Ree Drummond’s Funeral Potatoes Recipe: Cheesy Hash Brown Casserole with Crunchy Cornflake Topping

This cheesy hash brown casserole combines creamy potatoes with a crisp cornflake topping for a comforting side dish. It’s a proven crowd-pleaser that delivers rich, savory flavor in every bite.

Simple ingredients come together with minimal effort, yet the result feels special enough for gatherings or weeknight dinners. The contrast of textures makes it unforgettable.

Ingredients for Ree Drummond Funeral Potatoes

Comforting layers of creamy potatoes and a crisp cornflake crown make this dish unforgettable.

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The hash browns are the foundation here. Ore-Ida shredded are the gold standard—consistent texture, perfect shred size. For the cream soup, Amy’s or Pacific Foods offer vegetarian versions that avoid chicken stock. The cheddar should be sharp and block cheese you grate yourself (pre-shredded has anti-caking agents that make it melt poorly). I grab mine from Whole Foods when I’m already there for other staples.

Need a swap for the cream soup? Cream of mushroom works in a pinch, or blend silken tofu with a little seasoning for a from-scratch version. Panko breadcrumbs can replace cornflakes for a more traditional crispy topping. For the cheese, Monterey Jack at half the amount gives a milder but still gooey result. Don’t skip thawing the hash browns—it ensures even cooking and proper texture.

Assemble the casserole up to a day ahead, but wait to add the cornflake topping until ready to bake (it gets soggy). Leftovers reheat beautifully—store covered in the fridge for up to 4 days. Freezes well for 3 months if you want to make a double batch for later.

Step-by-Step Instructions for Cheesy Hash Brown Casserole with Cornflake Topping

Master this layered process for a creamy, crunchy casserole that delivers every time.

Step 1: Prepare the Base Mixture

In a large mixing bowl, combine the 30 oz Frozen Hash Browns (ensure they’re fully thawed), 2 cans Cream of Chicken Soup, and 1 cup Sour Cream. Stir until the hash browns are evenly coated with the creamy mixture—this ensures every bite has that rich, velvety texture.

Add the 2 cups Sharp Cheddar Cheese, 1 whole Yellow Onion (finely diced), 1 tsp Salt, and 0.5 tsp Black Pepper. Fold everything together gently so the cheese doesn’t clump. The mixture should look thick and slightly sticky, with the cheese distributed throughout.

Step 2: Transfer and Smooth the Mixture

Grease a 9×13-inch baking dish with a thin layer of the 0.5 cup Unsalted Butter (melted). This prevents sticking and adds a subtle richness to the bottom layer. Spread the hash brown mixture evenly into the dish, pressing down lightly to eliminate air pockets.

Use a spatula to smooth the top so it’s level—this helps the casserole cook uniformly. The surface should look slightly glossy from the butter and soup base. If the mixture seems too thick, let it sit for 5 minutes to soften slightly before baking.

Step 3: Prepare and Add the Cornflake Topping

In a separate bowl, combine the 2 cups Cornflakes Cereal (lightly crushed) with the 0.5 cup Parmesan Cheese. The cornflakes should be broken into small pieces but not pulverized—you want texture, not dust. Stir in the remaining melted butter until the cereal is evenly coated and slightly damp.

Sprinkle this mixture evenly over the hash brown layer, pressing down gently so it adheres. The topping should cover the entire surface in a uniform layer, with no bare spots. This creates that signature crunchy contrast to the creamy base.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Bake the casserole uncovered for 45-50 minutes, or until the top is deep golden brown and the edges are bubbling. The center should be set and slightly firm to the touch—no jiggling when you gently shake the dish.

If the cornflake topping begins to brown too quickly, tent the dish loosely with foil for the remaining time. The casserole is done when a knife inserted into the center comes out hot to the touch and the cheese is fully melted.

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the layers to set, making it easier to portion neatly. The resting period also lets the flavors meld, so the dish tastes cohesive rather than separated.

Serve warm, scooping portions to include both the creamy hash brown base and the crispy cornflake topping. Each serving should have a balanced ratio of textures, with the cheese pulled into golden strings as you lift it from the dish.

Common Mistakes When Making This Recipe

Skipping the Thaw

Never dump frozen hash browns straight into your mix. I learned this the hard way at a family cookout—they release excess water during baking, turning your casserole into a soggy mess. Always thaw completely and drain any liquid first. 💡

Overmixing the Cheese

When combining the ingredients, fold the cheddar in gently. Overmixing causes the cheese to clump, creating uneven pockets instead of that smooth, melty texture we want throughout every bite.

Skimping on Butter

That ½ cup melted butter isn’t optional—it’s what binds the cornflake topping and creates its signature crunch. I’ve tried cutting it down, but the topping just doesn’t crisp up properly without it.

Uneven Layering

Press the hash brown mixture firmly into your dish to eliminate air gaps. I use the bottom of a measuring cup to compress it evenly. This prevents dry spots and ensures consistent cooking throughout.

Peeking Too Soon

Resist opening the oven during the first 30 minutes. Temperature fluctuations can cause the cornflakes to steam instead of crisp. I set a timer and walk away—trust the process.

If the top browns too quickly, tent with foil for the last 10-15 minutes of baking. ✨

Frequently Asked Questions