Funeral Potatoes (Cheesy Hash Brown Casserole)

A beloved Midwest church-supper and potluck staple, funeral potatoes earned their name as the dependable dish brought to post-funeral gatherings across Iowa, Minnesota, and the Dakotas. Rich, creamy, and blanketed in a crunchy cornflake topping, this casserole is pure Heartland comfort.

Serves: 10

Ingredients

• 900g (2 lb) frozen shredded hash browns, thawed
• 400g (14 oz) can cream of chicken soup
• 450g (2 cups) sour cream
• 340g (3 cups) shredded sharp cheddar cheese
• 115g (1/2 cup) unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 120g (4 cups) cornflakes, lightly crushed

Instructions

1. Preheat oven to 180°C (350°F). Grease a 33x23cm (9x13 inch) baking dish.
2. Melt 60g (1/4 cup) butter in a skillet over medium heat. Sauté the diced onion for 5–6 minutes until softened and translucent. Add garlic and cook 1 minute more.
3. In a large bowl, combine hash browns, cream of chicken soup, sour cream, 2 cups of the cheddar, the sautéed onion mixture, salt, and pepper. Mix well to combine.
4. Spread the mixture evenly into the prepared baking dish. Top with the remaining 1 cup of cheddar.
5. Melt the remaining 55g (1/4 cup) butter and toss with the crushed cornflakes until coated. Spread evenly over the top of the casserole.
6. Bake uncovered for 45–50 minutes until golden brown, bubbling at the edges, and the topping is crisp and deeply golden.
7. Let rest 10 minutes before serving — this allows the casserole to set and makes serving much easier.

Cook's Notes: Frozen Southern-style diced hash browns can substitute for shredded. A can of cream of mushroom soup works equally well. For extra richness, stir in 115g (4 oz) softened cream cheese with the sour cream. This dish can be fully assembled the night before and refrigerated; add an extra 10–15 minutes to the bake time if going in cold.