Funeral Potatoes
Funeral Potatoes might have the weirdest name in your recipe box, but this cheesy potato casserole is about to become your most-requested side dish.
Frozen hashbrowns and cream of chicken soup do most of the heavy lifting here, while you just stir everything together in about 10 minutes flat.
The cornflake topping gets gorgeously golden while the potatoes underneath turn creamy and irresistible. Your family will ask for this Funeral Potatoes recipe again and again, and honestly, they’re so easy you won’t mind one bit.
Funeral Potatoes Recipe Highlights
- Ready in 45 minutes from start to finish
- Uses frozen hashbrowns for zero prep work
- Crispy cornflake topping adds perfect crunch
- Makes enough to feed a crowd
- Everything mixes in one bowl
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CREAM OF CHICKEN SOUP – The condensed version creates the perfect base for your sauce. You want the thick consistency straight from the can, not the ready-to-eat kind. Campbell’s or store brand both work great.
CREAM CHEESE – Softening is crucial here. Leave it on the counter for 30 minutes or microwave in 10-second bursts until you can easily whisk it smooth. This adds richness that takes the dish to the next level.
SOUR CREAM – Full-fat sour cream gives you the best texture and prevents the sauce from breaking during baking. The tangy flavor balances all that cheese perfectly.
BUTTER – You’ll divide this between the potato mixture and cornflake topping. Unsalted lets you control the salt level since the soup and cheese already bring plenty.
SEASONINGS – Garlic powder, onion powder, and black pepper keep things simple but flavorful. No need to add salt since the other ingredients provide enough.
HASHBROWNS – The 32-ounce bag of frozen diced hashbrowns saves you tons of time. Make sure they’re completely thawed by leaving them in the fridge overnight or using the defrost setting on your microwave.
CHEESE – Colby Jack melts beautifully and adds great flavor. Pre-shredded works fine here since everything gets mixed together. You could substitute cheddar or Monterey Jack if that’s what you have.
CORNFLAKES – Regular cornflakes (not frosted) create that signature crunchy topping. Crush them lightly in a zip-top bag, leaving some bigger pieces for texture.
How To Make Funeral Potatoes
Please check the printable recipe card below for more detailed instructions.
- Whisk together soup, cream cheese, sour cream, butter, and seasonings.
- Stir in hashbrowns and cheese. Transfer to greased casserole dish.
- Toss cornflakes with remaining butter. Sprinkle over casserole.
- Cover with foil and bake 20 minutes. Uncover and bake 15-20 minutes more.
Leftovers and Storage
STORE – Keep your leftover Funeral Potatoes covered tightly in the fridge where they’ll actually taste even better the next day (the flavors have time to mingle and get cozy). Yes, the cornflake topping loses some crunch after day one, but honestly, the trade-off for those deeper flavors is worth it. They’ll stay good for up to 4 days.
FREEZE – Here’s a game-changer: assemble the whole casserole but don’t bake it, then freeze for up to 2 months. The key is wrapping it like you’re sending it to outer space (plastic wrap touching the surface, then foil over that). When you’re ready, let it thaw overnight in the fridge and bake as usual. Your future self will thank you.
REHEAT – Individual portions reheat of the Funeral Potatoes beautifully at 350° Fahrenheit for 15-20 minutes under foil (this prevents the top from burning while the middle warms through). For single servings, the microwave works but go gentle at 50% power in 30-second bursts. Nobody wants volcanic potato pockets.
MAKE AHEAD – You can absolutely assemble everything up to 24 hours before baking, but here’s the pro move: keep that buttered cornflake topping in a separate container and add it right before the casserole hits the oven. This guarantees maximum crunch factor, which is really half the appeal of this dish.
More Side Dishes
Serving Suggestions
Recipe Success Tips
PLAIN CORNFLAKES ONLY – This is crucial: use regular, unfrosted cornflakes. The frosted ones will make your topping taste like dessert and throw off the whole savory vibe. Kellogg’s or store brand both work perfectly.
FULL-FAT SOUR CREAM – Don’t even think about using reduced-fat sour cream here. It breaks down during baking and turns your gorgeous creamy sauce into potato soup. Spring for the full-fat version and your casserole will thank you.
HASHBROWN PREP – Whether you’re using diced or shredded (both work great), make sure those frozen potatoes are completely thawed and patted dry. Excess moisture is the enemy of a properly set casserole. I spread mine on paper towels while I prep everything else.
TOPPING ALTERNATIVES – Not a cornflake fan? Crushed Ritz crackers bring buttery goodness, potato chips add extra potato flavor, or try panko breadcrumbs for a lighter crunch. Just toss any of these with melted butter the same way.
Expert Tip – Parboil fresh potatoes for 5-7 minutes if you’re skipping frozen. They need that head start or you’ll have crunchy potatoes hiding under perfect topping, and nobody wants that surprise.
Commonly Asked Questions
Can I Use Shredded Hashbrowns Instead Of Diced?
Absolutely! Shredded hashbrowns work just as well and some people prefer the texture. Just make sure they’re the plain frozen kind, not the ones with added onions or seasonings.
What Other Toppings Work Besides Cornflakes?
Crushed Ritz crackers are my second favorite, followed by potato chips for double potato goodness. Plain panko breadcrumbs work too. Even French fried onions make a fantastic topping if you want extra crunch and flavor.
Why Do They Call Them Funeral Potatoes?
This dish earned its name in Mormon communities where it became the go-to casserole for post-funeral luncheons. Despite the name, they’re served at celebrations just as often.
Can I Make This With Fresh Potatoes?
Yes, but they need to be parboiled or pre-baked before using. Peel and dice 2 pounds of russets, then boil for 5-7 minutes until just barely tender. Drain well and pat dry before using in the recipe.
More Comfort Food Recipes
Roasted Potatoes – When you want crispy, golden potatoes without the casserole dish, these beauties deliver.
Crockpot Mac and Cheese – Ultra-creamy and hands-off, this slow cooker version gives you all the cheesy goodness without standing over the stove.
Chicken Broccoli Rice Casserole – This complete meal in one dish combines tender chicken, fresh broccoli, and creamy rice.
Rosemary Roasted Potatoes – When you want crispy potatoes without the casserole dish, these herb-roasted beauties deliver.
Funeral Potatoes
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 4 ounces cream cheese softened
- ¾ cup sour cream full fat
- 8 tablespoons butter unsalted, melted, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 32-ounce bag frozen diced hashbrowns thawed
- 2 cups Colby Jack cheese shredded
- 2 cups cornflakes crushed
Optional Garnish
- green onions sliced
Instructions
- Preheat oven to 350º Fahrenheit. Grease a 9×13 inch casserole dish.
- In a large bowl, whisk together cream of chicken soup, softened cream cheese, sour cream, 4 tablespoons melted butter, garlic powder, onion powder, and black pepper until fully combined.
- Stir in the thawed hashbrowns and shredded cheese until the mixture is evenly coated. Transfer to the prepared dish and spread evenly.
- In a separate bowl, toss crushed cornflakes with the remaining 4 tablespoons of melted butter until fully coated. Sprinkle evenly over the casserole.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 15 to 20 minutes, until the potatoes are tender and the topping is golden.
- Let rest for a few minutes before serving.
Optional Garnish
- Top with sliced green onions.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.