Here is a traditional and delicious recipe for funeral potatoes.  This potato casserole side dish is cheesy and creamy. This recipe uses frozen hash browns and a lot of ingredients that are already in your pantry.

You know a recipe is going to be good when it comes from a little old lady at a church potluck. Potluck potatoes are great for feeding a large crowd. This dish is great for picnics and holidays, too.

Funeral Potatoes Recipe

This recipe is such a guilty pleasure, it is loaded with carbs and cheese. YUM! The cheesy potatoes are warm and creamy, and they are topped with a buttery, crispy corn flake topping. 

Using mostly pantry items, this is also a great stockpile recipe. 

Why Are They Called Funeral Potatoes? 

This casserole is called funeral potatoes because it is commonly served at after-funeral dinners in the Midwest and among the LDS church.  This easy to prepare side dish can also be assembled beforehand and refrigerated until you need to bring it to the church kitchen for cooking. 

Ingredients You Need for Funeral Potatoes

1/3 cup butter, melted
2 cups sour cream
1 can cream of chicken soup
1 teaspoon salt
1 teaspoon onion powder
2 cups shredded cheddar cheese
24 ounces frozen diced hash browns (cubes, not shreds), thawed
½ cup butter (1 stick), melted
3 cups corn flakes, slightly crushed

How to Make Funeral Potatoes

Preheat the oven to 350F degrees.

In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns.

Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.

In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter. Spoon the corn flake mixture over the casserole.

Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.

Tips for Making Funeral Potatoes

• Don’t have canned cream of chicken soup? You can make your own homemade cream of chicken soup concentrate.
• Do NOT use Greek yogurt instead of sour cream.
• If you ever see a recipe that calls for butter, always go for unsalted butter. You can always add salt later if it needs it, but you can’t take out salt!
• The best way to crush corn flakes is to pour them into a plastic bag and then press down gently with your hand.

What to Serve with Potato Casserole

Funeral potatoes are an easy side dish to make for any dinner. My favorite thing to serve with funeral potatoes is a hearty main meat dish, like ham or pot roast.

Funeral Potatoes

Yield: 12

Prep Time: 10 minutes

Cook Time: 45 minutes

Cooling Time: 10 minutes

Total Time: 1 hour 5 minutes

Here is a traditional and delicious recipe for funeral potatoes.  This potato casserole side dish is cheesy and creamy.

Print

Ingredients

• 1/3 cup butter, melted
• 2 cups sour cream
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1 teaspoon onion powder
• 2 cups shredded cheddar cheese
• 24 ounces frozen diced hash browns (cubes, not shreds), thawed
• ½ cup butter (1 stick), melted
• 3 cups corn flakes, slightly crushed

Instructions

1. Preheat the oven to 350F degrees.
2. In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, salt, and onion powder.
3. Stir in the shredded cheddar cheese and thawed diced hash browns.
4. Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
5. In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter.
6. Spoon the corn flake mixture over the casserole.
7. Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges.
8. Cool for 5-10 minutes before serving.

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• 
  Non-Stick Cooking Spray
• 
  9x13 Glass Baking Dish

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 38gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 77mgSodium: 963mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 8g