Funeral potatoes are a beloved comfort food casserole, especially popular in the American Midwest and Mountain West, often served at gatherings and potlucks. This version uses O’Brien hash browns, which include diced peppers and onions, adding extra flavor and color to the creamy, cheesy dish. The combination of a crunchy cornflake topping with a soft, savory interior makes it a guaranteed crowd-pleaser.
Ingredients
- 1 (30 oz / 850 g) bag frozen O’Brien hash browns, thawed
- 1 (10.5 oz / 297 g) can condensed cream of chicken soup
- 1 (10.5 oz / 297 g) can condensed cream of mushroom soup
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) chicken broth
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups (60 g) cornflakes cereal, crushed
- Optional garnish: chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray.
- In a large bowl, combine the thawed O’Brien hash browns, cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, 1 1/2 cups (150 g) of the shredded cheddar cheese, melted butter, garlic powder, and black pepper. Stir until everything is well mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, mix the crushed cornflakes with the remaining 1/2 cup (50 g) of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake uncovered for 50–55 minutes, until the casserole is hot and bubbly around the edges and the topping is golden brown. If the topping starts to get too dark, loosely cover with foil for the last 10 minutes.
- Let the casserole rest for 5 minutes before serving. Garnish with parsley if desired.
Tips
- Thaw the hash browns: For best results, thaw the frozen hash browns in the refrigerator overnight or on the counter for about 30 minutes. Squeeze out any excess moisture with a clean kitchen towel before mixing—this prevents a watery casserole.
- Make ahead: Assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 10–15 minutes, since you’re starting from cold.
- Crush cornflakes properly: Place cornflakes in a zip-top bag and crush with a rolling pin or the bottom of a glass. You want coarse crumbs, not powder, for the best crunch.
- Don’t overbake: The casserole is done when it’s bubbling at the edges and the center is hot. Overbaking can dry out the potatoes, so check at the 50-minute mark.
Serving Suggestions
Funeral potatoes are a hearty side dish that pairs well with roasted or grilled meats like ham, turkey, or steak. They also shine at breakfast or brunch alongside scrambled eggs and fresh fruit. For a complete comfort meal, serve with a simple green salad or steamed vegetables to balance the richness.
Variations
- Cheese swap: Use Monterey Jack, Colby, or a Mexican blend instead of cheddar for a different flavor.
- Add protein: Stir in 1–2 cups of diced cooked ham or crumbled cooked bacon for a heartier dish.
- Make it spicy: Add a finely diced jalapeño or a pinch of cayenne pepper to the potato mixture.
- Crunchy alternatives: Instead of cornflakes, use crushed potato chips, French-fried onions, or buttered breadcrumbs for the topping.
- Vegetarian version: Replace the chicken broth with vegetable broth and use cream of celery soup instead of chicken—the taste will still be rich and creamy.
Storage and Reheating
Store leftover funeral potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until hot, or reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through. The topping will lose some crunch upon reheating; you can refresh it by sprinkling a few fresh crushed cornflakes on top before reheating in the oven. This casserole also freezes well—wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular hash browns instead of O’Brien? Yes, you can use plain shredded hash browns, but you’ll lose the diced peppers and onions. To mimic the O’Brien flavor, add 1/2 cup each of finely diced onion and bell pepper to the mixture.
Do I need to cook the hash browns before baking? No, the casserole bakes long enough to cook the potatoes through. Just make sure they are thawed and not frozen solid, or the baking time will increase significantly.
Can I make this without canned soup? Yes, you can substitute a homemade white sauce: melt 4 tablespoons butter, whisk in 4 tablespoons flour, then slowly add 2 cups of milk and cook until thickened. Use this in place of the two cans of soup, and add extra salt and pepper to taste.
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt works as a substitute and adds more protein. The texture will be slightly tangier, but still creamy.
Why is my casserole watery? This usually happens when the hash browns aren’t fully thawed or squeezed dry. Excess moisture from the potatoes can also be released during baking—make sure to press out any liquid after thawing.
Can I prepare this in a slow cooker? Yes, you can cook it on low for 4–5 hours, but the topping won’t be crispy. For a crunchy topping, transfer to a baking dish and broil for a few minutes after slow cooking, watching closely to avoid burning.
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