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.
I’ve had these before at functions, and always loved them. Thanks for posting so I can finally make them myself. Pinning!
You’re welcome, Kim!! They are so easy to make – I hope you love them!
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!
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! 😀
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.
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. 🙂
Can you make this the day before?
Thanks!
You sure could 😉 Enjoy!
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?
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
We call these Wedding Potatoes!!
Just the opposite of our name, pretty much! 😉
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)
You may be right. I’m coming to find out that there are SO many different names for these potatoes. 🙂
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
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!!
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 !
Glad you like them!! They must be 🙂 Thank you!
Yum!! I think they’re called funeral potatoes because you’ll overload on all that butter!! What a way to go tho!!
LOL!! This is probably very true!! 😉
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.
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
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!
look for recipes online. you’ll find more than you need or want. 🙂
Oh, I know!! It can be overwhelming..in a good way 🙂 Thank you!
OMG! I haven’t had these in years. Such a great recipe – now I need to make them again!
They are so yummy, Dorothy. If you make them you’ll be wondering why you hadn’t made them sooner – they are so good!