There are certain side dishes that have to be made on Thanksgiving for our family. Some of those include my aunt’s famous Ham, my mom’s famous rolls, and several side dishes, including funeral potatoes (also known as cheesy potato casserole).
If you have never had them before, you are MISSING OUT!! They’re cheesy, buttery, creamy and so delicious. They’re often called “funeral potatoes” since they’re a classic dish to make for a funeral luncheon, but no matter what you call them, we promise you will love them.
They’re great for all holidays, Sunday Dinners and more and make another great potato side to the Classic Mashed Potatoes.
Why we think you’ll love it:
- They are sinfully delicious!! So flavorful and filled with ingredients we all love – it’s the ultimate comfort food!
- 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 (like Easter, Thanksgiving and Christmas)
Funeral Potatoes Ingredients
- frozen diced hash browns (1 – 32 oz. bag) – The hearty potato base that 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, 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: Crockpot Ham, Crock Pot Pot Roast, Best Roast Chicken
- DESSERTS: Apple Pie, Pumpkin Pie, Coconut Cream Pie, Easy Chocolate Cake
- More SIDE DISHES: Glazed Carrots, Favorite Dinner Rolls, Roasted Vegetables, Green Bean Casserole
More collections: Potato Side Dishes, Vegetable Side Dishes, Thanksgiving Side Dishes
For more potato recipes:
Best Mashed Potatoes
35 mins
Crockpot Cheesy Potatoes
4 hrs 5 mins
Crockpot Hashbrown Casserole
3 hrs 10 mins
Cheesy Hashbrown Casserole
48 mins
This recipe was first shared November 2013.
Thanks for this recipe! I’m making these for Thanksgiving next week and had a quick question. We’re vegetarians–do you think cream of mushroom soup would work in place of the cream of chicken?
Yes 🙂 I haven’t tried, but it should! Hope you like it!
How Would this turn out with the potatoes cooked from scratch? And best method? Otherwise, what about store bought grated frozen potatoes, like for hash browns?
Edit, I read how some people used the shredded. I don’t know which to attempt.
I haven’t tried potatoes from scratch, but you definitely could use them. I personally like the cubes, but I have had it with shredded potatoes & it’s still good 🙂 It’s just a personal preference.
What cheese do yOu reccomend using? ShaRp or miLd?
I like to use mild, but really it could be either 🙂 Enjoy!
I’ve seen many variations of this recipe, some call for two cans of cream of chicken and some only call for one? Have you tried with 2 cans bEfore? Im trIpling This recipe for this Tuesday and dont want to mess it up!
I have only when I double it, so if you are tripling it, you will want to add 3 cans. They’ll be a hit!
I meant per seRviNg. ive seen people use one can, but also some people use two cans. I was wondering if you tried It with 2 canS of Soup before (per one Listed serving)? If you have, do you feel it ends up being too ruNny/soupy? (literally) lol.
I have this mixed and ready to pop in the oven. Just letting all the seasonings blend real good. Smells delicious while I wait .
I sure hope you like them, as much as we do!
The recipe calls for onion powder but the video shows chopped onion. Also recipe calls for 1/2 cup of melted butter. Does a portion of that go into the corn flakes also?
I prefer the onion powder, since I don’t like onions, but you can totally add some 🙂 Also, it’s 1/2 cup butter, twice…in the potatoes & with the crushed cornflakes. Hope that all makes sense. Thanks!
Love your recipes.
Awe, thank you so much!!
I have been making these for years but i use the frozen potatoes o’brian
Those would be great!!
I have to commend you for replying to comments and questions on this recipe for 3 years! That is dedication!
In my family we call these Cheesy Potatoes and top them with bbq chips. My Grandma made them for every holiday but she passed that job to me when it got to hard for her to mix it all up.
Awe, you are so sweet!! Thank you so much for sharing that! BBQ chips would be great!!
Awesome! I added a little garlic powder per our taste and I had to use club crackers instead of cornflakes cause that’s what i had. my family raved about them!!
That is why I love cooking..you can add or leave out whatever you like 🙂 Thank you so much for letting me know!
That is what I love about cooking..you can add or leave out what you like or dislike 🙂 I am glad your family liked it. Thank you for letting me know!