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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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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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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Recipe Rating


  1. 4 stars
    I absolutely love this recipe, but please for the love of God put the amount for each ingredient in the instructions or disable the 1x 2x 3x thing in the ingredients section because I wasted a lot butter and chicken soup following the 2x ingredients.

  2. 5 stars
    These were amazing! A 5 star recipe. I was so curious when I first heard about them. The recipe is solid. I didn’t have the dried onion so I cut a whole onion and caramelized it after dicing. I also had some fresh chives that were going to go to waste so I chopped them up and tossed in. I added at least another cup of corn flakes so it would cover the casserole. No extra butter as the plastic bag was already greasy inside from the previous 2 cups. Smacked it with a rolling pin. This is a do over recipe for sure! Thank you Lauren

  3. 5 stars
    These were a huge hit at Thanksgiving, I have been informed that it will be my new standard potluck offering! (As in, this is what my friends want me to bring every time.) I used two 16 oz bags of hash browns, so had 32 oz total instead of 30. Subbed some whole Greek yogurt for about 1/3 of the sour cream, which I do often. Finally, I chopped up 4 large green onions in place of dried minced onion, because that’s how I remember them from my youth. Deeeeeeee-licious, thanks for the recipe!!

  4. 5 stars
    This is my favorite go to recipe whenever the grandkids ask for those “ cheesy potatoes “ I have to make a double batch for family get together. ⭐️⭐️⭐️⭐️⭐️

  5. 5 stars
    These were good, thank you. For my taste it was a little heavy on the sour cream, not totally unexpected but I made pretty much as written. I minced an onion and nuked it with some butter, used white pepper and a little garlic powder. I think if I make it again I’d go with two cans of soup and one cup of sour cream. This version just didn’t mesh with the rest of the meal-my fault. No fault of the recipe at all.
    As written, I think it would be outstanding as a loaded baked potato style-add bacon and lots of green onions. I may do that with the leftovers.
    It was delicious and simple to put together. No criticism at all, just how it tasted to me.

  6. 5 stars
    These potatoes are great! Marti is right. Who makes things completely from scratch anymore? If you make using EVERYTHING from scratch, kudos to you, but if you’re using store bought butter, it’s not from scratch. Just stop the snobbery to your fellow cooks and be supportive.

  7. I doubled the recipe for a family gathering of 20+. I think when doing this next time I would reduce the sour cream to 3 cups and cut a cup of cheese and about 5 tbsp of butter. Also, I didn’t need quite double the cornflake topping. It was still good being doubled but the potatoes seemed to get lost in the excess.

    1. It seems you missed the linked (and recommended!) from scratch “Cream of Chicken Soup”. If you click on that ingredient it will take you to the recipe for it. It’s so much better and from scratch 😉

  8. Does the sour cream really come through in the final dish? Not a sour cream fan (at all) but otherwise, it sounds good. Looking for a dish to serve on Thanksgiving morning to keep my guys out of my hair while making the big dinner.

    1. It’s creamy but doesn’t taste like sour cream! I’d love to hear what they think if you end up trying it out!

    2. Probably too late but I thought it was very heavy on the sour cream taste. Goes to show how everyone tastes different.

  9. I have made this dish for years, have always called it cheesey potatoes. The biggest difference I do is I melt the cheese, soup, sour cream and butter together to make a sauce. I may even add a small amount of milk to the sauce, depending on how hard if a cheese I use. The dish is much cheesier if you make a cheese sauce first rather than just mixing the ingredients.

  10. 4 stars
    First time making these. Really good! I did let the potatoes thaw in the refrigerator overnight. But they turned out a little al dente. And it was all a touch runny.

    Next time I’m going to par-roast off the potatoes ahead of time to add some texture and lower eye moisture then pan fry half of them in some lard or schmaltz for crispy and flavor

  11. 5 stars
    made the recipe BUT I put equal amounts in freezer containers less the cornflakes. It’s just 2 of us so I actually filled 4 8×8 pans with lids. Dated and froze them. Love it because all the ingredients I have are gluten free too.

  12. Fun fact: this recipe was probably originally made with leftover baked potatoes from a church supper. That’s how it appears in an old Idaho Mormon farm cookbook from the 1950s that we inherited from my husband’s grandma. When frozen Southern-style hash browns became available (and cheap), people started using them as an easy substitute for the baked potatoes in the original recipe.

    Another fun fact: I can always tell when a cooking blogger is a Mormon because sooner or later, some variant of this recipe appears. It’s as certain as General Conference in April!

  13. Wanted to make these for camping, but unsure if i can bake ahead then reheat later that day/ the next day? Not sure if I’ll have access to a oven while camping. Whats the best way to reheat? Is the microwave or stove top ok if no oven?

  14. 5 stars
    So so good! I add extra cheddar and some mozzarella as well! Also try real grated onions it gives the dish a delicious flavor!

  15. Can these be baked in a convection oven? I need to make 2 pans of them for a party and would like to bake them at the same time since they take awhile to bake.

  16. 5 stars
    I had never had these or made these before but man are they yummy! I don’t really know if it’s a good thing that I have now because they sure are not low calorie. Thank you for the lovely recipe.

  17. 5 stars
    Living in Utah, I’ve been making Funeral Potatoes for years. To make them more special I like to add about a quarter of a cup of bacon bits and mix them in well with the potatoes. I also use Panko bread crumbs on the top.

  18. 3 stars
    Mine are really wet still, I followed the direction to a t…. should I have let the defrosted potatoes sit on a paper towel first maybe?

    1. Hello,

      I’m sorry to hear that your funeral potatoes turned out wetter than expected. Yes, allowing defrosted potatoes to sit on a paper towel to absorb some of the excess moisture can help prevent this in the future.

      Potatoes, particularly frozen ones, can release a lot of moisture as they cook, so it’s important to give them a chance to dry out a bit before using them in recipes. After defrosting, try patting them dry with a paper towel or even giving them a light squeeze to get out the extra water before adding them to your dish.

      Alternatively, your dish might be wet due to excess cream, butter, or other liquid ingredients. Make sure to measure all your ingredients carefully to avoid adding too much.

      I hope this advice helps, and I’m confident your next batch will turn out perfectly. Don’t hesitate to reach out if you have any more questions!

      1. I have been making these potatoes for years. Except I used cream of Celery and very hard to have left overs.

  19. I am making these for a Wednesday pot luck and don’t have much time between Monday and then. Could I prepare these Monday night (without topping), refrigerate, and then throw in the oven on Wednesday? Not sure if they will hold up or not and don’t wanna waste. I’m making 2 pans.

  20. 5 stars
    I was in a hurry in the grocery store and ended up grabbing a bag of potatoes o’brien which have diced onion and red & green bell pepper. Didn’t realize this mistake until I actually dumped the bag in my mixture,and by then, it was too late. So I went with it. These turned out AMAZING 🤩 I think this one change, I’ll be making a permanent one.

  21. 5 stars
    I got the recipe from my ex-mother in law from Minnesota years ago and besides the recipe about the only thing good that lasted from that marriage. Unfortunately I just learned it is referred to as “funeral potatoes” Kinda ominous …I wonder if she knew all along? Well I passed it on to my family and they love it and for years now it’s been a holiday favorite. Tho sometimes it makes me kinda sad… 🤷🏻‍♀️Thanks Marion ✝️RIP 🌹

      1. 5 stars
        Some of these comments, no most all of them, but this one in particular, has me laughing so hard, oh my, my, my. LOL, From Salt Lake City, Utah.

  22. We had these Monday at a funeral. I got the link from her. They are delicious. Putting this in my book of good food.

  23. 5 stars
    Simple and tastes awesome!!…. I think I’m gonna swap 1 cup of sour cream for 1 of cottage cheese and sprinkle a few green onions or chives in there too next time.

    1. I’ve used Cheddar sour cream chips as the topping. crush it then fry it briefly on the stove with 2-3 tbsp of butter. Just enough for them to be covered with the butter.

    2. Didn’t have any cornflakes ,so I will use Town House crackers,have done it before ,like them better

  24. 5 stars
    I’m from the UK and I tried this and I loved it! Will become a regular recipe at home. Thank you for sharing

  25. It’s a kitchen tool we love for chopping up meat or mixing up ingredients like in this casserole. You can also use a big spoon!

  26. 5 stars
    I’ve been making this for years. I stopped putting butter in it. Totally unnecessary. And to cut down on fat, half Greek yogurt to replace all the sour cream. Tastes great. Tangy and still amazing. And it is also great to add a bunch of sliced green onions.

  27. 5 stars
    Love this recipe ❤️…I added a pound of cooked left over hamburger… everyone had seconds.
    Quick and easy recipe…for busy folks!!
    Thank you Lauren!

  28. 2 stars
    As a member of said church that this dish is popular. I’ve had plenty different versions of funeral potatoes both after funerals and at family dinners. This recipe is off for some reason, I think because it had almost twice the amount of sour cream than cream of chicken soup. Next time I’ll find a different recipe or maybe do 1:1 ratio of sour cream/cream of chicken soup.

  29. 5 stars
    I made this recipe and everyone loved it!
    I had been searching for the funeral potatoes recipe I remembered from my childhood. This nails it perfectly. I didn’t change a thing.
    Thank you so much.

  30. Easiest recipe so good. Some times I add crush chicken in a basket crackers in stead of cornflakes. Really good.

  31. 5 stars
    We loved them. We only had 1 cup of sour cream so substituted 6 oz of cream cheese and 2 oz of half and half for the other. And didn’t thaw the O’Brien potatoes, just added a few minutes to cooking time. Next time we’ll add more corn flakes on top.

  32. 5 stars
    Fantastic recipe! Made this for Christmas dinner and everyone said it was the best dish. We thawed the potatoes in the morning and patted them dry before cooking. Followed recipe as stated and it was great. Made more than enough for our crowd of 14. Happy Holidays!

  33. 5 stars
    Thank you for this recipe! I was trying to recreate my grandma’s cheesy potatoes and this was perfect. I did add 2 sliced green onions to the mix and 1/4 c shredded cheese to the topping. Just like I remember!

  34. I’ve never made this before but am excited to try it. I think instead of cornflakes I’m going to add French’s onions on top

  35. 5 stars
    My family all love these potatoes but I make a few changes 1-I dice up fresh potatoes and par boil them 2-I use diced fresh onions 3-I use 16oz of of cheese (8oz of sharp cheddar shredded and 8oz of Swiss cheese shredded) I buy the cheese in a piece and shred myself Delicious

  36. I love all of the suggestions and comments. I have a serving size question. How many would the original recipe serve?
    Having 13 adults at Christmas and I’m trying to figure out if I should double the recipe?

  37. 5 stars
    I do not thaw the frozen potatoes because I want them to keep their shape….and not turn into mashed potatoes when mixing in the soup and sour cream

    1. 5 stars
      Same. I cook from frozen as well. Frozen Diced potatoes work well if shredded are unavailable! Delicious addition to any potluck:) spice it up with pepperjack – add green onions to top!

  38. 4 stars
    This is a good basic recipe. I like to jazz things up a bit. To make it a complete meal I added browned hamburger, chopped onion, jarred jalapeños, cayenne pepper, and some other herbs to taste. You can also add cubed ham instead of the hamburger if you wish. I didn’t have corn flakes so I topped it with French fried onions.

  39. I LOVED this dish growing up and I tried to find a recipe that would catch all the nostalgic elements of it. This recipe was spot on! I didn’t realize how insanely easy it is, especially since I’m in college and need to budget and save time. Made it for Thanksgiving this year and it was a hit!

  40. 5 stars
    These potatoes are so good! I made them for a Sunday dinner and my husband and daughter both loved them too. I subbed the sour cream and cheese out for my own as I’m lactose intolerant but this recipe was very good and I will use it again 😊

  41. I’ve been making these potatoes for decades. Only difference in the recipe is the topping. The recipe I have uses 2 boxes of prepared stove top stuffing. Its a perfect combo!!

  42. Have you made these in the crock pot? If so, advice for cooking time? And, does thawing the potatoes decrease the cook time? Thank you!

  43. Is there any other cheese I can use as my hubby hates cheddar but will eat any of the white cheeses. Will it still taste ok?

  44. 5 stars
    Just like my mama made! When it’s a main course, we add diced Chicken, chopped Broccoli, French’s crunchy fried Onions as well as sliced Green Onions, a can of Cream of Chicken + a can of Cream of Celery, and just a dash of Hidden Valley Ranch Dressing mix! Everyone loves it! Thanks for sharing! 🙂

    1. You’ll notice the can of soup is hyper linked to my homemade cream of chicken soup recipe, for those, like me, who want to make that part from scratch. I like to give both options.
      As for the hasbrowns, I’ve not had success with homemade hashbrowns in this recipe. If you’ve made homemade hashbrowns you probably know what I mean, because they’re not only time consuming, but can be tricky to properly prepare, especially in this sort of recipe, without yielding a gummy texture. Having the grating, rinsing and drying process done for me doesn’t make it feel less “from scratch”, in my opinion.

      1. I was relieved to see the can soup and frozen potatoes! I’m cooking for a very large group and was looking to a couple of shortcuts. I don’t really like the taste of can soup but I am going to use it for this instance. Thank you!

      2. I’ve always made these with real potatoes, but can’t seem to find that recipe…I was hopeful this was it. 😢

    2. You should try this recipe with your OWN homemade cream of chicken soup, shred your potatoes for hash browns and contact Kellogg and ask them for their corn flake recipe! Let us know how it turns out!

  45. This was a quick recipe that is easy to assemble for dinner the next day. I lowered the fat content by using part plain yogurt, reducing the amount of butter, and skipping the cornflakes. Still delicious and practically no fail! My hubby loved it and said it could be served for any meal.

  46. 5 stars
    Its easy to change this up a bit. I used cajun spices, added some shrimp. For the cheese I substituted an Italian blend with shredded asiago, romano and parmesan. Yummm

  47. So if I make this a few days before should I just prepare everything except cornflakes and bake it and then freeze it? Or should i not bake it and freeze it?

    1. Do not bake it. Prepare it through Step 4. Freeze as instructed and when you are ready to bake it. Add the cornflakes and bake as directed! Thanks!

  48. 5 stars
    It tastes really great! I usually use a random recipe just as a base since my momma never wrote down the ratio to her Cheesy Potato Casserole. We don’t like corn flakes so we always top it with cheese.

    Here’s a tweaked recipe:

    30 Oz bag of hashbrowns

    3 cups of sour cream

    2X 10.5 Oz can of cream of chicken soup

    2 sticks of butter

    3 cups of shredded cheddar cheese

    2 bunches of green onions diced (about 1 cup)

    1 cup diced cooked ham

    Salt & pepper to taste

    1 tbs of garlic powder

    We do the recipe the same except we save 1 cup of the shredded cheese to top with at the very end of the cooking process and let it melt.

  49. 5 stars
    I never leave comments on recipes, but I stumbled across this post while looking at something else and just broke out into the biggest smile. My grandma called these patio potatoes and made them for every single holiday when I was growing up. Easter, Christmas, Thanksgiving, birthdays, Sunday supper LOL we always had patio potatoes. She passed a couple years ago but now I make these for my little ones and it makes the holidays.

    I think the version you written up is perfect, but what I love about this recipe to as it does have some flexibility which is nice when the supply chain issues rear their heads. You can use pretty much any cream of whatever soup, I have used cream of celery to make it vegetarian for a guest and it turned out really nice. Are used frozen O’Brien potatoes, which have onions and peppers on them, and that was my favorite just because I like the purity of claim potatoes but it definitely works if that’s all there is.

    Anyway, thanks for making me smile and sharing this take on a classic.

  50. I made this dish with 2 pounds of southern style frozen hash browns (thawed), and added garlic and onion powder, sauteed onions, and a little bit of smoked paprika. I also added a can of cheddar cheese soup and used Colby jack cheese. Absolutely phenomenal!!

    1. I followed the recipe to a “T” and they were AMAZING! I now make this for all family gatherings. Great recipe, and thanks for setting me up for all these great compliments because I get them every time I make this recipe!

  51. Excellent recipe! I was out of cornflakes so I used bacon and cheddar cheezits. Everyone loved it.

  52. 5 stars
    Have made this often. The only thing I changed was the topping. I use Special K ceral (original style) as I cannot stand cornflakes. This goes way back to my childhood when that was the only ceral that was around at hat time, (LOL, now I’m showing my age)!
    Serving this to my adult son tonight for the first time. Hope he likes this as well.

    1. 5 stars
      So freaking delicious! Made the recipe exactly as written for a church potluck. Perfect! Wouldn’t change a thing! Everyone loved the dish!

  53. 5 stars
    Okay, I had intended to make this recipe exactly as it was written up. That was until I went to 3 different grocery stores and couldn’t find a single bag of frozen, diced potatoes. Apparently, everyone and their brother wanted to make something similar for Easter dinner today.

    So, my attempt was a hodgepodge, starting with O’Brien style potatoes. I skipped the dried onion, since the potatoes already had onion. To make it more unique, I used cayenne in place of black pepper. Instead of cornflakes, I used up some panko bread crumbs I had in the cupboard, and I tossed in about 1/4 cup of french-fried onions in the topping as well.

    In the end, it came out beautifully, and I wouldn’t hesitate to make it again.

    Thanks for the inspiration!

  54. 5 stars
    I made this for Easter dinner. We did it on Saturday because my daughter had to drive home today. My in-laws were over for the first time in two years as well as some friends. Out of nine people it was unanimous five stars. I spiraled the ham myself, and for the deviled eggs I smoked a salmon filet. I likesmoked salmon deviled eggs. Charles liked the ham the best. said it was “over the top good”. Ther.e was no fruit salad left. Clean plates all around

  55. If you make this recipe for 100 people and divide the mixture in half and put it in two pans measuring 12 inches wide by 20 inches long each. How long would you have to bake it?

    1. Carolyn! You’ve got this!! You are going to want to make 4X the recipe and use 4 9X13 pans. You can make them ahead of time. Find directions in the post!

  56. Great recipe, although most of these funeral potato recipes online are undercooked for our liking.

    For cheese lovers….Two additional cups of shredded medium cheddar cheese on top instead of a crunchy topping.

    Glass 9×13 dish. 350 degrees. Cook for 45 minutes covered with foil, and 40-45 more minutes uncovered until the additional cheese on top starts to get toasty.

    Also, do not skimp on the good stuff. Use full fat soup, sour cream and cheese.

    1. That’s how my mom makes it but she adds diced ham and diced greens onions. I like to add a little bit of garlic powder too. It tastes delicious 🙂

  57. 5 stars
    Omg this was on point, exactly what I was looking for! Only change I made was I diced a small onion and sautéed it just until translucent and added it in instead of the dried onion. So delicious and comforting.

  58. I have made this twice now and they were SO DRY! I’ve read and reread the recipe and can’t figure out why. I use to make it quite a bit and it was good but not lately. HELP

  59. I made a double order of this recipe but I added a twist of my own.
    -I used fresh red onion about 2 table spoons
    -topped the mix before flake covering with chive onion, just enough for color
    -I also used equal parts Frosted Flakes to corn flakes
    And wow!! Thanks for sharing your recipe it turned out great

  60. 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.

  61. 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

  62. 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

  63. 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.

  64. 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.

  65. 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!

  66. 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.

  67. These are great to take camping too! Make them ahead, eat with scrambled eggs and a side of bacon or ham for breakfast. For dinner I put ham and brocolli in mine and it’s pretty much a full meal. I’ve made it for years and it’s a favorite in everyone’s book.

  68. 5 stars
    I’ve always enjoyed these potatoes at funerals and potlucks but only made them myself for the first time tonight. They’re so. Dang. Good!

    We did a few subs just based on what we had available. Organic cream of mushroom instead of cream of chicken, dried chives instead of dried onions, and added some bacon. Made a great main dish!

  69. Delicious! I brought mine to a potluck and they were all gone. I made just one small addition, a tablespoon of butter powder. It added a nice taste. Thanks for the recipe!

    1. I diced the potatoes into 1/2”-3/4” pieces and then par boiled about 3 min with salt and a bay leaf in the water. So delicious!

  70. 5 stars
    I am from Australia, but heard about funeral potatoes from the exmormon subreddit. I finally tried these and they were such a hit that my son low-key wants to go to a funeral. I’m making my second lot right now. Love it!

  71. 5 stars
    Couldn’t find my moms recipe so I goggled funeral potatoes and used this recipe…they were THE BEST funeral potatoes I have ever eaten!! Thanks so much!!

  72. 5 stars
    I haven’t made these yet. Making them tonite 10/31/2019 for supper. Just the recipe I’ve been looking for, making cheesy hash browns with REAL potatoes!!👌😊🙃🤪😘
    Candy 🍁🍂Happy Fall!

  73. I use frozen potatoes O’Brien. And thaw them. I use crushed potatoes on top and sprinkle some melted butter over them

  74. 5 stars
    This is one of my familys favorite dishes. For variety, I have modfied it several different ways- feel free to experiment ! I have added a cup of diced ham, fried bacon,(Both on top and in the mix), or topped with potato chips , or Frenches fried onions!
    Personally like the Frenches fried onion variety the best, though will say adding ham does make for a good 1 dish meal

  75. This is a great recipe – the homemade cream of soup is brilliant and can be used for other recipes. I did the homemade soup mixture- awesome! My changes: soup mixture, used vegetable bouillon instead of chicken for vegetarian spin, cheese crackers instead of cornflakes (what I had on hand-potato chips would be good too). I also just mixed the crackers with extra shredded cheese instead of butter – lazy cook :). Will visit site again soon. Yum!

  76. 4 stars
    OMG, these are very good! My only criticism is i thought it tasted a bit too sour creamy. I will adjust the recipe a little next time, but still, these are my new favorite potato dish.

  77. What if you have some people who don’t like sour cream? Can you use two candy of soup? And, I was wondering if using those dried onions on the top instead of corn flakes might be good?

    1. I’d substitute plain Greek yogurt, over extra cans of soup, but that would work fine too. Hope they enjoy it!

  78. 5 stars
    So I used Frosted Flakes due to my husband eating all the corn flakes! Turned out good! Thank you!!!!

    1. I haven’t tested that, but I worry the sour cream would separate in the mixture when reheated. It would still taste good I’m sure.

  79. Do you make the cream of chicken soup
    With milk first and then add or do you just put in as is right from the can?

  80. 5 stars
    Of all the funeral potato recipes online, yours is the one I always use. The first time I had these was at my Mom’s funeral, but I had no idea who made them or what they were called. They were delicious and honestly, the only thing about that day that brought me out of the fog I felt stuck in. Years later, for some reason, I felt the need to find the recipe and make it myself. Thank you, for posting the most authentic version, the one I always remembered.
    I now make these for special family occasions or Church functions. Everyone loves them immediately. I do have to say though, that I have tweaked the recipe a bit. Maybe subconsciously, I want to keep the original and it’s memory selfishly to myself. I mostly keep things the same, but dice onions and garlic, and saute them in bacon grease. I also sub in cream of bacon instead of the chicken. Lastly, I use crushed cheez-its for the top layer. All of this together makes the dish ridiculously gluttonous and decadent. Maybe one day you can try this version, but please, don’t share it with anyone that has cholesterol or heart concerns. ;). God bless, and thanks again.

  81. 5 stars
    Delicious recipe!
    If you’d like to be a little easier on the health (lower fat and sodium) of the bereaved you’re honoring, make the following substitutions.
    Sour cream = 2% plain Greek yogurt
    Cream of chicken soup = 2 tsp low sodium Better Than Bullion Roasted Chicken paste
    Low fat Colby Jack cheese
    Just use butter. There’s no substitute. I made mine tonight with the above, and it was divine.

  82. 5 stars
    I saw this recipe idea (for “funeral” potatoes) on a post from my sister with leftover Christmas ham stirred in, so I decided to look for a recipe to try it myself. I’m so glad I found yours! I especially enjoyed using the link to your homemade cream soup, as I haven’t been buying cream soups as a rule lately. It was so tasty (the soup and the recipe)! I used my homemade yogurt (instant pot version) and we will definitely be making this again! I’m told some will add in ground beef. I can see endless possibilities of variations, so it’s a great recipe!

  83. 5 stars
    I have had these since I was a little girl. My mom always called them Party Potatoes instead of Funeral Potatoes. They were a favorite then as they are now with my own kids.

  84. Made these for the first time and they actually are for my neighbor whose husband just passed. All the family is coming in tonight and when you described this as a comfort food it sounded perfect. I’m glad I made a dbl batch, one for us! Thank you for the homemade condensed soup recipe. I don’t use any recipe calling for canned soup. Now I’ll have an option!

  85. I have tried and tried making these darn potatoes and every time it fails no idea why either. This time I used the O’Brien taters and added chicken as well and it came out runny. I used 1 can of cream of chicken soup and a 16 of sour cream I give up.

    1. Just curious, did you use low-fat or fat-free sour cream? Using either could make it runny, and I know from experience. I used one of them in a corn casserole recipe and it would never set up. As info, I didn’t have 16 oz of sour cream so I substituted onion dip for part of it. It was delicious!

    2. Did you use low-fat or fat free sour cream? I used them in a corn casserole and the dish would never set up. The last time I made these I only had 8 oz of sour cream so I used 8 oz of French onion dip for the other 8 oz. it was delicious!

  86. 5 stars
    Rich, creamy and Yum with a nice crunchy topping. It could be a side, but really is hearty enough for a stand alone meal, especially if you added some ham.

  87. 5 stars
    I love funeral potatoes! The name is also quite popular amongst Catholics in the U.S. South, according to my dad. My mother grew up knowing them as “buffet potatoes.” For years I thought Dad called them funeral potatoes because they’d put you in an early grave lol. Dad makes them as you do, with cornflakes. Mum makes them with breadcrumbs. I’m a fan of both (:

  88. 5 stars
    A good friend brought these to our neighborhood pot-luck over the weekend and they were amazing! Everyone loved them so she pointed us to your website. I love your site! I will be making these soon.

  89. 5 stars
    These remind me of growing up. I had honestly forgotten about them until recently. I decided to made them over the weekend and they were every bit as good as I remember. Definitely will be making again!

  90. 5 stars
    I made this for Easter dinner and it was fantastic! I made the filling ahead of time and added the cornflakes to the top before baking. Everyone gobbled it up!

  91. Been making this hash brown potato casserole for years for family gatherings and not once has it ever been referred to or thought of, as funeral potatoes.
    How morbid.

    1. 5 stars
      Its called funeral potatoes because its a traditional after funeral family meal dish in Utah and many mostly Mormon communities. Ham, funeral potatoes and jello, every time.

    2. Oh for Pete’s sakes…its called that because you make them for a crowd…they aren’t called cadaver potatoes or something

    3. 5 stars
      It’s actually amusing, actually. And heartwarming that, during sad times, someone will always bring you comfort food called Funeral Potatoes.

    1. Been making this in our family for about 70 some years we love it for Christmas Eve or Easter .
      Yes we live in Utah