Utah Casserole–bubbly and hot hashbrown potatoes enveloped in a creamy, cheesy sauce and topped with a buttery cornflake topping. You can make this casserole in the Instant Pot, Crockpot or in the oven.
Utah Casserole
If you’re in Utah long enough you’ll probably experience cheesy potato casserole…aka funeral potatoes. This casserole is a staple at gatherings, potlucks, family dinners, and funerals. It’s comfort food to the max. Every mom has their own version of this casserole but they all have similar elements–hashbrowns, cream of something soup, sour cream, cheese and a crispy topping. This medley of flavors is sure to evoke feelings of nostalgia! If you have any leftovers the flavors seem to even get better once reheated.
This version was mmm mmm good! I think you’ll love it. Skyler is in love with cheesy potatoes and he loved this casserole!
Ingredients/Substitution Ideas
- Butter
- Onion
- Garlic cloves
- Hashbrowns–or southern hashbrowns (cubed potatoes)
- Campbell’s cream of chicken soup–or cream of mushroom soup
- Sour cream
- Parmesan
- Kosher salt
- Black pepper
- Cheddar cheese–or colby jack
- Corn flakes cereal
Steps (Instant Pot)
Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Turn off the Instant Pot.
Add in the hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese. Fold so that all the hashbrowns are coated.
Cooking with an air fryer lid: Place air fryer lid on top and use the bake button at 350 degrees for 30 minutes. Sprinkle the remaining cheese and the cornflakes on top. Melt the remaining 2 Tbsp of butter. Drizzle the butter on top of the cornflakes. Place air fryer lid on top and air fry at 350 degrees for 3 minutes. Cooking without an air fryer lid: Place the lid on top. Turn Instant Pot to the slow cooker setting on “more” to 2 hours. Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
Serve and enjoy.
Notes/Tips
- These potatoes are often served as a side dish to hot sliced ham along with salad, rolls and jello salad.
- I used my Duo Crisp 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with cornflakes are Instant Pot Tuna Casserole and Instant Pot Firefighter’s Casserole.
- Recipe adapted from Cooking Channel.
More Instant Pot Potato Recipes…
Natalie’s Potatoes
An easy Instant Pot recipe of cubed red potatoes in a sour cream sauce with cheese.
Skyler’s Perfect Potatoes
Cubed potatoes in a cheesy sour cream and onion sauce made fast in your Instant Pot. With only 5 ingredients this recipe comes together in a snap.
Bussin Bussin Potatoes
If you want something better than plain mashed potatoes try this amazing potato dish that you can make in your Instant Pot in a hurry.
Grandpa Jim’s Potatoes
Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Utah Casserole
Description
Bubbly and hot hashbrown potatoes enveloped in a creamy, cheesy sauce and topped with a buttery cornflake topping. You can make this casserole in the Instant Pot, Crockpot or in the oven.
Ingredients
- 4 Tbsp butter, divided
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 (30 oz) package frozen hashbrowns, thawed
- 1 (10.5 oz) can Campbell’s cream of chicken soup
- 1 cup sour cream
- 1/4 cup shredded parmesan
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup crushed corn flakes cereal
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Turn off the Instant Pot.
- Add in the hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese. Fold so that all the hashbrowns are coated.
- Cooking with an air fryer lid: Place air fryer lid on top and use the bake button at 350 degrees for 30 minutes. Sprinkle the remaining cheese and the cornflakes on top. Melt the remaining 2 Tbsp of butter. Drizzle the butter on top of the cornflakes. Place air fryer lid on top and air fry at 350 degrees for 3 minutes. Cooking without an air fryer lid: Place the lid on top. Turn Instant Pot to the slow cooker setting on “more” to 2 hours. Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
- Serve and enjoy.
Slow Cooker Instructions:
- Heat a pan over medium heat. Add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Remove from the heat.
- Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into the slow cooker. Add in the onions/garlic. Fold so that all the hashbrowns are coated.
- Cover and cook on high for 2-3 hours, or until hot and bubbly.
- Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
- Serve and enjoy.
Oven Instructions:
- Preheat oven to 350 degrees.
- Heat 2 Tbsp of butter over medium heat in a pan on the stove. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Set aside.
- Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into large bowl. Add in the onions/garlic. Stir and coat the potatoes well.
- Spread the mixture into a 9×13 inch pan. Melt the remaining 2 Tbsp of butter. Top the casserole with the remaining cheese and cornflakes. Drizzle with melted butter.
- Bake for 1 hour. Serve and enjoy!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
My favorite potatoes! Yum, Yum 😋
Thanks Brenda!
These are called Funeral Potatos in Utah. Its a dish made to serve grieving families after the funeral. Mormon funerals usually have a potluck after that serves food made by ward members.
I came here to say the same. They’re called Funeral Potatoes in most of the region, and I’ve also seen them called that in a recipe from Texas. They’re also amazing. Usually one of the first things to be finished at a pot luck.
(Not that it matters, but I’m a NY transplant in the SE Idaho region and found all this out pretty quickly. That’s how popular they can be here)