My aunt brought this to every family gathering and nobody left without asking for the recipe

This oven baked 5-ingredient funeral potatoes pasta is my shorthand version of the cheesy potato casserole my aunt brought to every family gathering. In true Midwestern fashion, it’s creamy, comforting, and unapologetically simple, and no one ever left without asking how to make it. Here I’ve folded in pasta with the classic funeral potato elements—frozen hash browns, condensed soup, sour cream, and a buttery cornflake topping—so you get that familiar potluck flavor with a little extra heartiness. It’s the kind of dish you can assemble in minutes, slide into the oven, and bring straight to the table in the same glass 9x13 dish, looking perfectly imperfect and absolutely irresistible.

Serve this casserole piping hot straight from the glass baking dish with a big serving spoon so everyone can scoop those creamy, cheese-stretchy noodles and hash browns under the crisp cornflake topping. I like it with a simple green salad dressed with something tangy to cut the richness, or steamed green beans tossed with lemon and a bit of butter. It also pairs well with baked ham, roasted chicken, or meatloaf for a classic Midwestern-style spread, and the leftovers reheat nicely alongside scrambled eggs for an easy brunch the next day.

Servings: 8-10

12 ounces short pasta (such as rotini, penne, or shells)

3 cups cornflake cereal, lightly crushed

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray or a thin layer of butter so the casserole releases easily and the edges don’t stick.

Bring a large pot of salted water to a boil. Add the pasta and cook just to al dente, 1 to 2 minutes less than the package directions, since it will continue cooking in the oven. Drain the pasta well and set aside.

While the pasta cooks, place the thawed shredded hash brown potatoes in a large mixing bowl. If they’re still very cold and clumped, gently break them apart with your hands or a spoon so they mix evenly into the casserole.

Add the condensed cream of chicken soup, sour cream, 2 1/2 cups of the shredded cheddar cheese, salt, and pepper (if using) to the bowl with the hash browns. Stir until everything is well combined and the mixture looks creamy and evenly coated.

Fold the drained pasta into the hash brown mixture, stirring gently so you don’t break up the noodles too much. Take a moment to make sure the pasta and potatoes are evenly distributed—this helps every scoop have a good mix of creamy hash browns and pasta.

Transfer the mixture to the prepared 9x13-inch glass baking dish, spreading it into an even layer and smoothing the top slightly with a spatula. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface.

In a separate medium bowl, combine the lightly crushed cornflake cereal with the melted butter, tossing until every flake is glossy and coated. This is your classic funeral potato topping, and it’s what gives you that golden, crunchy lid.

Scatter the buttery cornflake mixture evenly over the top of the casserole, covering it from corner to corner. Don’t pack it down too firmly; leaving it a bit loose helps it bake up extra crisp.

Place the baking dish on the center rack of the preheated oven and bake for 35 to 45 minutes, or until the edges are bubbling, the cheese is melted and stretchy underneath, and the cornflake topping is deep golden and crisp. If the top browns too quickly, you can loosely tent the dish with foil for the last 5 to 10 minutes.

Remove the casserole from the oven and let it rest for at least 10 minutes before serving. This short rest helps the sauce thicken slightly so the pasta and potatoes hold together when you scoop. Serve directly from the glass dish with a large spoon, making sure each portion gets plenty of creamy pasta, hash browns, and crunchy topping.

To keep this true to the spirit of my aunt’s funeral potatoes, I’ve limited the base to five core components: pasta, frozen hash browns, condensed cream soup, sour cream, and cheddar cheese, with the classic buttery cornflake topping layered on. If you’d like to tailor it to your table, you can swap the cream of chicken soup for cream of mushroom or cream of celery to make it meatless, or use a low-sodium condensed soup and lightly salted butter if you’re watching sodium. For extra flavor without adding ingredients to the main base, lean on your pantry: a pinch of garlic powder, onion powder, or smoked paprika stirred into the creamy mixture can add depth. You can also mix in a cup or two of cooked, shredded rotisserie chicken or leftover ham to turn this into a full one-pan meal, or add a handful of frozen peas or corn straight from the bag—no need to thaw, just stir them in before baking. Food safety tips: Always thaw frozen hash browns in the refrigerator, not on the counter, to keep them out of the temperature danger zone (40°F to 140°F). If you’re adding cooked meats, be sure they’re fully cooked before going into the casserole, and don’t leave the baked dish at room temperature for more than 2 hours. Cool leftovers quickly, store them covered in the refrigerator, and reheat portions until steaming hot in the center before serving.