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Funeral Potatoes Recipe

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

Scoop of Potato side dish on a white plate on a striped napkin with a fork and casserole dish in the background

This recipe uses frozen hashbrowns 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. Funeral potatoes are great for feeding a large crowd, whether it be a potluck or family gathering. This dish is great for picnics and holidays, too.

Funeral Potatoes Recipe

This funeral potatoes 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

Funeral Potato side dish Ingredients laying flat on a marble surface

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. 

Potato Casserole Side Dish with a serving spoon

Funeral Potatoes Ingredients

To make this cheesy potato side dish, you will need the following ingredients (print the recipe card below for exact amounts and directions):

Cheesy Potato recipe mixture in a blue mixing bowl

How to Make Funeral Potatoes

Making funeral potatoes is really easy. All you have to do is mix and bake! 

  1. Preheat the oven to 350F degrees.
  2. Combine the ingredients. 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.
  3. Make the topping. In a medium mixing bowl, combine the ½ cup of melted butter and crushed cornflakes. Stir until the cornflakes are coated in the butter. Spoon the corn flake mixture over the casserole.
  4. Bake in the oven. Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.

Potato Casserole with crispy topping in a glass casserole dish

Can I Use Real Potatoes for this Recipe?

Yes! You will need to parboil them first. I recommend using small potatoes so they boil faster. 10 small potatoes boiled for 2 minutes should be enough. Dice them up and they are ready to go.

Tips for Making Potato Side Dish Recipes in a Casserole Dish

  • 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.
  • You can also use crushed potato chips for the topping. 

Potato Casserole recipe with crispy topping baked in a glass casserole dish

What to Serve with Cheesy Potatoes

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

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.

Ingredients

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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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

Did you make this recipe?

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Sarah

Tuesday 22nd of September 2020

I only have ever used shredded and they work and taste great.

Priya

Monday 21st of September 2020

Looks so yummy. I am vegetarian. Can I substitute cream of chicken soup with something else? Cream of mushroom?

Emily Enchanted

Monday 21st of September 2020

@Priya, oh I'm sure cream of mushroom would be fine!

Michelle

Thursday 10th of September 2020

Can you use fully cooked diced potatoes?

Emily Enchanted

Thursday 10th of September 2020

@Michelle, you can use real potatoes but they should only be partly cooked, or parboiled. I recommend using small potatoes so they boil faster. 10 small potatoes boiled for 2 minutes should be enough. Dice them up and they are ready to go.

Annemarie Bravo

Monday 27th of July 2020

can you use real potatoes and not the frozen diced potato? Thank You

Emily Enchanted

Monday 21st of September 2020

@Annie B, I actually added this to the post after the reader asked this question. Great information to share with everyone!

Annie B

Sunday 20th of September 2020

@Emily Enchanted, LOL, does anyone read the article before asking you questions?

Emily Enchanted

Thursday 30th of July 2020

@Annemarie Bravo, yes! You will need to parboil them first. I recommend using small potatoes so they boil faster. 10 small potatoes boiled for 2 minutes should be enough. Dice them up and they are ready to go.

Nancy Hayes

Saturday 18th of July 2020

Good recipe. I used O’Brien hash browns and fried onions on top instead of corn flakes. You can’t mess this up whatever you change. Always a hit.

Emily Enchanted

Monday 21st of September 2020

@Nancy Hayes, that sounds delicious!