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)
- Onion Powder
- Garlic Powder
- 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.
- 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
- 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
- 1/2 cup butter, unsalted, melted
- 2 1/2 cups Corn Flakes, slightly crushed
- 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!
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