This casserole has been a constant at our holiday table and neighborhood potlucks for years. I first tasted this version at a church luncheon where everyone brought a dish to share, and the tray of golden, bubbling potatoes disappeared faster than anything else. The combination of tender shredded potatoes, a tangy sour cream base, melted cheddar, and a buttery cornflake topping creates a contrast of creamy interior and crisp topping that keeps people coming back for seconds. It is simple enough for a busy weekday side and comforting enough for a special occasion.

What makes this dish special is how forgiving it is. The texture is reliably satisfying: soft potato bites coated in a rich, savory sauce with pockets of cheese and a top layer that crackles when you dig in. I discovered a few key tricks over the years that take this from good to memorable: fully thaw the hash browns so the casserole doesn’t release water, use a combination of melted butter in the filling and topping for richness, and give it a light rest after baking so the filling sets slightly. Family members always request this for holiday dinners alongside roast ham or turkey, and it travels well to potlucks.

Ingredients

• Frozen hash browns (30 ounces): Thawed shredded or diced potatoes work. Look for plain frozen potatoes without added seasonings. Thawing prevents excess water in the casserole and yields a creamier texture.
• Sour cream (2 cups): Provides tang and creaminess. Full-fat sour cream yields the richest texture; light varieties will work but the result is less luxurious.
• Cream of chicken soup (10.5 ounces): Adds savory body and salt. Choose a brand you like or use a homemade white sauce if you prefer more control over sodium and gluten.
• Butter (10 tablespoons, melted): Divided; most is mixed into the filling and the rest binds and crisps the cornflake topping. Use unsalted butter to better control seasoning.
• Seasonings: 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon dried minced onion. These simple seasonings complement the potato and cheese flavors without overpowering them.
• Shredded cheddar cheese (2 cups): Sharp cheddar adds brightness and melts into pockets throughout the casserole. A pre-shredded blend is convenient, but freshly shredded cheese melts more smoothly.
• Corn flakes cereal (2 cups): Crushed as the crunchy topping. You can substitute crushed panko or crushed crackers if you prefer. For gluten-free, choose certified GF corn flakes.

Instructions

Thaw the Potatoes: Allow the 30 ounces of frozen potatoes to thaw overnight in the refrigerator, or spread them in a single layer on a baking sheet and warm in a 200 degrees F oven for about 20 minutes. The goal is to remove the ice crystals so the casserole stays creamy and not watery. Preheat Oven: Set the oven to 350 degrees F and place a rack in the center. A consistent oven temperature ensures even melting of the cheese and uniform browning of the topping without overcooking the filling. Prepare the Filling: In a large bowl, whisk together 2 cups sour cream, one 10.5-ounce can of cream of chicken soup, 6 tablespoons melted butter, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried minced onion. Combining these first lets the flavors marry and prevents uneven seasoning pockets in the casserole. Combine with Potatoes and Cheese: Fold the thawed potatoes and 2 cups shredded cheddar into the creamy mixture until evenly coated. Stir gently to avoid crushing the potatoes; you want distinct pieces to maintain texture. Assemble in Pan: Spoon the mixture into a greased 9x13-inch metal baking dish in a single even layer. Smooth the top lightly so the topping adheres and the casserole bakes uniformly. Make the Topping: Place 2 cups corn flakes into a large zip-top bag and crush lightly by hand or with a rolling pin. Pour the remaining 4 tablespoons of melted butter into the bag, seal, and toss to coat the crumbs evenly. This step ensures a golden, buttery crust rather than dry flakes on top. Bake: Sprinkle the buttered cornflake crumbs over the casserole and bake uncovered at 350 degrees F for 40 to 50 minutes, until the edges bubble and the top is golden brown. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Rest and Serve: Allow the casserole to rest for 5 to 10 minutes before serving to let the filling set slightly. Serve warm alongside baked ham, oven-roasted turkey, or a simply seasoned roast for a comforting plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single portions in a microwave for 1 to 2 minutes, or reheat a larger portion in a 325 degrees F oven until warmed through, about 20 to 25 minutes. To preserve crispness, reheat covered for most of the time, then uncover for the last 5 to 8 minutes to refresh the topping. For freezing, follow the make-ahead method: assemble without topping, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before adding topping and baking.

Ingredient Substitutions

For a vegetarian option, swap the cream of chicken soup for a cream of mushroom or cream of celery condensed soup, or use a homemade béchamel seasoned with vegetable broth. If you need gluten-free, choose certified gluten-free corn flakes or substitute crushed gluten-free crackers. To reduce dairy, replace sour cream with plain full-fat Greek yogurt and use a dairy-free cream soup and vegan butter, though the texture will be slightly tangier and less rich. For lower sodium, use low-sodium soup and unsalted butter, and adjust salt to taste.

Serving Suggestions

These potatoes pair beautifully with glazed ham, roast turkey, or simply roasted vegetables. For a brunch spread, serve alongside scrambled eggs and a skillet of sautéed greens. Garnish with chopped fresh chives or parsley for a pop of color and a light onion note. For a more substantial meal, serve with a green salad dressed in a bright vinaigrette to cut through the richness. This dish shines on holiday tables where guests appreciate a familiar, comforting side.

Cultural Background

Often called 'funeral potatoes' in parts of the United States, this dish became associated with community gatherings and church luncheons where food was brought to grieving families. The casserole's ease of preparation and crowd-pleasing nature made it a popular contribution for such events. It has become part of the American casserole tradition, where simple, comforting ingredients are combined into a warm, communal dish shared at life events and holiday celebrations.

Seasonal Adaptations

In winter, add roasted shallots or caramelized onions to the filling for deeper flavor. Spring calls for stirring in blanched asparagus tips or peas towards the end before baking. For autumn, fold in diced roasted sweet potatoes in place of or alongside the hash browns for a sweeter profile, and sprinkle the topping with a few chopped toasted pecans for nutty warmth. These seasonal tweaks keep the dish fresh year-round.

Meal Prep Tips

To meal prep, assemble two pans at once: bake one and freeze the other without topping. Label the frozen pan with date and contents. Portion leftovers into single-serving containers for quick lunches. If you prefer individual portions, bake in a muffin tin lined with foil cups for 20 to 25 minutes until set and golden. These individual servings reheat quickly and are easy to pack for lunches or small gatherings.

This casserole is a warm hug on a plate — comforting, nostalgic, and endlessly adaptable. I hope you try it at your next gathering and make it part of your comfort-food repertoire.