Funeral potatoes are creamy and cheesy potatoes that are topped with buttered cornflakes and baked to golden brown perfection. A super easy casserole that’s perfect for feeding a crowd and always gets rave reviews!
When I’m entertaining, I like to serve a variety of hearty side dishes such as baked mac and cheese , corn casserole and these ultra decadent and delicious funeral potatoes.
If you’ve never tried funeral potatoes, you’re missing out! This dish is the perfect combination of super creamy potatoes with a crispy and buttery topping. I bring these potatoes to every family gathering and there are never any leftovers! This cheesy potato casserole recipe is also popular for holidays such as Christmas, Thanksgiving or Easter.
When you want hearty hearty cooking, try these potatoes or some of my other favorite side dish recipes like zucchini casserole , smashed potatoes , fried corn with bacon or scalloped potatoes .
- Funeral Potatoes Ingredients
- How Do You Make Funeral Potatoes?
- Tips For The Perfect Casserole
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Side Dishes To Try
- Funeral Potatoes Video
- Love This Recipe?
- Funeral Potatoes Recipe
Funeral Potatoes Ingredients
For these potatoes you will need cubed hash browns, melted butter, cream of chicken soup, sour cream, onion, garlic powder, onion powder, cheddar cheese, cornflakes, parsley, salt and black pepper.
How Do You Make Funeral Potatoes?
This funeral potatoes recipe starts when you place thawed, cubed hash browns, butter, cream of chicken soup, sour cream, seasonings and cheese in a large bowl. Stir gently until you combine all the ingredients. Next, spread the potato mixture into an even layer in a baking dish. Combine crushed cornflakes and butter, then sprinkle the topping over the potatoes. Bake until golden brown, then serve immediately and enjoy.
Tips For The Perfect Casserole
- The cornflakes in this dish should be coarsely crushed . You can achieve this by placing the cereal in a resealable bag and lightly pounding it with a meat mallet or a rolling pin.
- I recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
- This casserole feeds a crowd, but you can easily halve the recipe and bake it in an 8 or 9 inch square pan for a smaller group.
- If you want to use fresh potatoes instead of hash browns par-boil the potato cubes before tossing them in with the rest of the ingredients. You can also use refrigerated hash brown cubes.
Quick Tip
Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
This dish got its name because people often serve it at gatherings after funerals. This dish is also known as cheesy hash browns, hash brown casserole or cheesy potato casserole. Even though people serve this dish at funerals, these potatoes are also popular for other occasions such as holiday, parties and potlucks.
Funeral potatoes originated in Utah and are very popular in the surrounding Western and mountain states. One you try them, they will be popular in your household.
To make this funeral potatoes in advance, simply prepare the recipe without the cornflake topping, then store the casserole in the refrigerator covered with foil until you’re ready to bake it. Add the cornflakes, then bake as directed. You can assemble your casserole up to 6 hours before to plan to bake it.
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Flavor Variations
While these potatoes are great as-is, you can add other ingredients to the mix to customize this dish to your tastes.
- Protein: Make this recipe a main course by adding 2 cups of cooked diced meat. You can use meats like chicken, ham or sausage.
- Cheese: While cheddar cheese is a classic ingredient, feel free to substitute a different variety of mild cheeses. You can try Colby Jack, mozzarella or Monterey Jack.
- Topping: Instead of corn flakes, you can use panko bread crumbs, crumbled Ritz crackers or crushed potato chips. You can also sprinkle cooked bacon on top with the cornflake mixture.
- Potatoes: You can use shredded hash browns for a smoother dish.
Definitely don’t wait for a funeral to serve these potatoes. I serve them all year round for a comforting and hearty side dish!
More Side Dishes To Try
Roasted Acorn Squash
35 mins
Hasselback Potatoes Recipe
1 hr 15 mins
Garlic Mashed Potatoes
40 mins
Creamed Corn Recipe
35 mins
Candied Sweet Potatoes
55 mins
Funeral Potatoes Video
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Ingredients1x2x3x
- ▢ 2 lb bag frozen cubed hash browns thawed
- ▢ 10 tablespoons butter melted, divided use
- ▢ 10 1/2 ounce can cream of chicken soup
- ▢ 2 cups sour cream
- ▢ 1/3 cup onion finely diced
- ▢ 3/4 teaspoon salt
- ▢ 1/2 teaspoon pepper
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 2 cups shredded cheddar cheese
- ▢ 3 cups cornflakes lightly crushed
- ▢ cooking spray
- ▢ 1 tablespoon chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the hash browns, 4 tablespoons butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and cheddar cheese in a bowl. Stir to combine.
- Spoon the hash brown mixture into the prepared pan.
- Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
- Sprinkle the cornflake mixture over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.
Notes
- Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
- The cornflakes in this dish should be coarsely crushed. You can achieve this by placing the cereal in a resealable bag and lightly pounding it with a meat mallet or a rolling pin.
- I recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
Nutrition
Funeral Potatoes
Ingredients
- 2 lb bag frozen cubed hash browns thawed
- 10 tablespoons butter melted, divided use
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 3 cups cornflakes lightly crushed
- cooking spray
- 1 tablespoon chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the hash browns, 4 tablespoons butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and cheddar cheese in a bowl. Stir to combine.
- Spoon the hash brown mixture into the prepared pan.
- Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
- Sprinkle the cornflake mixture over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.
Video
Notes
- Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
- The cornflakes in this dish should be coarsely crushed. You can achieve this by placing the cereal in a resealable bag and lightly pounding it with a meat mallet or a rolling pin.
- I recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
