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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
“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!!
I LOVED this dish growing up and I tried to find a recipe that would catch all the nostalgic elements of it. This recipe was spot on! I didn’t realize how insanely easy it is, especially since I’m in college and need to budget and save time. Made it for Thanksgiving this year and it was a hit!
These potatoes are so good! I made them for a Sunday dinner and my husband and daughter both loved them too. I subbed the sour cream and cheese out for my own as I’m lactose intolerant but this recipe was very good and I will use it again 😊
I’ve been making these potatoes for decades. Only difference in the recipe is the topping. The recipe I have uses 2 boxes of prepared stove top stuffing. Its a perfect combo!!
Have you made these in the crock pot? If so, advice for cooking time? And, does thawing the potatoes decrease the cook time? Thank you!
I would also like to know how to make them in a crockpot
Have you ever added bacon or sausage to make it a breakfast casserole?
Is there any other cheese I can use as my hubby hates cheddar but will eat any of the white cheeses. Will it still taste ok?
Yes, that would be fine! White cheddar and mozzarella would both work well.
Do you use table salt or kosher salt when making these? I seem to under or over season them every time I try!
Just like my mama made! When it’s a main course, we add diced Chicken, chopped Broccoli, French’s crunchy fried Onions as well as sliced Green Onions, a can of Cream of Chicken + a can of Cream of Celery, and just a dash of Hidden Valley Ranch Dressing mix! Everyone loves it! Thanks for sharing! 🙂
How can you post a Taste Better From Scratch but use a bag of frozen hash browns and a can of soup?
You’ll notice the can of soup is hyper linked to my homemade cream of chicken soup recipe, for those, like me, who want to make that part from scratch. I like to give both options.
As for the hasbrowns, I’ve not had success with homemade hashbrowns in this recipe. If you’ve made homemade hashbrowns you probably know what I mean, because they’re not only time consuming, but can be tricky to properly prepare, especially in this sort of recipe, without yielding a gummy texture. Having the grating, rinsing and drying process done for me doesn’t make it feel less “from scratch”, in my opinion.
I was relieved to see the can soup and frozen potatoes! I’m cooking for a very large group and was looking to a couple of shortcuts. I don’t really like the taste of can soup but I am going to use it for this instance. Thank you!
I’ve always made these with real potatoes, but can’t seem to find that recipe…I was hopeful this was it. 😢
You can find directions for using fresh potatoes in the recipe card! We parboil and dice 10 small potatoes
You seem fun, Nat.
I was thinking the same thing 🤣
You should try this recipe with your OWN homemade cream of chicken soup, shred your potatoes for hash browns and contact Kellogg and ask them for their corn flake recipe! Let us know how it turns out!
This was a quick recipe that is easy to assemble for dinner the next day. I lowered the fat content by using part plain yogurt, reducing the amount of butter, and skipping the cornflakes. Still delicious and practically no fail! My hubby loved it and said it could be served for any meal.