Cozy Funeral Potatoes Casserole

My aunt showed up at a church potluck with this casserole in a battered ceramic dish, and somehow it disappeared faster than everything else on the table—including the three desserts. Years later, I finally asked for the recipe, expecting something complicated, but it turned out to be one of those blessed dishes that requires maybe three bowls and zero stress. The magic isn't in technique; it's in that crispy golden topping meeting the creamy, cheesy potato base underneath.

I made this for my book club once without reading the recipe carefully enough, and I somehow used twice the amount of sour cream—the result was more soup than casserole. But even that mistake tasted good, which taught me something important: this dish is forgiving enough to handle variations. Now I make it regularly, and everyone always asks if I'll bring it to the next gathering.

Ingredients

• Frozen diced hash brown potatoes (32 oz/900 g, thawed): Buy them already shredded to save yourself the work; thawing them slightly before mixing prevents them from clumping and freezing solid in the center of the casserole.
• Shredded cheddar cheese (2 cups/225 g): A sharp cheddar brings more personality than mild, and shredding from a block yourself tastes noticeably better than pre-shredded, though the convenience is tempting.
• Sour cream (2 cups/480 ml): This is what makes the filling creamy and tangy; don't skip it or substitute with Greek yogurt, which changes the texture entirely.
• Unsalted butter, melted (1/4 cup/60 g for filling, plus 2 tablespoons/30 g for topping): Melted butter distributes evenly and prevents overmixing; salted butter will throw off the seasoning balance.
• Condensed cream of chicken soup (10.5 oz/295 g can): This creates the creamy base; use cream of mushroom if you're cooking vegetarian, and the flavor will shift beautifully toward earthier notes.
• Whole milk (1/2 cup/120 ml): This thins the soup slightly so it coats everything instead of sitting in clumps.
• Garlic powder and onion powder (1/2 teaspoon each): These background flavors are essential; fresh garlic or onions tend to burn and become bitter in a long bake.
• Kosher salt and ground black pepper (1 teaspoon and 1/2 teaspoon): Season gradually and taste as you go, since the soup is already salted.
• Frozen shredded hash browns for topping (3 cups/225 g, thawed): Keep these separate from the base potatoes; they're what creates that irresistible crispy top.
• Paprika (1/2 teaspoon): This adds color and a subtle smoky hint without changing the core flavor profile.

Instructions

Get your oven ready and grease the dish:

Preheat to 350°F (175°C) and use a 9x13-inch baking dish, greasing it lightly so nothing sticks later. A cold oven means uneven cooking, so give it those few minutes while you prep the other ingredients.

Build the creamy base:

In a large bowl, combine the thawed diced hashbrowns, cheddar cheese, sour cream, melted butter, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix gently with a spatula until everything is evenly distributed; you're not making a puree here, just a cohesive mixture where no cheese clumps remain.

Spread into the baking dish:

Transfer the mixture to your prepared dish and flatten it into an even layer with a spatula. This ensures the casserole cooks evenly from top to bottom instead of having thick and thin spots.

Prepare the crispy topping:

In a medium bowl, toss the shredded hashbrowns with the 2 tablespoons melted butter and paprika until each strand is lightly coated. The butter helps them crisp; the paprika gives them that gorgeous golden color.

Add the topping layer:

Sprinkle the buttered hashbrown mixture evenly over the casserole filling, making sure you cover most of the surface. Don't press down; let them sit loosely so steam can circulate and turn them golden.

Bake until bubbly and golden:

Bake uncovered for 45 to 50 minutes—you'll know it's ready when the edges are bubbling and the top is a deep golden brown. Start checking around the 40-minute mark if your oven runs hot, as ovens vary.

Rest before serving:

Pull it from the oven and let it sit for 10 minutes; this allows the filling to set slightly so you get clean portions instead of a runny casserole. Those 10 minutes feel long when you're hungry, but they make a real difference.

Save

There's something almost sacred about a dish that people return to the table specifically to ask about, that shows up in family emails as 'the casserole recipe please.' This one did exactly that for me, turning an ordinary side dish into a small thing that connected me to people I care about.

Variations and Add-Ins Worth Trying

The base recipe is sturdy enough to handle additions without falling apart. A cup of crushed cornflakes or Ritz crackers mixed into the topping adds another layer of crunch and salt that some people find irresistible. Chopped green onions stirred into the filling bring freshness, while crispy bacon bits scattered on top push it toward something almost main-dish-worthy. I've seen people add a cup of corn kernels or even diced jalapeños, and the casserole handles them gracefully.

The Vegetarian Question

Swap the cream of chicken soup for cream of mushroom, and you've got a completely vegetarian casserole that doesn't taste like a compromise. Some people add a tablespoon of miso paste to the filling for deeper, savory notes, or a handful of fresh thyme stirred in at the end. The flavor shifts but remains deeply comforting, which is really the whole point of a dish like this.

Making It Ahead and Reheating

Assemble this the night before, cover it tightly with plastic wrap, and bake it straight from the refrigerator when you're ready—just add 10 extra minutes to the baking time since it starts cold. Leftovers reheat beautifully in a 300°F oven covered with foil for about 20 minutes, or you can break apart individual portions and warm them in the microwave, though the top won't stay quite as crispy. Here's the practical truth about this dish: it tastes good hot, warm, or even cool, making it perfect for those chaotic gatherings where everyone eats at different times.

• If you're cooking for a vegetarian or vegan guest, make a small separate batch with plant-based sour cream and butter.
• Freeze unbaked casseroles up to three months ahead; thaw in the refrigerator overnight before baking.
• Use a light hand with salt if you're substituting homemade soup for canned, which is usually less salty.

Save

This casserole earned its place in my regular rotation because it asks almost nothing of you and gives back comfort in generous portions. Make it once, and you'll understand why it keeps showing up at tables where people gather.

Recipe FAQ

→ What type of potatoes work best?

Frozen diced hash browns are ideal for consistent texture and ease, thawed before mixing.

→ Can I make this vegetarian?

Yes, by substituting the cream of chicken soup with cream of mushroom or similar vegetarian cream soups.

→ How do I get a crispy topping?

Coat shredded hash browns with melted butter and paprika before sprinkling on top; baking uncovered creates a golden crunch.

→ Are there ways to add extra flavor?

Yes, adding chopped green onions or cooked bacon enhances taste, and a crunchy topping can be made with crushed cornflakes or crackers.

→ What is the best way to serve this dish?

Let it rest 10 minutes after baking, and serve alongside crisp salads or roasted vegetables for balanced meals.