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!
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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
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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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

    1. You sure can! Take it out of the fridge while the oven preheats (or even an hour ahead if time allows). If it is chilled from the fridge, you may need to add extra cooking time.

  1. So I have to ask… no one has had any deaths in the family immediately after making them, have they?? The recipe sounds amazing, but I’m not about jinxing myself… ‍♀️

    1. Hi MM, this recipe is considered the ultimate comfort food and is often served at gatherings held after the funeral takes place (hence the name). But we enjoy this recipe all year round (without jinx), whenever a little extra comfort food is needed.

  2. This recipe sounds delicious & easy! I’m planning to make this for a large family gathering in a deep dish disposable pan. If I double the recipe, would you recommend more time or a higher temperature…or both? Thanks for sharing!

    1. You may need to increase the cooking time depending on how large of a batch you are intending to make. I would check your casserole around the 40-minute mark and see if the potatoes are fully cooked and increase the temperature from there. You could also make two separate batches.

  3. Made these yesterday using my own potatoes shredded in a food processor. It was delicious!

  4. I’ve made this recipe for years without knowing it had a particular name. Cool !!!
    Instead of the corn flakes, I use crushed Goldfish crackers as a topping. It adds to the cheesy goodness !!
    Thank you for all of the recipe ideas !!

  5. Wow are these delicious. When I made these I thought they seemed like the Cracker Barrel hash brown casserole, BUT…these are way better! Much lighter and just the texture of the corn flakes makes them over the top! I used shredded hash browns because that’s what I had. My husband said, “keep this recipe for sure!” I am planning on it!5 stars

  6. I made this several times omitting the onions ( disliked by fiancée but added onion powder) and topped it off with crushed spicey Cheese-Its or Grape Nuts. For a breakfast dish, I added 1 lb. Kroger hot breakfast sausage cooked and drained. Add a few shakes of hot sauce for extra spicey or when served. I’m going to try and freeze two for Thanksgiving breakfast. Family and friends love this dish.5 stars

  7. Do I need to thaw the frozen hash browns or just use them straight from the freezer? Just wanted to make sure I did it the right way before making these, which look delicious!

    1. I usually thaw them first (I’ve updated the recipe to include this). If they’re still a little bit frozen, the recipe will work just fine but you might need to add a few minutes cook time.

      1. You’ll want to partially cook the potatoes ahead of making the casserole, then it would cook the same. Whole potatoes should be cooked about 10-12 minutes before shredding. Enjoy Aundrea!

  8. These funeral potatoes were the easiest and best tasting! I should have made double because that’s how fast they went.5 stars

    1. Hi Barb, Funeral Potatoes can definitely be frozen! I would freeze before baking, then when you’re ready to bake just be sure to thaw the casserole first and bake per the recipe instructions. Let us know how they turn out for you!

  9. First time I’ll be making this type of dish with diced potatoes and wonder if this recipe could be made in a slow cooker. Need it to be transportable. Sounds yummy!

    1. Yes, this can be made in the slow cooker. 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.