Cheesy Potato Cornflake Crust

My aunt brought this to every family gathering without fail, and honestly, I never understood the appeal until I made it myself on a random Tuesday night. The kitchen filled with this buttery, savory aroma that made everyone wander in asking what I was making, and suddenly I got it—this wasn't just a side dish, it was pure comfort in a baking dish. That crispy cornflake topping? It's the kind of thing that makes you sneak an extra spoonful straight from the pan.

I made this for my friend's housewarming, and she called me the next day saying her roommates had eaten half of it cold straight from the fridge for breakfast. That's when I knew this recipe had crossed over from side dish into something people actively crave, no matter the time of day.

Ingredients

• Frozen shredded hash browns (32 oz bag): Thaw them completely and squeeze out excess moisture if they seem wet—this prevents a watery casserole that'll never get that perfect texture.
• Condensed cream of chicken soup (10.5 oz can): This is your binding agent and secret flavor builder, though cream of mushroom works beautifully if you're keeping things vegetarian.
• Sour cream (1 cup): Don't skip this or use Greek yogurt as a substitute; it's what makes the filling tangy and luxurious, not heavy.
• Unsalted butter, melted (1/2 cup plus 1/4 cup): You'll use half for the filling and half for coating the cornflake topping, so measure carefully.
• Garlic and onion powder (1/2 teaspoon each): These are quiet flavor builders that make people wonder what your secret ingredient is.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season to your taste; some batches of hash browns are already salted, so you may need less.
• Sharp cheddar cheese, grated (3 cups total—2 cups in filling, 1 cup in topping): Sharp cheddar has more personality than mild; it's the difference between a memorable dish and a forgettable one.
• Cornflakes, lightly crushed (3 cups): Crush them by hand in a bowl rather than the box; you want some texture, not cornflake dust.

Instructions

Heat your oven and prep your dish:

Set the oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray. A well-greased dish means the edges won't stick and you'll have crispy corners instead of burnt ones.

Build the creamy filling:

In a large bowl, combine your thawed hash browns with the cream soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, pepper, and 2 cups of cheddar. Stir until every potato strand is coated—this should feel rich and creamy, almost like a savory potato salad.

Spread and level:

Pour the mixture into your prepared baking dish and smooth it out with a spatula so it bakes evenly. Press it down gently but don't compress it so hard that it becomes dense.

Make the crunchy topping:

In a separate bowl, toss your crushed cornflakes with 1/4 cup melted butter until they're all glistening and coated. Fold in 1 cup of cheddar cheese so the cheese distributes throughout instead of clumping at the bottom.

Top and bake:

Sprinkle the cornflake mixture evenly over the potatoes—don't press down, or you'll lose that crunch you worked for. Bake uncovered for 40–45 minutes until the top is golden brown and the filling bubbles slightly at the edges, which means it's set and creamy inside.

Rest before serving:

Let it sit for 10 minutes after coming out of the oven; this lets everything set so you get clean, defined portions instead of a soupy mess.

Save

My neighbor asked for this recipe after tasting it, and when I told her it started as frozen hash browns and canned soup, she seemed genuinely shocked. That moment crystallized something I'd been learning in the kitchen: sometimes the most beloved dishes come from simple, humble ingredients treated with care.

When to Make This

This is the kind of dish that feels at home everywhere—holiday tables, casual potlucks, lazy Sunday dinners, or when you need to feed a crowd without spending hours in the kitchen. I've made it for Easter, Thanksgiving, and random Wednesday nights when I wanted something warm and substantial. It's equally at home on a church basement table or your dining room.

How to Customize It

While the classic version is perfect as-is, I've learned that this dish welcomes additions without losing its soul. The filling can absorb extra flavors because the potato base is neutral enough to carry them. You might find yourself tweaking it based on what's in your kitchen or what your family loves.

• Fold in chopped green onions or fresh chives right before topping for a subtle onion brightness that cuts through the richness.
• Stir diced jalapeños into the filling if you want heat, or sprinkle crispy bacon bits over the topping for those times when cheesy potatoes need to be extra.
• Try mixing in roasted garlic cloves or a pinch of smoked paprika if you're feeling adventurous.

Storage and Reheating

This casserole actually tastes good for several days, which makes it ideal for advance prep or bringing to potlucks early. The filling keeps well, though the cornflake topping can soften if stored in an airtight container, so I sometimes store them separately and combine just before reheating. Reheat gently in a 325°F oven for about 20 minutes until warmed through—it'll never be quite as crispy as fresh, but it'll still be delicious.

Why This Dish Earned Its Name

They call it funeral potatoes because it shows up at every major gathering, from church potlucks to family reunions to memorial services—it's the dish people rely on when life needs comfort food. There's something honest about a recipe that's been passed around so much that it's become part of how we mark time together. This version with the cornflake crust is my family's way of making it special without overcomplicating it.

• The name might sound somber, but the dish itself is celebratory and life-affirming in the way that good food shared with others always is.
• Every family has their own spin, which means if someone's making this differently than your version, they're not wrong—they're just honoring their own memory of it.
• Make this knowing that whoever eats it will think of you every time they have it again.

Save

This recipe has lived in my kitchen for years now, and it's the one I reach for when I want to give people something warm and unpretentious that still feels like I cared. There's real comfort in that.

Recipe Questions

→ What makes the topping crunchy?

Crushed cornflakes mixed with melted butter and grated cheddar cheese create a crispy, golden crust when baked.

→ Can I make this vegetarian-friendly?

Yes, substitute the cream of chicken soup with cream of mushroom soup for a vegetarian version.

→ How can I add extra flavor to the casserole?

Incorporate chopped green onions or diced jalapeños into the potato mixture before baking for additional zest.

→ What is the best way to prepare the potatoes?

Use thawed frozen shredded hash brown potatoes for ease and consistent texture in the casserole.

→ How long should the casserole rest before serving?

Allow the casserole to rest for about 10 minutes after baking to set and cool slightly for easier serving.