Side Dish: United States – Utah – Utah Funeral Potatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 30 oz (850 g) frozen shredded hash brown potatoes, thawed and well drained
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 (10.5 oz (298 g)) can cream of chicken soup, condensed — 10.5 oz (298 g)
- 1 1/2 cups (360 g) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup (113 g) unsalted butter, melted (for the base)
- 1 small yellow onion, finely diced, about 1/2 cup (80 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) garlic powder
- 3 cups (85 g) cornflake cereal, lightly crushed for topping
- 2 tbsp (28 g) unsalted butter, melted (for the topping)
- 2 tbsp (8 g) chopped fresh chives or green onions (optional, for garnish)

Show original ingredient measurements

- 30 oz (850 g) frozen shredded hash brown potatoes, thawed and well drained
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 (10.5 oz) can cream of chicken soup, condensed — 10.5 oz (298 g)
- 1 1/2 cups (360 g) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup (113 g) unsalted butter, melted (for the base)
- 1 small yellow onion, finely diced, about 1/2 cup (80 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) garlic powder
- 3 cups (85 g) cornflake cereal, lightly crushed for topping
- 2 tbsp (28 g) unsalted butter, melted (for the topping)
- 2 tbsp (8 g) chopped fresh chives or green onions (optional, for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A creamy, cheesy hash-brown casserole topped with a buttery, crunchy cornflake crust — a beloved Utah comfort-food side commonly served at gatherings and potlucks.

Regional Notes:
This Utah variation centers on shredded hash browns, sharp cheddar, sour cream, and a crispy cornflake topping, often using canned cream of chicken soup for convenience. Its combination of creamy interior and cornflake crunch is the signature difference from other American potato casseroles that may use crushed crackers or bread crumbs.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (15 7/8 cups (3.8 L)) baking dish.
2. Squeeze excess moisture from the thawed hash browns using a clean kitchen towel or paper towels; place potatoes in a large mixing bowl.
3. Add the shredded cheddar, cream of chicken soup, sour cream, milk, 1/2 cup (113 g) melted butter, diced onion, salt, pepper, and garlic powder to the potatoes. Stir until everything is evenly combined.
4. Spread the potato mixture into the prepared 9x13-inch (15 7/8 cups (3.8 L)) baking dish in an even layer.
5. In a small bowl, mix the crushed cornflakes with 2 tbsp (28 g) melted butter until the flakes are evenly coated. Sprinkle the cornflake mixture evenly over the top of the casserole.
6. Bake uncovered in the preheated oven for 40–50 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
7. Remove from the oven and let rest 5–10 minutes to set. Garnish with chopped chives or green onions if using, then serve warm.

Short Description:
A creamy, cheesy hash-brown casserole topped with a buttery, crunchy cornflake crust — a beloved Utah comfort-food side commonly served at gatherings and potlucks.

Regional Notes:
This Utah variation centers on shredded hash browns, sharp cheddar, sour cream, and a crispy cornflake topping, often using canned cream of chicken soup for convenience. Its combination of creamy interior and cornflake crunch is the signature difference from other American potato casseroles that may use crushed crackers or bread crumbs.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (3.8 L) baking dish.
2. Squeeze excess moisture from the thawed hash browns using a clean kitchen towel or paper towels; place potatoes in a large mixing bowl.
3. Add the shredded cheddar, cream of chicken soup, sour cream, milk, 1/2 cup (113 g) melted butter, diced onion, salt, pepper, and garlic powder to the potatoes. Stir until everything is evenly combined.
4. Spread the potato mixture into the prepared 9x13-inch (3.8 L) baking dish in an even layer.
5. In a small bowl, mix the crushed cornflakes with 2 tbsp (28 g) melted butter until the flakes are evenly coated. Sprinkle the cornflake mixture evenly over the top of the casserole.
6. Bake uncovered in the preheated oven for 40–50 minutes, until the casserole is bubbly around the edges and the topping is golden brown.
7. Remove from the oven and let rest 5–10 minutes to set. Garnish with chopped chives or green onions if using, then serve warm.