Funeral Potatoes Recipe

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

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. 

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. 

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):

• Butter
• Sour cream
• Cream of chicken soup
• Salt
• Onion powder
• Cheddar cheese
• Hash browns: cubed or diced, not shredded
• Corn flakes: I don’t normally buy cereal so I always have leftovers. I like to make Cornflake Chicken. 

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.

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. 

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.

Continue to Content

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 (cubed or diced, not shredded), 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest