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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 have to make for a pot luck at work tomorrow. I wanted to make and bake the day before. I leave really early in the morning for work, so trying to bake it in the morning before I leave would be difficult. Any suggestions on reheating? Or would that work at all?
That’s fine! Do you have a slow cooker you could put it in to keep warm for your potluck?
I do have a crockpot. I just wasn’t sure how that would affect the cornflakes on top.
Mmmm its so good.. I have this recipe memorized. The whole family loves it. The kids will eat it as a snack after school too.
Can you make the night before?
Yes, that would be fine. Leave it out of the fridge to come to room temp before baking.
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.
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
Hello,
If we double the recipe, how long should it take to cook?
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!!
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. ⭐️⭐️⭐️⭐️⭐️
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.
Easy and delicious
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.
I agree!