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!!
Have made this often. The only thing I changed was the topping. I use Special K ceral (original style) as I cannot stand cornflakes. This goes way back to my childhood when that was the only ceral that was around at hat time, (LOL, now I’m showing my age)!
Serving this to my adult son tonight for the first time. Hope he likes this as well.
So freaking delicious! Made the recipe exactly as written for a church potluck. Perfect! Wouldn’t change a thing! Everyone loved the dish!
Okay, I had intended to make this recipe exactly as it was written up. That was until I went to 3 different grocery stores and couldn’t find a single bag of frozen, diced potatoes. Apparently, everyone and their brother wanted to make something similar for Easter dinner today.
So, my attempt was a hodgepodge, starting with O’Brien style potatoes. I skipped the dried onion, since the potatoes already had onion. To make it more unique, I used cayenne in place of black pepper. Instead of cornflakes, I used up some panko bread crumbs I had in the cupboard, and I tossed in about 1/4 cup of french-fried onions in the topping as well.
In the end, it came out beautifully, and I wouldn’t hesitate to make it again.
Thanks for the inspiration!
I made this for Easter dinner. We did it on Saturday because my daughter had to drive home today. My in-laws were over for the first time in two years as well as some friends. Out of nine people it was unanimous five stars. I spiraled the ham myself, and for the deviled eggs I smoked a salmon filet. I likesmoked salmon deviled eggs. Charles liked the ham the best. said it was “over the top good”. Ther.e was no fruit salad left. Clean plates all around
If I double the recipe do I use 2. 9×13 pans? The directions indicate 1
If you make this recipe for 100 people and divide the mixture in half and put it in two pans measuring 12 inches wide by 20 inches long each. How long would you have to bake it?
Can these be made the day before and reheated the day of serving?
Yes, that’s fine!
I need to make this for 50 people….
HELP!!
Carolyn! You’ve got this!! You are going to want to make 4X the recipe and use 4 9X13 pans. You can make them ahead of time. Find directions in the post!
Great recipe, although most of these funeral potato recipes online are undercooked for our liking.
For cheese lovers….Two additional cups of shredded medium cheddar cheese on top instead of a crunchy topping.
Glass 9×13 dish. 350 degrees. Cook for 45 minutes covered with foil, and 40-45 more minutes uncovered until the additional cheese on top starts to get toasty.
Also, do not skimp on the good stuff. Use full fat soup, sour cream and cheese.
That’s how my mom makes it but she adds diced ham and diced greens onions. I like to add a little bit of garlic powder too. It tastes delicious 🙂
Omg this was on point, exactly what I was looking for! Only change I made was I diced a small onion and sautéed it just until translucent and added it in instead of the dried onion. So delicious and comforting.
Absolutely amazing!! Going to bring them to every pot luck from now on.