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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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.
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“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!!
These turned out perfectly!!! Thank You Lauren. I don’t mean to cause a fuss… However for the ones in the comments that pretty much took your recipe and turned it into a whole different recipe I’ll never understand why they even bother. They can go do their own blog and stop being negative Nancy’s causing others not to even want to try recipes. OK fuss is over lol
Could I substitute Greek yogurt for the sour cream? Thanks!
Yes you can!
Should I add the can of condensed cream of chicken soup or follow the directions on the can and add water? Thanks!!!!
You don’t need to add any water. You can just use the cans of condensed cream of chicken soup or my homemade version: https://tastesbetterfromscratch.com/condensed-cream-anything-soup/. We hope you enjoy these funeral potatoes!
Excellent base recipe. I made the following changes:
I added cream cheese, used 1 cup freshly grated sharp cheddar and 1 cup Velveeta cheese. Added half a container sour cream, half a container of top the tator, half a cup ranch dressing, the 32 oz bag of oreida diced potatoes,chives,minced onion, 1/2 c fresh onion, paprika,salt, pepper, 1 can each mushroom soup and cream of chicken, and a half a stick of butter. I did thaw the potatoes overnight. My crockpot seems to run hot [it’s new] it only took a couple hours and it was hot. I kept stirring so it didn’t scorch. Fried 3 cups corn flakes and a bag of fried onion in butter once i thought the mixture in the crockpot was done. Poured the fried flakes on top the mixture and served immediately.
Everyone complimented me and was saying how good it was. It was not wet or too dry and potatoes held shape.
Will make again for my daughter n laws baby shower in April.
Thank you.
I made this recipe last night for a eulogy and it was very bland. I even added extra spices. Also it wasn’t creamy enough. Once it baked, it was very dry. Also, if you do intend to make this recipe, double it for a 13 x 9 inch pan. I didn’t double it, and the ingredients barely covered a thin layer of the pan. I would also use breadcrumbs instead of cornflakes.
I originally made them in 1971. But didn’t have the hash browns, cooked potatoes. Only other difference we heated the soup, s cream and butter before adding. The same delicious outcome.
Thanks
Wondering if I could make these in a crock pot? I need to bring them to another house and hope to keep them warm.
We haven’t tested them for a crock pot, let us know how it works if you try it! I’ve always made them in the oven then covered tightly with aluminum foil and wrap in a couple dish cloths to transport to another house and keep it closed like that until ready to serve. We hope you enjoy them!
Crockpot works great, just don’t add the topping until 5-10 minutes before serving or it gets soggy.
This recipe was really delicious! I actually added shredded chicken to mine. A hint of beef bouillon/topped with freezed dried chives as well. My whole family enjoyed it. I will make this again!
Wouldn’t make this recipe again. Did not care for the taste.
I have such good memories of this dish..delicious! Do you think Panko would be okay if I don’t have Corn Flakes?
It should still work, but they may brown quicker. So keep an eye on them in the oven and if it’s getting too brown on top before it’s done, put a piece of aluminum foil loosely on top. We hope you enjoy it!