I guess I grew up in a weird place because I had never heard of “funeral potatoes” until moving to Utah. It’s really just cheesy potato casserole, but the funny name is what I like to use.
From what I understand, this dish got its name because it is a typical side dish served at the luncheons that follow funeral services here. It is a great dish for feeding a crowd, so it definitely makes sense. I personally have never had them at a meal after a funeral service, but I have definitely had them at various holiday gatherings. It is always a hit.
Everyone, and I do mean EVERYONE, has their own recipe for this potluck favorite. People say they are well known everywhere, but that people call them all sorts of different things. I was a little hesitant at first, but upon trying them I can see why everyone loves them. I looooove the cheese-y potatoes with the crunchy topping! It’s delicious.
And my mom says that they sometimes have potato chips as a topping too, but I’ve only ever had corn flakes cereal (how odd to combine cereal and cheese potatoes, but it works!) so that’s what we stick with. I don’t know why they are are so good, maybe just the whole comfort foods thing, but we have them every Christmas or Easter now.
Ingredients Needed for Funeral Potatoes
Ok, I’m not going to lie about this dish, there is nothing healthy about it. Haha! Which is probably why it is so dang good! It’s a dish you want to have on special occasions, but probably not multiple times a week. Here is your grocery list:
- Cream of Chicken Soup – You can use store bought or make it from scratch yourself. Head to our busy day casserole post for a from scratch recipe. You’ll want to double the recipe and omit the mushrooms to make cream of chicken soup.
- Sour Cream (light)
- Butter
- Salt
- Onion Powder
- Garlic Powder
- Pepper
- Hash Browns (frozen)
- Cheddar Cheese
- Corn Flakes
The measurements for each ingredient can be found in the recipe card below.
How to Make Funeral Potatoes
This recipe is so easy! Of all the reasons to love it, this is probably my favorite! You can feed a crowd something everyone loves and it can be done with almost no work at all! Here are the basic steps:
- Pull the potatoes out of the freezer to let them defrost while you make the sauce.
- Combine sour cream, soup and butter in a bowl until smooth and then add the seasonings and cheese.
- Add in the potatoes and fold them into the sauce.
- In a separate bowl, combine the corn flakes and butter.
- Put the potato mixture into a a 9×13 baking dish and top with the corn flakes.
- Bake.
- Remove from the oven and let sit for a few minutes before serving.
All the specific instructions for this recipe can be found in the recipe card below.
Can Funeral Potatoes Be Frozen?
Funeral potatoes freeze well. Make everything as written in the instructions except for the corn flakes. Place in the baking dish (I like to use aluminum foil pans), cover with plastic wrap and then place in the freezer. It will keep for up to 1 month.
When you want to make it, pull it out of the freezer a day before and thaw it in the fridge. Then add the corn flakes and bake as directed in the recipe.
How Long Will Funeral Potatoes Keep?
Funeral potatoes will keep in the refrigerator for up to 3-4 days. They can be reheated in the microwave for the oven. If you use the microwave, corn flakes will lose their crunch.
Are Corn Flakes Gluten Free?
Many cereals made with gluten free corn or rice are not gluten free. Malt flavoring is often added to cereal. Malt is made from barley, which contains gluten. Corn Flakes contain malt flavoring and so corn flakes are not gluten free.
Don’t let the name “funeral potatoes” make you think these potatoes are sad. There is nothing sad about them at all! They are cheesy, crunchy, creamy and so addicting. It will be a hit at any gathering you go to!
More Irresistible Potato Recipes
- Smoky Steak and Potato Recipe
- Herb and Garlic Roasted Potatoes
- Loaded Twice Baked Potatoes
- Oven Baked Potatoes with Crispy Skins
- Potato Salad
- Instant Pot Green Beans and Potatoes
- Potato Casserole
- Scalloped Potatoes
Funeral Potatoes
Description
Ingredients
- 1 can cream of chicken soup, *see note to make from scratch
- 2 cups sour cream, light
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 Teaspoon pepper
- 24 ounces hash browns, frozen squares or shredded
- 2 cups cheddar cheese
Topping
- 1/2 cup butter, unsalted, melted
- 2 1/2 cups Corn Flakes, slightly crushed
Instructions
- Place the potatoes in a colander while you prepare the sauce to defrost them24 ounces hash browns
- Combine the sour cream, soup and butter in a bowl until smooth. Add in the seasonings and cheese1 can cream of chicken soup, 2 cups sour cream, 1/2 cup butter, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 Teaspoon pepper, 2 cups cheddar cheese
- Mix in the frozen hash browns, lifting and folding the mixture until well combined.
- In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.2 1/2 cups Corn Flakes, 1/2 cup butter
- Scoop out the potato mixture into a 9×13-inch baking dish and top with the buttered cornflakes.
- Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
- Remove from the oven and let sit for about 10 min and then serve!
Notes
Nutrition
Recommended Products
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laurence
I have a question: what kind of corn flakes do you use ? The kellogs one with sugar in it? I have never seen cornflakes without sugar. Thanks for your answer. LOVE your recipes, have a great xmas Laurence
Sweet Basil
Hi Laurence! Yes, we just use the Kellogg’s cornflakes or even a no name brand works great. Thanks so much for the support!
Bruce Ruberti
Not sure if it’s a whole stick of butter or a typo? Says butter in two places.
Sweet Basil
Hi Bruce! There are two sticks of butter in this recipe — one in the potatoes and one in the crunchy topping. I hope this helps!
Lisa
I’m making this for the first time and just wondering why in the list of ingredients, it says the cheese needs to be divided?
Sweet Basil
Hi Lisa! I’m not sure how that got in there. It has been removed. All the cheese goes in with the potatoes.
MANDY TYSON
Here in Ireland we never heard of funeral potatoes scallop potatoes is what we call them but i tried a different one it had sage and onion stuffing mashed in it was very tasty made much the same but stuffing added
Sweet Basil
Oh but that sounds delicious as well!
Mary Simpson
These sound very good. I also have a version that calls for cream of celery soup but I am going to try these to see which I like better. No one in the house has Gluten allergies, so I will just make whichever is a bigger hit.
Sweet Basil
Oh, I’ve never thought to use that but I will have to give it a try!
Barbara
I lived in New England for a while shortly after we were married, and yes they were called funeral potatoes there as well. I like the idea of not using cream of something soups and will give this a try.
Sweet Basil
How interesting! I am always surprised to hear how some states use one name even though they are far apart and others right next door don’t even resemble each other. At least someone else out there gets the funeral potato name!
Susan
I want to make this but would rather use fresh potatos. How many potato’s would you use to equal the hash browns? Also if I were to boil them first, how long do you boil them? Thanks so much.
Sweet Basil
It would be about 7 1/2 cups which depends on the size of your potatoes how many you’ll need. If you boil them I would just do a quick couple of minutes and then straight into an ice bath to stop the cooking otherwise they will be mush when you bake them.
Are Hall
Had these first when growing up my friend’s LARGE family took me to my first Steelers football game. Her mom made these to feed us all before the game, she called them “Pittsburgh” potatoes, when her sister came over and brought her version she called them “Greensburg” potatoes – because she lived there, and because her’s had peppers & onions in them. When I went home I asked Mom if she knew how to make “Pittsburgh” potatoes, she’d never heard of them, so she called my friend’s mom. When she hung up she said – honey, those are the “Church” potatoes I make and send for “the Dead Spread” that’s after someone’s funeral. I never make them for us here because Grandpap doesn’t like them and it makes just too much for just Me, You, & your Brother. Apparently I grew up in a weird area too!
Sweet Basil
ahahaha, that’s awesome!
Crystal Garner
My hubs and I jokingly call them “It’s YOUR funeral potatoes” because of all the processed junk I’m it. We have been looking for a cleaner version so I was happy to see this post today. Thank you!! Our Easter meal is complete now. PS I’m not a food snob. 🙂 I am highly allergic to all chemicals, including food additives.
Elsie
I love these, so does my husband. We usually have them at our favorite restaurant, but they’re awfully salty. I’ve tried to make them at home but can never match them. When ordering I ask for scalloped potatoes them never knew what I was asking for, I finally learned they’re called au’graten. So funny how everyone loves them, but knows them by another name. I definitely plan to make this recipe. One question however, has anyone ever tried making them in a slow cooker?
Sweet Basil
ohhh, I haven’t but what a great idea. Let me know if you try it!
Suzanne
We called them “Heavenly Potatoes”…. I guess someone decided that
“Funeral doesn’t sound very appetizing 🙂
Brenda Overton
Funeral potatoes have cream of chicken or cream of mushroom soup and sour cream, cheese,chicken broth,and butter in them. They got their name from a recipe that the ladies were asked to bring to funeral luncheons. The cream soups are used to keep the price down and to unify the results of different women making them. As a caterer I’ve made 100’s of pans of funeral potatoes. I like to put cheese as the topping instead of corn flakes. It travels better in chaffing pans. Never had leftovers when I served these. Everyone enjoys them.
Sweet Basil
Thanks Brenda!
Jeanine
My tip for making this casserole- use non fat or at least low fat sour cream rather than full fat. Believe it or not, it adds MORE flavor!!
Sweet Basil
Jeanine, I love that tip! Can’t wait to experiment
Rachel @ The Stay At Home Chef
I’ve gone to a number of family funerals over the past year or so. Being LDS, they have each involved funeral potatoes. At each funeral luncheon I’ve sampled as many of the funeral potato varieties as possible in search of the perfect one. I may have to give yours a try as a blogger I trust. I’ll shred my own potatoes for it though since I just bought a bag of russets at 15 cents a pound. You can’t beat that in price!
Sweet Basil
Isn’t that so funny how the relief society always gets those funeral potatoes there? aha, I love it! And heck no you can’t beat that price!
Cheryl
my mother and I have made these for years…but the cornflakes need to be fried in a bit of nutter till they are slightly crispy…then sprinkled over the potato mixture
Penny
Hashbrown Casserole here.
I have topped them with the French Fried Onion rings and they add a wonderful flavor. I buy them in bulk at the bulk food store and use them on my green bean casserole too 🙂
Sweet Basil
Oh, I like that name better. I never had them until I moved here, but they are super addicting!
paula
The recipe sounds great, just wondering if anyone uses fresh rather than frozen hashbrowns, am thinking I will shred my own and cook them with some mushrooms and cumin and paprika.
Sweet Basil
Paula, that sounds wonderful! I’ve used fresh, but they were faster to brown and you do need to adjust the cooking time down a little. Other than that there wasn’t any difference, well I guess more work, but I say go for it!
Leslie S
I boil the potatoes first, before shredding, when I use fresh. Then they do not take forever to cook and you don’t have to worry about them turning brown.
Sweet Basil
That’s such a great tip. Thank you!
Elaine
The only thing i can think of for a reason the are called Funeral Potatoes are they are to die for… Nuff said.
Sweet Basil
haha, true. And I guess everyone always made a huge pan and brought them to luncheons after funerals. It’s a whole new world to me as I didn’t grow up with them in the Pacific Northwest
Katie
The beauty of this is the “No creamed soup!” I have Celiac and can’t have any gluten. Cream soups are loaded with it. I can use my GF flour blend & GF chicken stock. I always made something very similar to this with cream of celery soup, sour cream & milk. Added cheese and french fried onions, then I’d put pork chops on top and bake. My family loves it but when I tried the GF celery soup it did not taste as good. This will do the trick for me I’m sure! Thanks, I will be trying this out GF style.
Annie
I love these, but the beauty of using the cream soups are, it’s incredibly fast and easy to make. I can appreciate if you love to cook, doing this way, and I’ve no doubt they are better because of it. I however am a weird person. I love looking at recipes, but HATE to cook. The original recipe was something even I could do because it was fast and easy. Since I eat low carb now, I don’t make these anymore, but I was just to a funeral in Utah recently, and this was definitely served. Calling it funeral potatoes is kind of a joke here, as you can count on it always being part of the luncheon menu after the funeral. I renamed my version Annie’s Party Potatoes, and will still make them once or twice a year for parties. 🙂
Anonymous
Here in Missouri we call them party potatoes!
Tara
I have never heard them called this either! In Ohio, where I am, we just call them cheesy potatoes. I admit to having made them with the creamed soups. This is definitely a recipe I am going to try out! I love the idea of not using the soup.
Shawn
I'm thrilled that you would rather do homemade instead of 'cream of' soups. I can't have the gluten that all canned 'cream of' soups have!
Thank you, thank you.
Jen Suman
LOVE funeral potatoes. But I have to ask, what exactly is it about the “cream of” soups that turns you off? I just don't understand what the big deal is about using it. It makes things delicious, and it's easy! Sorry, I just don't really get this aversion that so many food bloggers seem to have to cream of something soups. I'm sure your version is delish, though. I'll have to try it!
Don
DITTO JEN ! I love cooking with cream soups. you can come up with your own taste easily without a lot of extra wear and tear on the brain. and something else ; i don’t care what they call it as long as the cook calls me when the “done” timer goes off.
Jenni
Yummy! In my husbands family, this is called “Happiness Casserole” because its so good it makes you happy when you eat it! I love how so many people have basically the same recipe but call it different things!
Jennifurla
I am intrigued, these look fab.
Megan @ Confessions of a Bake-aholic
I grew up with 'cheesy potatoes'. I love the idea of using all real ingredients (I admit to using the cream of soup)
terbear287
I despise the name they have here, I mean anyone from anywhere else is like what the???? They are yummylicious though. I call them Cheesy Potatoes.
Also I think cream of something soup has replaced lime green jello as the go to staple in every pantry in Utah…just sayin!
Barbara Bakes
I grew up eating funeral potatoes. Your version sounds great.
Kay Heritage
That's a new one for me too! But it sounds very creamy and yummy! 🙂
Jacquelineand….
I must have grown up in a weird place as well since I've never heard of funeral potatoes either. There is a similar potato casserole around here that is simply called potluck potatoes unless sausage is added, in which case it's called breakfast casserole.