Every family I know has a version of funeral potatoes, and every one of them shows up when people need feeding. In Utah and across the Midwest, this cheesy hash brown casserole lands on church potluck tables, Easter buffets, Christmas dinners and, yes, after-service luncheons, which is how it got its name. It’s creamy and rich inside, with a golden, buttery cornflake topping that crunches when your spoon goes in. My aunt made hers in the same chipped 9×13 dish for about thirty years, and that’s the version I still make today.
I’ve spelled out a few things the old recipe cards leave vague. The ½ cup of butter is split three ways so you know exactly how much goes where. The salt has a real amount instead of “to taste”, because you’ll want to season it before it hits the oven. The hash brown bag size is listed, and there’s a clear sign for when it’s done. It serves 12 as a side, and you can assemble it a day ahead.
Why You’ll Love It
- Pantry-friendly. Frozen hash browns, a can of soup, sour cream and cheese. No peeling or grating potatoes.
- That cornflake crunch. Buttery crushed cornflakes bake into a crisp, golden lid over the creamy potatoes.
- Feeds a crowd. One 9×13 dish gives you 12 side servings for holidays, potlucks and family dinners.
- Make-ahead friendly. Assemble it the night before and top it right before baking.
- Goes with everything. Baked ham, roast turkey, pot roast or grilled chicken all love it.
Ingredients and Substitutions
Full amounts are in the recipe card below. Here’s what each ingredient does and the swaps that work.
For the potato casserole
- Frozen shredded hash browns (30-oz bag), thawed: Thaw overnight in the fridge and pat dry with a towel if they look wet. Frozen diced (Southern-style) hash browns work too and give a chunkier texture. A 32-oz bag is fine; just use all of it.
- Sour cream (2 cups, 16 oz): Full-fat gives the creamiest result. Plain Greek yogurt works, though it tastes a little tangier.
- Condensed cream of chicken soup (1 can, 10.5 oz): Use it straight from the can, undiluted. Cream of mushroom or cream of celery make it vegetarian-friendly.
- Shredded sharp cheddar (2 cups, 8 oz): Shred it from a block if you can. It melts smoother than the bagged kind. Colby Jack works too.
- Yellow onion (1 small), finely diced: About ¾ cup. Softening it in butter first takes the raw bite out. In a hurry? Use 1 teaspoon of onion powder instead.
- Unsalted butter (½ cup, 1 stick), divided: 1 tablespoon for the onion, 4 tablespoons melted into the potatoes, and 3 tablespoons melted for the topping.
- Garlic powder (½ tsp), kosher salt (1 tsp) and black pepper (½ tsp): The soup and cheese are already salty, so 1 teaspoon of kosher salt (or ½ teaspoon of table salt) is enough. Taste the mixture before it goes in the dish.
For the topping
- Crushed cornflakes (2 cups): That’s about 3 cups of whole flakes. Crush them in a zip-top bag with your hands; you want small pieces, not powder. Crushed Ritz crackers or potato chips are classic swaps.
How to Make Funeral Potatoes
- Heat the oven. Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Soften the onion. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes.
- Melt the rest of the butter. Melt the remaining 7 tablespoons of butter. You’ll use 4 in the potatoes and 3 in the topping.
- Mix the filling. In a large bowl, stir together the sour cream, soup, cheddar, cooked onion, 4 tablespoons of melted butter, garlic powder, salt and pepper. Fold in the thawed hash browns until every shred is coated. Taste and add a pinch more salt if needed.
- Fill the dish. Spread the potatoes evenly in the prepared dish.
- Add the topping. Toss the crushed cornflakes with the last 3 tablespoons of melted butter and scatter them evenly over the top.
- Bake. Bake uncovered for 45 to 55 minutes, until the edges bubble, the center is hot all the way through and the cornflakes are deep golden. If the topping browns before the center is hot, tent loosely with foil.
- Rest. Let it stand for 10 minutes so the sauce thickens a little before you scoop.
Tips for Success
Dry the hash browns
Wet potatoes make a watery casserole. After thawing, spread them on a clean kitchen towel and press out any extra moisture. It takes one minute and it’s the biggest difference between creamy and soupy.
Season before baking
There’s no raw egg in this, so you can taste the filling before it goes in the dish. Brands of soup and cheese vary a lot in saltiness, so a quick taste keeps it from being bland or too salty.
Keep the topping crisp
Toss the cornflakes with butter and add them right before baking, never the night before. If you’re making it ahead, keep the topping in a separate bag until the casserole goes in the oven.
Storage and Make-Ahead
- Fridge: Cover leftovers and refrigerate for up to 4 days. The topping softens a little but still tastes great.
- Freezer: Freeze the baked, cooled casserole (without the topping if you can) for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: Assemble the potato mixture in the dish, cover and refrigerate up to 24 hours. Add the buttered cornflakes and bake straight from the fridge, adding 10 to 15 minutes to the bake time.
- Reheating: Warm the dish, covered with foil, at 350°F for about 20 minutes, or microwave single portions for 1 to 2 minutes.
Variations
- Ham and cheese: Fold in 1½ cups of diced cooked ham to make it a main dish.
- Bacon ranch: Add ½ cup of cooked crumbled bacon and 1 tablespoon of dry ranch seasoning, and skip ½ teaspoon of the salt.
- Green chile: Stir in a 4-oz can of diced green chiles and swap the cheddar for pepper Jack.
- Cracker topping: Use 1½ cups of crushed Ritz crackers instead of cornflakes.
- Smaller batch: Halve everything and bake in an 8×8 dish for 35 to 45 minutes.
Frequently Asked Questions
Why are they called funeral potatoes?
They’re the casserole people bring to the family’s meal after a funeral, especially in Utah and the Mountain West. It’s easy to make in big batches and travels well, so it became the go-to comfort dish. You’ll also hear them called cheesy potatoes or party potatoes.
Do I have to thaw the hash browns?
Yes, for this bake time. Frozen hash browns release water as they thaw and can leave the center cold and watery. If you’re in a rush, thaw them in the microwave on the defrost setting, then pat them dry.
Can I make funeral potatoes without canned soup?
Yes. Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour and cook 1 minute, then whisk in 1 cup of chicken broth and cook until thick. Use that in place of the soup and add another ½ teaspoon of salt.
Can I make them in a slow cooker?
You can. Mix the filling, spread it in a greased 6-quart slow cooker and cook on Low for 4 to 5 hours. Toast the buttered cornflakes on a sheet pan at 350°F for 5 to 7 minutes and sprinkle them on just before serving.
How do I know they’re done?
The edges bubble, the topping is deep golden and the center is hot. If you have a thermometer, the middle should read about 165°F.
Funeral Potatoes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Melt 1 tbsp butter in a small skillet over medium heat. Cook the onion until soft, about 5 minutes. Melt the remaining 7 tbsp butter.
- In a large bowl, stir the sour cream, soup, cheddar, onion, 4 tbsp melted butter, garlic powder, salt and pepper. Fold in the hash browns. Taste and adjust the salt.
- Spread the mixture evenly in the prepared dish.
- Toss the cornflakes with the remaining 3 tbsp melted butter and scatter over the top.
- Bake uncovered 45–55 minutes, until bubbling at the edges, hot in the center and deep golden on top. Tent with foil if the topping browns too fast.
- Rest 10 minutes before serving.
Notes
Save this recipe: Pin these funeral potatoes to your holiday side dish board so they’re ready for your next potluck or Easter dinner.
