This Funeral Potatoes Recipe is easy to make and perfect when you need to feed a crowd!
Made with hash browns, cheese, sour cream, condensed cream of chicken soup, and Corn Flakes, these easy-to-make cheesy funeral potatoes are an extra creamy and delicious side dish that your guests will love!
Funeral Potatoes Recipe
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What are Funeral Potatoes?
This easy-to-make dish is traditionally served at post-funeral dinners when friends and family gather to remember a loved one.
But this creamy and crunchy hash brown potato casserole is also the perfect side to serve at celebratory get-togethers or a cozy family dinner. It definitely falls into the “comfort food” category and is a wonderful addition to your Thanksgiving or Christmas dinner!
And fall is the perfect time for all cheesy casserole recipes like chicken tetrazzini or cheesy chicken stuffed shells. The more cheese the better, amirite?
How Do You Make Funeral Potatoes From Scratch?
This hash brown potato casserole is not technically ‘from scratch’ since frozen hash browns and canned soup are the main ingredients. But no one will care once they taste how delicious these hot and gooey potatoes are!
- Mix together sour cream, chicken soup, 1/2 cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese.
- Add hash browns, mix and fold into a 9×13 baking dish.
- Crush Corn Flakes and mix with the remaining melted butter. Spread over casserole.
- Bake for 35- 40 minutes at 350˚F until hot and bubbly.
Can You Freeze Funeral Potatoes?
Want to make prep for this scrumptious dish even easier? You can throw all the ingredients into a pan and freeze it for up to 30 days. When you’re ready to bake up a batch, take it out of the freezer to thaw, then pop it in the oven.
As the holidays roll around, it definitely wouldn’t hurt to have a hash brown potato casserole frozen and ready to go when you need a dish for last-minute get-togethers or dinner plans. Plus, it’s an easy dish to travel with if someone else is hosting the big meal.
Funeral Potatoes may sound depressing, but one bite will prove that they’re delicious enough to be enjoyed on any occasion! There’s really no bad time to eat potatoes, and this crowd-pleasing recipe will have everyone coming back for more.
More Great Casseroles To Try!
- Potato Casserole – extra cheesy!
- Easy Tuna Casserole – a classic casserole.
- Chicken Broccoli Rice Casserole – so tasty!
- Easy Taco Casserole – a family favorite!
- Creamy Chicken and Mushroom Casserole – an easy weeknight dinner.
Funeral Potatoes Recipe
Ingredients
- 28 ounces frozen hashbrown potatoes thawed
- 1 ½ cups sour cream
- 10 ½ ounces condensed cream of chicken soup
- 1 cup salted butter melted and divided
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 cups cornflakes crushed
Instructions
- Preheat oven to 350˚F.
- In a large mixing bowl, combine the sour cream, chicken soup, ½ cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese and mix until combined.
- Fold in the thawed hash browns and transfer the mixture to a 9x13-inch baking dish.
- In a medium bowl, combine the crush corn flakes and ½ cup melted butter until evenly coated. Spread the cornflake mixture over the top of the hash browns and bake for 35 to 40 minutes. The casserole should be golden brown and bubbly.
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 wasn’t 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 question… do you cover the potatoes or leave them uncovered?
Hi Jody, we bake this recipe uncovered.
Can crushed crackers work if I don’t 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 you’re 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 enoughÂ
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!