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.

A spoonful of funeral potatoes being lifted from a 9x13 inch glass casserole dish.

 

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.

The ingredients to make cheesy funeral potatoes including sour cream, cream of chicken soup, dried onion and diced has browns, next to another photo of the ingredients all mixed together with grated cheddar cheese.

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.

Side by side photos of a pan glass pan filled with the mixture to make funeral potatoes, next to another photo of the final baked funeral potatoes with cornflakes on top.

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.

A pan of funeral potatoes with a scoop taken out and a spoon for serving.

What should I serve with funeral potatoes?

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Recipe

A spoonful of funeral potatoes being lifted from a 9x13 inch glass casserole dish.
Prep 10 mins
Cook 50 mins
Total 1 hr
Add to Meal Plan

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.

Notes

*Or substitute 10 small potatoes, parboiled and diced
To Freeze:
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. 

Nutrition

Calories: 336kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 71mgSodium: 666mgPotassium: 257mgSugar: 1gVitamin A: 905IUVitamin C: 5.9mgCalcium: 191mgIron: 2.4mg

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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.

Easy, cheesy funeral potatoes are a delicious hash brown casserole that makes the perfect warm, comforting side dish!| Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I have made this twice now and they were SO DRY! I’ve read and reread the recipe and can’t figure out why. I use to make it quite a bit and it was good but not lately. HELP

  2. 4 stars
    Easy, quick and delicious. I added finely diced jalapeños for a little kick and Panko bread crumbs instead of Corn Flakes for the topping.

  3. Coming from the land of Funeral Potatoes at actual funerals, the fine ladies at the church have a different recipe. First of all, NEVER use frozen potatoes. I know it takes a little extra time to boil and grate fresh potatoes but the end result is a billion times better than using frozen. We use cream of mushroom soup rather than cream of chicken and fresh green onions instead of dried onions. You’ll thank me for these changes… 😃

    1. I think it must just be your preference when it comes to the onions. I use crushed Ritz crackers and French’s onions as a topping for crunch, some people use one or the other or cereal… It’s the crunch on top, not the onion taste. I DO agree with with the cream of mushroom, but again, that’s a personal preference!

      1. 5 stars
        i like the idea of using green onions
        cream of mushroom soup they
        both add a lot of flavor
        and using crushed potato chips might have to cut back on the salt

  4. 5 stars
    These potatoes are the BEST! I could just eat these for dinner. I have made them several times now and they always turn out perfect. Use only this recipe. It’s the best one. Now my family asks me if I think there might be a funeral soon! Lol

  5. 5 stars
    -4 Fahrenheit today, wind chill -24 degrees. 6 inches of snow! This was a perfect tummy warmer. Has everything why comfort food makes you happy. If you worry about carbs, stick to one portion if you can, good luck because you’ll want more. Superb the next day for breakfast with poached eggs on top for a kick of protein., fresh butcher shop sausage is a perfect addition on the side. It will fill you up for hours.

  6. My
    MIL would make these Cheesy Potatoes for every family gathering and there would be none left. Instead of hash browns, she would use O’Brien Potatoes as the are diced and contain pieces of green and red peppers and onions in them which makes for a nice Christmas dish with the red and green. Sjmhe also used mushroom soup instead of chicken. Any of the cream soups work great. And instead of cornflakes, she would use crushed potato chips. All in all, any way you make this dish, it is absolutely delicious and everyone will ❤️ you for making and bringing this dish to the dinner table.

  7. 3 stars
    Recipe was okay! I would definitely recommend using HALF the butter as mine literally had butter pooling when it was done and it took about 60 minutes to cook. Other than that, it was a good recipe!

  8. 5 stars
    I live alone so I halved it. Delish We’re (my 12 year old are grandson and I) are going to make the whole recipe for Easter.

  9. These are great to take camping too! Make them ahead, eat with scrambled eggs and a side of bacon or ham for breakfast. For dinner I put ham and brocolli in mine and it’s pretty much a full meal. I’ve made it for years and it’s a favorite in everyone’s book.

  10. 5 stars
    I’ve always enjoyed these potatoes at funerals and potlucks but only made them myself for the first time tonight. They’re so. Dang. Good!

    We did a few subs just based on what we had available. Organic cream of mushroom instead of cream of chicken, dried chives instead of dried onions, and added some bacon. Made a great main dish!

  11. Delicious! I brought mine to a potluck and they were all gone. I made just one small addition, a tablespoon of butter powder. It added a nice taste. Thanks for the recipe!

    1. I diced the potatoes into 1/2”-3/4” pieces and then par boiled about 3 min with salt and a bay leaf in the water. So delicious!

  12. 5 stars
    I am from Australia, but heard about funeral potatoes from the exmormon subreddit. I finally tried these and they were such a hit that my son low-key wants to go to a funeral. I’m making my second lot right now. Love it!

  13. 5 stars
    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!!

  14. 5 stars
    I haven’t made these yet. Making them tonite 10/31/2019 for supper. Just the recipe I’ve been looking for, making cheesy hash browns with REAL potatoes!!👌😊🙃🤪😘
    Candy 🍁🍂Happy Fall!

  15. I use frozen potatoes O’Brien. And thaw them. I use crushed potatoes on top and sprinkle some melted butter over them

  16. 5 stars
    This is one of my familys favorite dishes. For variety, I have modfied it several different ways- feel free to experiment ! I have added a cup of diced ham, fried bacon,(Both on top and in the mix), or topped with potato chips , or Frenches fried onions!
    Personally like the Frenches fried onion variety the best, though will say adding ham does make for a good 1 dish meal

  17. This is a great recipe – the homemade cream of soup is brilliant and can be used for other recipes. I did the homemade soup mixture- awesome! My changes: soup mixture, used vegetable bouillon instead of chicken for vegetarian spin, cheese crackers instead of cornflakes (what I had on hand-potato chips would be good too). I also just mixed the crackers with extra shredded cheese instead of butter – lazy cook :). Will visit site again soon. Yum!

  18. 4 stars
    OMG, these are very good! My only criticism is i thought it tasted a bit too sour creamy. I will adjust the recipe a little next time, but still, these are my new favorite potato dish.

  19. What if you have some people who don’t like sour cream? Can you use two candy of soup? And, I was wondering if using those dried onions on the top instead of corn flakes might be good?

    1. I’d substitute plain Greek yogurt, over extra cans of soup, but that would work fine too. Hope they enjoy it!

  20. 5 stars
    So I used Frosted Flakes due to my husband eating all the corn flakes! Turned out good! Thank you!!!!

    1. I haven’t tested that, but I worry the sour cream would separate in the mixture when reheated. It would still taste good I’m sure.

  21. Do you make the cream of chicken soup
    With milk first and then add or do you just put in as is right from the can?

  22. 5 stars
    Of all the funeral potato recipes online, yours is the one I always use. The first time I had these was at my Mom’s funeral, but I had no idea who made them or what they were called. They were delicious and honestly, the only thing about that day that brought me out of the fog I felt stuck in. Years later, for some reason, I felt the need to find the recipe and make it myself. Thank you, for posting the most authentic version, the one I always remembered.
    I now make these for special family occasions or Church functions. Everyone loves them immediately. I do have to say though, that I have tweaked the recipe a bit. Maybe subconsciously, I want to keep the original and it’s memory selfishly to myself. I mostly keep things the same, but dice onions and garlic, and saute them in bacon grease. I also sub in cream of bacon instead of the chicken. Lastly, I use crushed cheez-its for the top layer. All of this together makes the dish ridiculously gluttonous and decadent. Maybe one day you can try this version, but please, don’t share it with anyone that has cholesterol or heart concerns. ;). God bless, and thanks again.

  23. 5 stars
    Delicious recipe!
    If you’d like to be a little easier on the health (lower fat and sodium) of the bereaved you’re honoring, make the following substitutions.
    Sour cream = 2% plain Greek yogurt
    Cream of chicken soup = 2 tsp low sodium Better Than Bullion Roasted Chicken paste
    Low fat Colby Jack cheese
    Just use butter. There’s no substitute. I made mine tonight with the above, and it was divine.

  24. 5 stars
    I saw this recipe idea (for “funeral” potatoes) on a post from my sister with leftover Christmas ham stirred in, so I decided to look for a recipe to try it myself. I’m so glad I found yours! I especially enjoyed using the link to your homemade cream soup, as I haven’t been buying cream soups as a rule lately. It was so tasty (the soup and the recipe)! I used my homemade yogurt (instant pot version) and we will definitely be making this again! I’m told some will add in ground beef. I can see endless possibilities of variations, so it’s a great recipe!

  25. 5 stars
    I have had these since I was a little girl. My mom always called them Party Potatoes instead of Funeral Potatoes. They were a favorite then as they are now with my own kids.

  26. Made these for the first time and they actually are for my neighbor whose husband just passed. All the family is coming in tonight and when you described this as a comfort food it sounded perfect. I’m glad I made a dbl batch, one for us! Thank you for the homemade condensed soup recipe. I don’t use any recipe calling for canned soup. Now I’ll have an option!

  27. I have tried and tried making these darn potatoes and every time it fails no idea why either. This time I used the O’Brien taters and added chicken as well and it came out runny. I used 1 can of cream of chicken soup and a 16 of sour cream I give up.

    1. Just curious, did you use low-fat or fat-free sour cream? Using either could make it runny, and I know from experience. I used one of them in a corn casserole recipe and it would never set up. As info, I didn’t have 16 oz of sour cream so I substituted onion dip for part of it. It was delicious!

    2. Did you use low-fat or fat free sour cream? I used them in a corn casserole and the dish would never set up. The last time I made these I only had 8 oz of sour cream so I used 8 oz of French onion dip for the other 8 oz. it was delicious!

  28. 5 stars
    Rich, creamy and Yum with a nice crunchy topping. It could be a side, but really is hearty enough for a stand alone meal, especially if you added some ham.

  29. 5 stars
    I love funeral potatoes! The name is also quite popular amongst Catholics in the U.S. South, according to my dad. My mother grew up knowing them as “buffet potatoes.” For years I thought Dad called them funeral potatoes because they’d put you in an early grave lol. Dad makes them as you do, with cornflakes. Mum makes them with breadcrumbs. I’m a fan of both (:

  30. 5 stars
    A good friend brought these to our neighborhood pot-luck over the weekend and they were amazing! Everyone loved them so she pointed us to your website. I love your site! I will be making these soon.

  31. 5 stars
    These remind me of growing up. I had honestly forgotten about them until recently. I decided to made them over the weekend and they were every bit as good as I remember. Definitely will be making again!

  32. 5 stars
    I made this for Easter dinner and it was fantastic! I made the filling ahead of time and added the cornflakes to the top before baking. Everyone gobbled it up!

  33. Been making this hash brown potato casserole for years for family gatherings and not once has it ever been referred to or thought of, as funeral potatoes.
    How morbid.

    1. 5 stars
      Its called funeral potatoes because its a traditional after funeral family meal dish in Utah and many mostly Mormon communities. Ham, funeral potatoes and jello, every time.

    2. Oh for Pete’s sakes…its called that because you make them for a crowd…they aren’t called cadaver potatoes or something

    3. 5 stars
      It’s actually amusing, actually. And heartwarming that, during sad times, someone will always bring you comfort food called Funeral Potatoes.

    1. Been making this in our family for about 70 some years we love it for Christmas Eve or Easter .
      Yes we live in Utah