# Funeral Potatoes (Hashbrown Casserole) with Crispy Panko Topping > 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. Canonical URL: https://www.topshelf.recipes/recipes/funeral-potatoes-hashbrown-casserole-panko-topping ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 45 minutes - Total Time: 65 minutes - Servings: 16 - Difficulty: Easy - Category: Baking ## Ingredients ### Combine the creamy potato filling - 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 - 1/2 cup, diced Yellow 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) ### Preheat oven and prepare dish - 6 tablespoons Unsalted butter (for greasing and topping) ### Make the crispy panko-Parmesan topping - 1 1/2 cups Panko breadcrumbs - 1/2 cup Grated Parmesan cheese ### Rest, garnish, and serve - 2 tablespoons, sliced Green onions, thinly sliced (for garnish, optional) ## Ingredient Guide ### 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. ## Instructions ### 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. 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. ### 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. 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 224 kcal - Protein: 7.4 g - Carbohydrates: 18.5 g - Fat: 13.7 g - Saturated Fat: 7.8 g - Fiber: 1.1 g - Sugar: 1.4 g - Added Sugars: 0.1 g - Cholesterol: 38 mg - Sodium: 443.3 mg - Potassium: 241.1 mg - Calcium: 158.3 mg - Iron: 0.6 mg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)