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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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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.
“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!!
Amazing recipe! I have made and eaten so many funeral potato recipes and this is by far the best! Using the dried minced onion is a game changer- great flavor without worrying about undercooked onion.
I like to use 2 lbs freshly shredded and rinsed potatoes and just cook them in a skillet with the butter, salt, and pepper first to get them a little crispy, then pour in my 9×13 and mix with everything else. Oh so good!
Best year yet- we make cheesy potatoes for Christmas dinner as we have small kids and it keeps things simple, but last year the recipe I used was pretty bland which was weird because it used double the cream of chicken (it is a blog that has other great recipes) so we used this recipe this year and we all loved them. My mother in law had extra servings and even commented how delicious they were! So happy to find a new recipe for our tradition!!!
I made the dish for Xmas. I’ve never had it before. I thought that the cornflake topping was awful and the potatoes were a little dry. Any suggestions for variations? I used Ore-ida shredded potatoes.
Thanks for giving it a try! If the topping wasn’t your favorite, you can skip the cornflakes and use crushed Ritz or breadcrumbs instead. For drier potatoes, adding a little more sour cream or cheese usually helps.
Try french’s fried onion topping or french’s fried Jalapeños
I use crushed butter crackers instead of cornflakes and there’s never any leftovers.
what can I substitute for the corner flakes
You can try Ritz crackers!
My first attempt at this recipe, I made my own cream of chicken soup from scratch because I was making it for a friend who is gluten-free and oh my heavens these were absolutely fabulous. They turned out so well gluten-free that my friend had to double check with me that they were in fact gluten-free. I have made them again for Christmas dinner. I have them ready to pop in the oven first thing in the morning 10 out of 10 will recommend this recipe to everyone.
The equipment indicates a metal baking dish but the photo is a glass dish. If Does using metal v glass alter any of the recipe? Cooking time for instance?
Both metal and glass work fine at 350°F for 40-50 minutes. Glass heats more slowly, so if using glass, check at 50 minutes and add 5-10 minutes if needed until bubbly.
Do you think doubling the recipe will be enough for about 18 people?
The recipe serves 12, so doubled would serve 24. For 18 people that’s probably more than enough, especially if you have other side dishes!
I added ground sausage and 4oz. Green chilies. Delicious.
These are absolutely delicious! 💯 loved by all at church gatherings and today’s Thanksgiving feast. 🤤 So happy I found this recipe , also quick and so easy to put together. Loved it!
This is the best recipe ever! I take this to everything that I have to take food to this week I’ve got a funeral, a club meeting, and a dinner with friends. I’m taking it all three times. The only problem is that there’s never any left over for me to take home!