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Funeral potato casserole is a creamy, cheesy comfort food packed with rich, savory flavors. Made with tender hash browns, melted cheese, sour cream, and a crunchy golden topping, it’s the perfect balance of smooth and crispy.
Perfect for Christmas, Easter, Thanksgiving or just a cozy Sunday dinner with the fam!
Table of Contents
- Why Do They Call It Funeral Potatoes?
- Variations
- Ingredients Needed for Funeral Potato Casserole
- Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
- How to Make Funeral Potatoes
- Can You Make Funeral Potatoes Ahead Of Time?
- How Long Will Funeral Potatoes Keep?
- Are Corn Flakes Gluten-Free?
- More Irresistible Potato Recipes
- Watch How This Recipe is Made…
- Funeral Potato Casserole Recipe
I grew up not knowing about “funeral potatoes,” but moving to Utah introduced me to this classic dish. It’s essentially a cheesy potato casserole or a hash brown casserole, and the funny name comes from its tradition as a side dish often served at funeral luncheons.
This comforting, popular dish is perfect for feeding a crowd, making it ideal for family gatherings, holiday dinners, or even as a main dish when paired with ham. While I’ve never actually had it at a funeral, I’ve enjoyed it countless times during the holidays, and it’s always a hit!
Why Do They Call It Funeral Potatoes?
You might wonder why these cheesy delights are called “funeral potatoes,” and let me tell you, it’s not as gloomy as it sounds! Everyone—seriously, everyone—has their own special recipe for this potluck superstar. While they’re known by different names all over the place, the tradition of serving them at funeral luncheons in Utah is what sticks. I was a bit skeptical at first, thinking, “How good can cheesy potatoes really be?” But after one bite, I was a total convert! The creamy, cheesy goodness combined with that crunchy topping is pure magic. Whether it’s a holiday dinner or a family gathering, these potatoes are always a hit and bring a comforting vibe to the table. So, let’s celebrate this quirky name and dig in!
Variations
Swap the Soup
For a deeper, earthier flavor, substitute cream of mushroom soup for the cream of chicken soup. It adds a subtle richness that pairs perfectly with the cheesy potatoes.
Change Up the Topping
Instead of the classic cornflake topping, sprinkle one of these delicious alternatives on top for a different texture and flavor:
- Ritz Crackers: Crushed Ritz Crackers add a buttery, golden crunch.
- Potato Chips: Crushed potato chips create a salty, crispy topping that complements the creamy casserole.
- Bread Crumbs: Use plain or seasoned bread crumbs for a lightly crisp topping.
- Extra Cheese: Skip the crunch and sprinkle sharp cheddar cheese over the casserole for an extra layer of gooey, cheesy goodness.
Ingredients Needed for Funeral Potato Casserole
Ok, I’m not going to lie about this dish, there is nothing healthy about it. Haha! That 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 Cheesy Ground Beef and Rice 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.
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Absolutely! You can use fresh potatoes in place of frozen hash browns for your funeral potatoes recipe. Simply peel and shred the potatoes, then rinse thoroughly to remove excess starch for a crispier texture. While fresh potatoes do require a bit more prep time, their fresh flavor adds a homemade touch to this comforting dish. Just remember to squeeze out any excess moisture before mixing them into your casserole for the best results!
How to Make Funeral Potatoes
This recipe is so easy! Of all the reasons to love it, this is probably my favorite! I’m not sure what it is that makes these so irresistible—maybe it’s the ultimate comfort food vibes—but they’ve become a must-have for our family every Christmas and Easter. 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 cornflakes and butter.
- Put the potato mixture into a a 9×13 baking dish and top with the cornflakes.
- 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 You Make Funeral Potatoes Ahead Of Time?
Yes, funeral potato casserole is a great make-ahead dish! To freeze, prepare the recipe as instructed, but leave off the cornflakes. Transfer the mixture to a baking dish (aluminum foil pans work great), cover tightly with plastic wrap, and freeze for up to 1 month.
When you’re ready to bake, move the dish from the freezer to the fridge the day before to thaw completely. Once thawed, add the cornflake topping and bake as directed in the recipe. If you’re making them just a day ahead, you can also assemble the dish (without the topping) and store it in the fridge overnight. Then, simply top with cornflakes and bake!
How Long Will Funeral Potatoes Keep?
Leftover funeral potatoes can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, you can use the microwave or the oven. Keep in mind that reheating in the microwave may cause the cornflake topping to lose its crunch, so the oven is a better option if you want to maintain that crispy texture.
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 so cornflakes 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
Watch How This Recipe is Made…
Funeral Potato Casserole
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 Black Pepper
- 24 Ounces Shredded Hash Browns
- 2 Cups Cheddar Cheese
Topping
- 1/2 Cup Butter, unsalted, melted
- 2 ½ Cups Corn Flakes, slightly crushed
Instructions
- Place the frozen hash browns in a colander while you prepare the sauce to defrost them24 Ounces Shredded Hash Browns
- Combine the sour cream, soup and butter in a bowl until smooth. Add in the seasonings and cheese.1 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 Black 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 ½ 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 it rest for 10 minutes before serving!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks Brenda!
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!!
Jeanine, I love that tip! Can’t wait to experiment
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!
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!
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
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 🙂
Oh, I like that name better. I never had them until I moved here, but they are super addicting!
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.
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!
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.
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
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.
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. 🙂
Here in Missouri we call them party potatoes!