Samantha There’s something timeless and soul-soothing about a dish that always shows up when people need comfort—whether it’s at a church gathering, a family reunion, or, yes, even a funeral. This is the magic of funeral potatoes with sour cream. Despite their somber name, they’re really just a cheesy hash brown casserole with a rich, creamy filling and a golden, buttery topping that practically begs you to go in for seconds.
Growing up in the Midwest, I don’t remember a potluck, holiday, or after-service meal that didn’t include a version of this casserole. Whether someone called them hash brown bake, cheesy potatoes, or funeral potatoes with sour cream, the dish was always the same at its core: crispy hash browns, melty cheese, tangy sour cream, and a crunchy topping made from cornflakes or crackers. It’s the kind of side that becomes a main dish because you just can’t stop eating it.
This version is my go-to—a perfect balance of creamy, savory, and crunchy that’s easy to make and even easier to love. Whether you’re planning a holiday brunch, feeding a crowd, or bringing comfort to someone who needs it, this easy hashbrown casserole for a crowd is always the right move.
Recipe Overview
Difficulty Level: Easy
Cuisine: American comfort food
Servings: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
What You’re Really Eating: Nutritional Snapshot
Gooey, crispy, cheesy perfection in every bite—comfort food at its finest.
Calories (per serving): ~330
Protein: 7g
Carbohydrates: 23g
Fat: 22g
Fiber: 2g
Sugar: 2g
Sodium: 420mg
Mood Boost Factor: Very high. This dish delivers cozy satisfaction, fast.
Note: Use low-sodium soup if you’re watching your salt intake.
Ingredients for Funeral Potatoes with Sour Cream
This cheesy potato casserole recipe keeps it simple but deeply satisfying. These are ingredients most of us already have on hand:
For the Casserole:
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup finely chopped yellow onion
- ½ tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 2 cups crushed cornflakes
- ¼ cup melted butter
Optional Add-Ins:
- 1–2 cups diced ham or crumbled bacon
- Chopped green onions for extra flavor
- A pinch of cayenne or hot sauce for heat
How to Make Cheesy Funeral Potatoes (Step-by-Step)
This make-ahead hash brown bake takes less than 10 minutes to assemble and bakes up perfectly golden every time.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Combine the Filling
In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, shredded cheese, melted butter, chopped onion, garlic powder, and a little salt and pepper.
Stir everything until the mixture is creamy and the hash browns are fully coated. It should look rich and cheesy, with no dry spots.
🔪 Tip: If using fresh onions, sauté them first to mellow the bite.
Step 3: Spread in a Casserole Dish
Transfer the mixture into your prepared baking dish. Use a spatula to spread it evenly all the way to the edges.
Step 4: Make the Buttery Topping
In a small bowl, stir together the crushed cornflakes and melted butter. You want every crumb lightly coated.
Sprinkle the topping evenly over the casserole, covering it edge to edge.
Step 5: Bake and Serve
Bake uncovered for 40–45 minutes, or until the edges are bubbling and the topping is golden brown.
Let it sit for about 10 minutes before serving—this helps it set and makes it easier to slice.
What’s Behind the Name “Funeral Potatoes”?
The name comes from tradition, not the ingredients. Funeral potatoes became a staple in the Mountain West—especially in states like Utah, Idaho, and Nevada—where church groups often brought comfort food to post-service meals. The casserole’s creamy, filling nature made it perfect for large groups and emotional gatherings.
But despite the name, funeral potatoes with sour cream have earned a permanent place at holiday tables, Sunday dinners, and brunch buffets far and wide. These days, they’re more of a celebration dish than a mourning one—and people now make them for any gathering that calls for something warm, cheesy, and impossible to resist.
Customization Tips: Make It Your Own
One of the best things about this dish is how adaptable it is. You can make it spicy, meaty, vegetarian, or extra indulgent based on your crowd and mood.
Protein Additions:
- Diced ham
- Cooked bacon
- Shredded rotisserie chicken
Cheese Options:
- Try pepper jack or Colby Jack
- Add cream cheese for extra creaminess
- Sprinkle Parmesan over the top for nutty flavor
Crunchy Toppings:
- Use crushed Ritz crackers or potato chips instead of cornflakes
- Top with French fried onions for a Thanksgiving twist
- Panko breadcrumbs mixed with butter for a golden crust
Veggie Boosters:
- Stir in thawed spinach or peas
- Add sautéed mushrooms for earthiness
- Use fresh herbs like thyme or parsley for a fresh finish
Meal Prep & Freezing Info
This is the kind of recipe that works with your schedule—not against it.
Make Ahead (Refrigerated):
Assemble everything (except topping) and refrigerate for up to 2 days. Add topping just before baking.
Make Ahead (Frozen):
Assemble in a foil pan (without topping), wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight before topping and baking.
Reheating Tips:
- Oven: Cover with foil and reheat at 325°F for 20–25 minutes.
- Microwave: Heat individual servings in 1-minute bursts.
Potluck Tip: Feeding a Crowd with Funeral Potatoes
This recipe easily serves 10–12 people as a side. Want to double it for a bigger crowd? Use two 9×13 pans or one deep disposable roasting pan.
It travels well, reheats beautifully, and everyone goes back for more. You’ll never bring leftovers home—just compliments and empty dishes.
What to Serve with Funeral Potatoes
This easy hashbrown casserole for a crowd pairs well with almost anything. It’s rich and satisfying, so keep the rest of your meal simple.
Perfect Pairings:
- Ham, meatloaf, or roast beef
- BBQ chicken or pulled pork
- Green salad, coleslaw, or steamed veggies
- Soft dinner rolls or biscuits
FAQs About Funeral Potatoes
Can I use cubed hash browns instead of shredded?
Yes! Cubed hash browns create a chunkier texture and work just as well—just increase baking time by 5 minutes.
Can I make this without soup?
Absolutely. Make a simple roux-based cream sauce with butter, flour, and broth to replace the soup.
Is there a way to lighten it up?
Use light sour cream, reduced-fat cheese, and Greek yogurt instead of full-fat versions. You can also skip the butter in the filling and reduce the topping.
Can I use fresh potatoes?
Technically yes, but you’ll need to peel, shred, and squeeze out all excess moisture. Frozen hash browns are easier and more consistent.
Top Meals: 3 Casserole Recipes for Cozy Weeknight Dinners
Final Thoughts from My Kitchen to Yours
If you’re looking for a side dish that’s easy, cheesy, and guaranteed to disappear, funeral potatoes with sour cream should be on your menu. They’re warm, filling, endlessly customizable, and truly beloved for good reason.
Whether you’re making them for a family dinner, a Sunday brunch, or yes, even a comforting funeral spread, this cheesy hash brown casserole recipe delivers every single time. One pan feeds a dozen happy people—and one taste will bring everyone back for more.
Trust me: make this once, and you’ll never be without the ingredients again.
Funeral Potatoes with Sour Cream (Easy Cheesy Hash Brown Casserole for a Crowd)
Ingredients
For the Casserole:
- 1 30 oz bag frozen shredded hash browns, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cuo sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup finely chopped yellow onion
- ½ tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 2 cups crushed cornflakes
- ¼ cup melted butter
Optional Add-Ins:
- 1-2 cups diced ham or crumbled bacon
- Chopped green onions for extra flavor
- A pinch of cayenne or hot sauce for heat
Instructions
- Preheat Your Oven:Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Combine the Filling:In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, shredded cheese, melted butter, chopped onion, garlic powder, and a little salt and pepper. Stir everything until the mixture is creamy and the hash browns are fully coated. It should look rich and cheesy, with no dry spots. 🔪 Tip: If using fresh onions, sauté them first to mellow the bite.
- Spread in a Casserole Dish:Transfer the mixture into your prepared baking dish. Use a spatula to spread it evenly all the way to the edges.
- Make the Buttery Topping:In a small bowl, stir together the crushed cornflakes and melted butter. You want every crumb lightly coated. Sprinkle the topping evenly over the casserole, covering it edge to edge.
- Bake and Serve:Bake uncovered for 40–45 minutes, or until the edges are bubbling and the topping is golden brown. Let it sit for about 10 minutes before serving—this helps it set and makes it easier to slice.
