Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping

How to Make Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping

1. 1

   Step 1: 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.
2. 2

   Step 2: 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
   • 1/2 cup, dicedYellow onion, finely diced
   • 1 1/2 teaspoons total (1 tsp salt + 1/2 tsp pepper)Salt and black pepper (1 tsp salt + 1/2 tsp pepper)
   
3. 3

   Step 3: 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.
   
4. 4

   Step 4: 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 1/2 cupsPanko breadcrumbs
   • 1/2 cupGrated Parmesan cheese
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.