This classic funeral potato recipe is fast, easy, and full of cheesy potato flavor!
Hashbrown potatoes baked in a sauce with cheese under a crunchy topping? Yes please!
Don’t be put off by the name, this homemade cheesy potato casserole is a popular comfort food served at family gatherings all year round!
What are Funeral Potatoes?
- Funeral potatoes are an easy casserole dish made with hashbrowns, sour cream, condensed soup, and shredded cheese baked under a buttery cornflake topping.
- Make this recipe for funeral potatoes as a tasty side dish for breakfast, brunch, lunch, or a light dinner. It’s potluck perfect with other casseroles!
- Make ahead and keep chilled until ready to reheat and eat, or transfer funeral potatoes to a crock pot so everyone can help themselves!
Ingredients & Variations
Potatoes – Thaw frozen hash browns and squeeze out any liquid before using. Any frozen (or pre-cooked) potatoes will work or make hash browns from scratch. If using fresh potatoes, peel and dice them and cook them in salted water until tender. Drain and cool before using.
Cheese – Choose your cheese! Cheddar cheese has a tangy flavor but use what you have or a combination. The cheese melts best if you shred it yourself.
Sauce – Sour cream, cream of chicken soup, and melted butter make up the sauce. Cream of mushroom and cream of celery soup will also work.
Topping – Crushed cornflakes and melted butter make a great topping for funeral potatoes, but you can use crushed Ritz crackers or even potato chips. Mix some bacon bits with the cornflake topping for more flavor.
Variations – Bulk up funeral potatoes by tossing in a bag of peas and carrots, green beans, or a can of drained dice tomatoes.
How to Make Funeral Potatoes
- Mix sour cream, soup, ¼ cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese until combined.
- Fold in hash browns and spread into a 9×13 inch baking dish.
- Crush the cornflakes and butter and spread over the casserole.
- Bake (per recipe below) until golden brown and bubbly. Garnish with sliced green onions, if desired.
Tips for Storing Leftovers
- Prep ahead and cover the uncooked casserole with plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days. Bake as directed.
- Keep leftover funeral potatoes in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave for a few minutes or toast in the oven at 325°F for 15-20 minutes!
- Freeze cooked, or uncooked, funeral potatoes for up to 30 days. Thaw overnight in the refrigerator and bake as directed in the recipe, or if cooked, reheat as directed above.
More Delish Casseroles To Try!
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Funeral Potato Recipe
Ingredients
- 28 ounces frozen hashbrown potatoes thawed
- 1 cup sour cream
- 1 (10.5 ounce can) condensed cream of chicken soup
- ½ cup salted butter melted and divided
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups cornflakes lightly crushed
Instructions
- Preheat oven to 350˚F.
- In a large mixing bowl, combine the sour cream, chicken soup, ¼ cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese, then mix until combined.
- Fold in the thawed hash browns and transfer the mixture to a 9×13-inch baking dish.
- In a medium bowl, combine the crush corn flakes and ¼ cup melted butter until evenly coated. Spread the cornflake mixture over the top of the hash browns and bake for 35 to 40 minutes or until golden brown and bubbly.
Notes
- Make ahead of time and store covered in the refrigerator for up to 4 days, until ready to cook.
- Refrigerate any leftover funeral potatoes in the refrigerator for up to 3 days. Reheat in the microwave, or covered with foil in the oven at 325˚F for about 15 minutes or until warmed through.
- Prep funeral potatoes and freeze uncooked and covered for up to 30 days. Thaw in the refrigerator overnight, then baked as directed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Can you prepare it the night before and refrigerate and then cook it the next day? I wasnโt sure if the cornflakes would be soggy or fine.
Hi Haley, I would prep up to step 3 and then prepare and add the cornflake mixture right before baking. That should help prevent then from getting too soggy before baking.
I am in the process of making these yummy potatoes. I have a questionโฆ do you cover the potatoes or leave them uncovered?
Hi Jody, we bake this recipe uncovered.
Can crushed crackers work if I donโt have corn flakes on hand? I would hate to pay $5 for a small box just for this recipe!!
That should work just fine Michele!
Can you freeze this to cook later?
Yes, this can be prepared and frozen for up to 30 days. When youโre ready to bake up a batch, take it out of the freezer to thaw for at least 30 minutes, then pop it in the oven. If still chilled it may need extra cooking time.
I’ve searched and searched for a cheesy potato recipe like this, and have finely struck gold with yours! So tastefully good. Thank you, thank you, thank you!!
So happy you are enjoying this recipe, Cynthia!
They do have everything in them to kill you however, everyone loves them so much they are a staple at family gatherings. And you better make enoughย
So. Good. Right Sandra?
1 1/2 cups of sour cream, that’s all we could taste. We ended up tossing it. May try it again with way less.
Sorry to hear that Alison. We loved this recipe as is, but you can reduce it to your preferences. Let us know how it turns out!
Do you use shredded or cubed hashbrowns?
For this recipe we used shredded but it turns out great with either kind!