Cozy Funeral Potatoes Casserole

My aunt brought this casserole to a family gathering years ago, and I watched people go back for thirds without hesitation. The kitchen filled with the smell of melting cheese and toasting potatoes, and suddenly I understood why this dish shows up at every potluck and church supper within a hundred miles. When she finally shared the recipe, I realized how forgiving and simple it truly was, yet somehow it tasted like comfort itself. Now I make it whenever I need to feed a crowd without spending hours in the kitchen, and it never fails to disappear.

I made this for a potluck at work during a particularly gray winter, and someone came back to my desk asking for the recipe before lunch was even over. There was something about bringing a warm casserole into that fluorescent-lit break room that felt like an act of kindness, and watching people's faces light up as they took their first bite reminded me why comfort food exists. That moment taught me that feeding people doesn't require fancy techniques, just genuine ingredients and a little bit of care.

Ingredients

• Frozen diced hash brown potatoes (32 oz, thawed): These are the backbone of the casserole and worth using frozen because they stay waxy and tender instead of breaking apart, plus thawing them first prevents excess moisture.
• Shredded cheddar cheese (2 cups): Use a good quality cheese you would actually eat on its own, not the pre-shredded stuff with anti-caking agents if you can help it, as it melts into a silkier sauce.
• Sour cream (2 cups): This adds tanginess and richness that cream alone cannot deliver, and it keeps the casserole from becoming too heavy or one-dimensional.
• Unsalted butter, melted (1/4 cup plus 2 tablespoons): Melting it first ensures even distribution and helps the flavors blend seamlessly without any greasy pockets.
• Condensed cream of chicken soup (10.5 oz): This ingredient sounds humble but it acts as a binding agent and adds savory depth, though you can substitute mushroom for vegetarian versions.
• Whole milk (1/2 cup): This loosens the mixture to the right consistency so it spreads easily and bakes evenly throughout the dish.
• Garlic powder, onion powder, kosher salt, and black pepper: These seasonings layer flavor without being noticeable as individual ingredients, making the dish taste savory and complete.
• Frozen shredded hash browns for topping (3 cups, thawed): Thawing these prevents them from staying frozen in the center and ensures they crisp up beautifully on top.
• Paprika (1/2 teaspoon): This adds a subtle warmth and that golden color that makes the casserole look as inviting as it tastes.

Instructions

Set the stage:

Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray. This matters because a properly greased dish means no stuck-on edges and easy serving later.

Build the creamy base:

In a large bowl, combine your thawed diced hash browns with the cheddar cheese, sour cream, melted butter, cream soup, milk, and all the seasonings. Stir until everything is coated evenly and there are no dry pockets of potatoes hiding at the bottom.

Spread and settle:

Pour the mixture into your prepared baking dish and use a spatula to create an even layer, pressing gently so it makes contact with the bottom but not so hard that you compress it into a dense brick.

Prepare the crown:

In a medium bowl, toss your thawed shredded hash browns with the melted butter and paprika until each strand is lightly coated and glistening. This step takes two minutes but makes all the difference in how much they crisp.

Top it all:

Scatter the buttered hash browns evenly across the casserole surface, making sure you reach the edges where the heat hits strongest.

Let it bake:

Slide it into the oven uncovered and bake for 45 to 50 minutes until the top is golden brown and the mixture bubbles gently at the edges. You will know it is done when the aroma fills your home and the topping looks like it could shatter if you tapped it.

Rest and serve:

Let the casserole sit for 10 minutes after coming out of the oven so the layers set slightly and you can serve neat portions without everything sliding around the plate.

Save

I once served this at a dinner where my neighbor mentioned she had been making something similar for forty years, and instead of feeling like I was reinventing the wheel, I felt like I was joining a quiet tradition of home cooks feeding their families and friends. That is when I realized this recipe is not about originality but about belonging to something timeless and true.

Customizing Your Casserole

The beauty of this dish lies in how forgiving it is to personal preference and what you have on hand. I once added crispy bacon pieces to half the casserole for my dad and kept the other half vegetarian for my sister, and both versions disappeared equally fast. You can stir in chopped green onions, crispy fried onions, or even a handful of cooked diced ham without throwing off the chemistry of the whole thing.

Making It Your Own

Some people top this with crushed cornflakes or Ritz crackers instead of or mixed with the hash browns, and the crunch becomes almost absurdly satisfying. Others have told me they add a cup of frozen corn or diced bell peppers to the base mixture, which adds a slight sweetness and texture. The core recipe is so solid that variations only make it more interesting.

Timing and Make-Ahead Options

You can assemble this casserole completely the night before, cover it with foil, and bake it straight from the refrigerator, though you may need to add five to ten minutes to the baking time since it will be cold going in. Many people make two at once and freeze one unbaked for emergencies or unexpected gatherings, which has saved me more than once.

• If baking from frozen, add 10 to 15 minutes to the cooking time and check that it is bubbling at the edges before removing it from the oven.
• Store leftovers in an airtight container in the refrigerator for up to four days, and reheat gently at 325°F covered with foil so the top does not burn.
• This casserole tastes just as good at room temperature as it does hot, making it perfect for picnics or next-day lunch.

Save

This casserole has a way of showing up at the right moments, whether someone is grieving, celebrating, or simply hungry for something that tastes like home. Make it knowing that food this honest and generous never goes out of style.

Recipe FAQ

→ What type of potatoes work best for this casserole?

Frozen diced or shredded hash brown potatoes are ideal for a tender texture and ease of preparation.

→ Can I make this dish vegetarian-friendly?

Yes, substitute the cream of chicken soup with cream of mushroom to accommodate vegetarian preferences.

→ How can I achieve a crispy topping?

Toss shredded hash browns with melted butter and paprika before baking. Adding crushed cornflakes or crackers enhances crunchiness.

→ Is it possible to prepare this casserole ahead of time?

Yes, assemble it in advance and refrigerate prior to baking. Increase baking time slightly if baking from cold.

→ What are good side dishes to serve alongside?

A crisp green salad or roasted vegetables pair well, balancing the creamy and rich flavors of the casserole.