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These Cheesy Hash Brown Bake (sometimes known as funeral potatoes) blends thawed hash browns, melty cheese, and a crispy cornflake layer into one satisfying dish. Great for everything from family holidays to community gatherings, this crowd-favorite is simple to prep beforehand and always draws praise.
Why Make This Recipe
This hearty potato dish got famous by being the ultimate comfort food for get-togethers. The rich, cheesy potatoes covered with crunchy cornflakes match perfectly with any main course. Whip it up for morning meals alongside eggs, pair it with ham for supper, or take it to a community dinner – everyone loves it. And you can fix it ahead to cut down on kitchen time when you're busy.
What You'll Need
- Hash Browns: Frozen package (30 oz, thawed), shredded or diced work fine
- Dairy: Sour cream (2 cups), shredded cheddar (2 cups)
- Soup: Cream of chicken soup (1 can, 10.5 oz)
- Butter: Melted (10 tablespoons split between mixture and topping)
- Seasonings: Salt (1 teaspoon), pepper (1/4 teaspoon), dried minced onion (1 teaspoon)
- Topping: Cornflakes (2 cups), slightly crushed
How to Make It
- Prep Time
- Warm oven to 350°F. Make sure hash browns are fully thawed. Combine sour cream, soup, 6 tablespoons melted butter, and all seasonings in big bowl.
- Mix Your Ingredients
- Toss in hash browns and cheese. Stir carefully - avoid smooshing potatoes. Transfer to 9x13 baking dish.
- Create the Crunchy Layer
- Stir lightly crushed cornflakes with remaining 4 tablespoons melted butter. Scatter evenly on potato mixture.
- Cook Until Done
- Bake without covering for 40-50 minutes until thoroughly heated and topping turns golden.
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About the Name
The unusual name shouldn't scare you off - this dish earned its nickname because folks often brought it to after-funeral gatherings. It's comforting food that easily feeds many people and travels without fuss. These days you'll spot it at all sorts of events, from Christmas dinners to community potlucks. Many people call them party potatoes or cheesy hash browns too.
What to Serve It With
This dish pairs wonderfully with practically everything. Enjoy it with Easter ham, Thanksgiving turkey, or a simple Sunday chicken dinner. It works great for breakfast too - just cook up some eggs and bacon to go alongside. The smooth potato base and crunchy topping make this fancy enough for special occasions but straightforward enough for everyday family suppers.
Make It Ahead
Cut down on your cooking rush by getting this dish ready early. Mix up everything but hold off on the cornflake topping and store in your fridge overnight. Just add those cornflakes right before you pop it in the oven. You can even freeze the potato mix for up to 3 months - just wait to add the cornflakes until baking day. Let it thaw in your fridge the night before cooking.
Freezing Tips
To store this dish in the freezer, get everything mixed except that cornflake layer. Wrap it tight with foil and it'll keep for 3 months frozen. When you're ready to cook, let it sit in the fridge overnight to thaw. Then add your fresh cornflake mix on top and bake normally. You might need to cook it a bit longer if it's still cold from the fridge. Don't freeze it with the topping already on or you'll end up with mushy cornflakes.
Recipe Tips
Double-check that your hash browns are fully thawed or your dish will turn out watery. Try shredding cheese yourself instead of buying pre-shredded - it melts way better. Leave some bigger pieces when crushing cornflakes for extra crunch. If the top gets too brown while baking, just lay some foil over it loosely. Wait about 10 minutes after taking it from the oven before serving so it can set up properly.
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Wrap-Up
- Cornflake Cheesy Potatoes - Crispy and creamy good
- Baked Potato Gratin - A classic twist with slices
- Hash Brown Bake - A quick, satisfying dish
All offer that same cheesy, hearty comfort for your table.
Frequently Asked Questions About the Recipe
- → Can I make this ahead of time?
Sure! Put everything together up to the cornflake topping and refrigerate it overnight. Add the topping right before baking. If it’s chilled, just extend the cooking time by 5-10 minutes.
- → What if I don’t want to use canned cream of chicken soup?
Homemade is an option! Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, and let it cook briefly. Pour in 1 cup chicken broth and 1/2 cup milk slowly, stirring often. Add some seasoning and cook until it thickens—about 5 minutes.
- → Can I make this gluten-free?
Yes! Replace the cream of chicken soup with a gluten-free version and make sure your cornflakes are also gluten-free. The rest is good to go!
- → How about making it vegetarian?
Easy adjustment! Swap the chicken soup with cream of mushroom or cream of celery. Season a little extra with some spices or herbs for flavor boost.
- → Can I add other seasonings?
Go for it! Some popular options include:
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon ranch seasoning
- A small dash of cayenne for heat
- Finish with fresh herbs like chives or parsley
- → What if my cornflakes get too brown before the inside’s done?
If you notice the top getting too crispy, lightly cover it with foil. This keeps it golden while the center bakes through.
- → Can I use fresh potatoes instead of frozen?
Sure thing, but prep’s needed. Wash, peel, and grate 8 medium potatoes. Let them soak in cold water for 20 minutes, drain thoroughly, and then dry well. This step avoids gumminess when baking.
- → How long do leftovers last?
Store in the fridge for up to 3-4 days in an airtight container. The topping won’t stay as crunchy, but the flavor’s still great. Reheating in the oven helps revive it.