Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping

Name: Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups Frozen shredded hashbrowns, thawed and well-drained; 1 10.5 oz can Cream of chicken condensed soup; 1 cup Sour cream; 2 cups Shredded sharp cheddar cheese; 0.5 cup, diced Yellow onion, finely diced; 6 tablespoons Unsalted butter (for greasing and topping); 1.5 cups Panko breadcrumbs; 0.5 cup Grated Parmesan cheese; 1.5 teaspoons total (1 tsp salt + 1/2 tsp pepper) Salt and black pepper (1 tsp salt + 1/2 tsp pepper); 2 tablespoons, sliced Green onions, thinly sliced (for garnish, optional)

Classic funeral potatoes — a creamy, cheesy hashbrown casserole — topped with a crisp, buttery panko-Parmesan crust. This crowd-pleasing bake is perfect for potlucks, holidays, or anytime you want a comforting, make-ahead side.

0.0(0 reviews)

Prep: 20m · Cook: 45m · Total65 mins

DifficultyEasy

Serves8

AuthorJake

Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping

Ingredient Spotlight

Panko breadcrumbs

Panko is a Japanese-style breadcrumb made from crustless white bread processed into large, airy flakes; it produces a lighter, crunchier coating than standard breadcrumbs. Its origin is Japanese cuisine and it has a neutral, slightly bready flavor, valued mainly for its texture rather than taste. You can find it in the Asian/international aisle of most supermarkets or at Asian markets; good substitutes are crushed cornflakes, crushed saltines, or regular breadcrumbs mixed with a little oil or melted butter to mimic the crispness.

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Jake's note

"This version keeps the beloved creamy interior of classic funeral potatoes but swaps the old-school cornflake topping for a light, crunchy panko-Parmesan finish. It's reliable, easy to scale, and always one of the first dishes to disappear at gatherings."

Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping

Funeral potatoes are America’s comfort-food handshake: a luxurious, custardy hashbrown casserole that balances savory richness with a satisfying crunch. This version leans into contrast—sharp cheddar folded into sour cream and condensed cream-of-chicken gives the interior a silky, well-seasoned body, while a butter-coated panko mixed with grated Parmesan crisps to a light, shattering top instead of the heavy, soggy crusts you sometimes get with plain crumbs. Using thawed, well-drained shredded potatoes keeps the bake from turning watery, and dotting the surface with small pats of butter encourages even browning of the topping.

Because it’s forgiving and scales easily, this casserole is ideal for potlucks, holiday tables, or a weeknight side when you need something that travels and reheats well. The flavor profile is straightforward — salty, savory, with a little tang from the sour cream — which makes it an excellent canvas for additions like cooked bacon, roasted garlic, or chopped herbs without losing its identity. Make it ahead and refrigerate, or assemble and freeze before baking; when reheated it still yields the signature creamy interior and crisp topping that keeps people coming back.

Plan your timing

Enter your target meal time:

5:49 pm–6:00 pm→Preheat oven and prepare dish

6:00 pm–6:11 pm→Combine the creamy potato filling

6:11 pm–6:22 pm→Assemble in the baking dish

6:22 pm–6:33 pm→Make the crispy panko-Parmesan topping

6:33 pm–6:44 pm→Top and bake until bubbly

6:44 pm–6:55 pm→Rest, garnish, and serve

Ingredients

Yield

Instructions

Preheat oven and prepare dish

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with about 1 tablespoon of the butter so the casserole won't stick.

For this step

6 tablespoonsUnsalted butter (for greasing and topping)

Combine the creamy potato filling

In a large bowl, stir together the thawed, well-drained hashbrowns, condensed cream of chicken soup, sour cream, shredded cheddar, and diced onion. Season with the salt and black pepper and mix until evenly combined.

For this step

8 cupsFrozen shredded hashbrowns, thawed and well-drained
1 10.5 oz canCream of chicken condensed soup
1 cupSour cream
2 cupsShredded sharp cheddar cheese
0.5 cup, dicedYellow onion, finely diced
1.5 teaspoons total (1 tsp salt + 1/2 tsp pepper)Salt and black pepper (1 tsp salt + 1/2 tsp pepper)

Assemble in the baking dish

Spread the potato mixture into the prepared 9x13-inch baking dish and smooth the top so it bakes evenly. Dot the surface with a few small pieces of the remaining butter for extra richness before adding the topping.

Make the crispy panko-Parmesan topping

Melt the remaining butter in a small skillet or microwave, then stir it into the panko breadcrumbs along with the grated Parmesan to moisten evenly. The mixture should be evenly coated and slightly clumpy so it crisps up during baking.

For this step

1.5 cupsPanko breadcrumbs
0.5 cupGrated Parmesan cheese

Top and bake until bubbly

Sprinkle the panko-Parmesan topping in an even layer over the potato mixture. Bake at 350°F (175°C) for 40–45 minutes, until the center is bubbly and the topping is golden brown and crisp.

Rest, garnish, and serve

Let the casserole rest 5–10 minutes to set slightly, then sprinkle with sliced green onions before serving. Serve warm as a hearty side for potlucks, holiday meals, or weeknight comfort dinners.

For this step

2 tablespoons, slicedGreen onions, thinly sliced (for garnish, optional)

Tips from the kitchen

Thaw and Drain Thoroughly

Pat the thawed shredded potatoes dry with paper towels or spin them briefly in a colander; excess water is the main reason the casserole turns soupy. A few extra squeezes now saves you from a long bake to evaporate liquid later.

Sauté the Onion First

Cook the diced onion in a little butter until translucent or lightly caramelized to concentrate flavor and release moisture, then cool before mixing into the potatoes. This step deepens taste and reduces the chance of a wet center.

Butter the Panko Well

Toss the panko with melted butter until the crumbs are evenly coated—this is what yields a golden, shattering crust. Use just enough butter so the crumbs clump slightly but aren't greasy, about 2 to 3 tablespoons for each cup of panko is a helpful guide.

Use Sharp Cheddar

A sharp cheddar provides big flavor without needing excess salt and melts into a creamy matrix that supports the potatoes. Avoid pre-shredded cheese if possible; it contains anti-caking agents that can affect melt and texture.

Check Center for Bubbling

Insert a knife or skewer into the center; it should come out hot and the filling should be visibly bubbling before you remove it. Let the casserole rest 5–10 minutes—this settles the filling so slices hold their shape and the topping firms up.

Variations & substitutions

Vegetarian Swap

Replace the cream-of-chicken with cream-of-mushroom or cream-of-celery soup and add sautéed mushrooms or spinach for extra savory depth without meat.

Gluten-Free Topping

Use gluten-free panko or crushed cornflakes mixed with grated Parmesan and a little almond flour in place of the panko to keep the crisp texture gluten-free.

Bacon and Chive

Stir in 6–8 slices of crisp-cooked, chopped bacon and fold in fresh chives before baking; reduce added salt by about one-quarter teaspoon to compensate.

Roasted Garlic-Parmesan

Mash 2–3 cloves of roasted garlic into the sour cream mixture for mellow garlic flavor, and add extra Parmesan to the panko topping for a deeper, nuttier crust.

Storage & make-ahead

Cool leftovers to room temperature, cover tightly, and refrigerate for up to 3–4 days. For longer storage, freeze the assembled (uncooked) casserole or the fully baked dish for up to 2 months; thaw overnight in the fridge before baking. To reheat, cover with foil and bake at 350°F until warmed through, then uncover or broil briefly to re-crisp the topping, or microwave single portions and finish in a hot skillet or oven to restore crunch.

What to serve with it

Serve this rich, creamy casserole alongside roasted or glazed ham, roast turkey, or a simple pan-seared pork chop to balance the meal. Add a bright, acidic side like a shaved Brussels sprout salad with lemon vinaigrette or steamed green beans with toasted almonds to cut richness. For drinks, a crisp white wine (Sauvignon Blanc or unoaked Chardonnay) or sparkling water with lemon complements the dish’s comforting, savory flavors.

Frequently asked questions

Can I use cubed or country-style potatoes instead of shredded hashbrowns?

Yes, but texture and bake time change: cubed potatoes will yield a chunkier casserole and need to be par-cooked (boiled or roasted) until tender before mixing so the final bake heats through evenly.

What causes a watery casserole and how do I fix it?

The usual culprits are insufficiently drained potatoes or too much liquid in the mix; squeeze or pat potatoes thoroughly and avoid adding extra milk. If it’s watery after baking, return it to the oven uncovered at 375°F for 10–15 minutes to evaporate excess moisture and crispen the top.

Can I make this dairy-free or vegan?

Yes—use a dairy-free sour cream and shredded plant-based cheese, swap cream-of-chicken for a vegan cream soup or blended silken tofu thinned with vegetable broth, and use vegan butter for the topping; expect a slightly different mouthfeel and browning behavior.

Is it better to assemble ahead or bake and then reheat?

Both work: assembling ahead and refrigerating lets flavors meld and is great for busy mornings; bake from chilled adding a few extra minutes. If baking ahead, the topping will lose some crispness in the fridge but can be re-crisped in a hot oven or under the broiler briefly.

How do I get the topping extra crispy without burning it?

Toast the panko lightly in a dry skillet before tossing with butter and Parmesan for an extra-nutty crunch, then scatter it over the casserole and bake; if it’s browning too quickly, tent with foil and finish uncovered to keep the topping crisp without burning.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Preheat oven and prepare dish

Unsalted butter (for greasing and topping)6 tablespoons

Step 2: Combine the creamy potato filling

Frozen shredded hashbrowns, thawed and well-drained8 cups
Cream of chicken condensed soup1 10.5 oz can
Sour cream1 cup
Shredded sharp cheddar cheese2 cups
Yellow onion, finely diced0.5 cup, diced
Salt and black pepper (1 tsp salt + 1/2 tsp pepper)1.5 teaspoons total (1 tsp salt + 1/2 tsp pepper)

Step 4: Make the crispy panko-Parmesan topping

🛒 BuyPanko breadcrumbs1.5 cups
Grated Parmesan cheese0.5 cup

Step 6: Rest, garnish, and serve

Green onions, thinly sliced (for garnish, optional)2 tablespoons, sliced

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Nutrition Facts

Per serving: About 1 cup (240g)

Calories409

Total Fat29.6g

Saturated Fat13.7g

Trans Fat0.6g

Polyunsaturated Fat7.4g

Monounsaturated Fat4.6g

Total Carbohydrates22.4g

Dietary Fiber2.8g

Total Sugars2.3g

Protein15.5g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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