baking dish in the preheated oven and bake for 45 minutes. Tip: Bake until the topping is golden brown and the edges are bubbly.
9. Remove the dish from the oven and let it rest on a wire rack for 10 minutes before serving. Tip: This resting time allows the casserole to set for cleaner slices.
You’ll love the creamy, rich interior with a satisfying crunch from that buttery cornflake topping. The sharp cheddar and fresh chives cut through the richness perfectly. Try serving it alongside a simple green salad for a complete, comforting meal.
Crumb Topped Funeral Potatoes
Tired of the same old side dishes? This casserole is a total game-changer for potlucks, holidays, or just a cozy family dinner. You get creamy, cheesy potatoes with a crispy, buttery topping that’s downright irresistible.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns, thawed
– 2 cups shredded sharp cheddar cheese
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
– 2 cups cornflakes, lightly crushed
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the thawed hash browns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, whole milk, garlic powder, onion powder, and black pepper. Tip: Thaw the hash browns in the fridge overnight to avoid excess moisture.
3. Stir the mixture until all ingredients are evenly incorporated.
4. Transfer the potato mixture to the greased baking dish and spread it into an even layer.
5. In a medium bowl, toss the lightly crushed cornflakes with 1/4 cup melted butter until the cornflakes are evenly coated.
6. Sprinkle the buttered cornflakes evenly over the top of the potato mixture. Tip: For extra crunch, press the topping gently into the potatoes.
7. Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the edges are bubbly. Tip: Check at 40 minutes—if the topping browns too quickly, cover loosely with foil.
8. Remove the dish from the oven and let it rest for 10 minutes before serving.
Just out of the oven, it’s wonderfully creamy with a satisfying crunch from that buttery cornflake crust. The sharp cheddar adds a rich, tangy flavor that pairs perfectly with the savory potatoes. Try serving it alongside grilled chicken or as the star of your next brunch spread—it’s always a crowd-pleaser.
Broccoli and Cheddar Funeral Potatoes
Okay, so picture this: you’re craving something cozy, cheesy, and totally comforting. You know, one of those dishes that feels like a warm hug on a plate. That’s exactly what we’re making today—a creamy, crunchy casserole that’s perfect for potlucks, family dinners, or just when you need a little pick-me-up.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 ounce) bag frozen shredded hash browns, thawed
– 1 (10.5 ounce) can condensed cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 small yellow onion, finely diced
– 2 cups fresh broccoli florets, chopped into small pieces
– 2 cups shredded sharp cheddar cheese, divided
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 2 cups cornflakes, lightly crushed
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the thawed hash browns, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, whole milk, diced onion, chopped broccoli florets, 1 1/2 cups of the shredded cheddar cheese, garlic powder, black pepper, and salt.
3. Stir everything together until the ingredients are evenly distributed and the hash browns are fully coated in the creamy mixture.
4. Transfer the mixture to the prepared baking dish and spread it out into an even layer using a spatula.
5. In a small bowl, mix the lightly crushed cornflakes with the 2 tablespoons of melted butter until the cereal is evenly coated.
6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
7. Evenly scatter the buttered cornflakes over the cheese layer to create a crunchy topping.
8. Place the baking dish in the preheated oven and bake for 45 minutes, or until the edges are bubbling and the topping is golden brown.
9. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow it to set slightly.
Zesty and utterly satisfying, this casserole emerges from the oven with a golden, crispy top that gives way to a creamy, cheesy interior packed with tender broccoli. The sharp cheddar melds beautifully with the savory soup base, while the cornflakes add a delightful crunch in every bite. Try serving it alongside grilled chicken or as a hearty standalone dish for a comforting meal that’s sure to become a new favorite.
Ham and Swiss Funeral Potato Bake
Let’s be real: sometimes you just need a cozy, cheesy casserole that feels like a hug in a dish. This ham and Swiss potato bake is exactly that—a creamy, comforting classic that’s perfect for potlucks, family dinners, or whenever you’re craving something hearty. It’s easy to throw together and always a crowd-pleaser.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (30 oz) bag frozen shredded hash browns
– 2 cups diced ham
– 2 cups shredded Swiss cheese
– 1 (10.5 oz) can cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1/2 cup crushed cornflakes
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. In a large bowl, combine the frozen hash browns, diced ham, shredded Swiss cheese, cream of chicken soup, sour cream, melted butter, and whole milk. Tip: For extra creaminess, let the hash browns thaw slightly before mixing to avoid a watery texture.
3. Stir everything together until fully combined and evenly coated.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. In a small bowl, mix the crushed cornflakes and grated Parmesan cheese.
6. Sprinkle the cornflake mixture evenly over the top of the casserole. Tip: Press the topping gently into the surface to help it adhere and create a crispier crust.
7. Bake in the preheated oven for 45 minutes, or until the edges are bubbly and the top is golden brown. Tip: Check at 40 minutes—if the top browns too quickly, cover it loosely with foil to prevent burning.
8. Remove from the oven and let it rest for 10 minutes before serving.
Now, dig in! You’ll love the creamy, tender potatoes paired with savory ham and melty Swiss cheese, all topped with a satisfyingly crunchy crust. Try serving it alongside a fresh green salad or as a hearty brunch dish—it’s so versatile and always disappears fast.
Ranch Style Funeral Potatoes
A cozy, comforting casserole that’s a total crowd-pleaser—these ranch-style funeral potatoes are the ultimate side dish for potlucks, holidays, or just a lazy Sunday dinner. You’ll love how the crispy topping gives way to a creamy, cheesy interior.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns, thawed
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1 (1 oz) packet ranch seasoning mix
– 2 cups shredded sharp cheddar cheese
– 1/2 teaspoon black pepper
– 2 cups cornflakes, lightly crushed
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the thawed hash browns, condensed cream of chicken soup, sour cream, 1/4 cup of the melted butter, ranch seasoning mix, shredded cheddar cheese, and black pepper until evenly mixed.
3. Tip: For extra flavor, let the mixture sit for 5 minutes to allow the ranch seasoning to bloom.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. In a small bowl, toss the lightly crushed cornflakes with the remaining 1/4 cup melted butter until coated.
6. Sprinkle the buttered cornflakes evenly over the top of the potato mixture.
7. Tip: Press the cornflakes gently into the surface to help them adhere and crisp up nicely.
8. Bake in the preheated oven for 45 minutes, or until the edges are bubbly and the topping is golden brown.
9. Tip: If the topping browns too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
10. Remove from the oven and let it rest for 10 minutes before serving.
Unexpectedly creamy with a satisfying crunch, these potatoes are rich from the cheddar and tangy from the ranch—perfect alongside grilled chicken or as a hearty main with a green salad. Try topping leftovers with a fried egg for a delicious breakfast twist!
Three-Cheese Funeral Potatoes
Finally, let’s talk about a dish that’s as comforting as it is delicious—these Three-Cheese Funeral Potatoes are the ultimate crowd-pleaser. You know that cheesy, creamy casserole that always disappears first at potlucks? This is it, made easy with a few simple ingredients and a whole lot of flavor. Trust me, once you try it, you’ll be making it for every gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (32 oz) bag frozen shredded hash browns
– 1 (10.5 oz) can condensed cream of chicken soup
– 1 cup sour cream
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 2 cups crushed cornflakes
– 2 tbsp unsalted butter, melted (for topping)
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. In a large mixing bowl, combine the frozen hash browns, condensed cream of chicken soup, sour cream, 1/2 cup melted butter, and whole milk, stirring until evenly mixed.
3. Add the shredded cheddar cheese, shredded Monterey Jack cheese, grated Parmesan cheese, garlic powder, onion powder, and black pepper to the bowl, folding gently to distribute the cheeses without overmixing.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer with a spatula.
5. In a small bowl, mix the crushed cornflakes with 2 tbsp melted butter until the crumbs are lightly coated.
6. Sprinkle the buttered cornflake mixture evenly over the top of the potato mixture in the baking dish.
7. Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove from the oven and let it cool for 5-10 minutes before serving to allow it to set slightly.
9. Dish it up warm, scooping out generous portions onto plates.
Deliciously creamy and packed with cheesy goodness, this casserole has a satisfying crunch from the cornflake topping that contrasts perfectly with the soft potatoes. Serve it alongside grilled meats or as a hearty main dish with a fresh salad—it’s so versatile, you might just find yourself making it a weekly staple.
Conclusion
Overall, these 22 comforting variations prove funeral potatoes can be a delicious, customizable classic for any gathering. We hope you find a new family favorite! Give one a try, then drop a comment below telling us which you loved. If this roundup was helpful, please share it on Pinterest to spread the cozy inspiration. Happy cooking!
