Hash Brown Casserole (Funeral Potatoes): The Southern Potluck Classic

Hash brown casserole — known across the American South and Midwest as "funeral potatoes" — is one of the most popular comfort food casseroles in American home cooking. A golden, cheesy, creamy bake of shredded potatoes, melted cheese, sour cream, and a crispy cornflake or breadcrumb topping, it's the dish that shows up at every potluck, church supper, holiday breakfast, and — yes — funeral reception in the Mormon corridor of Utah, Idaho, and the Intermountain West, as well as across the South.

The name "funeral potatoes" comes from the dish's traditional role at post-funeral gatherings, particularly in the Latter-day Saint (Mormon) communities of Utah and Idaho, where the casserole became a staple of the Relief Society — the women's organization of the LDS Church that traditionally prepared meals for grieving families. The dish was perfect for this role: it was inexpensive, could feed a crowd, was easy to assemble ahead of time, and was universally enjoyed. The combination of frozen hash browns, canned cream soup (typically cream of chicken or cream of mushroom), sour cream, cheese, and a buttery cornflake topping could be assembled by anyone and baked to golden perfection.

The roots of hash brown casserole are intertwined with the rise of convenience cooking in mid-20th century America. The dish as we know it emerged in the 1950s and 1960s, when frozen hash browns, canned cream soups, and other convenience foods became widely available. Campbell's Soup Company actively promoted recipes using their cream soups as casserole bases, and Ore-Ida — founded in 1952 in Ontario, Oregon — popularized frozen hash browns and potato products. The hash brown casserole was a natural marriage of these convenience foods, and it spread rapidly through community cookbooks, church recipe collections, and word of mouth.

The dish also became a staple at Cracker Barrel, the Southern-themed restaurant chain, which has served hash brown casserole as a signature side dish since the chain's founding in 1969. Cracker Barrel's version — made with shredded potatoes, Colby cheese, chopped onions, and their "signature seasoning blend" — introduced the dish to millions of Americans who had never encountered it at a potluck. Today, hash brown casserole is a fixture of Southern, Midwestern, and Western American cooking, equally at home at a holiday brunch or a weekday dinner.

Our Mimosavated version stays true to the classic recipe — frozen hash browns, sour cream, cream of chicken soup, cheese, and a crispy cornflake topping — with the mimosa pairing being a bright, citrusy Prosecco mimosa that cuts through the richness.

Ingredients (serves 8):

The Casserole: - 2 lb frozen hash browns (cubes or shredded — shredded gives a creamier texture), thawed - 8 ⅞ oz sour cream (full-fat) - 1 can (10.6 oz) cream of chicken soup (or cream of mushroom for vegetarian) - 7 oz sharp cheddar cheese, grated (plus extra for topping) - 3 ½ oz Colby cheese, grated (optional — a nod to Cracker Barrel) - 1 small onion, finely diced (about 3 ½ oz) - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 2 ⅛ oz unsalted butter, melted

The Crispy Topping: - 3 ½ oz cornflakes, crushed (or Panko breadcrumbs) - 2 ⅛ oz unsalted butter, melted - 1 ¾ oz sharp cheddar cheese, grated (optional)

Optional Garnishes: - 2 green onions, sliced - Fresh parsley, chopped

Preparing the Casserole: Preheat the oven to 347°F (350°F). Grease a 23x13 in (9x13 inch) baking dish.

In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, cheddar cheese, Colby cheese (if using), diced onion, garlic powder, onion powder, smoked paprika, salt, pepper, and the 2 ⅛ oz of melted butter. Mix until everything is evenly combined — the mixture will be thick and sticky. Transfer to the prepared baking dish and spread evenly.

Adding the Topping: In a small bowl, combine the crushed cornflakes and the 2 ⅛ oz of melted butter. Sprinkle evenly over the casserole. Add a sprinkle of extra grated cheese on top if desired.

Baking: Bake for 45–55 minutes, until the casserole is bubbling around the edges and the topping is deep golden brown and crispy. Let rest for 10 minutes before serving — the casserole needs to set slightly.

Serving: Scoop into portions and serve hot. Garnish with sliced green onions and fresh parsley if desired. The casserole is rich and creamy on the inside with a shatteringly crisp, buttery cornflake topping.

The Mimosa Pairing Logic: Hash brown casserole is rich, cheesy, and comforting. The ideal mimosa pairing is a classic Prosecco mimosa — orange juice and Prosecco. The bright, acidic citrus cuts through the richness of the cheese and the sour cream, while the Prosecco's effervescence cleanses the palate. A grapefruit mimosa is also excellent — the slight bitterness of grapefruit provides a refreshing contrast to the creamy, cheesy casserole. Avoid heavy or sweet mimosas — the dish is already rich, and you need something bright and acidic to balance it.

Reference Links: - Funeral potatoes on Wikipedia (LDS Relief Society, Utah origins): Wikipedia - The History of Funeral Potatoes (Utah, Relief Society): Taste of Home - What Are Funeral Potatoes? (Mormon comfort food tradition): Mental Floss - Cracker Barrel Hashbrown Casserole (restaurant chain version): Cracker Barrel - Ore-Ida frozen potatoes history (1952, Ontario Oregon): Wikipedia

Make-Ahead: The casserole can be assembled completely (without the topping) up to 24 hours ahead and refrigerated. Add the cornflake topping just before baking. The assembled, unbaked casserole can be frozen for up to 1 month — thaw overnight in the refrigerator before baking, and add 15–20 minutes to the baking time. Leftovers reheat beautifully in a 347°F/350°F oven for 15–20 minutes. Do not microwave if you want to preserve the crispy topping — the microwave makes the topping soggy. Leftovers can be frozen for up to 2 months.

Pro Tips: Thaw the hash browns completely before mixing — frozen hash browns will make the casserole watery. Squeeze out excess moisture from the thawed hash browns with a clean kitchen towel or paper towels. Don't substitute fresh potatoes for frozen hash browns — the frozen ones have been par-cooked and have the right texture for this casserole; fresh potatoes will be gummy. Use full-fat sour cream and real cheese — low-fat versions don't melt properly and will make the casserole grainy. The cream of chicken soup is traditional, but cream of mushroom works if you prefer a vegetarian version. Don't skip the cornflake topping — the contrast between the creamy interior and the crispy, buttery topping is the entire point of the dish. If you don't have cornflakes, Panko breadcrumbs work well too. Let the casserole rest for 10 minutes after baking — this allows it to set and makes it easier to scoop. The casserole is at its best the day it's made, when the topping is at its crispiest.