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Funeral Potatoes, the Utah Church-Hall Classic with a Buttered Corn Flake Crust

Funeral Potatoes

A 9x13 pan of shredded potatoes bound in sour cream, sharp cheddar, and condensed cream of chicken soup, baked until it bubbles at the edges, then crowned with buttered corn flakes that shatter under a spoon. Tangy and soft underneath, deeply golden and crisp on top. It travels well, reheats without breaking, and disappears faster than anything else on the table.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 People
Course: Side Dish
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 30 oz frozen shredded hash brown potatoes thawed and blotted dry
  • 16 oz sour cream full fat
  • 10.5 oz condensed cream of chicken soup one standard can, undiluted
  • 2 cups sharp cheddar cheese shredded from a block
  • 8 tbsp unsalted butter melted, divided
  • 1 cup yellow onion finely diced, or 3 tbsp dried minced onion
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly ground
  • 2 cups corn flakes lightly crushed, for the topping

Equipment

  • 1 9x13 inch baking dish glass or ceramic
  • 1 Large mixing bowl
  • 1 medium bowl for the topping
  • 1 Small saucepan for melting butter
  • 1 aluminum foil

Method
 

  1. Heat the oven to 350 F. Butter a 9x13 inch baking dish generously, including the corners.
  2. Spread the thawed hash browns on a clean kitchen towel or a double layer of paper towels and press firmly to pull out the moisture. Wet potatoes make a loose casserole, so take the extra minute here.
  3. Melt the butter in a small saucepan. Measure out 4 tablespoons for the potato mixture and set the remaining 4 tablespoons aside for the topping.
  4. In a large bowl, stir together the sour cream, condensed cream of chicken soup, shredded cheddar, 4 tablespoons melted butter, diced onion, salt, and pepper until evenly combined.
  5. Add the dried hash browns and fold with a rubber spatula until every strand is coated. The mixture will be thick and heavy. Do not overwork it or the potatoes will break down.
  6. Scrape the mixture into the buttered dish and spread it level, pushing it into the corners. Cover tightly with foil.
  7. Bake covered for 50 to 60 minutes, until the casserole is hot through and bubbling visibly around the edges. A knife inserted in the center should come out steaming.
  8. While it bakes, toss the crushed corn flakes with the reserved 4 tablespoons melted butter in a medium bowl until the flakes look glossy and evenly coated.
  9. Remove the foil and scatter the buttered corn flakes evenly across the surface. Return the dish to the oven uncovered.
  10. Bake 15 minutes more, until the crust is deep golden and audibly crisp when tapped with a spoon.
  11. Rest 10 minutes before serving. The casserole firms up as it cools and cuts into clean squares instead of sliding apart.

Notes

  • Assemble up to a day ahead, cover, and refrigerate unbaked. Add 10 to 15 minutes to the covered bake time if going in cold.
  • Thaw the hash browns fully and blot them dry with paper towels. Excess water is the one thing that turns this casserole soupy.
  • Grate the cheddar from a block. Pre-shredded cheese is coated in starch and melts thick rather than smooth.
  • Corn flakes are the Utah standard, but crushed potato chips, Ritz crackers, or French fried onions are all common family swaps.
  • Serve alongside sliced baked or glazed ham, soft dinner rolls, green beans, and a green salad for the full potluck spread.
  • Leftovers keep 4 days refrigerated. Reheat uncovered at 350 F for 20 minutes to bring the crust back.