Funeral Potatoes

Learn how to make the ultimate comfort food—funeral potatoes. This recipe uses classic ingredients to create a rich, creamy casserole that is perfect for any occasion. This side dish has its peculiar name because it is very common at after-funeral luncheons. 

Funeral potatoes are so easy to fix, virtually foolproof, and easy on the pocketbook, and people love them. This recipe serves at least ten people, so it is a real crowd-pleaser and perfect for family gatherings at Easter, Thanksgiving, and Christmas.

You are going to love these cheesy potatoes. Leftovers heat up perfectly in the microwave. I like to serve the leftovers mixed with sausage crumbles and topped with eggs over easy. It just does not get much better than that! If you like this recipe, try twice-baked potato casserole, loaded baked potatoes, smashed potatoes, and scalloped potatoes.

What are Funeral Potatoes?

Funeral potatoes, also known as cheesy potato casserole, are a frozen hash brown potato casserole that combines onion, sour cream, cream of chicken soup, cheddar cheese, and Monterey Jack Cheese with a crunchy cornflake topping.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: salted or unsalted. Adjust the amount of added salt
• Onion: preferably sweet yellow
• Sour cream: full fat is best
• Cream of chicken soup: or cream of mushroom or cream of celery soup
• Cheese: any white, sharp, or mild cheddar and Monterey Jack, Colby Jack, or Pepper Jack
• Corn flakes: or crushed potato chips or Ritz crackers

How to make Funeral Potatoes

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by cooking the chopped onion in a skillet with a bit of butter for about 5 minutes. Combine the hash brown potatoes, onion, melted butter, sour cream, cream of chicken soup, garlic powder, sea salt, fresh ground black pepper, cheddar cheese, and Monterey Jack cheese in a large bowl.

Spread the mixture out in a greased 9 x 13-inch baking dish. Crush some cornflakes and combine those with a little melted butter. Sprinkle that over the top and bake for about 45 minutes. 

Preparation Tips

• Take the frozen hash browns out of the freezer and let them sit on the counter for about 1 hour before starting this recipe. This gives them time to thaw so the mixture does not freeze into one big glob.
• If you are pressed for time, you do not have to saute the onion, but it adds more depth and flavor and is well worth the extra 5 minutes.
• This recipe calls for frozen hash brown potatoes, but any frozen or parboiled potato will work. Shredded hash browns are a family favorite.
• Substitute cream of mushroom soup or celery soup for the cream of chicken soup.
• Do not use low-fat sour cream or cheese for best results, as they don’t taste as good with the casserole.

How to Prepare Funeral Potatoes Ahead of Time

You can assemble this casserole up to 24 hours in advance and store it covered in the pan in the refrigerator. Remove it from the fridge 40 minutes before baking to bring it to room temperature. Reserve mixing the cornflakes with butter until just before popping them in the oven.

Recipe Variations

• For the complete meal: add diced ham, sausage crumbles, or crispy cooked chopped bacon.
• Experiment with different cheeses: try Smoked Gouda, Pepperjack, Muenster, colbyjack, Provolone, Fontina, or Swiss.
• Veg it out: add steamed broccoli, sauteed mushrooms, pickled jalapenos, or blanched green beans.
• Top it – with potato chips, onion straws, bread crumbs, or crushed Ritz crackers.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees for 10-15 minutes or in the microwave at 70% power for 2-3 minutes.

Funeral Potatoes Recipe

Budget-friendly, super easy, and delicious Funeral Potatoes are the perfect side dish for almost any meal. Bake a batch and take them to your next potluck or family reunion.

5 from 62 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 10 servings

Calories: 575kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon butter
• ½ medium onion finely chopped
• 32 ounces frozen hash brown potatoes thawed for 30-40 minutes
• ½ cup butter melted
• 16 ounces sour cream
• 1 can 10.5 ounce cream of chicken soup
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 ¼ cups shredded sharp cheddar cheese
• 1 ¼ cups shredded Monterey Jack cheese
• ¼ cup butter melted
• 2 cup crushed corn flakes

Instructions

• Preheat oven to 350 degrees.  Grease a 9 x 13-inch casserole dish.
• Melt 1 tablespoon of butter in a skillet over medium heat.  Add onions and cook until tender, approximately 5 minutes
• In a large bowl, stir together hash brown potatoes, onion, 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, cheddar, and Monterey jack.  Spoon into prepared dish.
• Stir together 1/4 cup melted butter and crushed cornflakes.  Sprinkle over the potatoes.  Bake for 40-45 minutes or until golden brown and bubbly.

Notes

• Take the frozen hash browns out of the freezer and let them sit on the counter for about 1 hour before starting this recipe. This gives them time to thaw so the mixture does not freeze into one big glob.
• If you are pressed for time, you do not have to saute the onion, but it adds more depth and flavor and is well worth the extra 5 minutes.
• This recipe calls for frozen hash brown potatoes, but any frozen or parboiled potato will work. Shredded hash browns are a family favorite.
• Substitute cream of mushroom soup or celery soup for the cream of chicken soup.
• Do not use low-fat sour cream or cheese for best results, as they don’t taste as good with the casserole.

Nutrition

Calories: 575kcal | Carbohydrates: 59g | Protein: 13g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 777mg | Potassium: 556mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1841IU | Vitamin C: 29mg | Calcium: 271mg | Iron: 15mg

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