Crispy Loaded Funeral Potatoes Casserole Recipe with Easy Cornflake Topping

There was this one Sunday when my cousin’s potluck invitation came through last minute — you know how it goes, life gets busy and suddenly you’re scrambling. Honestly, I wasn’t in the mood to fuss over a complicated dish (and, well, I didn’t have much time), so I reached for what I thought was just a simple side: funeral potatoes. But not just any funeral potatoes — the crispy loaded funeral potatoes casserole with that unmistakable crunchy cornflake topping that somehow makes everything better. I was skeptical at first; who knew something so humble could steal the show?

That casserole sat in the oven, bubbling away, while I chatted with family and tried to act like I had it all together. When I finally pulled it out, golden and crisp on top, the room smelled like comfort and home. The first bite? A perfect mix of creamy, cheesy, and crispy that made me pause mid-chew. People asked for seconds — even thirds. It felt like a quiet victory, turning a rushed moment into a cozy memory. That’s the kind of recipe that sticks with you, the kind you find yourself making over and over, especially when you need a little comforting crunch to balance the chaos.

Why You’ll Love This Recipe

This crispy loaded funeral potatoes casserole with cornflake topping isn’t just a side dish — it’s a crowd favorite that comes together without drama. Here’s why it’s worth a spot in your recipe rotation:

• Quick & Easy: Ready in under 45 minutes, which is perfect when you’re juggling a million things but still want something homemade.
• Simple Ingredients: Uses pantry staples and basics you probably already have — think shredded potatoes, cheese, sour cream, and that nostalgic cornflake crunch.
• Perfect for Gatherings: Whether it’s a holiday dinner, potluck, or just a cozy family meal, this casserole hits the spot every time.
• Crowd-Pleaser: Kids and adults alike rave about it, and honestly, it’s hard to resist the cheesy, crispy goodness.
• Unbelievably Delicious: The balance of creamy inside and crispy cornflake topping is pure comfort food magic.

What sets this recipe apart is the cornflake topping — the secret weapon that adds that addictive crunch without extra fuss. Plus, blending in a bit of creaminess with sour cream and melted cheese creates a texture that’s creamy yet holds its shape. It’s not just another casserole; it’s the version that gets requested again and again. This recipe has that perfect balance of old-fashioned charm and modern ease, making it a dependable favorite when you want something satisfying without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but I’ve included a few notes for substitutions or tips to get the best results.

• Frozen shredded hash brown potatoes (about 1.5 lbs / 680 g): Look for shredded, not diced — and thawed to avoid excess ice crystals.
• Sharp cheddar cheese, shredded (2 cups / 200 g): I recommend a good-quality block cheese like Cabot for the best melt and flavor.
• Sour cream (1 cup / 240 ml): Adds creamy tang; Greek yogurt works as a lighter swap.
• Cream of chicken soup (1 can – 10.5 oz / 300 g): The classic binder here — you can swap cream of mushroom for a vegetarian option.
• Butter (4 tbsp / 60 g): Unsalted, softened; half goes into the topping for crispiness.
• Yellow onion (1 small, finely chopped): Adds a subtle sweetness and depth.
• Garlic powder (1 tsp): For that gentle savory lift.
• Salt and black pepper: To taste; fresh cracked black pepper really pops.
• Cornflake cereal (3 cups / 90 g): The secret crunchy topping, lightly crushed but not pulverized.
• Optional add-ins: diced cooked bacon (6 strips), chopped green onions (for garnish), or diced jalapeño if you want a kick.

Frozen hash browns are the backbone here, and using the right kind (shredded, not diced) keeps the texture just right. The cornflake topping is a nostalgic touch that gives this casserole its signature crisp. Butter mixed in with the flakes helps them brown beautifully without burning. Feel free to swap cream of chicken soup with a homemade white sauce to make it from scratch, or use dairy-free sour cream alternatives if needed.

Equipment Needed

• 9×13 inch (23×33 cm) baking dish — a classic casserole pan works best for even baking.
• Large mixing bowl — for combining your potatoes, cheese, and creamy mixture.
• Medium skillet — to sauté onions and melt butter for the topping.
• Measuring cups and spoons — for precise ingredient amounts.
• Spatula or wooden spoon — for folding ingredients gently.
• Oven mitts — safety first when pulling that hot, golden casserole out!

If you don’t have a skillet handy, melting butter in the microwave works fine, just watch carefully to avoid burning. I like to use a glass or ceramic baking dish because it browns the edges nicely, but metal pans are fine too. For cleanup, lining the dish with parchment paper can save time, although it might reduce some crispiness on the edges. I keep a small colander nearby to drain thawed potatoes if needed — excess moisture can make the casserole soggy.

Preparation Method

1. Preheat your oven to 350°F (175°C). This sets the stage for that perfect baking temperature.
2. Thaw the frozen hash browns completely. Gently squeeze out any excess moisture using a clean kitchen towel or paper towels. This step helps keep your casserole from becoming watery.
3. Sauté the chopped onion in 1 tablespoon of butter over medium heat until translucent, about 5 minutes. Set aside to cool slightly.
4. In a large bowl, combine thawed potatoes, sautéed onions, shredded cheddar cheese, sour cream, cream of chicken soup, garlic powder, salt, and pepper. Mix gently until just combined — don’t over-stir or you’ll crush the potatoes too much.
5. Transfer the mixture to your greased 9×13 inch baking dish. Spread it out evenly with a spatula.
6. Prepare the cornflake topping: In a medium bowl, crush the cornflakes lightly with your hands (but don’t turn them to dust). Melt the remaining 3 tablespoons of butter and drizzle over the cornflakes. Toss to coat evenly.
7. Sprinkle the buttered cornflake mixture evenly over the potato casserole. This will give you that iconic crispy top.
8. Bake uncovered for 45-50 minutes. You’re looking for bubbling edges and a golden, crisp topping.
9. Let the casserole rest for 10 minutes before serving. This helps it set and makes serving easier.

If you notice the topping browning too quickly, tent the casserole loosely with foil halfway through baking. A good sign your casserole is ready: the creamy filling is bubbling gently and the cornflakes have that deep golden color. I’ve found that resting it before serving makes a huge difference; the casserole firms up, so it doesn’t slide off your spoon. Also, if you want to add bacon, stir it in with the potato mixture before baking — it adds smoky flavor that’s hard to beat.

Cooking Tips & Techniques

To get the best results with crispy loaded funeral potatoes casserole, there are a few tricks I’ve picked up along the way. First, thawing your hash browns fully and draining excess moisture is a must. I once skipped this step, and the casserole turned out watery — not fun when you’re expecting that creamy, fluffy texture.

When mixing ingredients, be gentle. Overmixing can break down the potatoes, resulting in a mushy mess instead of fluffy chunks. Also, don’t skimp on the butter in the cornflake topping — it’s the magic that turns flakes golden and crispy rather than burnt or bland.

Timing matters, too. If your oven runs hot, keep an eye on the casserole after 40 minutes; you can always tent it with foil to prevent over-browning. And honestly, letting it rest before serving is a game-changer — it allows flavors to meld and the texture to set nicely.

If you’re multitasking in the kitchen, start prepping the onion and potatoes while preheating the oven. That way, everything flows smoothly, and you’re not rushing at the last minute. One personal fail was trying to speed up the thawing by microwaving the potatoes — that made some parts mushy and others icy. Stick to gradual thawing overnight or on the counter for best texture.

Variations & Adaptations

This crispy loaded funeral potatoes casserole is versatile enough to suit different tastes and dietary needs. Here are some ways you can tweak it:

• Vegetarian Version: Swap cream of chicken soup for cream of mushroom or a homemade white sauce, and omit bacon.
• Gluten-Free: Ensure your cream soup is gluten-free or make your own, and use certified gluten-free cornflakes for the topping.
• Spicy Kick: Stir in diced jalapeños or a sprinkle of cayenne pepper to the potato mixture for a little heat.
• Dairy-Free: Use dairy-free sour cream and cheese alternatives, and substitute butter with a plant-based spread.
• Seasonal Twist: Add sautéed mushrooms or roasted red peppers for extra depth, especially in fall or winter.

One variation I keep coming back to is adding crispy pancetta instead of bacon — it gives a slightly different savory note that pairs beautifully with the cheesy potatoes. I’ve also tried topping with panko breadcrumbs mixed with Parmesan for an extra crunch, but nothing beats the classic cornflake crunch for that nostalgic feel.

Serving & Storage Suggestions

Serve this casserole warm, straight from the oven, to enjoy that delightful crispy top and creamy interior. It pairs wonderfully with a fresh green salad or steamed vegetables to balance the richness. For drinks, a crisp white wine or iced tea complements the flavors nicely.

If you have leftovers, store them covered in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to bring back the crispy topping — reheating in the microwave will warm it but soften that prized crunch.

Funeral potatoes also freeze well. Let the casserole cool completely, then cover tightly with foil or place in an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake as usual, adding a few extra minutes if needed.

Over time, the flavors meld even more, so leftovers can taste even better the next day. Just be sure to crisp up the topping again for that signature texture.

Nutritional Information & Benefits

This casserole is a comforting dish that offers a good balance of carbs, fats, and protein. One generous serving (about 1 cup / 240 g) contains approximately:

Nutrient	Amount
Calories	350-400 kcal
Protein	15 g
Fat	22 g
Carbohydrates	25 g
Fiber	2 g

The potatoes provide energy-boosting carbohydrates, while the cheese and sour cream add calcium and protein. Using sharp cheddar adds antioxidants like vitamin A, and the onions contribute small amounts of fiber and vitamin C. This recipe isn’t low-calorie but can be enjoyed as part of a balanced meal. For those with dairy sensitivities, swapping ingredients can make it more accessible.

Conclusion

Crispy loaded funeral potatoes casserole with cornflake topping is one of those recipes that feels like a warm hug on a plate. It’s easy to throw together, relies on simple ingredients, and delivers a satisfying combo of creamy and crunchy that’s hard to beat. Whether you’re feeding a crowd or just want a cozy dinner on a chilly night, this casserole fits the bill.

I love making it when I’m short on time but still want something homemade and comforting — it never disappoints. Give it a try, tweak it to your taste, and I bet it’ll become one of your go-to dishes too. If you do make it, I’d love to hear how you customized it or what memories it brings up for you. Happy cooking!

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble it a day in advance, cover, and refrigerate. Bake it fresh when you’re ready, adding a few extra minutes to the baking time if it’s cold from the fridge.

What can I use instead of cornflakes for the topping?

Panko breadcrumbs or crushed crackers work well as alternatives. For a gluten-free option, use gluten-free cornflakes or crushed nuts.

Is there a vegetarian version of this recipe?

Absolutely. Replace cream of chicken soup with cream of mushroom or a homemade white sauce, and skip any meat add-ins.

How do I prevent the casserole from becoming soggy?

Thaw and drain the hash browns thoroughly to remove excess moisture. Avoid overmixing the ingredients to keep the potatoes fluffy.

Can I double this recipe for a larger crowd?

Yes, just use a larger baking dish and adjust the baking time slightly, checking for a bubbly, golden top as your cue.

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