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Family-favorite funeral potatoes are creamy, cheesy, and crispy on top. It’s perfect for dinners and holidays!

If you like cheesy potatoes, you’ll love Crock Pot Scalloped Potatoes or Baked Mashed Potatoes.

Close up of Funeral Potatoes in a baking dish.


A Holiday Must-Have!

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).

We also make Classic Mashed Potatoes as well, but we always have at least two pans of funeral potatoes. It’s a favorite because:

  • 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).

Why are they called funeral potatoes? At some point, someone noticed that this dish had become a staple at funeral luncheons and the nickname has stuck. They’re an easy dish to feed a crowd which means they are great to have for holiday dinners, potlucks, and family gatherings all year long.

Hash browns thawed in a yellow colander.

Ingredients

  • frozen diced hash browns – Use shredded hash browns instead of cubed potatoes – we have a similar recipe using them for Cheesy Hashbrown Casserole.
  • sour cream – we recommend full fat sour cream but reduced fat works as well as plain greek yogurt for a tangier taste.
  • cream of chicken soup – 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
  • sharp cheddar cheese (shredded) – You can also use medium or mild cheddar cheese or can use another favorite like monterey jack cheese.
  • seasonings – salt, black pepper (if desired) and onion powder (or 1/4 cup chopped onions)
  • corn flakes – We think unfrosted cornflake cereal works the best, but you can also use Panko, bread crumbs, Lays Potato Chips, or even crushed Ritz crackers. Most kinds of crackers will do, but Ritz works best.
  • unsalted butter

You can also use fresh potatoes. Just 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

Just Mix and Bake!

  1. PREP. Preheat the oven to 350°F.
  2. POTATOES. Place hash browns in a colander and let sit until fully thawed and drained.
  3. SAUCE. Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup butter and mix well. Add cheese, salt, and onion powder and mix until well combined.
  4. COMBINE. Add potatoes to the cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.
  5. TOPPING. Combine cornflakes and the remaining ¼ cup melted butter in a large resealable plastic bag and crush corn flakes.
  6. BAKE. Sprinkle buttered cornflakes over potatoes. Bake for 42–46 minutes. Serve warm.

To Make for a Large Crowd

To make this recipe for 50 or more people – just 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.

Crushed corn flakes in bag with melted butter coating.

Recipe TIPS

Creamy potato mixture topped with cornflake mixture.

Storing Info

Make ahead of time. Make them as the recipe says, 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.

To reheat, just place on a plate and reheat in the microwave until heated through.

FREEZE. Make these potatoes to the point where you pour the potatoes into the 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.

Best Funeral Potatoes recipe close up image.

For more potato recipes:

COLLECTIONS: Thanksgiving Sides

5 from 1224 votes

Funeral Potatoes Recipe

By: Lil’ Luna
Family-favorite funeral potatoes are creamy, cheesy, and crispy on top. It's perfect for dinners and holidays!
Servings: 16
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

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
  • ½ cup unsalted butter melted
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon onion powder optional
  • 2-3 cups corn flakes crushed
  • ¼ cup unsalted butter, melted

Instructions 

  • Preheat the oven to 350°F.
  • 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 butter and mix well.
  • Add cheese, salt, and onion powder and mix until well combined.
  • Add potatoes to cheese mixture and stir until combined. Place in a lightly greased 9-x-13-inch baking dish.
  • Combine 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 for 42–46 minutes. Serve warm.

Video

Notes

Make ahead of time. Make potatoes as directed, but do not add the buttered cornflake topping. Cover and refrigerate for up to 24 hours. When ready to bake, add the buttered cornflake topping and bake as directed.
Topping variations. We think cornflakes work the best, but you can also use Panko breadcrumbs or even crushed Ritz crackers.
STORE. Place the potatoes in an air-tight container and leave them in the fridge for up to 3 days. To reheat, just place on a plate and reheat in the microwave until heated through.
Make for a LARGE crowd. Funeral potatoes are a great dish to make for a crowd! If you want to make this recipe for 50 or more people – just 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.

Nutrition

Calories: 244kcal, Carbohydrates: 5g, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 61mg, Sodium: 516mg, Potassium: 69mg, Sugar: 1g, Vitamin A: 770IU, Vitamin C: 1mg, Calcium: 140mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




864 Comments

  1. 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?

  2. 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.

    1. 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.

  3. 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!

      1. 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.

  4. 5 stars
    I have this mixed and ready to pop in the oven. Just letting all the seasonings blend real good. Smells delicious while I wait .

  5. 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?

    1. 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!

  6. 5 stars
    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.

  7. 5 stars
    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!!

    1. That is why I love cooking..you can add or leave out whatever you like 🙂 Thank you so much for letting me know!

    2. 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!