Funeral Potatoes Muffin Cups

My cousin pulled me aside at a church potluck years ago and whispered that the secret to her famous funeral potatoes was baking them in muffin tins instead of a casserole dish. I thought she was joking until I bit into one—crispy edges, creamy center, and somehow easier to grab than wrestling a spoon into a crowded buffet table. Now these little golden cups show up at every gathering I host, and people always ask for the trick.

I made these for my neighbor's moving day last spring, and watching her face light up when she realized she could just pick one up and eat it with her coffee while packing boxes sold me completely. That's when I knew this recipe had crossed from nice-to-have into genuinely useful territory.

Ingredients

• Frozen shredded hash browns (4 cups): Let them thaw at room temperature while you prep everything else—it releases moisture that would otherwise make the cups soggy, but you still get that potato texture that makes this dish sing.
• Sour cream (1 cup): This is your binder and flavor base; don't skip it or substitute it with plain yogurt unless you enjoy a drier texture.
• Condensed cream of chicken soup (1 can, 10.5 oz): Use cream of mushroom if you're vegetarian, but honestly the creaminess matters more than the flavor since everything else covers it up.
• Shredded cheddar cheese (2 cups): Sharp cheddar adds more personality than mild, and pre-shredded works fine here even though fresh tastes marginally better.
• Unsalted butter, melted (1/4 cup plus 2 tablespoons): Melting it first makes mixing easier and distributes the richness evenly through the potato base.
• Yellow onion, finely chopped (1/2 cup): The small dice matters because you want the onion to disappear into creamy softness, not announce itself in chunks.
• Garlic powder (1/2 teaspoon): Fresh garlic turns bitter when overcooked in the oven, so the powder here is actually the right choice.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go because the soup already carries sodium.
• Crushed cornflakes (1 cup): Crush them by hand so some pieces stay chunky for texture contrast, not into fine dust.
• Fresh chives, chopped (2 tablespoons, optional): A last-minute sprinkle of green feels fancy and tastes fresh against all that richness.

Instructions

Get your pan ready:

Preheat the oven to 375°F and grease your muffin tin thoroughly, getting into all the corners so nothing sticks. If you have nonstick spray, this is the moment to use it.

Build the base:

Dump the thawed hash browns, sour cream, soup, cheese, melted butter, onion, and seasonings into a large bowl and stir until the mixture looks creamy and evenly combined. This takes longer than you think, so really make sure the streaks of sour cream disappear.

Fill the cups:

Spoon the mixture into each muffin cup generously, filling them right to the brim and pressing down slightly with the back of your spoon. You want them packed but not aggressive about it.

Make the topping:

Toss your crushed cornflakes with the melted butter in a small bowl until they look shiny and coated, then distribute them evenly across the top of each cup. Some people are stingy here, but the topping is half the appeal.

Bake until golden:

Slide the tin into the oven for 25 to 30 minutes, watching for the moment when the tops turn golden and the edges start pulling slightly away from the tin. You'll smell that buttery cornflake aroma when they're almost done.

Cool and release:

Let them sit in the pan for 5 minutes so they firm up enough to hold their shape, then run a thin knife around each cup and ease them out gently. A little patience here saves you from sad crumbled potatoes.

Finish and serve:

Sprinkle the fresh chives over top if you're using them, and serve warm while the centers are still steamy.

Pin it

My mother-in-law cried when she bit into one at our first holiday dinner together, which I initially thought was bad, but she said they tasted exactly like the ones her grandmother made in the 1970s. That's when I realized this recipe carries more than flavors—it carries memories across generations.

Make-Ahead Magic

You can assemble these completely, cover them with plastic wrap, and refrigerate them overnight before baking. Just add a few extra minutes to the baking time since you're starting from cold, and everything comes out just as good as fresh. This is why people bring these to potlucks—they fit perfectly into a chaotic schedule.

Reheating and Storage

Leftovers keep in an airtight container for about four days, and you can reheat them individually in a 350°F oven for about 8 minutes until warmed through. They're honestly better the next day because the flavors meld overnight, so don't be shy about making extras.

Variations That Actually Work

I've tested versions with ham, bacon, caramelized onions, and even diced jalapeños, and they all play nicely with the creamy base. The framework is forgiving enough that you can adapt to what you have on hand or what people at your table prefer to eat.

• Stir in crumbled cooked bacon or diced ham before baking for a meaty version that turns heads.
• Swap half the cheddar for gruyère or smoked gouda if you want deeper, more sophisticated flavor.
• Use a mix of regular and sweet potatoes for color and a subtle sweetness that rounds out the savory elements.

Pin it

These cups have become my answer to the question of what to bring somewhere, and I love how something so simple can make people feel actually cared for. That's the real secret ingredient here.

Recipe FAQs

→ Can I make these gluten-free?

Yes, by using gluten-free cream soup and gluten-free cornflakes, you can adapt this dish to be gluten-free-friendly.

→ What can I substitute for sour cream?

Greek yogurt works well as a lighter alternative to sour cream, maintaining the creamy texture and tang.

→ How do I store leftover muffin cups?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

→ Can I add meat to this dish?

Yes, diced cooked ham or crumbled cooked bacon can be mixed into the potato mixture for a heartier version.

→ What is the best way to garnish these cups?

Chopped fresh chives add a bright, fresh touch to the rich cheesy potato cups and enhance the presentation.