Name: Classic Utah Funeral Potatoes Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 1 (32 oz) bag frozen shredded hash browns, thawed; 1 cup sour cream; 1 can (10.5 oz) condensed cream of chicken soup; 1/2 cup melted unsalted butter; 1 small yellow onion, finely diced; 2 cups sharp cheddar cheese, freshly shredded; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 cups cornflakes cereal, lightly crushed; 1/4 cup unsalted butter, melted; 1/2 teaspoon smoked paprika

A beloved Utah comfort dish, this creamy hash brown casserole is layered with sharp cheddar, sour cream, and a buttery cornflake topping. It earned its name for being the crowd-pleasing potato bake traditionally brought to neighborhood gatherings after a loss, though it now shows up at every kind of potluck across the Mountain West.

Prep Time15 mins

Cook Time45 mins

Total Time60 mins

Servings10

Yield10 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
24 gFat
13 gSaturated Fat
30 gCarbs
2 gFiber
3 gSugar
11 gProtein
620 mgSodium
320 mgPotassium
210 mgCalcium
2 mgIron
4 mgVitamin C
680 mcgVitamin A

Ingredients

For the potato base

1 (32 oz) bag frozen shredded hash browns, thawed
1 cup sour cream
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup melted unsalted butter
1 small yellow onion, finely diced
2 cups sharp cheddar cheese, freshly shredded
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

For the cornflake topping

3 cups cornflakes cereal, lightly crushed
1/4 cup unsalted butter, melted
1/2 teaspoon smoked paprika

Directions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, whisk together the sour cream, condensed cream of chicken soup, melted butter, diced onion, garlic powder, salt, and pepper until smooth and well combined.
Fold the thawed hash browns and shredded cheddar cheese into the sour cream mixture, stirring gently until every strand is evenly coated.
Pour the potato mixture into the prepared baking dish and spread it into an even layer with a spatula.
In a medium bowl, toss the crushed cornflakes with the melted butter and smoked paprika until the flakes are glistening and evenly coated.
Scatter the buttered cornflake topping uniformly over the potato base, pressing down just slightly so the flakes adhere during baking.
Bake uncovered on the middle rack for 40 to 45 minutes, until the casserole is bubbling at the edges and the cornflake topping is deep golden brown.
Remove from the oven and let the casserole rest for 8 to 10 minutes so the creamy base sets up before scooping and serving hot.

Cook’s Notes

Always shred your own cheddar cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
For a tangier profile, swap half the sour cream for full-fat plain Greek yogurt.
Crushed Ritz crackers or potato chips make excellent substitutions for the cornflake topping if you prefer a different crunch.
Do not skip the resting time after baking, or the casserole will run when sliced; the eggs and starch need a few minutes to set.
To make ahead, assemble the potato base a day in advance, refrigerate, and add the cornflake topping just before baking.