21+ Best Easter Potluck Recipes: Cheesy Funeral Potatoes (+More Holiday Crowd Pleasers)
My favorite Easter potluck recipe ideas are perfect for sharing with friends and family at spring gatherings and Easter celebrations. This collection features a variety of easy-to-transport holiday recipes that can feed a crowd. These easy Easter side dishes, satisfying main courses, and sweet treats will make your party a satisfying feast.See my full collections of Easter dinner ideas, Easter desserts, Easter brunch ideas, and Easter side dishes for more great holiday recipes.
Servings: 16 servings
Calories: 264kcal
Prep 10 minutes
Cooking 40 minutes
Total Time 50 minutes
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Ingredients
- 30-32 oz frozen hash browns (diced, or Simply Potatoes fresh hash browns, or shredded potatoes)
- 16 oz sour cream (or Greek Yogurt)
- 10.5 oz cream of chicken condensed soup (or a 12-ounce package of Proper Good cream of chicken soup)
- ¾ cup unsalted butter (melted, divided into ½ and ¼ cup portions)
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups cheddar cheese (shredded)
- 2-3 cups cornflakes (crushed)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease a 9x13 baking dish.
- Put your 30-32 oz frozen hash browns in a colander and let them drain and thaw (unless using fresh hashbrowns or shredded potatoes).
- While the potatoes thaw, add 16 oz sour cream, 10.5 oz cream of chicken condensed soup, ½ cup of the melted ¾ cup unsalted butter, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon ground black pepper, and ½ teaspoon garlic powder to a mixing bowl and stir to combine.
- Fold in 2 cups cheddar cheese, then add the hash browns. Mix until everything is thoroughly combined and pour the mixture into your prepared baking dish.
- Mix the crushed 2-3 cups cornflakes together with the remaining ¼ cup of melted butter. Sprinkle the buttery cornflakes evenly across the top of your hash brown casserole.
- Bake at 350°F (175°C/Gas Mark 4) for 40-45 minutes or until golden and bubbly. Then, remove your cheesy funeral potatoes from the oven and serve while hot.
Notes
Tips:
- The diced hashbrowns can always swapped for shredded hashbrowns.
- I like combining the crushed cornflakes and ¼ cup of melted butter in a large Ziploc bag for easy mixing and cleanup.
- Cornflakes are my personal favorite, but you can also use Panko breadcrumbs, crushed Ritz crackers, or crushed potato chips (like Ruffles, Dutch Crunch, or Lay’s) for your topping.
- This casserole has 16 servings already, and it is very easy to scale up as needed for larger gatherings (see the top of this recipe card). You will need multiple 9x13 pans, or you can use the disposable baking pans for easy cleanup.
- Let your cheesy funeral potatoes cool to room temperature, then cover them tightly or transfer them to an airtight container. Refrigerate for up to 3-4 days.
- To freeze, you can assemble your casserole in the 9x13 baking dish without the cornflake topping. Wrap it tightly in foil and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating, and add the butter/cornflake mixture just before baking.
- You can reheat a single serving of funeral potatoes in the microwave. The entire casserole can be reheated in the oven at 350°F (175°C/Gas Mark 4) for 15-20 minutes.
Nutrition
Calories: 264kcal (13%) | Carbohydrates: 16g (5%) | Protein: 6g (12%) | Fat: 20g (31%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg (18%) | Sodium: 416mg (18%) | Potassium: 219mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 681IU (14%) | Vitamin C: 5mg (6%) | Calcium: 140mg (14%) | Iron: 2mg (11%)
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