Ree Drummond Funeral Potatoes Recipe: Cheesy Hash Brown Casserole Perfection

This hash brown casserole delivers the perfect combination of creamy, cheesy comfort that’s become a beloved staple at gatherings. I’ve refined this version to capture that same crowd-pleasing quality without unnecessary complexity.

The dish comes together with simple ingredients—shredded potatoes, a rich cheese sauce, and a crispy cornflake topping. Baked until golden and bubbling, it transforms everyday components into something truly special.

What you’ll love most is how it balances textures: a creamy interior with a satisfying crunch on top. The flavors meld beautifully, making it an ideal side for holidays or potlucks.

Ready in under an hour, this casserole holds its own alongside roasted meats or as a hearty vegetarian main. Here’s how to make it right.

Ingredients for Ree Drummond Funeral Potatoes

Simple ingredients transform into creamy, cheesy comfort with that signature crunch on top.

The potatoes are the foundation—Ore-Ida frozen shredded hash browns are the gold standard (thaw first, but don’t drain). For the cheddar, block cheese shredded at home melts smoother than pre-shredded. The cream of chicken soup is non-negotiable here—Campbell’s is what Ree uses, and it gives that perfect creamy consistency. Grab Land O’Lakes butter if you’re feeling fancy, but any unsalted works.

Need a vegetarian swap for the soup? Cream of mushroom works perfectly. No sour cream? Greek yogurt at the same amount keeps it tangy. The cornflakes can be crushed Ritz crackers if that’s what’s in the pantry. For extra richness, swap half the cheddar for Gruyère. The onion and garlic are flexible—1 tsp onion powder and 1/2 tsp garlic powder if you’re in a rush.

Assemble it the night before—just add the cornflake topping right before baking. Leftovers reheat well, covered with foil, at 350°F for 20 minutes. Keeps in the fridge for 4-5 days, freezes beautifully for 3 months.

Step-by-Step Instructions for Cheesy Hash Brown Casserole

Here’s my method for achieving that perfect balance of creamy, cheesy goodness with a crispy topping.

Step 1: Sauté Aromatics and Thaw Hash Browns

Finely dice the yellow onion and mince the 2 cloves garlic cloves. Melt 0.5 cup unsalted butter in a large skillet over medium heat, then add the diced onion. Sauté for 5-6 minutes until translucent and just beginning to caramelize at the edges.

Add the minced garlic and cook for 30 seconds until fragrant—don’t let it brown. Meanwhile, ensure the 30 oz Frozen Shredded Hash Browns are fully thawed but not drained. The residual moisture helps create that creamy texture in the final dish.

Step 2: Create the Creamy Cheese Mixture

In a large mixing bowl, combine the 2 cans Cream of Chicken Soup, 1 cup sour cream, 1 tsp kosher salt, and 0.5 tsp ground black pepper. Whisk until the mixture is smooth and fully incorporated, with no visible streaks of sour cream remaining.

Gradually fold in the 2 cups sharp cheddar cheese until evenly distributed. The consistency should be thick but pourable. Here’s the thing—this is the moment that matters: the cheese needs to be fully shredded from a block, not pre-shredded, for the smoothest melt.

Step 3: Combine and Transfer to Baking Dish

Add the thawed 30 oz Frozen Shredded Hash Browns and the sautéed onions and garlic to the cheese mixture. Gently fold everything together with a spatula until the hash browns are thoroughly coated. The mixture will be thick and slightly sticky.

Transfer this to a greased 9×13-inch baking dish and spread it into an even layer. Press down lightly with the spatula to eliminate air pockets. Real talk: if your dish isn’t well-greased, the casserole will stick, and you’ll lose that beautiful golden bottom layer.

Step 4: Add Topping and Bake to Perfection

In a separate bowl, gently crush the 2 cups corn flakes cereal with your hands or a rolling pin—you want coarse crumbs, not powder. Sprinkle this evenly over the hash brown mixture, then top with the 1 cup monterey jack cheese.

Bake in a preheated 350°F oven for 45-50 minutes until the top is golden brown and the edges are bubbling. You’ll see the cheese fully melted and the corn flakes transformed into a crisp, buttery crust. If the top browns too quickly, tent loosely with foil.

Let it rest for 10 minutes before serving. This allows the layers to set, making it easier to portion without everything running together. The final result should have a creamy interior with a distinctly crispy, cheesy top.

Storing and Reheating This ree drummond funeral potatoes

Refrigerator Storage

Let your casserole cool for no more than 2 hours before transferring to an airtight container. Store in the fridge at 40°F or below for up to 4-5 days. The flavors deepen overnight as the cheese and cream meld together beautifully. ❄️

Freezer Storage

This dish freezes exceptionally well for up to 3 months. I use heavy-duty freezer bags to save space—just flatten them to stack easily. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Oven Reheating

Preheat your oven to 350°F and cover the dish with foil. Bake for 20-25 minutes until the internal temperature reaches 165°F. Remove the foil for the last 5 minutes to crisp the topping. This method preserves the creamy texture best. 🔥

Microwave Reheating

For quick portions, microwave individual servings covered with a damp paper towel. Use 70% power for 2-3 minutes, stir, then continue in 30-second intervals until heated through. Add a splash of milk if it looks dry.

Frequently Asked Questions