These easy and delicious Funeral Potatoes (also called cheesy potatoes) are a cheesy hash brown casserole that makes the perfect warm side dish for any meal, holiday dinner, or potluck.

A spoonful of funeral potatoes being lifted from a 9x13 inch glass casserole dish.

I can’t believe the holidays are almost here! These delicious funeral potatoes accompany many Sunday dinner, holiday dinners and potlucks this time of year in our house. They go well with everything and are a huge crowd pleasing side dish.

Why are they called funeral potatoes?

Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints). As sad as that might sound, it shows how comforting and delicious this dish is to have become such a STAPLE. Many people also call them Cheesy Hashbrowns.

These warm, cheesy potatoes with a crispy cornflake crumb topping make a great side dish to ham, turkey or chicken. I’ve also heard of many people who enjoy this dish for breakfast as a hash brown casserole, with eggs.

No matter how you serve it, it’s guaranteed to be a crowd favorite!

How to Make Funeral Potatoes:

Combine the sauce ingredients–sour cream, cream of chicken soup (or use my HOMEMADE cream of chicken soup recipe), 6 tablespoons of melted butter, salt, pepper and dried onion– in a bowl and mix them up.

Add the diced potatoes (you can use frozen cubed hash browns, or use real potatoes. You will need about 10 small diced potatoes, parboiled) and shredded cheese and stir everything to combine it, then pour it into a baking dish.

The ingredients to make cheesy funeral potatoes including sour cream, cream of chicken soup, dried onion and diced has browns, next to another photo of the ingredients all mixed together with grated cheddar cheese.

Crush the cornflakes (I pour them in a ziplock bag and use my hands to crush them). Mix in the remaining 4 tablespoons of melted butter and sprinkle cornflakes over potatoes. Bake funeral potatoes in the oven for 40-50 minutes or until it’s bubbly and warmed through.

Side by side photos of a pan glass pan filled with the mixture to make funeral potatoes, next to another photo of the final baked funeral potatoes with cornflakes on top.

Can I freeze funeral potatoes, or make them ahead of time?

To make funeral potatoes in advance make the recipe through step 4 when the mixture is spread into a 9×13 inch baking dish. Store covered in the fridge for up to 1 day. Add crushed cornflake topping before baking. Add 5-10 minutes to the bake time if they go into the oven cold from the fridge.

To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.

A pan of funeral potatoes with a scoop taken out and a spoon for serving.

What should I serve with funeral potatoes?

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A spoonful of funeral potatoes being lifted from a 9x13 inch glass casserole dish.
Prep 10 minutes
Cook 50 minutes
Total 1 hour
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  • 30 ounces frozen hash browns , diced or shredded will work, THAWED*
  • 2 cups sour cream
  • 10.5 ounce can cream of chicken soup (or homemade)
  • 10 Tablespoons butter , divided, melted
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried minced onion
  • 2 cups shredded cheddar cheese
  • 2 cups corn flakes cereal


  • Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
  • Preheat oven to 350 degrees F.
  • Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well. 
  • Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
  • Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin. 
  • Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes. 
  • Bake uncovered at 350 F for 40-50 minutes.


*Or substitute 10 small potatoes, parboiled and diced
To Freeze:
To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking. 


Calories: 336kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 71mgSodium: 666mgPotassium: 257mgSugar: 1gVitamin A: 905IUVitamin C: 5.9mgCalcium: 191mgIron: 2.4mg

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*I originally shared this recipe December 2016. Updated October 2018.

Easy, cheesy funeral potatoes are a delicious hash brown casserole that makes the perfect warm, comforting side dish!| Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Love these. I used green onions instead and some Calabrian chilis because everything needs a kick.

    1. 5 stars
      We love this recipe! #1 requested side dish in our home!
      (I love the cream of chicken recipe as well & have not used store bought in months!)
      Thank you Lauren!

  2. 5 stars
    Outstanding! I added chopped green onions and a small can of sliced mushrooms. No leftovers. Thanks for the recipe.

  3. If you are using condensed soup, do you prepare it with water or do you just add the condensed soup from the can as is?

  4. We want to make this it looks delicious, what could we substitute for the sour cream?
    Thank you

      1. 5 stars
        I use French’s fried onions on top!!! Don’t add them until about 15 minutes before it’s done or they’ll burn. Not a cornflakes fan. I taste the sweetness and it throws me off. Great side dish!!!

    1. 2 stars
      I have made these potatoes for many years! Always a bit at work or with any crowd!!

      Adele Frankel

  5. I tried this recipe and it was a hit with my family. We all just loved it.
    This coming June I am planning on serving this at our family reunion.
    Thank you for an easy, delicious recipe.

  6. 5 stars
    I made this by par boiling russet potatoes and added ham. It was such a good Sunday dinner. Will definitely be making again

    1. Just made this with fresh shredded potatoes. I soaked the potatoes, and squeezed the water off them before mixing in and baking as normal. I added another 10 minutes to the bake time.

  7. Has anyone tried substituting cooked macaroni for the potatoes (Mac & cheese)? If so, did you make any changes to the recipe and how did it turn out?

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