• First, turn the crockpot on high for 4 hour and add in the cream of mushroom, sour cream, salt and black pepper. Mix everything well then add in the thawed hash browns.
• After adding in the hash browns, add in shredded cheese and mix everything together. Then, put the lid on and allow it to cook 1.5 hours.
• Now, at after and hour and a half give everything a good stir. Everything will still be pretty cold but that is fine.
• Around the 3 hour mark give the funeral potatoes another stir. They should be ready to turn off at this point. Test a potatoes or two and make sure they are cooked through. You can easily see the cheese has melted. Turn the crockpot to warm then make the corn flake topping, salt to taste.

Topping

• Preheat the oven to 350F.
• Now, in a small bowl melt a stick of butter. In a large ziplock bag or a storage bowl with a lid, add the butter with the corn flakes and give it a shake until all the corn flakes are covered.
• Line a baking sheet then bake the corn flakes for 6 minutes. After 6 minutes, stir the corn flakes around. Now, bake another 6 minutes and they will be golden brown and crispy. Note, after the first 6 minutes stay close to the oven because they may not need a full 6 minutes. You don't want to burn your corn flakes.
• When finished, remove the lid from the crockpot before serving and pour the buttery corn flakes across the top for serving. Do not add the lid back on after you add the corn flakes.