Funeral Potatoes are a creamy, cheesy hash brown casserole under a golden, buttery cornflake crust: shredded or diced hash browns stirred with sour cream, cream of chicken soup, melted butter, Parmesan and cheddar, then baked until bubbling. This recipe serves 8 and bakes in a 9×13-inch dish, and it’s the side dish that shows up at every potluck, holiday table and church supper.
How to make it: Mix the thawed hash browns with the sour cream, soup, half the butter, Parmesan, seasonings and most of the cheddar. Spread it in the dish, top with the rest of the cheddar and cornflakes tossed in the remaining butter, and bake at 350°F for 50 to 60 minutes, until golden and bubbling.
Why You’ll Love It
- Creamy under, crunchy on top: a cheesy potato base with a buttered cornflake crust.
- Freezer and pantry staples: a bag of hash browns, a can of soup and a box of cereal.
- Made for a crowd: 8 servings from one 9×13, and easy to double.
- Make it ahead: assemble it a day early and bake it when you need it.
Ingredient Notes
Frozen hash browns: One 30-ounce bag, shredded or diced, thawed. Thaw them completely and drain them in a colander so the casserole bakes creamy instead of watery.
Sour cream and cream of chicken soup: Two cups of sour cream and a 10.5-ounce can of condensed soup make the creamy base. Cream of mushroom or cream of celery work in place of cream of chicken.
Salted butter: One stick, melted and split in half: 4 tablespoons in the potatoes and 4 tossed with the cornflakes.
Cheese: Two and a half cups of shredded cheddar (1 1/2 cups stirred in, 1 cup on top) and 1/4 cup of freshly grated Parmesan. Mild or medium cheddar or Monterey Jack also work.
Seasonings: Sea salt, freshly cracked black pepper, garlic powder and onion powder. A quarter cup of diced onion can replace the onion powder.
Corn flakes: Two cups, crushed. They make the classic crunchy topping.
Ingredients
- 1 (30-ounce) bag frozen shredded or diced hash browns, thawed
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 8 tablespoons (1 stick) salted butter, melted, divided
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 1/2 cups shredded cheddar cheese, divided
- 2 cups corn flakes, crushed
How to Make Funeral Potatoes
1. Heat the oven. Heat the oven to 350°F with a rack in the center and lightly grease a 9×13-inch baking dish.
2. Mix the potatoes. In a large bowl, combine the hash browns, sour cream, cream of chicken soup, 4 tablespoons of the butter, the Parmesan, salt, pepper, garlic powder, onion powder and 1 1/2 cups of the cheddar. Mix well.
3. Fill the dish. Spread the potato mixture evenly in the dish and top with the remaining cheddar.
4. Butter the cornflakes. In a small bowl, mix the remaining 4 tablespoons of butter with the crushed corn flakes and sprinkle them evenly over the top.
5. Bake. Bake 50 to 60 minutes, until golden brown and bubbling and the center reaches 165°F. Let it cool 5 minutes before serving.
Why Are They Called Funeral Potatoes?
Funeral potatoes got their name from the luncheons served after funerals, particularly in the Church of Jesus Christ of Latter-day Saints, and they’re closely tied to church gatherings in Utah. A casserole that feeds a crowd, travels well and comforts everyone who takes a spoonful became the dish people brought, and the name stuck. The same casserole also goes by cheesy potatoes, gooey potatoes and party potatoes.
What makes funeral potatoes funeral potatoes is the crunchy topping. These tips keep it golden and crisp over a creamy center:
Thaw and drain the hash browns. Frozen potatoes release water as they bake. Letting them thaw completely in a colander keeps the casserole from turning watery.
Toss the flakes in butter. Crush the corn flakes lightly in a zip-top bag, then toss them with the melted butter so every piece is coated. Buttered flakes bake up golden and crisp.
Broil for extra crunch. For a crispier top, run the casserole under the broiler for 1 to 2 minutes at the end, watching it closely.
| Topping | Result |
|---|---|
| Corn flakes (classic) | Golden, crunchy crust |
| Crushed butter crackers | Rich, buttery crumb |
| Crushed potato chips | Salty crunch |
| Panko or bread crumbs | Light, crisp crumb |
Tips for Success
Can I make funeral potatoes ahead of time?
Yes. Mix the potatoes and spread them in the dish, cover and refrigerate for up to 1 day. Add the buttered cornflakes right before baking, and add 5 to 10 minutes to the bake time because it goes in cold.
Can I use real potatoes instead of frozen hash browns?
Yes. Use about 10 small potatoes, diced and parboiled, in place of the bag of hash browns.
What goes with funeral potatoes?
Ham, turkey or chicken. They’re a natural side for a holiday ham or a roast chicken dinner.
Variations
- Different soup: cream of mushroom or cream of celery in place of cream of chicken.
- With ham: stir diced ham into the potato mixture for a heartier dish.
- Green onions: add sliced green onions to the potatoes, or 1/4 cup diced onion in place of the onion powder.
- Tangier: swap some of the sour cream for plain Greek yogurt.
- Covered first: bake the potatoes covered for 50 to 60 minutes, then add the cornflake topping and bake 15 minutes more uncovered.
- For a big crowd: double or triple the recipe and bake it in several 9×13-inch pans.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. Reheat until they reach 165°F; the oven keeps the topping crisper than the microwave.
Freezing: assemble the casserole without the cornflake topping, cover it well and freeze it for up to 3 months. Thaw it overnight in the refrigerator, add freshly buttered cornflakes and bake as directed. FSIS notes cream sauces don’t always freeze well, so the texture may change slightly.
What to Serve With It
Serve funeral potatoes next to slow cooker whole roast chicken, slow cooker turkey breast or garlic butter pork chops, with easy creamy corn casserole on the side. For a hash brown casserole without the cornflake crust, make Cracker Barrel hashbrown casserole, and for a hands-off version, slow cooker layered cheesy potatoes.
Frequently Asked Questions
Why do they call them funeral potatoes?
Because they’re traditionally served at luncheons after funerals, especially in the Church of Jesus Christ of Latter-day Saints and at church gatherings in Utah.
What can I use instead of corn flakes?
Crushed butter crackers, potato chips, panko or bread crumbs, tossed in melted butter the same way.
What’s the difference between funeral potatoes and hash brown casserole?
They’re close cousins. Funeral potatoes are a cheesy hash brown casserole finished with a buttered cornflake crust.
Can I freeze funeral potatoes?
Yes, for up to 3 months, without the topping. Thaw in the refrigerator, then add the cornflakes and bake.
How do I keep them from being watery?
Thaw the hash browns completely and drain them well before mixing.
Final Notes
Crush the corn flakes just before they go on so they stay crisp. If you make funeral potatoes, tell me in the comments what you served them with.
Funeral Potatoes
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Ingredients
- 30 ounce bag frozen hash browns shredded or diced, thawed
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup
- 8 tablespoons salted butter 1 stick, melted, divided
- 1/4 cup Parmesan cheese freshly grated
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly cracked
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 1/2 cups cheddar cheese shredded, divided
- 2 cups corn flakes crushed
Instructions
- Heat the oven to 350°F with a rack in the center and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the hash browns, sour cream, cream of chicken soup, 4 tablespoons of the butter, the Parmesan, salt, pepper, garlic powder, onion powder and 1 1/2 cups of the cheddar. Mix well.
- Spread the potato mixture evenly in the dish and top with the remaining cheddar.
- In a small bowl, mix the remaining 4 tablespoons of butter with the crushed corn flakes and sprinkle them evenly over the top.
- Bake 50 to 60 minutes, until golden brown and bubbling and the center reaches 165°F. Let it cool 5 minutes before serving.
