Raised in the Kitchen cookbook giveaway graphic

Raised in the Kitchen is available now!

Healthy Habits That Help Me!

Funeral Potatoes Cheesy Potato Casserole

7 Reviews

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.

A photo of a plate of cheesy potato casserole topped with golden crunchy topping.

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.

a photo of a casserole dish full of cheesy potato casserole with a few serving removed.

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
  • 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.


a photo of a serving of cheesy potato casserole on a white plate with golden crunchy topping.

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:

  1. Pull the potatoes out of the freezer to let them defrost while you make the sauce.
  2. Combine sour cream, soup and butter in a bowl until smooth and then add the seasonings and cheese.
  3. Add in the potatoes and fold them into the sauce.
  4. In a separate bowl, combine the corn flakes and butter.
  5. Put the potato mixture into a a 9×13 baking dish and top with the corn flakes.
  6. Bake.
  7. 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.

a photo of a casserole dish full of cheesy potato casserole with a serving in the corner of the dish removed.

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.

A photo of a plate of cheesy potato casserole topped with golden crunchy topping.

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

Raised in the Kitchen - Carrian Cheney

Our new book is now available!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Buy now

a photo of a serving of cheesy potato casserole on a white plate with golden crunchy topping.

Funeral Potatoes

4 from 7 votes
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8
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.


  • 1 can cream of chicken soup
  • 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 them
  • Combine the sour cream, soup and butter in a bowl until smooth. Add in the seasonings and 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.
  • Scoop out the potato mixture into a 9x13-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!


cover and store left overs in the refrigerator for up to 5 days
Nutrition Facts
Funeral Potatoes
Amount Per Serving (1 g)
Calories 351 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 59mg20%
Sodium 796mg35%
Potassium 392mg11%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 4g4%
Protein 12g24%
Vitamin A 797IU16%
Vitamin C 11mg13%
Calcium 269mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

a photo of a serving of cheesy potato casserole on a white plate with golden crunchy topping.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating


  • 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

    • Reply
    • Hi Laurence! Yes, we just use the Kellogg’s cornflakes or even a no name brand works great. Thanks so much for the support!

      • Reply
  • Not sure if it’s a whole stick of butter or a typo? Says butter in two places.

    • Reply
    • 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!

      • Reply
  • 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?

    • Reply
    • Hi Lisa! I’m not sure how that got in there. It has been removed. All the cheese goes in with the potatoes.

      • Reply
  • 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

    • Reply
    • Oh but that sounds delicious as well!

      • Reply
  • 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.

    • Reply
    • Oh, I’ve never thought to use that but I will have to give it a try!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • ahahaha, that’s awesome!

      • Reply
  • 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.

    • Reply
  • 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?

    • Reply
    • ohhh, I haven’t but what a great idea. Let me know if you try it!

      • Reply
  • We called them “Heavenly Potatoes”…. I guess someone decided that
    “Funeral doesn’t sound very appetizing 🙂

    • Reply
  • 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.

    • Reply
    • Thanks Brenda!

      • Reply
  • 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!!

    • Reply
    • Jeanine, I love that tip! Can’t wait to experiment

      • Reply
  • 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!

    • Reply
    • 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!

      • Reply
  • 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

    • Reply
  • 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 🙂

    • Reply
    • Oh, I like that name better. I never had them until I moved here, but they are super addicting!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
      • 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.

      • That’s such a great tip. Thank you!

  • The only thing i can think of for a reason the are called Funeral Potatoes are they are to die for… Nuff said.

    • Reply
    • 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

      • Reply
  • 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.

    • Reply
  • 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. 🙂

    • Reply
  • Here in Missouri we call them party potatoes!

    • Reply
  • 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.

    • Reply
  • 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.

    • Reply
  • 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!

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
  • I am intrigued, these look fab.

    • Reply
  • I grew up with 'cheesy potatoes'. I love the idea of using all real ingredients (I admit to using the cream of soup)

    • Reply
  • 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!

    • Reply
  • I grew up eating funeral potatoes. Your version sounds great.

    • Reply
  • That's a new one for me too! But it sounds very creamy and yummy! 🙂

    • Reply
  • 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.

    • Reply

Healthy Habits That Help Me!