This is easy cheesy potato casserole recipe perfect for any kind of gathering!

This casserole is super easy to make with hashbrown potatoes, a really quick cheese sauce and a crispy cornflake topping.

Serve this as a side dish almost any time of day, from brunch to dinner.

close up of Funeral Potatoes

What are Funeral Potatoes?

Funeral Potatoes are an easy casserole dish with hashbrowns, cheese, sour cream, and condense soup. This recipe is topped off with a buttery cornflake crust.

  • We love funeral potatoes because they are creamy, cheesy, and so delicious.
  • This casserole is budget friendly and really easy to make.
  • Serve this recipe for breakfast, dinner, and everything in between.
  • Prep ahead, this funeral potatoes recipe is perfect for Christmas or Easter brunch!

Ingredients for Funeral Potatoes

  • Potatoes – This recipe uses diced hash brown potatoes from the freezer. Any frozen (or pre-cooked) potatoes will work.
  • Cheese – Sharp cheddar cheese adds a bright, tangy flavor but use what’s in your cheese drawer. Cheese tends to melt best if you shred it yourself from a block.
  • Sauce – Melted butter, condensed cream of chicken soup, and sour cream make up the sauce. You can use cream of mushroom soup in place of cream of chicken or cream of celery soup to make it vegetarian.
  • Topping – Crushed cornflakes are mixed with butter for the perfect topping. Replace the cereal with crushed potato chips (any flavor) or ritz crackers.
ingredients to make Funeral Potatoes on a wooden board

How to Make Funeral Potatoes

  1. Grease a casserole dish. Prepare the topping & set aside.
  2. Saute onion in butter & mix with sour cream, soup, & some of the cheese.
  3. Stir in potatoes & spread into a casserole dish. Add the topping and bake until bubbly & golden brown.

Swap the Spuds

To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook for about 7 minutes or just until tender. Cool slightly and proceed with the recipe.

Shredded hash browns make a great base just like the diced potatoes do, so feel free to sub them out as well!

How to Store and Reheat

  • Cover the pan with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
  • To reheat, place a portion or two in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
cooked Funeral Potatoes in a white casserole dish with a spoon taking a portion out

Casseroles for a Crowd

Did you make these Funeral Potatoes? Be sure to leave a comment and a rating below! 

Funeral Potatoes in a casserole dish with a spoon
4.98 from 98 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Funeral Potatoes

Creamy, cheesy, and flavorful, these Funeral Potatoes are always a crowd-pleaser!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
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Ingredients  

  • 32 ounces diced hash brown potatoes thawed
  • ¼ cup butter
  • ½ onion finely chopped
  • 1 ½ cups sour cream
  • 2 cans condensed cream of chicken soup 10.5 ounces each
  • 2 ½ cups shredded cheddar cheese divided

Topping

  • 1 ½ cups cornflakes
  • ¼ cup butter melted

Instructions 

  • Preheat the oven to 350˚F. Grease a 9×13-inch casserole dish with butter.
  • In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.
  • In a small skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.
  • In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper to taste.
  • Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish and sprinkle with the topping.
  • Top with the remaining ½ cup of cheese and sprinkle the topping over top.
  • Bake for 40-45 minutes or until browned and bubbly.

Notes

To use fresh potatoes, dice them 1/2″ or smaller and add them to salted boiling water. Cook about 7 minutes or just until tender. Cool slightly and proceed with the recipe.
Store leftover casserole tightly covered in the fridge for up to 3-4 days. 
 
4.98 from 98 votes

Nutrition Information

Calories: 514 | Carbohydrates: 33g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 934mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 11mg | Calcium: 320mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole, Side Dish
Cuisine American
dish of Funeral Potatoes with a title
baked Funeral Potatoes with writing
cheesy Funeral Potatoes before baking and a title
ingredients to make Funeral Potatoes in a bowl and baked dish with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. These are delicious. I always keep a tray in the freezer for unexpected dinner guests or quick night suppers. The only thing I do different is use Helluvadip (Canada) or sour cream onion dip instead of regular sour cream. Gives it an extra flavor boost. Always asked to bring these to get together. Yummy!5 stars

    1. Yes, this can be made in a crockpot. I would cook on high for 3-4 hours or on low for 6-7 hours. I would suggest skipping the topping in the slow cooker as the cornflakes may become mushy. If you’d like a little crunch, lightly brown some Panko breadcrumbs in butter in a skillet and sprinkle on top just before serving.

  2. Love these yummy potatoes. I need to make enough for 25 people. Do you think 2 casseroles would be enough?5 stars

    1. Each casserole serves 8, so I would probably make three just to be safe. And it makes great leftovers if you have any leftover!

  3. Ive made this before and want to make it again. I’m confused in the recipe how it shows 1/4 cups of butter melted twice? I know we have to grease the pan with butter and cook onions in butter. But 1/4 cup? That seems like a mistake or I am missing something. Either way, great recipe!

    1. There is ¼ cup of butter mixed with the crushed cornflakes in step 2 (for the topping) and the remaining ¼ cup butter is cooked with the onions in step 3.

    1. Hi Loretta, the entire recipe is available by using the Jump to Recipe button at the top or by scrolling to the bottom. There you will find the exact measurements and instructions. I hope that helps!

  4. Hi and Merry Christmas! I am making the funeral potatoes for xmas this year.i prepared them today and i put full 2 1/2 cups of shredded cgeese in the potatoes instead of dividing them.do you think they will be ok?