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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.
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.
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.
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.
What should I serve with funeral potatoes?
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Funeral Potatoes
Equipment
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.
- Serve these with baked ham, oven roasted turkey, or flank steak.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
“Best funeral potatoes I’ve ever eaten” said my son which is something a Mom always wants to hear. Easy and yummy! Made them the night before and baked them for Christmas lunch. I used white cheddar and they were all eaten. Thanks for the recipe!
We used a 3 cup bag of sharp chedder and put 2 cups in the mixture and 1 cup on top! Also I made it all up night before without thawing and just let mixture thaw together in casserole dish in fridge before baking next day
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!!
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.
It’s not from scratch if it includes a can of condensed soup…
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 😉
Thank you Stacy, Much better from scratch.
I suppose you pick your own pumpkin when you make your pies?
grow up marti
Good one Marti!!!
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.
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!
Probably too late but I thought it was very heavy on the sour cream taste. Goes to show how everyone tastes different.
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.
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
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.
Easy and delicious!
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!
I love hash brown casserole. My church makes it whenever we have funerals and everybody just loves it.
Tastes great. Thanks for the recipe. Yummm