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?
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
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
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.
This post contains affiliate links.
“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!
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 made these and while the flavor was great and I gave it 5 stars, they were not done to my liking in the time frame listed. The hashbrowns still had a little too much crunch. I used Kroger brand frozen and made sure they were thawed completely but maybe brand makes a difference. I also added some onion and garlic powder for ease as it was Thanksgiving and I had a lot of other dishes to prepare. Next time I will add fresh garlic and onions.
We make these all the time but I wanted to recommend using fresh potatoes. You can dice them or shred them by using a cheese grater and then following the rest of the recipe. If you dive them you will have to boil them – just long enough to be able to pierce them with a fork and NO longer – and then following the rest of the recipe as is.
Why not use fresh onions?
We love this recipe, I dice up ham and add it to the mixture for a one pan meal!
I use frosted flakes instead of corn flakes. Combination of sweet and savory. That’s what my family uses.Also cream of onion soup and pepper jack cheese.
I absolutely love this potato recipe. I love the flavors and the cornflakes on top. Makes great leftovers
I use this to remember how to make it but I add cooked onions, minced garlic, lots of seasonings, garlic, onion powders, paprika, ground mustard and some herbs de provence. Try again! I’m white and always hated funeral potatoes growing up because they had no flavor. I’m from Utah and these LDS potatoes are everywhere.
How long do I bake it if I quadruple the recipe?
If you’re making it in 4 pans, I’d just add maybe 10 minutes to the cook time to let the oven come back to temperature once you’ve put them in the oven. If the pans have been refrigerated or frozen and thawed, be sure to get them out of the fridge at least an hour before you need to put them in the oven, or add maybe another 1/2 hour to the baking time. Making this in just a couple of much deeper pans is not going to give you the texture you want.
I really need to stop following recipes from yt folks. So unseasoned so bland 😭😭
Who looks at a recipe that doesn’t have seasoning and then follows it to a T? If you know how to cook then you know how to add your own flavor to a recipe. I don’t think I have ever followed the “seasoning list” for a single recipe without adding my own ish unless I see that it has enough in the recipe already – to my liking. Comedy. You have no one else to blame but yourself if you made it bland.
This is our favorite recipe for years and years. It’s nice to welcome fall with it