Funeral Potatoes (aka Cheesy Potatoes) are one of those classic comfort food casseroles we grew up with and still make for almost every holiday. After years of serving them at Easter, Christmas, Sunday dinners, church gatherings, and family parties, this is still our go-to version. They’re creamy, cheesy, buttery, and topped with crunchy cornflakes, which is why they’re always a hit.
Why are they called Funeral Potatoes?
The name comes from the tradition of serving this cheesy potato casserole at post-funeral luncheons because it is easy to make, feeds a crowd, travels well, and is comforting. We make them for so much more than funerals, including most holidays 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:
- Feeds a crowd: One 9×13 pan serves about 16, making it great for holidays and potlucks.
- Make-ahead friendly: Assemble it the day before and add the topping right before baking (perfect for busy holidays!)
- Extra creamy: Sour cream, soup, butter, and cheddar make every bite rich, cheesy and SO delicious.
- Crispy topping: Buttered cornflakes bake up golden and crunchy over the creamy potatoes.
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 also use cream of mushroom or cream of celery 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.
Funeral Potatoes go especially well with Ham, Turkey, Roast Chicken, or Pulled Pork. We make them most often for holiday dinners, Sunday meals, BBQs, and potlucks.
Kristyn’s Recipe Tips
- Thaw completely. Thaw hash browns overnight in the refrigerator, or spread them on a baking sheet and warm them briefly in a low oven until thawed. Drain off any excess moisture before mixing so the casserole stays creamy instead of 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 TIP. Assemble the potato mixture up to 24 hours ahead, cover, and refrigerate. Add the buttered cornflake topping just before baking. If baking straight from the refrigerator, plan on a few extra minutes in the oven.
- 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
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
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! If baking straight from the refrigerator, plan on a few extra minutes in the oven.
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
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.
My mom loves a little kick and a mistaken purchase turned out a good thing for everyone (except me). The shredded potatoes were purchased with red and green peppers included. Turns out that 98% of the adults loved it this. way.
Thanks for reminding me about this dish.
What a happy accident! The peppers sound like a fun way to add a little kick, and I love that (almost) everyone enjoyed it!
If I wanted to cut the recipe just for my husband and I (serving for 4) would the timing be cut shorter – if I were to make it in an 8″ x 8″ glass dish?
To bake it in an 8×8-inch glass dish, I would start checking around 25–30 minutes. However, it may need closer to 30–35 minutes, depending on how deep the potato mixture is in the dish.
This is always a hit at our house. I add cubed ham and serve it for breakfast.
Yum! Adding ham is such a tasty way to turn it into a hearty breakfast.
no. i will not subscribe to print this out
You are able to print without subscribing. I hope you make the recipe and enjoy it!
This is my go to recipe and get many compliments, and share it often (again today which is why I’m leaving the review now). I use cubed potatoes, hand shred 8 oz block sharp cheddar, lite sour cream, and 1/2 cup minced green onions (white and green parts). Lately we have been omitting the cornflake topping/butter just for portability reasons. For seasoning we are now using just 1 T of dry ranch dressing mix.
I love hearing how you’ve made it your own and that it always gets so many compliments!
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. 😊
Has anyone tried cream of bacon soup? I may try it