Funeral Potatoes Without Corn Flakes (Easy Recipe)
This cheesy potato casserole skips corn flakes and uses buttered panko for a crisp, golden topping. Mix thawed, drained shredded hash browns with cream-of-chicken soup, sour cream, cheddar, and seasonings, then bake in a greased 9 × 13-inch oven-safe dish at 350°F for 45–55 minutes. Check that the center reaches 165°F, then rest 10 minutes.
When I want a familiar, filling casserole without adding another ingredient to the shopping list, I turn to this panko-topped version. It keeps the creamy potato base and cheddar flavor, but replaces the usual cornflake crust with crisp, buttery breadcrumbs. The method is simple; the detail that matters most is giving the hash browns time to thaw and drain.
That step helps the casserole bake more evenly. If the potatoes still hold excess water, the center can stay loose even while the top turns golden. Use a food thermometer to check the middle, and choose a baking dish that is rated for your oven.
Dish Selection and Ingredient Preparation
This recipe uses a 9 × 13-inch oven-safe dish and thawed shredded hash browns. Metal, ceramic, and glass can all work if the dish is rated for the oven. Grease it lightly, and do not place an empty dish in the oven to preheat.
Ingredients
Gather these ingredients before you start:
- 30 ounces shredded hash browns, thawed and drained
- 10.5 ounces cream-of-chicken soup
- 16 ounces sour cream
- 2 cups shredded cheddar
- 4 tablespoons melted butter, for the potato mixture
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Salt, to taste
- 1½ cups panko breadcrumbs
- 3 tablespoons melted butter, for the topping
The recipe calls for shredded hash browns, not diced potatoes. Thaw them in the refrigerator, then drain away excess liquid before mixing. Panko is a type of breadcrumb with larger, airy flakes; here, it gives the casserole a crisp top without corn flakes.
Choose a suitable dish
A 9 × 13-inch dish gives the potato mixture room to spread in an even layer. The dish material affects how it heats, so check its care instructions and oven rating before baking.
| Dish material | What to know | Practical choice |
|---|---|---|
| Metal | Heats fastest among these options. | Useful if you want the dish ready to bake without waiting for a ceramic or glass dish to warm as much. |
| Ceramic | Heats more slowly. | Use it if its manufacturer confirms it is oven-safe at the required temperature. |
| Glass | Heats more slowly. | Check the oven rating and avoid sudden temperature changes. |
Lightly grease the dish with butter or oil. Do not put a cold glass or ceramic dish into a preheated oven unless the manufacturer explicitly permits that temperature change. Sudden heating can cause thermal shock and crack the dish.
Next step: Set the prepared dish aside, and heat the oven to 350°F (177°C). Do not preheat the empty baking dish.
Mixing, Panko Topping, and Baking
The filling comes together in one bowl, then goes into the greased dish. Tossing panko with melted butter before adding it helps coat the crumbs. Bake the casserole uncovered, and use both its appearance and a thermometer to judge when it is ready.
Mix the potato filling
In a large bowl, combine the cream-of-chicken soup, sour cream, cheddar, 4 tablespoons melted butter, onion powder, black pepper, and salt to taste. Stir until the mixture is blended, then add the thawed, drained hash browns and fold them in.
Spread the mixture evenly in the greased dish. An even layer makes it easier to check the center for doneness. If the potatoes seem wet, drain them again before adding them to the bowl; excess moisture can leave the middle loose.
Add the panko topping
Place 1½ cups of panko in a small bowl and pour over the remaining 3 tablespoons of melted butter. Toss until the crumbs are coated, then scatter them evenly across the potato mixture.
Panko provides the topping in this recipe, so there is no need for corn flakes. Try to cover the surface in a loose, even layer rather than packing the crumbs down. That keeps the filling and topping distinct as they bake.
Bake and check the center
Bake uncovered at 350°F (177°C) for 45–55 minutes. Look for bubbling at the edges and a golden top, but do not rely on color alone. The surface can brown before the middle is fully heated, especially if the potatoes went into the mixture partly frozen or wet.
Check the center with a food thermometer. The casserole should reach 165°F (74°C). If the top looks done before the center reaches that temperature, continue baking and check again. Once it reaches 165°F, remove the dish and let it rest for 10 minutes before serving.
| What you notice | What to check or do |
|---|---|
| The center seems loose | Confirm that the hash browns were thawed and drained. Check the center temperature rather than judging by the top. |
| The topping is golden | Check the center with a thermometer; color alone does not confirm the casserole is heated through. |
| The casserole has baked for 45 minutes | Begin checking the center temperature. Continue baking as needed, up to the recipe’s 55-minute range, and verify 165°F. |
| The dish is glass or ceramic | Confirm its oven rating and follow the manufacturer’s guidance about temperature changes. |
Next step: Let the baked casserole rest for 10 minutes, then serve. The thermometer reading, not the topping color, is the key doneness check.
Safe Cooling and Cookware Care
After baking, let the casserole rest before serving and place the dish on a dry surface when it comes out of the oven. Once it has cooled, wash it with warm water, detergent, and a nonabrasive sponge. Avoid steel wool and abrasive pads on nonstick bakeware.
Rest, cool, and wash
The 10-minute rest is part of the recipe. Set the hot dish on a dry surface, not a cold or wet one, and allow it to stand before serving. Use care when handling the dish, since it will remain hot after it leaves the oven.
Let the dish cool before washing. Clean it with warm water, detergent, and a nonabrasive sponge. If your baking dish has a nonstick coating, skip steel wool and abrasive scouring pads; they can damage the surface.
Practical kitchen scenarios
These examples show how to apply the same recipe steps in common kitchen situations. They are not separate tested versions of the casserole; the ingredient amounts, oven temperature, and doneness target remain the same.
- You have frozen hash browns: Thaw them in the refrigerator before mixing, then drain excess liquid. Starting with partly frozen potatoes can leave the center loose or underheated.
- You are using a glass or ceramic dish: Confirm that it is oven-safe, and do not move it from cold to a preheated oven unless its manufacturer allows that change.
- The top browns before the middle is ready: Check the center temperature. Keep baking as needed until it reaches 165°F (74°C), even if the topping already looks golden.
- You use nonstick bakeware: Grease it lightly, then wash it with a nonabrasive sponge after it cools.
Key takeaway: Thaw and drain the potatoes, use a rated baking dish, and verify 165°F at the center.
Serving and Dining Presentation
Serve the casserole after its 10-minute rest, when it is easier to portion. The crisp panko top and creamy potato layer make it suitable as a side dish or as part of a larger meal. Keep the recipe’s simple finish in focus: golden crumbs, bubbling edges, and a safely heated center.
Portion and present
Use a serving spoon to lift portions through the panko topping and into the creamy layer. Because the casserole rests before serving, the mixture has time to settle after baking. For a simple presentation, serve it from the baking dish while the topping is still visible.
This recipe is designed around familiar ingredients and a single baking dish, with one bowl for mixing and a small bowl for the topping. That keeps the preparation straightforward without changing the core method. If serving a group, keep the dish on a heat-safe surface and handle it carefully.
Next step: Confirm the center reached 165°F, allow the full 10-minute rest, and serve.
Frequently Asked Questions
These answers cover the recipe’s main choices: panko instead of corn flakes, thawing the potatoes, selecting a baking dish, and checking doneness. Follow the ingredient amounts and baking steps above for the most direct route to a crisp-topped, creamy casserole.
Can I make this casserole without corn flakes?
Yes. This recipe uses 1½ cups of panko tossed with 3 tablespoons of melted butter instead of corn flakes. Scatter the coated crumbs over the potato mixture before baking.
Do I need to thaw the hash browns first?
Yes. Thaw the shredded hash browns in the refrigerator, then drain excess liquid before mixing. Excess moisture can leave the casserole loose in the center or make it heat unevenly.
What temperature should I bake the casserole at?
Bake it uncovered at 350°F (177°C). The recipe’s expected baking time is 45–55 minutes, but check the center temperature rather than relying only on the clock.
How do I know when funeral potatoes are done?
Look for bubbling at the edges and a golden topping, then check the center with a food thermometer. It should reach 165°F (74°C). Surface color alone does not confirm the center is ready.
Can I use a glass or ceramic baking dish?
Yes, if the dish is rated for oven use. Check the manufacturer’s directions, and do not put a cold glass or ceramic dish into a preheated oven unless the manufacturer explicitly permits it.
Why is the center loose?
Excess liquid from incompletely thawed or undrained potatoes can leave the center loose. Thaw the hash browns in the refrigerator and drain them before mixing. Also check the center temperature to confirm it reaches 165°F.
How long should the casserole rest before serving?
Let it rest for 10 minutes after baking. This is the resting time specified for the recipe; check that the center has reached 165°F before serving.
Can I use a nonstick baking dish?
Yes, if it is oven-safe and measures 9 × 13 inches. Grease it lightly, and clean it after cooling with warm water, detergent, and a nonabrasive sponge. Do not use steel wool or abrasive pads on its coating.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
