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Funeral Potatoes Recipe Without Corn Flakes

Funeral Potatoes Recipe Without Corn Flakes

This funeral potatoes recipe without corn flakes combines thawed frozen hash browns, sour cream, cream of chicken soup, sharp cheddar, and sautéed onion for a creamy casserole with a buttery panko-Parmesan topping. It is an easy make-ahead side dish for family dinners, holidays, potlucks, and large gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Filling
  • 30 ounces frozen shredded hash browns thawed
  • 1 can 10.5 ounces cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 small yellow onion finely chopped
  • 4 tablespoons butter divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
For the Topping
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons melted butter

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Small skillet
  • Spatula or large spoon
  • Small bowl
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set it aside.
  2. Thaw and drain the hash browns. Press out excess moisture with paper towels so the casserole does not become watery.
  3. Cook the onion. Melt 2 tablespoons of butter in a small skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes, until softened.
  4. Make the creamy mixture. In a large bowl, stir together the cream of chicken soup, sour cream, remaining 2 tablespoons melted butter, garlic powder, black pepper, and salt.
  5. Add the cheese and onion. Stir in 1 1/2 cups of the shredded cheddar and the softened onion.
  6. Fold in the hash browns. Add the thawed potatoes and gently mix until they are evenly coated. Avoid overmixing.
  7. Fill the baking dish. Spread the potato mixture evenly into the prepared dish and sprinkle the remaining 1/2 cup cheddar over the top.
  8. Bake covered. Cover the dish with foil and bake for 35 minutes.
  9. Prepare the crunchy topping. While the casserole bakes, combine the panko breadcrumbs, Parmesan, and 2 tablespoons melted butter in a small bowl.
  10. Add the topping. Remove the foil after 35 minutes and spread the panko-Parmesan mixture evenly over the casserole.
  11. Finish baking uncovered. Return the dish to the oven for 15–20 minutes, until the edges are bubbling and the topping is golden brown.
  12. Let it rest. Remove the casserole from the oven and rest it for about 10 minutes before serving.

Notes

Thaw the potatoes first: This gives you a more predictable texture and helps prevent excess moisture.
Use freshly shredded cheddar: It usually melts more smoothly and gives the casserole a richer cheese texture.
Do not add the topping too early: Keeping the panko mixture for the final baking stage helps it stay crisp and golden.
Do not skip the resting time: The filling settles as it cools slightly, making it easier to scoop.

Make-Ahead

Prepare the potato mixture and place it in the baking dish. Cover and refrigerate until ready to bake.
For the best texture, keep the panko-Parmesan topping separately and add it just before the uncovered baking stage.
Because the casserole will start cold, allow extra baking time and check that the center is fully hot before serving.

Storage

Refrigerate: Store leftovers covered in the refrigerator.
Reheat: Warm individual portions in the microwave, or reheat the casserole in the oven when you want to bring back more of the crunchy topping.
Freezing: The assembled casserole can be frozen, although the creamy texture may change slightly after thawing. For better results, freeze without the crunchy topping and add it fresh before baking.

Substitutions

For the corn flake topping: Use panko breadcrumbs, crushed buttery crackers, crushed potato chips, or plain breadcrumbs.
For sour cream: Use softened cream cheese mixed with a little milk for a richer filling.
For shredded hash browns: Diced frozen hash browns can also be used, although they produce a chunkier potato texture.

Serving Suggestions

Serve these potatoes alongside:
  • Roast chicken
  • Turkey
  • Baked ham
  • Pork chops
  • Green beans
  • Roasted broccoli
  • Simple garden salad

Quick Recipe Tip

For the best result, watch the casserole rather than relying only on the clock. You are looking for a hot, bubbling center, browned edges, and a golden topping.