Funeral Potatoes are one of those classic comfort food casseroles we grew up loving and that we have at almost EVERY holiday. They’re creamy, cheesy, buttery, and topped with crunchy cornflakes, which means they’re always a hit at holidays, potlucks, Sunday dinners, and family gatherings.
The name comes from the tradition of serving this cheesy potato casserole at post-funeral luncheons, especially because it’s easy to make, feeds a crowd, and travels well. But don’t let the name fool you, we make Funeral Potatoes for Easter, Christmas, BBQs, church dinners, and anytime we need a delicious side dish everyone will love.
For more favorite sides, check out my mom’s famous rolls and Classic Mashed Potatoes.
Why you’ll love them + Why they work:
- So many variations! Add onions, leave them out, or add ham or change up the toppings based on preference.
- Can be made ahead of time. Funeral potatoes are the perfect side dish for large gatherings, parties, and holidays.
- Thawed potatoes mix better. Draining the hash browns helps prevent a watery casserole.
- Buttered cornflakes stay crunchy. Tossing the topping with melted butter helps it bake up golden and crisp.
Funeral Potatoes Ingredients
- frozen diced hash browns (1 – 32 oz. bag): Keeps this dish easy and delicious. Use shredded hash browns instead of cubed potatoes.
- sour cream (2 cups): Adds richness and that creamy tang. We recommend full-fat sour cream but reduced fat works as well as plain Greek yogurt for a tangier taste.
- cream of chicken soup (1 – 10.5 ounce can): Creates the smooth, flavorful sauce that ties everything together. You can use other flavors of soup such as cream of mushroom soup, cream of celery soup, or even cream of chicken soup.
- unsalted butter (1/2 cup): Adds buttery flavor throughout—half in the mixture, half in the crispy topping.
- shredded sharp cheddar cheese (2 cups): Melts into the potatoes for gooey, cheesy perfection. You can also use medium or mild cheddar cheese or another favorite like Monterey jack cheese.
- salt (1 teaspoon): Enhances flavor and balances the creamy ingredients. You can also add some black pepper to taste.
- onion powder (1 teaspoon): Adds a subtle savory kick. Or ¼ cup diced onions.
- corn flakes (2-3 cups): The secret to that golden, crunchy topping everyone loves. Unfrosted cornflake cereal works the best, but you can also use Panko, bread crumbs, Lays Potato Chips, BBQ chips and most kinds of crackers will do, but Ritz crackers work best.
- unsalted butter (1/4 cup): Flavors and crips up the cornflake topping
Pro Tip: How to Use Fresh Potatoes
- Peel about 6-7 medium russet potatoes and cut into small cubes.
- Add the cubes to a large pot and cover with cold water. Add a dash of salt and bring the water to a boil. Once boiling, cook for 1-2 minutes.
- Drain potatoes and allow to cool to room temp before adding the cubes to the cream mixture.
How to Make Funeral Potatoes
PREP. Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
POTATOES. Place 1 (32-ounce) package hash browns in a colander and let sit until fully thawed and drained.
COMBINE. Meanwhile, in a large bowl, combine 2 cups sour cream, 1 (10.5-ounce) can cream of chicken soup, and ½ cup melted butter and mix well.
Add 2 cups shredded cheese, 1 teaspoon salt, and 1 teaspoon onion powder and mix until well combined. Add potatoes to cheese mixture and stir until combined. Pour into the prepared dish.
Combine 2-3 cups cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
Sprinkle buttered cornflakes over potatoes.
BAKE. Bake for 42–46 minutes. Serve warm.
Kristyn’s Recipe Tips
- Thaw completely. Make sure your hash browns are thawed and drained so your casserole bakes up creamy, not watery.
- Use shredded or diced potatoes. Both work great! Shredded gives a softer texture, while diced adds a little bite.
- Get that golden top. For a crispier cornflake topping, broil for 1-2 minutes.
- Make ahead. Assemble up to a day in advance, cover tightly, and refrigerate. Add topping right before baking.
- Make it in the crock pot. We like this version in the oven, but we do have a similar Slow Cooker Cheesy Potatoes recipe that you’ll love!
Funeral Potatoes Recipe
Equipment
Video
Ingredients
- 1 (32-ounce) package frozen diced hash browns, (or shredded potatoes)
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- ¾ cup unsalted butter, melted, divided
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon onion powder, optional
- 2-3 cups corn flakes, crushed
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside.
- Place hash browns in a colander and let sit until fully thawed and drained.
- Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
- Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
- Add potatoes to cheese mixture and stir until combined. Place in the prepared dish.
- Combine cornflakes and remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
- Sprinkle buttered cornflakes over potatoes.
- Bake for 42–46 minutes. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To make this recipe for 50 or more people – triple the recipe or more. This recipe serves about 16 people. Make sure you have a few 9×13 pans lying around to bake all the potatoes in! Or better yet – buy large disposable pans to bake them in.
Make them as directed, but don’t add the cornflake topping or butter. When you’re ready to bake, thaw in the fridge overnight. Add the butter and cornflake topping and bake as directed!
STORE. Place the leftover cheesy potatoes with cornflakes in an airtight container and leave it in the fridge for up to 3 days. Place the desired amount on a plate and reheat in the microwave until heated.
FREEZE. Make as directed and spread in the baking dish (use a disposable pan if freezing). Do not add the cornflakes, instead cover with plastic wrap and aluminum foil and place in the freezer for up to 3 months.
Complete the Meal
Main Dishes
Easy Meatloaf
1 hr 25 mins
Roast Chicken Recipe
1 hr 30 mins
Breaded Pork Chops
45 mins
Easy Flat Iron Steak Recipe
2 hrs 35 mins
Desserts
Pumpkin Delight
3 hrs 35 mins
Easy Chocolate Cake Recipe
50 mins
Apple Pie Recipe
3 hrs 45 mins
Chocolate Delight Recipe
54 mins
More Potato Casseroles
Mashed Potato Casserole
55 mins
Crockpot Cheesy Potatoes
4 hrs 5 mins
Potatoes Au Gratin
1 hr 55 mins
Twice Baked Potato Casserole
1 hr 5 mins
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This recipe was first shared November 2013.
I think these are great and I wouldn’t change a thing. Great job! And for those that think they need to change it are nuts . Thank you for the recipe. I’ll keep it in my hip pocket.
I am thrilled you enjoyed the recipe and love that it is earning a spot in your recipe collection. 😊