Funeral potatoes are creamy and cheesy potatoes that are topped with buttered cornflakes and baked to golden brown perfection. A super easy casserole that’s perfect for feeding a crowd and always gets rave reviews!
If you’ve never tried funeral potatoes, you’re missing out! This dish is the perfect combination of super creamy potatoes with a crispy and buttery topping. I bring these potatoes to every family gathering and there are never any leftovers!
Why do they call them funeral potatoes?
This dish got its name because it is often served at gatherings after funerals, especially in certain geographical regions such as Utah. This dish is also known as cheesy hash browns or hash brown casserole. Even though these potatoes are served at funerals, there’s no reason not to serve them at other occasions such as parties and potlucks.
How do you make funeral potatoes?
Place thawed cubed hash browns, butter, cream of chicken soup, sour cream and seasonings and cheese in a large bowl. Stir gently until all of the ingredients are combined. Spread the potato mixture into an even layer in a baking dish. Combine crushed cornflakes and butter, then sprinkle the topping over the potatoes. Bake until golden brown, then serve immediately and enjoy.
Can you use fresh potatoes instead of frozen hash browns?
You can use fresh cubed potatoes instead of frozen hash browns in this dish. I recommend par-boiling fresh potatoes before tossing them with the rest of the ingreedients. Refrigerated fresh hash browns are also a great option. While funeral potatoes are typically made with cubed potatoes, you can substitute shredded potatoes if you prefer.
Tips for the perfect casserole
- Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
- The cornflakes in this dish should be coarsely crushed. You can achieve this by placing the cereal in a resealable bag and lightly pounding it with a meat mallet or a rolling pin.
- I recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
- To make this dish in advance, simply prepare the recipe without the cornflake topping, then store the casserole in the refrigerator covered with foil until you’re ready to bake it. Add the cornflakes, then bake as directed. You can assemble your casserole up to 6 hours before to plan to bake it.
- This casserole feeds a crowd, but can easily be halved and baked in an 8 or 9 inch square pan for a smaller group.
While these potatoes are great as-is, you can add other ingredients to the mix to customize this dish to your tastes.
- Protein: Make this recipe a main course by adding 2 cups of cooked diced meat such as chicken, ham or sausage.
- Cheese: While cheddar cheese is a classic ingredient in this casserole, feel free to substitute a different variety of cheese such as Colby Jack, mozzarella or Monterey Jack.
- Topping: Instead of corn flakes, you can use panko bread crumbs, crumbled crackers, or crushed potato chips.
Definitely don’t wait for a funeral to serve these potatoes. I serve them all year round for a comforting and hearty side dish!
More side dishes to try
Funeral Potatoes Video
- 2 lb bag frozen cubed hash browns thawed
- 10 tablespoons butter melted, divided use
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 3 cups cornflakes lightly crushed
- cooking spray
- 1 tablespoon chopped parsley optional
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the hash browns, 4 tablespoons butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and cheddar cheese in a bowl. Stir to combine.
- Spoon the hash brown mixture into the prepared pan.
- Place the cornflakes in a bowl and add the remaining 6 tablespoons of butter. Toss to coat.
- Sprinkle the cornflake mixture over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.