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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Recipe

A spoonful of funeral potatoes being lifted from a 9x13 inch glass casserole dish.
Prep 10 mins
Cook 50 mins
Total 1 hr
Add to Meal Plan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*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. 

Nutrition

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

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*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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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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Comments

  1. 4 stars
    Easy, quick and delicious. I added finely diced jalapeños for a little kick and Panko bread crumbs instead of Corn Flakes for the topping.

  2. Coming from the land of Funeral Potatoes at actual funerals, the fine ladies at the church have a different recipe. First of all, NEVER use frozen potatoes. I know it takes a little extra time to boil and grate fresh potatoes but the end result is a billion times better than using frozen. We use cream of mushroom soup rather than cream of chicken and fresh green onions instead of dried onions. You’ll thank me for these changes… 😃

    1. I think it must just be your preference when it comes to the onions. I use crushed Ritz crackers and French’s onions as a topping for crunch, some people use one or the other or cereal… It’s the crunch on top, not the onion taste. I DO agree with with the cream of mushroom, but again, that’s a personal preference!

      1. 5 stars
        i like the idea of using green onions
        cream of mushroom soup they
        both add a lot of flavor
        and using crushed potato chips might have to cut back on the salt

  3. 5 stars
    These potatoes are the BEST! I could just eat these for dinner. I have made them several times now and they always turn out perfect. Use only this recipe. It’s the best one. Now my family asks me if I think there might be a funeral soon! Lol

  4. 5 stars
    -4 Fahrenheit today, wind chill -24 degrees. 6 inches of snow! This was a perfect tummy warmer. Has everything why comfort food makes you happy. If you worry about carbs, stick to one portion if you can, good luck because you’ll want more. Superb the next day for breakfast with poached eggs on top for a kick of protein., fresh butcher shop sausage is a perfect addition on the side. It will fill you up for hours.

  5. My
    MIL would make these Cheesy Potatoes for every family gathering and there would be none left. Instead of hash browns, she would use O’Brien Potatoes as the are diced and contain pieces of green and red peppers and onions in them which makes for a nice Christmas dish with the red and green. Sjmhe also used mushroom soup instead of chicken. Any of the cream soups work great. And instead of cornflakes, she would use crushed potato chips. All in all, any way you make this dish, it is absolutely delicious and everyone will ❤️ you for making and bringing this dish to the dinner table.

  6. 3 stars
    Recipe was okay! I would definitely recommend using HALF the butter as mine literally had butter pooling when it was done and it took about 60 minutes to cook. Other than that, it was a good recipe!

  7. 5 stars
    I live alone so I halved it. Delish We’re (my 12 year old are grandson and I) are going to make the whole recipe for Easter.

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