Funeral Potatoes (Cheesy Potato Casserole)
If you have never heard of Funeral Potatoes, you are in for a treat! Potatoes mixed with sour cream, butter, white sauce (or a can of soup – I include instructions for both), and tons of cheddar cheese, then baked to perfection with a crunchy corn flake topping. It doesn’t get any better than cheesy potato casserole for holidays! Embrace your middle American roots! Originally posted April 2, 2019.
For no good reason, I didn’t make it to the gym a single time last week. So last night I was determined to set everything up to make it easier for me to get out of bed in the morning. I laid out my exercise clothes, my shoes, my earbuds. I set my alarm for 5am…and 5:01, 5:02, 5:03, 5:04, and 5:05, just to make sure.
Then I woke up when it was dark, convinced that my alarm was about to go off any minute (does that ever happen to you? It’s kind of amazing how our bodies are like clockwork sometimes.) We don’t have a clock in our room, I always set the alarm on my phone and put it in the bathroom to charge so that I have to get out of bed when it goes off.
So I’m lying awake in the dark, expecting my alarm to go off any minute. And I’m waiting. And waiting. And waiting. Finally I get up to go see if maybe I forgot to set it in the first place, and my phone says that it’s 2 in the freaking morning.
I think I gave myself anxiety about not missing my alarm so my body woke me up 3 hours early. Just to make sure we didn’t miss anything. Thanks a lot body??
Why are they called Funeral Potatoes??
I saw a while back that some company started selling pre-packaged Funeral Potatoes that you can buy in the frozen section of the store. Half their customers rejoiced (who could say no to an easier version of already the easiest side dish ever??) And the other half of the population revolted in disgust because they have no idea what they are. FUNERAL potatoes?? What does that even MEAN?? And your brain starts going weird weird places. Well come on now brain. Get a hold of yourself!
They are just cheesy potatoes, nothing more nefarious than that. They are a classic side dish to bring to funerals when you need to feed a lot of hungry sad people. Hungry sad people could definitely use some cheesy potatoes, I mean right? Also it is stupid easy, super fast to put together, feeds a ton of people, and is cheap to make.
I don’t know if it’s true that Funeral Potatoes originated from women who belong to the Church of Jesus Christ of Latter Day Saints, but that’s how the story goes. There’s even a significant number of people searching for “Mormon potatoes” on Google everyday, funny right?
I definitely got this recipe from my Aunt Shirley, so I suppose that seals it. Plus I’ve been eating this dish at church activities since I was a kid. It makes perfect sense that it would come from us. The women’s organization in my church (The Relief Society) is very good at taking care of things like funerals. (What I really mean is that we’re good at taking care of each other 🖤) Who doesn’t want to be taken care of by method of cheesy potatoes?
Funeral Potato recipe ingredients
This is an overview, full recipe found below! If you’re using a can of soup, you don’t need all this stuff. See recipe notes!
- Hash browns
- Butter
- Cheddar cheese (shred your own cheese for the best texture!)
- Sour cream
- Onion
- Garlic
- Flour
- Chicken broth
- Milk
- Kosher salt and pepper
- Corn flakes
How to make Funeral Potatoes
Funeral potatoes are basically frozen hash browns, sour cream, cheddar, butter, and cream of chicken soup. Mix it all up and bake with some buttered corn flakes on top. You will be in crunchy cheesy heaven. (OR if you prefer, you can skip the condensed soup and make your own white sauce. I’ve included both recipes below.)
Just look at these dreamy potatoes from the frozen section, all ready to go. I’m so glad I didn’t have to peel, chop, and parboil you. I prefer the texture of Funeral Potatoes when the time has been taken to thaw the potatoes for a couple hours, but you can skip thawing if you want. See recipe for more notes.
I don’t really have a problem with cream of chicken soup, (have you ever tried Poppyseed Chicken Casserole?? It’s legit) but it’s true that I usually don’t have in on hand. I always have the ingredients for a simple white sauce though, which is basically what cream of chicken soup is. Using canned soup definitely makes it easier to throw together, and if you are making several batches for a funeral (or any huge group) I would say that’s the way to go.
(It took all of my willpower not to pour milk into this bowl and dig in. When was the last time you had a bowl of corn flakes??)
If you are feeding a smaller bunch for Easter (like your family) and you want your meal to be a little more gourmet, take the time to make your own white sauce. Both versions taste pretty similar, to be honest. I made several people taste test them and they could barely tell. It kind of just depends on how you feel about the flavor and ingredients of condensed soup. I’ve included details for both recipes below.
Once you have your potatoes in the casserole dish, top with the buttery corn flakes and bake it up! That’s it!
How long does it take to make funeral potatoes?
You can have this ready to go in about 1 hour and 5 minutes from start to finish. Just 20 minutes to prep, 45 minutes in the oven, and you will have arrived at carb heaven.
Serving suggestions for Easy Funeral Potatoes
These easy funeral potatoes are the perfect contribution to a gathering, party, potluck, you name it. They also make the perfect simple side dish next to a so many holiday or weeknight entrees. Here are just a few ideas:
- Honey Baked Ham << Cheesy potatoes and ham, seriously what could be better?
- Sage Butter Roasted Turkey << make these instead of Mashed Potatoes for Thanksgiving! (Or BOTH!) Never enough potatoes 😂
- Easy Salisbury Steak << this would be a delicious weeknight option!
- Easy Fall-Apart Pot Roast << now this is just a classic
Funeral Potatoes Substitutions
While I love this recipe as-is, there are a few ways you can switch things up!
Can you put cream cheese in funeral potatoes?
You definitely can! I prefer to use sour cream since the subtle tangy flavor offsets the other much richer flavors in the potatoes. BUT if you do love extra rich funeral potatoes, feel free to use all cream cheese or a combination of the two.
Can I use shredded potatoes?
Totally! Shredded potatoes will work great in this recipe. Keep in mind that the texture will be different and they may require a slightly lower cooking time. Otherwise the recipe should be the same.
Can I use frozen potatoes?
Yes! You can either use fully frozen hash browns or you can thaw them for 2-4 hours. I prefer to thaw them to get a slightly softer texture, so if you have time I recommend doing that. Frozen potatoes will be more firm but they still taste great.
What can I use instead of corn flakes for funeral potatoes?
I love the crispy, crunchy texture of the corn flakes, but they can easily be swapped out for Panko breadcrumbs, crushed Ritz crackers, or crushed potato chips. I mean, we’re going all in here, right?? Bring on the Lays! Potatoes all the way down.
Can you use cream of mushroom soup?
Yep! Pretty much any canned cream soup will work. Cream of mushroom soup is a great way to keep this recipe vegetarian. Cream of celery soup would be a great second choice.
Storing and reheating
Funeral potatoes are best right away while the cornflakes are nice and crispy. However, leftovers will last in an airtight container in the fridge for 3-5 days.
To reheat, warm in the oven or microwave until heated through.
Can you freeze cheesy funeral potatoes?
Yes! Just don’t add the cornflake topping beforehand. Make it in a disposable pan so that your kitchenware isn’t being held hostage in the freezer. Cover well (I use plastic wrap and then foil.) and freeze for up to 2 months. Remove from the freezer and let thaw on the counter for a couple hours before adding a fresh cornflake topping and baking as directed. (Bake times will vary, but plan for at least an hour in the oven.)
Have you guys started planning your Easter menu yet? Check out my Easter recipes board on Pinterest for some ideas! You could also check out all my Easter content on the blog here.
I’ll be back tomorrow with an AMAZING recipe for Roasted Lamb! (Update, it’s live!) If you have never roasted lamb before, this is your year. Do it for Easter and wow all your family! It is so good! Make today’s cheesy potatoes to go with it, yum.
More cheesy side dishes you are going to love!
- Gruyere Crisped Potatoes Au Gratin << these is one of my favorite Easter side dishes! So simple, so good.
- Ultra Creamy, Cheesy, MAKE AHEAD Mashed Potatoes << this one has goat cheese and it’s boooomb (unless people don’t don’t say bomb anymore, in which case…it’s not ;)
- Make Ahead Creamy Italian Mashed Potatoes << these use an Italian dressing mix. Such good flavor!
- Literally the Best Mac and Cheese I’ve Ever Had << No joke. You will not be sorry.
- Jalapeño Popper Cheesy Bread with Bacon << With a little kick to it
- Cheesy Potatoes Foil Packs Recipe from Crunchy Creamy Sweet
- Crockpot Cheesy Potatoes Recipe from Rachel Cooks
- Cheesy Potato Galette from That Skinny Chick Can Bake
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Funeral Potato Recipe
Ingredients
- 32 ounces frozen cubed hash browns
- 1/4 cup butter, (half stick)
- 2 cups sharp cheddar cheese, shredded
- 1 & 1/2 cups sour cream
For the white sauce
- 1/4 cup butter, (half stick)
- 1/2 medium onion, chopped
- 2 teaspoons garlic, minced
- 1/4 cup flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
For the topping
- 1/4 cup butter, (half stick)
- 3 cups corn flakes
Instructions
- Note: The following recipe is for the homemade version making your own white sauce. If you want the recipe using a can of cream of chicken soup, see notes below!
- If you have time, open your package of frozen hash browns and put it in a colander over the sink. Let the potatoes thaw for 2-4 hours. If you let them thaw, the potatoes will turn out slightly softer. If you are in a hurry, you can add the potatoes to this dish completely frozen (I tried it both ways). The potatoes will be slightly more firm but they still taste great. I do recommend thawing if you have time.
- Preheat your oven to 350 degrees F. Spray a 9×13 inch pan with nonstick spray, or rub with butter.
- In a large bowl, melt 1/4 cup butter. Add the potatoes (thawed or frozen) and stir together to coat with butter.
- Add 2 cups of cheddar cheese (pack it well) and 1 and 1/2 cups sour cream.
- Make the white sauce: In a medium skillet, melt 1/4 cup butter over medium heat. Add 1/2 an onion, chopped. Let the onion saute in the butter for about 3-5 minutes, until they are starting to look translucent.
- Add 2 teaspoons garlic and saute for 1 more minute, until fragrant.
- Add 1/4 cup flour a little bit at a time, stirring constantly. (Incorporate the flour into the butter by stirring, then add a bit more, etc.) Once all the flour is added, continue to cook over medium heat for about 1 minute to cook out the “raw” flour taste.
- Slowly add 1/2 cup chicken broth, using the same method as before. Add a little bit while stirring constantly, and once it is incorporated, at more. Do the same thing with 1/2 cup milk.
- Stir the mixture until all the liquid has been absorbed. You should have a thick white sauce.
- Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the white sauce to the potato mixture. Stir it all together.
- Add the potatoes to the prepared 9×13 inch pan. Spread evenly.
- In a medium bowl, melt 1/4 cup butter.
- In a small bowl, add 3 cups corn flakes. Use your hands to crush them a little bit. It doesn’t have to be perfect, some larger flakes is okay. Dump the corn flakes into the bowl with the melted butter (and wipe out the small bowl and put it back in the cupboard.) You could also crush the corn flakes in a ziplock bag if you prefer.
- Coat the corn flakes with butter and spread evenly on top of the potatoes
- Bake (do not cover) at 350 for about 40-50 minutes, until some of the corn flakes are starting to brown and it looks bubbly around the edges.
- Let sit for a few minutes to settle and then dig in! This goes really well with ham.
Notes
- 32 ounces frozen cubed hash browns (see notes about thawing above)
- 1/2 cup (1 stick) butter, melted
- 2 cups sharp cheddar cheese, shredded and packed
- 2 cups sour cream
- 1 (10 ounce) can cream of chicken soup
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder (or to taste)
- 1/2 teaspoon onion powder (or to taste)
- 1/4 cup (half stick) butter
- 3 cups corn flakes
Nutrition
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I feel like we might be long lost sisters haha. My alarm clock looks exactly the same way. I also have my phone in the other room so I don’t hit turn it 9ff and go back to bed. Lol
Going to try these this weekend with Ritz Crackers.
Our 5am selves just cannot be trusted, Carol!! I feel you! 😂😂 So glad you are going to try the potatoes, enjoy! Love the Ritz idea.
Soooooo yummy! Super easy to through together. Not expensive to make. And you’ll be lucky if there is any leftovers. So you have to make more……😋
It’s like an amazing circle of life, right Kathie?? Potato style. Haha! SO glad you enjoyed these, thanks for taking the time to comment!
I am 79 years old and my mother made Funeral Potatoes for years. We lived in Chicago when I was born, and my mother listened to the radio all day as she did her house work. When I got married and my mother wrote the recipe for me, on the back of the card she wrote this: ”In my early years of marriage there was a radio personality named Spike O’Dell. He gave the recipe for Funeral Potatoes out on the radio. He said his wife was the daughter of a minister and her mother brought many casseroles of these potatoes to many church funerals. And that is how they got their name.”
Can this be made ahead of time, refrigerated and baked the next day? I’m assuming it can but just wait to add the cornflake topping until ready to bake?
Hi Lacie! I would not try this. I think the potatoes would release too much water. I would half bake it the day before (no cornflakes), then let cool a bit, cover and refrigerate, then bake again with the cornflakes until bubbly and browned. Hope this helps!
I didn’t have sour cream or cream of chicken soup. I used a bar of cream cheese and increase the broth a touch. Great recipe. You shared. I prefer using real foods and your recipe for the bill!
Love the cream cheese idea! Thanks for sharing Kim!
From what I’ve read, these potatoes are called Funeral potatoes because women of the South would bring them as a “dish to share”to funerals. Hence the name♥️
Love it Donna! Thanks for the history!
I’ll need to try your recipe but wanted to comment on using the cream of chicken soup. In order to make the recipe gluten-free, I’ve used Panera potato soup in this type of recipe. Panera potato soup iis gluten free.
That is such good info to have Sandi, thank you for sharing! Enjoy the recipe!
During the holidays, the frozen cubed “southern style hash browns” can be difficult to find. I have cut my own potatoes into tiny cubes, boiled them for just a couple minutes and used them in the recipe. My hubby and I actually liked it better!
Hello, again! I’m loving all your recipes, especially now that I’m home so much. Quick question. Can I make these with fresh potatoes instead of frozen? Our store is well-picked over on the Easter staples.
Hi Bethany! Yes I think you could. I would shred them and squeeze all the moisture out, then follow the recipe as usual. Let me know how it goes!
Not Yet, just saw this recipe, but I will defintely try.
Thank you.
I use cream of mushroom soup instead of cream of chicken. If I put green onions on top of corn flakes should I add those at the end or bake the entire time?
Hi Brooke! I would add them at the end! Or maybe in the last 5 minutes of bake time if you don’t want the onions to be a really strong flavor. Enjoy!
I combined the broth and milk for the white sauce. I also chopped 5 slices of bacon and fried them, mixed in with the potato mixture. Chopped up a red pepper and sauteed it with the onions and butter. Taking it to a Celebration of Life.
I love the idea of adding bacon to this Lauren! And the red pepper too, I bet it was delicious. Thank you so much for the tips! Enjoy!
I just have to say when your mom walks in and asks “What are you making?” Don’t say “funeral potatoes” lmao. This recipe is delicious and I’ll be making it on Easter thank you so much!
haha!! Shock of her life I’m sure ;) I hope everyone loves it for Easter!! Enjoy!
These are so yummy! We’ve always called them HEAVENLY POTATOES… and it’s so fitting! <3
Haha!! I love that name!! A little less morbid, and a perfect description ;)
P.S. I refuse to call these “Funeral Potatoes!” Potato Casserole works just fine for me.
I like these SO MUCH better with the frozen (thawed) shredded hash browns, instead of cubed. The texture is much nicer.
Thanks for the input Taylor! I’m partial to cubed hash browns, but I’ll have to try it with shredded next time!
Hi MARYANN,
I don’t call them funeral potatoes either…because I don’t do funerals…but regarding the texture if the potatoes (I’m a texture person too) I use frozen SOUTHERN STYLE or CUT potatoes. Now I but 2 tbls of butter into a large frying pan and lightly fry the potatoes for about 20 minutes DON’T BROWN THEM ..then spread them on a cookie sheet to cool and at that time I lightly salt and pepper them while they are spread out..then you know they all got S&P.
I also chopped a medium onion chop to your liking..and lightly caramelize onion then spread out on the potatoes. For the sauce I keep it simple….2 regular size cans cream of chicken soup plus 4 ir 5 ozs of sour cream then the next ingredient will make all the difference… Bearnaise Sauce…yup you can buy it in the gravy and sauce area at the store I commonly see and use Knorrs yellow and red package. Prepare according to package directions and add to the soup and sour cream and 8 or 10 ozs of shredded sharp cheese then add in the onions and potatoes. This will make a large POTATO CASSEROLE or since there is just me I buy small disposable foil containers (dollar store) and divide it up into 4 or 5 portions and freeze..it does freeze well. Now for the topping, I use (inexpensive plain potato chips) put some in a plastic bag and crush them and spread them on top. Cover with foil at 375° for 60 min…take foil off turn oven too 425° and brown topping..WATCH IT CLOSELY or it will burn…and enjoy. I never saw the need to make your own white sauce and to add MORE butter to corn flakes…this is the first time I’ve taken the time to pass this along…not even my daughters have this. Please do try this..I can promise you WILL see the difference and will enjoy it. Could you let me know how it turned out and if you liked it…I would appreciate it.
Thank you
Roma Pate….Omaha Ne
Thank you so much for sharing all your tips Roma! It sounds delicious!!
I’ve had these but they were called Texas Potatoes! I agree with you about the basic white sauce vs canned soup. I use white sauce with some chicken bouillion crystals added when I make the green bean casserole. It truly is a much better flavor, in my opinion, than the canned soup. Love your recipes…my husband doesn’t want to eat pecan pie any other way, now, since I made your reciped with the cream cheese layer.
Texas Potatoes, I haven’t heard that one! Awesome. (Are you from Texas?) And I agree, green bean casserole is way better with homemade sauce, here’s my version: https://thefoodcharlatan.com/green-bean-casserole-recipe/
I’m so glad you are enjoying the recipes!! Thank you so much for telling me :) It’s so encouraging to hear. If you love the cheesecake pecan pie, you might love this one too, it has a buttery streusel on top and it’s my new favorite!! https://thefoodcharlatan.com/pecan-pie-recipe/
Hey Karen,
I noticed you specify sharp cheddar when making homemade white sauce and use less sour cream. When using canned soup, do you recommend sharp cheddar as well?
Party coming up this Saturday. I’ll let you know how it goes. Thanks again for the suggestions. You’re the bomb! Yes, I still say that.
Kindest Regards,
Pamala
Hi Pamala! Great question! No, I just made a mistake, I use sharp cheddar no matter what, I will go change the recipe right now! The reason I called for less sour cream is because the amount of white sauce this recipe makes is a little bit more than a 10 ounce can of soup. (It’s pretty close, but not exact. Also homemade sauce is not as thick). So I decreased the amount of sour cream so that there wasn’t an overwhelming amount of wet ingredients, if that makes sense. On my first test, my white sauce amount was even larger than this, and it made the corn flakes sink into overly soupy potatoes. No thanks! Hope this makes sense, let me know how it goes!
Ahhh funeral potatoes! My husband and I always fight over these because his family called them Party Potatoes and his mom made them with boiled, mashed potato chunks. (No, no, no and no, sorrynotsorry.)
Side note, one time I made these and didn’t have any cornflakes so I scrounged around and found some Sun chips (the blue bag flavor) and ohhhhmygosh it was a game changer! I can’t make them any other way now! Try it sometime!
Love your recipes!
Party Potatoes!! Haha! It sounds a lot more festive than Funeral Potatoes that’s for sure ;) LOOVE the idea of the sun chips, I should have mentioned that you can use basically anything you want for the crispy topping. I’ve heard of people using potato chips, crackers, etc. Basically you add butter to anything that’s already crispy and it’s going to be delicious, right?? Thanks so much for commenting Kelly! Funeral potatoes forever!!