These cheesy potatoes with corn flakes are the kind of side dish that always disappears first. It’s creamy, savory, and topped with a crunchy, buttery layer that adds the perfect crunch. They’re often called funeral potatoes because this dish is a longtime go-to for feeding a crowd.
I love making these cheesy funeral potatoes for holidays like Easter and Christmas, potlucks, or Sunday dinners. The prep takes just 15 minutes, and the oven does the rest of the work. It’s rich, cozy, and exactly what you want in a potato casserole recipe that feeds a crowd.
Why are they called funeral potatoes?
They’re called funeral potatoes because this is the kind of dish people bring to after-funeral gatherings to help feed a crowd, especially in parts of the Midwest and Utah where the recipe is especially popular. It’s simple, filling, and easy to make in a big batch, so it’s become a go-to comfort food in those moments. The name stuck, but now it’s just as common at holidays, potlucks, and Sunday dinners.
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Shortcut Notes
- Frozen hash browns: No peeling or shredding potatoes, just thaw and mix.
- Simple ingredients: Uses pantry staples like frozen hash browns and canned soup.
- Make-ahead friendly: See the recipe card notes for make-ahead instructions.
Ingredient Breakdown
- Frozen shredded hash browns: Pre-shredded potatoes found in the freezer section. See thawing tips in the recipe card notes.
- Sharp cheddar cheese: Adds bold, cheesy flavor and melts into the potato mixture.
- Sour cream: Adds creaminess with just a little tang.
- Cream of chicken soup: Brings everything together into a smooth, creamy base.
- Cream cheese: Makes the mixture extra rich.
- Onion: Finely diced or shredded.
- Salted butter: Adds richness and salt.
- Seasoning: Garlic powder, dried parsley, smoked paprika, and black pepper
- Corn flakes: Lightly crushed to create a buttery, crunchy topping. (Note: Use plain corn flakes, not Frosted Flakes)
See the recipe card for quantities.
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, mix together the shredded cheese, sour cream, soup, cream cheese, onion, ¼ cup melted butter, garlic powder, parsley, smoked paprika, and black pepper until combined.
Stir in the thawed shredded hash browns until evenly coated.
Spread the potato mixture evenly into the prepared baking dish and smooth the top into an even layer.
In a small bowl, toss the crushed corn flakes with the remaining ¼ cup melted butter until well coated. Sprinkle the buttery corn flakes in an even layer over the top of the potatoes.
Bake for 40–45 minutes, or until the casserole is bubbling at the edges and the corn flake topping is golden brown and crispy. Let it sit for 10 minutes before serving. Serve warm.
Substitutions
- Hash browns: Use diced hash brown potatoes.
- Cheese: Swap with Colby Jack, Monterey Jack, or a mild cheddar.
- Sour cream: Use plain Greek yogurt.
- Cream of chicken: I also love this with cream of mushroom soup, and I've used condensed cheddar cheese soup in a pinch.
- Corn flakes: If you like the idea of potato chips instead of corn flakes, you have to try my potato chip hash brown casserole.
Behind the Recipe
I first encountered funeral potatoes at a potluck-style summer cookout. I keep coming back to cheesy potatoes with corn flakes because the dish is simple, reliable, and always a hit.
My top tip is to soften the cream cheese before mixing (don't skip this step!). It blends smoothly into the mixture and helps prevent lumps.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, thawing helps the mixture combine evenly and prevents excess moisture.
📖 Recipe
Cheesy Potatoes with Corn Flakes
Equipment
Ingredients
- 1 (30 ounce) bag frozen shredded hash browns thawed
- 2 ½ cups shredded sharp cheddar cheese
- 1 ½ cups sour cream
- 1 (10.5 ounce) can cream of chicken soup
- 4 ounces cream cheese softened
- ½ cup yellow onion finely diced or shredded
- ½ cup salted butter melted and divided
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups lightly crushed corn flakes crush then measure
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix together the shredded cheese, sour cream, soup, cream cheese, onion, ¼ cup melted butter, garlic powder, parsley, smoked paprika, and black pepper until combined.
- Stir in the thawed shredded hash browns until evenly coated.
- Spread the potato mixture evenly into the prepared baking dish and smooth the top into an even layer.
- In a small bowl, toss the crushed corn flakes with the remaining ¼ cup melted butter until well coated. Sprinkle the buttery corn flakes in an even layer over the top of the potatoes.
- Bake for 40–45 minutes, or until the casserole is bubbling at the edges and the corn flake topping is golden brown and crispy. Let it sit for 10 minutes before serving. Serve warm.
Notes
Nutrition
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Carol says
I'm making these for Easter dinner tomorrow! Thanks for the recipe.
Kelsey Smith says
Hope you love this one, to me it's the seasoning blend and the cream cheese that sets it apart. If you give my recipe a try, please leave a review!