Ree Drummond’s Funeral Potatoes Recipe: Cheesy Hash Brown Casserole

This creamy hash brown casserole transforms simple ingredients into a comforting side dish everyone loves. The combination of cheese, sour cream, and buttery cornflakes creates a rich, golden topping that’s impossible to resist.

Perfect for potlucks or family dinners, this recipe delivers restaurant-quality results with minimal effort. The crispy topping contrasts beautifully with the creamy potatoes beneath, making each bite satisfying.

Ingredients for Ree Drummond Funeral Potatoes

Rich, comforting layers start with thawed hash browns and creamy, cheesy goodness under a crisp topping.

The hash browns are the foundation here—Ore-Ida shredded is the gold standard for texture. For the cheese, sharp cheddar from Tillamook or Sargento gives the best melt and flavor. Sour cream should be full-fat (trust me on this), and the cream of chicken soup needs to be vegetarian—Amy’s or Pacific Foods make excellent versions. Butter quality matters less here since it’s melted, but avoid margarine.

No sharp cheddar? Colby Jack or Monterey Jack work in a pinch (milder but still melty). Swap cornflakes for crushed Ritz crackers if you prefer a buttery crunch. Out of cream of chicken? Cream of mushroom soup (vegetarian) is an easy substitute. Use freshly grated cheese instead of pre-shredded to avoid anti-caking agents that can make the sauce grainy.

Assemble and bake immediately for best texture. Leftovers keep 3-4 days refrigerated—reheat covered to prevent drying. Freezes beautifully for up to 2 months; thaw overnight before reheating. The topping may soften but will crisp up again under the broiler.

Step-by-Step Instructions for Cheesy Hash Brown Casserole

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare the Cheese Sauce Base

In a large mixing bowl, combine the 1 can Cream of Chicken Soup, 1 cup Sour Cream, 0.5 cup Unsalted Butter (melted), 1 tsp Salt, 0.5 tsp Black Pepper, 0.5 tsp Dried Thyme, and 0.5 tsp Paprika. Whisk until the mixture is smooth and fully integrated.

This creates a rich, creamy base that binds the casserole together. The melted butter ensures a silky texture, while the spices provide depth of flavor. Make sure there are no lumps in the mixture before proceeding to the next step.

Step 2: Incorporate the Remaining Ingredients

Add the 2 lb Frozen Hash Browns (thawed) and 1 whole Yellow Onion (finely diced) to the sauce mixture. Fold everything together gently but thoroughly, ensuring the hash browns are evenly coated in the creamy sauce.

Next, stir in 2 cloves Garlic Cloves (minced) and 1.5 cups of the 2 cups Cheddar Cheese (reserving the remaining 0.5 cup for topping). The cheese should begin to melt slightly from the warmth of the mixture, creating a cohesive, cheesy base.

Step 3: Assemble and Top the Casserole

Transfer the hash brown mixture to a greased 9×13-inch baking dish, spreading it evenly with a spatula. Press down lightly to compact the mixture, ensuring there are no air pockets.

Sprinkle the remaining 0.5 cup Cheddar Cheese evenly over the top. Then, in a separate bowl, crush the 2 cups Cornflakes Cereal lightly with your hands and sprinkle them over the cheese. This will create a crispy, buttery topping once baked.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Bake the casserole uncovered for 45-55 minutes, or until the top is golden brown and the edges are bubbling. The cornflakes should turn a deep golden color, indicating they’ve crisped up nicely.

If the top begins to brown too quickly, tent the dish with aluminum foil to prevent over-browning while the center finishes cooking. The casserole is done when a knife inserted into the center comes out hot to the touch.

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and the flavors to meld together. The resting time ensures that the casserole holds its shape when served.

Serve warm, scooping portions carefully to include the crispy cornflake topping in each serving. The contrast of the creamy hash browns and the crunchy topping is what makes this dish irresistible.

Pro Cooking Tips for Great ree drummond funeral potatoes

Prevent Soggy Toppings

For maximum crunch, melt 0.5 cup Unsalted Butter and toss the 2 cups Cornflakes Cereal in it before sprinkling over the casserole. This creates a moisture barrier that keeps the topping crisp. I use a pastry brush to coat every piece evenly. 💡

Even Baking Trick

Rotate your 9×13-inch baking dish halfway through baking at 350°F for even browning. Since most ovens have hot spots, this ensures the cornflakes crisp uniformly. I check at the 30-minute mark and rotate if needed.

Avoid Overmixing

When combining the 2 lb Frozen Hash Browns with the sauce, fold gently just until coated. Overmixing breaks down the hash browns, leading to a mushy texture. The shredded style holds up better than diced potatoes.

Cheese Melting Tip

Use room temperature 2 cups Cheddar Cheese for the creamiest texture. Cold cheese can create clumps in your sauce. I shred my own from a block—I prefer Tillamook sharp cheddar for the best melt.

Resting Matters

Let the casserole rest for 10 minutes after baking. This allows the sauce to thicken and the topping to set. Skipping this step often results in a runny first serving. The flavors meld beautifully during this time. 🔥

Make-Ahead Prep

Assemble the casserole the night before, cover with foil, and refrigerate. Add 5-10 minutes to the baking time if starting cold. The cornflakes stay crispest when added just before baking.

Frequently Asked Questions