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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

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. Emily says:

    5 stars
    I can tell you why they’re called Funeral Potatoes! They’re at EVERY mormon funeral luncheon. 🙂 This recipe looks great, thanks!

  2. Melanie says:

    Is there an adaptation for the crockpot?

  3. Jenna says:

    Is the cream of chicken soup condensed??

  4. terry says:

    They are called funeral potatoes because in Utah they are typically served at a funeral dinner.

  5. Jessica Ford says:

    5 stars
    I’ve also made these potatoes for years, sans the Corn Flakes. We’ve dubbed them Heart Attack Potatoes. No holiday would be complete without them!

  6. lasecre0151 says:

    5 stars
    Hi there, I made these last night for dinner. Had never heard of them before but seemed so delicious I had to try them. Only thing I changed I did Bran Flakes instead of Corn flakes. They were indeed delicious. But I thot this had too much butter as came out a little runny & could see it on the plates as I served it. My hubby who is totally against greasy mentioned it. So I think next time which there will be a next time I will use less butter. Thanks for sharing.

  7. Tori says:

    Any tips for making ahead of time? Should I wait to add the corn flakes until I reheat? I’m in charge of potatoes this Thanksgiving, and staying at my Aunt’s the night before (so I’ll have to make them before I leave for her house). They want to have as much as possible done the night before so we just have to reheat when we get home from black Friday shopping. Tips?

  8. Crystal Harshbarger says:

    5 stars
    My ex sister-in-law taught me this recipe about 23 years ago, but she just called it Potato Casserole. It was so good that I committed the recipe to memory! I have switched it up from time to time and added things like crumbled bacon, shredded chicken, and even chopped broccoli. Land ‘O Lakes makes a sour cream with onions & chives, so I’ve used that as well. This dish gets made at least once a month in my house, and we have often been known to make it as a side-dish for breakfast too. Whenever I make this, I always make a second batch. I bake one for the meal, and the second batch I mix and store in a large Ziploc bag (I keep the potatoes frozen) and throw it in the freezer for later use; just thaw the entire bag in the fridge while I’m at work and then throw it in a casserole dish and cook it that evening! Great comfort food!!!

    1. Lil' Luna says:

      Isn’t it the best?! I will definitely have to try it with the Land O Lakes sour cream you mentioned – YUM!

  9. kristin says:

    5 stars
    People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners, such as those planned by members of Relief Society (a LDS auxiliary organization).

  10. Jennie says:

    I know why they’re called funeral potatoes. Because back in the day, all the female friends and family, made sure that there was enough food in the house that everyone who came back to the house after the funeral service would have a wide variety to eat. The ladies would have it all ready to go. So the conversation would go something like this. Imogene, are you going to bring that great roast beef you make. But of course. Betty, do you want to do that pudding cake or bar cookies this time. Oh I think the pudding cake. Ok Georgette, can you make that fabulous wedding shower salad? And I think I’ll make my funeral potatoes they always go well.

    As a child I was privy to lots of these conversations, while my mom and her friends planned occasions. Recently my mom had a wedding shower for my daughter. Sitting on the table was the Patio Chicken Salad. Served both at my shower, my wedding, and every patio party my mom has ever gone to. One of my favorites.

    1. Lil' Luna says:

      You’re totally right, Jennie!!

    2. Patio chicken salad, i would love to hear that recipe! says:

      Making them right now!!!