Recipe By

Think Shift

  • Prep Time
    15 min

  • Cook Time
    45 min

  • Servings


  • 1 tablespoon of butter
  • 1 medium onion, diced
  • 2 lbs of diced hash browns (not grated)
  • 1/2 cup of butter, melted
  • 21.5 ounces of condensed cream of chicken soup (two 10.75-ounce cans)
  • 2 cups of sour cream
  • salt & pepper to taste
  • 2 cups of grated cheddar cheese
  • 3 cups of crushed cornflakes
  • 2 tablespoons of butter, melted
Stories potato In Page 550x367

When life is filled with endless potlucks, weddings, births and sadly, funerals, it’s handy to have a crowd-pleasing casserole that makes enough to feed a crowd too. Funeral potatoes are salty, crispy and oh-so cheesy making it one of the most satisfying bites you’ll ever try.


  • Preheat oven to 350 degrees.
  • Sauté onion until translucent in 1 tablespoon butter in a medium skillet.
  • While the onion is cooking, in a large bowl, mix frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheese and salt and pepper together until combined.
  • Stir in onion and pour into a greased 9×13 casserole dish.
  • Replace medium skillet to the heat and melt the remaining 4 tablespoons butter. Add in crushed corn flakes and stir. Toast for about 1 minute. Sprinkle over top casserole.
  • Bake 40-45 minutes or until hot and bubbly. Serve hot.