Funeral Potatoes Recipe

Why I Keep Coming Back to This Recipe

You know that one dish that actually disappears before you even get to sit down? That’s what happens whenever I bring my Funeral Potatoes to, well, pretty much anywhere: family BBQ, church potluck, neighbor’s birthday, you name it. Funny story—first time I made it, I forgot to defrost the potatoes and, let’s just say, never again. My aunt Linda (the queen of casseroles) always insists it’s not a real funeral lunch without these. Cheesy, crunchy, totally comforting—also, my kids call them “the crispy potatoes” and will eat platefuls, leaving none for me. Typical, right?

Why You’ll Like (Maybe Even Love) These

I make this when: I want something low-fuss that looks like I tried harder than I did. My family goes a little nuts for this because it tastes like classic diner hashbrowns but cozier. Sometimes, honestly, I throw it together in the morning and bake it at dinnertime. Once, in a heatwave, I microwaved it—regretted that, but hey, you live and learn. Oh! And nobody cares if it’s technically a “side,” because somehow it always ends up center stage. (Frankly, I prefer it cold for breakfast now and then… don’t judge!)

Let’s Talk Ingredients (and My Shortcuts)

• 1 (32 oz) bag frozen shredded hashbrowns (I sometimes use diced if I can’t find the shreds, and it’s just chunkier)
• 2 cups sour cream (but I’ve used Greek yogurt in a pinch; nobody called me out)
• 2 cups shredded cheddar cheese (my grandma loved extra-sharp, but any melt-y cheese works honestly)
• 1 (10.5 oz) can cream of chicken soup (cream of mushroom is… fine, if you must)
• 1/2 cup melted salted butter (I skip the salt sometimes if my butter’s already salty)
• 1/3 cup chopped fresh onions—or just shake in some onion powder if you can’t be bothered
• 1 tsp garlic powder (optional, but it makes your house smell so good)
• Salt and black pepper to taste (I’m heavy handed, my mom’s not)
• 2 cups cornflakes, lightly crushed (I also did crushed potato chips once—do it if you’re feeling wild)
• 2-3 tbsp melted butter (for topping; don’t skimp, that’s the crispy magic)

How I Actually Make These (Step by Step-ish)

1. Heat your oven to about 350°F (180°C). Or 175°C? Whatever your oven likes best; mine runs hot, so sometimes I go lower.
2. Grease up a big ol’ 9×13 baking dish. I just swipe some butter around with a paper towel. If it sticks, soak it later—worth it.
3. In a giant bowl, dump in your hashbrowns (probably still a bit frozen, but they’ll thaw out once you add everything else), sour cream, shredded cheese, cream of chicken soup, onions, garlic powder, and a bit of salt and pepper. Stir the mess out of it—a wooden spoon works but, honestly, clean hands do it fastest (don’t tell the guests). I always sneak a taste here to check the salt. Just me?
4. Pour (or plop) that whole mixture in your prepped dish. Smooth it out a bit. If it’s lumpy or uneven, no one’s even going to notice.
5. Now, crush up your cornflakes. Sometimes I put them in a zipper bag and just mash ’em with a mug—therapeutic, really. Toss with melted butter and sprinkle the lot over the casserole.
6. Bake uncovered about 45-55 minutes, or until it’s golden on top and hot all the way through. Don’t be shy—peek after half an hour, sometimes the edges brown faster than the rest.
7. Let it sit 5-10 minutes. Actually, I find it firms up a bit and won’t burn your mouth clean off if you wait that long.

Notes from a Serial Funeral Potatoes Maker

• I tried making this with fresh potatoes once—took forever, and honestly didn’t taste better. Stick with frozen unless you’re feeling weirdly ambitious.
• If your topping looks soggy halfway, sprinkle on a bit more cornflakes (dry, not buttered), it crisps right up.
• And on second thought, if your oven runs cool, give it an extra ten minutes—but keep an eye out. Once, I burned the topping into the next dimension.

Wild Variations I’ve Attempted (and One Mishap)

• Add cooked bacon or diced ham for a breakfast-y vibe. Or, my cousin Beth puts in diced jalapeños for a kick.
• Swapped out cheddar for pepper jack once—wow. But if you’re like me and can’t handle spice before noon, maybe stick with the classics.
• I once used Ritz crackers instead of cornflakes in a moment of desperation (mid-blizzard)—came out soggy. Wouldn’t do that again. Sorry, Nana.

The Gear I Actually Use (and Some Improv)

• 9×13-inch casserole dish—mine’s chipped on one corner, still going strong
• Large mixing bowl (or literally a stockpot if all your bowls are in the dishwasher)
• Wooden spoon (hands work, just saying!)
• If you don’t have a zippy bag for the cornflakes, a clean tea towel and a rolling pin—or even your fist—works. Aggression optional.

How to Store Leftovers… Not That There Are Any

Stick any leftovers in the fridge, covered, and they’ll last about 3-4 days. Reheat in a low oven for best crispness, but a microwave is fine in a pinch. Though honestly, in my house it never lasts more than a day—usually gone before I remember to put it away. Once found a piece hidden at the back (guilty son?)—still tasty a day later.

My Personal Serving Habits

We have these at Easter with ham, or just with a simple green salad for an easy dinner. I like to pile on extra black pepper; the kids dump ketchup on theirs (I pretend not to see it, but whatever makes them happy). Sometimes I slide an egg on top—it’s not traditional but I do what I want.

The Stuff I Learned (The Hard Way)

• I once rushed the topping, didn’t melt the butter all the way; got weird, patchy soggy bits. Don’t be me.
• Cheese on top is tempting, but can make the crust chewy rather than crisp—cornflakes are better, trust me.
• If you double the recipe for a crowd (done it at a family reunion), use two pans; in one big pan, it gets weirdly undercooked in the middle.

FAQ—Questions I Keep Hearing

Can you freeze funeral potatoes? Actually, yeah—you can, just do it before baking. Thaw overnight for best results. Though sometimes it gets a bit watery after reheating… still tastes fine, just a heads up.

What if I’m vegetarian? Just swap in cream of mushroom or celery soup and maybe a veggie broth cube—done it for my neighbors.

My topping isn’t crispy—what gives? Probably not enough butter, or your oven’s being cranky. Try broiling it (briefly!) at the end, but watch it like a hawk. Nobody likes a burnt casserole. Trust me, my brother still teases me about mine from Christmas ’17.

Can I make this ahead? For sure. Assemble the day before, add the topping right before baking. That’s how I survive holidays.

And hey, if you end up eating cold funeral potatoes at 2am, know that you’re in good company—happens around here more often than I care to admit.

★★★★★ 4.40 from 13 ratings

Funeral Potatoes Recipe

yield: 8 servings

prep: 20 mins

cook: 45 mins

total: 50 mins

Funeral Potatoes are a comforting, cheesy casserole made with shredded potatoes, creamy soup, sour cream, cheese, and a crunchy cornflake topping. Perfect for family gatherings, potlucks, or as a hearty side for dinner.

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Ingredients

• 1 (32-ounce) bag frozen shredded hash brown potatoes, thawed
• 2 cups shredded cheddar cheese
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup unsalted butter, melted (divided)
• 1/2 cup chopped yellow onion
• 2 cups cornflakes, lightly crushed
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray or butter.
2. 2
   In a large mixing bowl, combine thawed hash brown potatoes, cheddar cheese, cream of chicken soup, sour cream, 1/4 cup melted butter, chopped onion, salt, and pepper. Mix until well combined.
3. 3
   Pour the potato mixture into the prepared baking dish and spread evenly.
4. 4
   In a separate bowl, toss the crushed cornflakes with the remaining 1/4 cup melted butter until the cornflakes are coated.
5. 5
   Sprinkle the buttery cornflake mixture evenly over the potatoes in the baking dish.
6. 6
   Bake uncovered in the preheated oven for 45 minutes, or until the top is golden and the casserole is bubbly. Let stand for 5 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370 caloriescal

Protein: 10 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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