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This best-loved cheesy family favorite feeds a crowd making it perfect for holidays!

Close up of Funeral Potatoes in a baking dish.
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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 because we love them that much!!

Why we love Funeral Potatoes

  • 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)
Hash browns thawed in a yellow colander.

Ingredients

  • 1 (32-ounce) bag frozen diced hash browns – Use shredded hash browns instead of cubed potatoes – we have a similar recipe using them for Cheesy Hashbrown Casserole.
  • 2 cups sour cream – we recommend full-fat sour cream but reduced fat works as well as plain Greek yogurt for a tangier taste.
  • 1 (10.5-ounce) can 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. 
  • ½ cup unsalted butter used for flavoring within the casserole 
  • 2 cups shredded sharp cheddar cheese – You can also use medium or mild cheddar cheese or another favorite like Monterey jack cheese.
  • 1 teaspoon salt you can also add some black pepper to taste
  • 1 teaspoon onion powder or ¼ cup diced onions
  • 2-3 cups corn flakes – 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.
  • ¼ cup unsalted butter – flavors and crips up the cornflake topping. 

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

  1. PREP. Preheat the oven to 350°F.
  2. POTATOES. Place 1 (32-ounce) package hash browns in a colander and let sit until fully thawed and drained.
  3. 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. Place in a lightly greased 9-x-13-inch baking 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.
  4. BAKE. Bake for 42–46 minutes. Serve warm.

Crock Pot Method

We like this version in the oven, but we do have a similar Slow Cooker Cheesy Potatoes recipe that you’ll love!

5 from 1271 votes

Funeral Potatoes Recipe

By: Lil’ Luna
Family-favorite funeral potatoes are creamy, cheesy, and crispy on top. It's perfect for holidays and is the ultimate comfort food!
Servings: 16
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
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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 1 (32-ounce) package hash browns in a colander and let sit until fully thawed and drained.
  • 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. Place in a lightly greased 9-x-13-inch baking 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 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.

Recipe FAQ

  • At some point, someone noticed that this side dish had become a staple at funeral luncheons and the nickname has stuck. They’re an easy side dish to feed a crowd which means they are great for holiday dinners, potlucks, and family gatherings all year long.
  • Use extra salt, pepper, garlic salt, paprika, chili powder, or red pepper flakes. Toss on cooked crumbled Bacon or ham (similar to our Ham and Potato Casserole).
  • 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!
  • 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.
  • 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.

For more potato recipes:

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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5 from 1271 votes (790 ratings without comment)

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Recipe Rating




881 Comments

  1. Kim {Stuffed Suitcase} says:

    5 stars
    I’ve had these before at functions, and always loved them. Thanks for posting so I can finally make them myself. Pinning!

    1. Lil' Luna says:

      You’re welcome, Kim!! They are so easy to make – I hope you love them!

  2. Chaos Mommy says:

    5 stars
    My grandma was famous for these potatoes. We call them “Grandma’s Potatoes” in our family 😉 But yes, every Thanksgiving and Christmas we HAD to have these! Now my sister and I make them, without fail, for our families!

    1. Lil' Luna says:

      So great that you and your sis can carry on the tradition. They’re just so easy to make and so yummy, it’s hard not to make them for the holidays! 😀

  3. Kimber says:

    5 stars
    I love them! I make it with grated hash browns and we call it Cracker Barrel hashbrown casserole. It is deliciousness at its finest. I have to try your version because it looks so scrumptious in the pics.

    1. Lil' Luna says:

      Thank you, Kimber!! It’s crackin’ me up on all the different names it’s called!! I will have to try grated hash browns next time. 🙂

      1. Kristen says:

        Can you make this the day before?
        Thanks!

      2. Kristyn Merkley says:

        You sure could 😉 Enjoy!

      3. Karen Frankenfield says:

        Your potatoes look yummy, i bought diced hashbrown potaotes and they only came in 32oz bags, it didnt look like that much so i got 2 bags, so should i double the receipe?

    2. Wingin' it says:

      Cracker Barrel doesn’t use cream of anything soup or even sour cream. They use butter, minced onions, Colby cheese, and beef broth. And the hash browns are shredded. So not even close! lol

  4. Theresa says:

    We call these Wedding Potatoes!!

    1. Lil' Luna says:

      Just the opposite of our name, pretty much! 😉

  5. Andrea says:

    The origins must have been some Church Lady made this as part of the funeral “lunch” at the church…ergo:funeral potatoes! (FYI: I’m a minister and church historian with a cooking degree)

    1. Lil' Luna says:

      You may be right. I’m coming to find out that there are SO many different names for these potatoes. 🙂

  6. Janalou Sonafrank says:

    Your aunt must’ve had a connection in Utah or to someone in the LDS faith. The reason they’ve been called funeral potatoes is because after an LDS funeral the Relief Society ladies and sometimes the Priesthood members would help out with a luncheon for the family and close friends of the deceased, giving them a bit of reprieve from feeding their families after the services. More often than not, Funeral potatoes were served due to the simplicity and inexpensive cost of their preparation, as well as ease to make. Thankyou for sharing. Janalou

    1. Lil' Luna says:

      Well, I am LDS, but had no idea it was connected to our religion. We’ve been having these for as long as I can remember, and we continue to have them because they are so delicious!!

      1. Cath Leabu says:

        5 stars
        They are also called wedding potatoes. We we have them at funerals and weddings both and we are Catholic. I think the potatoes are nondenominational. LOL! they are fantastic so yummy !

      2. Kristyn Merkley says:

        Glad you like them!! They must be 🙂 Thank you!

  7. Sherri says:

    5 stars
    Yum!! I think they’re called funeral potatoes because you’ll overload on all that butter!! What a way to go tho!!

    1. Lil' Luna says:

      LOL!! This is probably very true!! 😉

      1. Linda says:

        5 stars
        By far my families favorite side dish at the holidays. So easy to make and the pan is always empty. Thanks for such a delicious recipe. Love the crunch on top also.

  8. Kathryn says:

    5 stars
    We call these Yummy Potatoes at our house…I’ve also heard them called Crack Potatoes. They will be gracing our Thanksgiving in addition to mashed potatoes and Sweet potatoes with Marshmallows roasted on top.Mmmmmmmmm

    1. Lil' Luna says:

      I can guarantee my hubby wishes we were making sweet potatoes with roasted marshmallows. He loves them but I have yet to learn to make them. I may have to learn this year!

      1. Jim says:

        look for recipes online. you’ll find more than you need or want. 🙂

      2. Lil' Luna says:

        Oh, I know!! It can be overwhelming..in a good way 🙂 Thank you!

  9. Dorothy @ Crazy for Crust says:

    5 stars
    OMG! I haven’t had these in years. Such a great recipe – now I need to make them again!

    1. Lil' Luna says:

      They are so yummy, Dorothy. If you make them you’ll be wondering why you hadn’t made them sooner – they are so good!