Funeral Potatoes Recipe

This funeral potatoes recipe uses nine ingredients, one 9×13-inch dish, and about an hour from start to finish.

Sour cream and condensed soup keep the middle creamy, while buttered cornflakes bake into a crust that crackles under the spoon.

The name comes from its long history at after-funeral luncheons, where a cheap, easy casserole that feeds a crowd is a practical choice.

Thawing and draining the hash browns first is what keeps this version thick and sliceable instead of watery.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	12 servings
Difficulty Level	Easy

Read Also: Cheesy Potatoes Recipe

Jump to Recipe

Why You’ll Love This Funeral Potatoes Recipe

Every popular version folds frozen hash browns into a sour cream and cheese sauce under a crunchy topping. This one keeps that formula and adds details that make it reliable.

• Nine ingredients only. Everything comes from the freezer, fridge, or pantry, and nothing needs special shopping.
• One bowl for the filling. You whisk the sauce, fold in the potatoes, and move straight to the baking dish.
• No peeling or boiling. Frozen shredded hash browns skip the potato prep, and Cook’s Country found they bake up less gummy than fresh potatoes.
• Serves 12. One 9×13-inch dish covers a holiday table, a potluck, or a week of leftovers.
• Prep takes 15 minutes. The oven does the other 45 minutes of work while you handle the rest of the meal.
• Make-ahead friendly. You can assemble the filling up to 2 days early and add the topping right before baking.
• Two textures in every bite. Soft, cheesy potatoes sit under a buttered cornflake crust that stays crisp.

A close cousin of this casserole is the Hashbrown Casserole Recipe.

Ingredients

Measure everything before you start, because the filling comes together in minutes. The list below gives imperial and metric amounts and notes where each ingredient is used.

• 1 package (32 oz / 907 g) frozen shredded hash browns, thawed in the refrigerator overnight (or on the counter for about 1 hour), then drained well
• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• 2 cups (460 g) full-fat sour cream
• 2 cups (226 g) sharp cheddar cheese, shredded from a block
• 3/4 cup (170 g) unsalted butter, melted and divided: 1/2 cup (115 g) for the filling, with 1 teaspoon of that set aside to grease the dish, and 1/4 cup (57 g) for the topping
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups (about 85 g) corn flakes, before crushing

You might also enjoy: Swamp Potatoes Recipe

Kitchen Equipment Needed

This recipe needs only basic tools, and most of them are already in a standard kitchen. The one piece worth getting right is the baking dish, because a 9×13-inch size is what the timing is based on.

• 9×13-inch baking dish, glass or ceramic, at least 2 inches deep
• Colander, for draining the thawed hash browns
• Large mixing bowl, roughly 5 quarts, to hold the filling with room to stir
• Box grater, for shredding the cheddar
• Silicone spatula, for folding and spreading the potatoes evenly
• Gallon zip-top bag, for crushing the corn flakes
• Rolling pin, for crushing the corn flakes inside the bag
• Whisk, for smoothing the soup and sour cream
• Measuring cups and spoons
• Pastry brush or paper towel, for greasing the dish
• Aluminum foil, in case the topping browns before the center is hot

Another baked potato dish worth a look is the Au Gratin Potatoes Recipe.

Recommended Products for This Recipe

These are the tools and ingredients I would point you toward after testing what actually changes the result. None of them are required, but each one solves a specific problem that shows up with this casserole.

1. Pyrex Easy Grab Glass Baking Dish

Thin metal pans run hot at the edges, which is how funeral potatoes end up with dark, dry corners and a lukewarm center. A glass dish heats more gently, and you can see through the sides to check that the bottom edges are bubbling before you pull it out.

Get it on Amazon

2. OXO Good Grips Box Grater

Pre-shredded cheddar is coated with anti-caking starch, which can leave the sauce slightly grainy. A sturdy box grater turns a block of cheddar into a pile of fine shreds in about two minutes and melts into the sour cream mixture without clumping.

Get it on Amazon

3. Cabot Seriously Sharp Cheddar

Mild cheddar disappears behind the sour cream and soup, so the casserole tastes flat even when it looks rich. An aged, sharp block keeps a clear cheese flavor all the way through baking.

Get it on Amazon

4. ThermoWorks Thermapen ONE Instant-Read Thermometer

Golden topping does not tell you whether the center of a deep casserole is hot. An instant-read thermometer confirms that the middle has reached 165°F (74°C), which matters most when you are reheating a refrigerated dish for a crowd.

Get it on Amazon

Read Also: Twice Baked Potatoes Recipe

Step-by-Step Instructions: How to Make Funeral Potatoes

Follow these steps in order and you will have a bubbling, golden casserole in about an hour.

1. Heat the Oven and Prepare the Dish

• Position an oven rack in the center of the oven and preheat to 350°F (175°C).
• Brush the inside of a 9×13-inch baking dish with the 1 teaspoon of melted butter you set aside, covering the corners and sides.
• Set the dish on the counter next to your mixing bowl so you can move quickly once the filling is ready.

2. Drain the Hash Browns

• Confirm that the hash browns are fully thawed, with no icy clumps in the center of the bag.
• Pour them into a colander set in the sink and let the liquid drain for 5 minutes.
• Press down gently on the potatoes with your hands to squeeze out extra moisture, then leave them in the colander while you mix the sauce.

3. Whisk the Creamy Base

• In a large mixing bowl, combine the can of cream of chicken soup and the 2 cups of sour cream.
• Pour in the rest of the 1/2 cup (115 g) of melted butter, then add the onion powder, salt, and black pepper.
• Whisk for about 1 minute until the mixture is smooth and no streaks of soup remain.

4. Add the Cheddar and Fold in the Potatoes

• Stir the 2 cups of shredded sharp cheddar into the creamy base until it is evenly distributed.
• Add the drained hash browns to the bowl in two or three handfuls.
• Fold with a silicone spatula until every shred of potato is coated, which takes about 1 minute.

5. Fill the Baking Dish

• Scrape the filling into the prepared baking dish.
• Spread it into an even layer, pressing it gently into the corners.
• Smooth the surface with the back of the spatula so the topping sits on a level base.

6. Make the Cornflake Topping

• Place the 3 cups of corn flakes in a gallon zip-top bag and press out the air.
• Roll over the bag with a rolling pin until the flakes break into coarse pieces about the size of a dime.
• Pour the pieces into a bowl, add the remaining 1/4 cup (57 g) of melted butter, and toss until every flake looks glossy.

7. Top and Bake

• Scatter the buttered corn flakes over the potatoes in an even layer, going all the way to the edges.
• Slide the dish onto the center rack and bake for 45 minutes.
• Check at 30 minutes, and if the topping is already deep golden, tent the dish loosely with aluminum foil for the remaining time.

8. Check for Doneness and Rest

• Look for bubbling sauce around the edges and a topping that is golden brown.
• Confirm that the center reads at least 165°F (74°C) on an instant-read thermometer.
• Let the casserole stand for 5 minutes before serving so the sauce thickens slightly and scoops cleanly.

For a creamier option, try: Scalloped Potatoes Recipe

Tips for The Best Funeral Potatoes

Small decisions about moisture, cheese, and topping decide whether this casserole turns out thick and golden or loose and pale. These are the points that matter most.

• Drain the hash browns. I ruined my first batch by skipping this step, and a pool of liquid collected at the bottom of the dish after baking.
• Thaw completely. Icy centers release water as they melt in the oven, and the sauce thins out.
• Shred cheddar from a block. Cheddar shredded at home melts smoother than the bagged kind because bagged shreds carry anti-caking starch.
• Use sharp, not mild, cheddar. The sour cream and soup mute flavor, so a mild cheese gets lost.
• Use shredded, not cubed, hash browns if you can. Shredded potatoes pack into an even layer, while cubed ones make a chunkier, looser casserole.
• Crush the corn flakes by hand. I keep a gallon zip-top bag and a rolling pin for this, because a food processor turns the flakes into dust that soaks up butter and turns pasty.
• Toss the flakes in butter first. Raw flakes dry out and burn, while buttered ones brown evenly and stay crisp.
• Spread the filling evenly. A level layer bakes at one pace, so the edges do not overcook while the center catches up.
• Do not overmix. Fold until combined, since extra stirring breaks the shreds down and makes the texture pasty.
• Tent with foil if needed. Ovens vary, and foil protects the topping while the center finishes heating.
• Let it rest 5 minutes. The sauce sets slightly as it cools and the portions hold their shape on the plate.
• Make it ahead. I’ve found that assembling the filling 1 day early and adding the topping just before baking gives the best crunch, but add 10 to 15 minutes to the bake time if the dish goes in cold.
• Salt carefully. Condensed soup and cheddar both carry sodium, so taste the sauce before adding more than the recipe calls for.

You can find the same cheese-melting principles in the Cheese Sauce Recipe.

What to Serve with Funeral Potatoes

This casserole is rich and salty, so it pairs best with plain, lean, or acidic dishes that balance it. Roasted meats, green vegetables, and something fresh or tangy on the side all work well.

• Baked Ham, the traditional partner at Easter dinners and after-service meals
• Thanksgiving Turkey, where the potatoes sit comfortably beside gravy and cranberry
• Roast Chicken, for an easy Sunday dinner with crisp skin and pan juices
• Prime Rib, for a holiday table that needs a showpiece main
• Meatloaf, a weeknight match that doubles the comfort
• Slow Cooker Barbecue Ribs, where smoky sauce cuts through the creamy potatoes
• Honey Butter Chicken, for a sweet and savory plate
• Green Bean Casserole, if you are building a full holiday spread
• Roasted Brussels Sprouts with Bacon, for a bitter, crisp contrast
• Maple Glazed Carrots, which add color and a little sweetness
• Coleslaw, whose vinegar tang brightens each bite
• Cranberry Jello Salad, a classic potluck companion with a tart finish
• Deviled Eggs, an easy starter on a buffet table
• Dinner Rolls, for scooping up leftover sauce
• A simple green salad with lemon vinaigrette, to cut the richness
• Unsweetened iced tea or sparkling water, which cleans the palate between bites

Another side to consider: Mashed Potatoes Recipe

Variations of Funeral Potatoes

The base recipe is flexible, and most regional versions change only the soup, the topping, or the add-ins. Keep the total volume of the filling the same when you swap ingredients so the baking time stays accurate.

• Cream of mushroom or celery soup. Replace the cream of chicken soup with an equal 10.5-ounce can for a more earthy, savory flavor.
• Potato chip topping. Southern Living’s version uses crushed potato chips, which brown quickly and add extra salt.
• Ritz cracker topping. Crush about 2 cups of Ritz crackers with the melted butter for a richer, more buttery crunch.
• French fried onion topping. Use 1 1/2 cups of crispy fried onions for a savory finish that echoes green bean casserole.
• Bacon. Stir 8 slices of cooked, crumbled bacon into the filling or sprinkle it over the topping.
• Ham. Fold in 2 cups of diced cooked ham to turn the side dish into a main.
• Fresh potatoes. Use about 2 pounds (900 g) of russets, boil whole until barely tender, cool, then shred, though the texture will be a little denser.
• Green onion and chive. Add 1/4 cup of sliced green onions to the filling for a fresh bite.
• Spicy version. Stir in 1/2 teaspoon of cayenne or 1/4 cup of diced pickled jalapeños.
• Breakfast casserole. Serve a scoop with scrambled eggs, which many home cooks do the morning after a big dinner.
• Slow cooker version. Skip the topping, cook the filling on low for 4 to 5 hours, and crisp buttered corn flakes in a skillet to sprinkle on top.

Read Also: Air Fryer Cheddar Hash Browns Recipe

Storage and Reheating

Funeral potatoes keep well and reheat easily, which is part of why they work so often for potlucks. The main thing to protect is the corn flake topping, which softens in the fridge.

• Refrigerator: Cool leftovers completely, cover them tightly, and store for up to 3 days.
• Freezer, unbaked: Assemble the filling in a freezer-safe dish without the topping, wrap tightly, and freeze for up to 3 months.
• Freezer, baked: Portion cooled leftovers into airtight containers and freeze for up to 2 months.
• Thawing: Move a frozen casserole to the refrigerator for 24 hours before baking.
• Oven reheating: Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes to crisp the top.
• Microwave reheating: Heat single portions for 1 to 2 minutes, stirring halfway, though the topping will stay soft.
• Restoring the crunch: Sprinkle fresh buttered corn flakes over leftovers before reheating in the oven.
• Make-ahead: Assemble the filling in the dish, cover, and refrigerate for up to 2 days, then add the topping and bake 10 to 15 minutes longer.
• Safe reheating temperature: Heat leftovers to 165°F (74°C) in the center.

Leftover potatoes also turn up in the Potato Cheese Soup Recipe.

Nutritional Facts

The values below are estimates for one of 12 servings, calculated from standard ingredient data. Brands, cheese type, and portion size will change the numbers.

Nutrition per Serving (1 of 12)
Calories	355 kcal
Total Fat	27 g
Saturated Fat	16 g
Carbohydrates	22 g
Fiber	1 g
Sugar	2 g
Protein	7 g
Sodium	640 mg

For a lighter option, try: Air Fryer Simple Baked Potatoes Recipe

Health Benefits of Key Ingredients

This is a rich comfort dish, so it belongs at the table as a side portion rather than a main. Still, several of its ingredients bring real nutrients, and it helps to know what they offer.

• Potatoes: Potatoes supply potassium, vitamin C, and vitamin B6, and they are a source of starch that fuels you through a long day.
• Cheddar cheese: Cheddar provides protein and calcium, which support muscles and bones.
• Sour cream: Sour cream adds a small amount of calcium and vitamin A, along with the fat that carries those fat-soluble nutrients.
• Butter: Butter contributes vitamin A and gives the casserole its rich flavor, though it is also the main source of saturated fat here.
• Corn flakes: Most corn flake cereals are fortified with iron and B vitamins, which adds a small nutritional boost to the topping.
• Cream of chicken soup: The soup adds a little protein, but it is also the largest contributor of sodium, which is worth knowing if you watch your salt.
• Portion note: A 1/12 serving keeps calories near 355, so a sensible scoop alongside lean protein and a vegetable makes a balanced plate.

Read Also: Best Potato Recipes

FAQs About Funeral Potatoes

1. Why are they called funeral potatoes?

The dish is a staple of after-funeral luncheons, especially in Utah and other western communities. It is inexpensive, easy to make ahead, and feeds a large group.

Many families call them cheesy potatoes, party potatoes, or hash brown casserole, so the name varies by region.

2. Can I make funeral potatoes ahead of time?

Yes, you can assemble the filling in the baking dish, cover it, and refrigerate for up to 2 days. Add the buttered corn flake topping right before baking so it stays crisp.

A cold dish needs about 10 to 15 minutes more in the oven.

3. Can I use fresh potatoes instead of frozen hash browns?

Yes, with about 2 pounds (900 g) of russet potatoes.

Boil them whole until barely tender, cool them completely, then shred. Frozen shredded hash browns are easier and bake up less gummy, which is why most tested recipes use them.

4. Can I freeze funeral potatoes?

Yes, freeze the assembled filling without the topping for up to 3 months. Thaw it in the refrigerator for 24 hours and add fresh buttered corn flakes before baking.

Baked leftovers also freeze, though the topping will not be as crisp after reheating.

5. What can I use instead of cream of chicken soup?

Cream of mushroom or cream of celery soup works in equal amounts and gives a slightly different flavor.

Whichever soup you choose, keep it a thick, condensed 10.5-ounce can so the filling does not loosen.

6. Why is my funeral potatoes casserole watery?

Excess moisture from undrained or partly frozen hash browns is the most common cause. Thaw the potatoes completely and drain them in a colander before mixing.

Adding extra liquid beyond what the recipe lists can also thin the sauce.

7. How many people does this recipe serve?

One 9×13-inch dish serves about 12 as a side.

For a larger group, double the recipe and bake it in two dishes. Two shallow dishes heat through more evenly than one deep pan.

You can also halve the recipe and bake it in an 8×8-inch dish for about 35 to 40 minutes.

Read Also: Potato Side Dish Recipes

Final Thoughts

Funeral potatoes prove that a few pantry staples, baked in one dish, can feed a crowd and taste like effort.

The creamy cheddar middle and buttered corn flake crust explain why this casserole has stayed on holiday and potluck tables for decades.

Give this recipe a try and tell me in the comments how your batch turned out.

If it lands on your table this season, share a photo or pass the recipe to someone who needs an easy side.

Recommended:

• Smashed Potatoes Recipe
• Roasted Potatoes Recipe
• Breakfast Potatoes Recipe
• Mississippi Mud Potatoes Recipe
• Crockpot Swamp Potatoes Recipe
• Scalloped Potatoes and Ham Recipe
• Potato Salad Recipe
• Sweet Potato Casserole Recipe
• Loaded Baked Potato Soup Recipe