Learn how to make the ultimate comfort food—funeral potatoes. This recipe uses classic ingredients to create a rich and creamy casserole that is perfect for any occasion. This side dish has its peculiar name because it is a very common dish served at after-funeral luncheons.
Cheesy Funeral Potatoes
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 absolutely 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 casserole that combines onion, sour cream, cream of chicken soup, cheddar cheese, and Monterey Jack Cheese with a crunchy cornflake topping.
Ingredients for Funeral Potatoes
- Butter – salted or unsalted, adjust with the amount of added salt
- Onion – preferably sweet
- Frozen hash brown potatoes
- Sour cream
- Cream of chicken soup – or cream of mushroom or cream of celery soup
- Garlic powder
- Salt
- Black Pepper
- Sharp cheddar cheese
- Monterey Jack cheese
- Corn flakes
How to make Funeral Potatoes
Start by cooking the chopped onion in a skillet with a little bit of butter for about 5 minutes. Then, grab a large bowl and 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. Next, spread the mixture out in a greased 9 x 13-inch baking dish. Now crush some cornflakes and combine those with a little melted butter. Then sprinkle that over the top and bake for about 45 minutes. It just does not get much easier than that.
Recipe Tips
- I take the frozen hash browns out of the freezer and let them sit on the counter for about 1 hour before I start this recipe. This gives them a little thawing time so the whole mixture does not freeze into one big glob while I am trying to stir it.
- If you are really pressed for time, you do not have to saute the onion, but I think that 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 potato or parboiled potato will work. Shredded hash browns are a family favorite.
- Substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
- For best results, do not use low-fat sour cream or cheese, as they don’t taste as good with the casserole.
Can You Make Funeral Potatoes Ahead of Time?
This casserole can be assembled up to 24 hours in advance and stored covered in the pan in the refrigerator. Remove it from the refrigerator 40 minutes before baking to bring it to room temperature. Reserve mixing the cornflakes with butter until right before popping them in the oven.
Recipe Variations
- 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
Ingredients
- 1 tablespoon butter
- 1/2 medium onion finely chopped
- 32 ounces frozen hash brown potatoes thawed for 30-40 minutes
- 1/2 cup butter melted
- 16 ounces sour cream
- 1 can 10.5 ounce cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups shredded sharp cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1/4 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
- I take the frozen hash browns out of the freezer and let them sit on the counter for about 1 hour before I start this recipe. This gives them a little thawing time so the whole mixture does not freeze into one big glob while I am trying to stir it.
- 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 casserole can be assembled up to 24 hours in advance and stored covered in the pan in the refrigerator. Reserve mixing the cornflakes with butter until right before popping them in the oven.
- This recipe calls for frozen hash brown potatoes, but any frozen potato or parboiled potato will work. Shredded hash browns are a family favorite.
- Substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
- For best results, do not use low-fat sour cream or low-fat cheese because they don’t taste as good with is casserole. You can eat a low-calorie meal tomorrow or later in the week.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or in the microwave.
Nutrition
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Luna S
Mmmm this is making me hungry! It sounds so good, also I’ve never heard them called this before.
Jina
Was thinking the potato ratio to all that creamy stuff would be way off, I was wrong…I used the cubed potatoes, the 32 oz bag is deceiving 😁 This is a great recipe!! Glad I tried it, thank you!!
Beth Pierce
My pleasure Gina! So glad that you liked it!
Gianamarie19@sbcglobal.net
This was by far the most delicious side dishI tweaked the recipe a little bit I making 1/2 the potatoes, 2 tbsp sour cream, 1 can soup, sautéed onions, half the cheeses, 1/4 butter, in an 8 ×8. (Ya there’s only 2 of us) salt and pepper and omg… my picky ass husband had 3 plates
Beth Pierce
Glad that you were able to modify it to your liking. So happy that your hubby liked it!
Heather
Well I don’t love the name but I understand it 🙂 The dish looks delicious.
Lynndee
I have not tried preparing funeral potato before. That looks good. I will have to try your recipe.
Richelle Milar
Wow that looks absolutely delicious and tasty I would really like to try this recipe
MELANIE EDJOURIAN
I’ve never heard of funeral potatoes before but we loved them. Delicious over and over again.
Jenn @ EngineerMommy
I never heard of funeral potatoes but I think pretty much all potato recipes are pretty delicious. Gotta try this one.
Tara Pittman
These potatoes are so easy and so delicious. My family just loves them!
Terri Steffes
Love this dish. It is so delicious and it is a very comforting food.
Thena Franssen
The best! I loved this recipe! It was even a hit with my kids!
Elise Ho
The name is definitely peculiar. However I do find it interesting to learn about different traditions.
Nyxie
Very interestingly named potatoes! I’ve honestly never heard of these before but would be interested to find out where the name came from.
SolarPoweredChic
My family calls them sinful potatoes because they are so good. They are a staple at any family gathering.
Abida
Interesting recipe with interesting name!!! Loved it a lot. Potato is always my favorite. Going to try it out hastily!
Caroline
I love potatoes and honestly I’ve never heard of funeral potatoes, so this will be a great recipe to try out.
Alita Pacio
yes, I love potatoes and we grow them at home. This will be another great recipe
Cinny
I think that makes for a lovely side dish. The name throws me off a bit though.