Crunchy, cheesy, creamy funeral potatoes are the epitome of comfort food.
The name might be a downer, but it definitely won’t disappoint in the flavor department.
It’s made with hash browns, cream sauce, cheese, and crunchy cornflakes on top. And let me tell you, it’s not one to miss.
Rich, decadent, and loaded with ooey-gooey cheesy goodness, each forkful is worth every calorie.
As you might’ve guessed, funeral potatoes are commonly found on a table full of funeral foods.
But that just means they’re comforting, hearty, and super easy to make. Oh, and ideal for crowds!
Make them once, and you’ll crave them all the time.
What Are Funeral Potatoes?
You might know funeral potatoes by a different name, depending on where you’re from.
They’re also known as hash brown casserole, cheesy potatoes, and Christmas potatoes.
Funeral potatoes are a baked casserole dish of hash browns, cream, and cheese topped with cornflakes.
The ingredients are enough to tell you how incredibly rich, cheesy, and delectable this casserole is.
No wonder it’s in demand on almost every special occasion you can think of: Christmas, Easter, Thanksgiving, you name it.
Why Are They Called Funeral Potatoes?
Because it’s delicious, affordable, and easy to make, this casserole has once become the go-to dish to bring and serve to funerals.
Ingredients
- Butter – For sauteeing the onions, browning the cornflakes, and adding richness and moisture to the casserole.
- Onion – For aromatics.
- Hash Browns – Classic funeral potatoes use frozen and thawed hash browns for convenience, but any pre-cooked potatoes will work well.
- Condensed Cream Of Chicken Soup – To add moisture and richness to the filling.
- Sour Cream – For added richness and a slightly tangy taste.
- Cheddar Cheese – I use sharp cheddar because I like the tanginess it adds. But any melted cheese will do! I highly recommend shredding your own as it melts better.
- Salt and Pepper – To season.
- Corn Flakes – Added to the top to create a crunchy golden crust.
How to Make Funeral Potatoes
1. Preheat.
Set the oven to 350 degrees Fahrenheit.
2. Saute the onions.
Melt the butter in a skillet and add the diced onions. Stir and cook until the onions are soft and translucent.
3. Make the casserole mixture.
In a large bowl, combine the onions, hash browns, melted butter, cream of chicken soup, sour cream, cheese, salt, and pepper.
The mixture will be thick and slightly compact.
4. Brown the cornflakes.
Crush the cornflakes slightly, if you haven’t already. You can do this by placing them in a Ziploc bag and lightly pounding them with a meat mallet.
Melt the butter in a large skillet and add the crushed cornflakes. Stir until lightly browned.
5. Assemble the casserole.
Scoop the mixture into a greased baking dish. Sprinkle the crushed brown cornflakes evenly on top.
6. Bake the funeral potatoes for 40 to 45 minutes.
Let it cool for a while before slicing. Enjoy!
Tips and Tricks
- Thaw the potatoes completely before adding the other ingredients. Frozen hash browns take longer to cook and don’t brown as much.
- Drain as much liquid as you can from the frozen hash browns. Otherwise, the potatoes won’t crisp up.
- Mix a beaten egg into the mixture. You’ll get a firmer casserole that cuts nicely.
Additions and Variations
- Everything’s better with bacon. Throw some bacon bits into the hash brown mix.
- Make it spicy! Add heat to the casserole by mixing in jalapenos.
- Cut the potatoes any way you want them. Funeral potatoes often call for hash browns for convenience. However, you can use whole potatoes and slice them yourself.
- Change the topping. Instead of crushed cornflakes, try potato chips or French-fried onions.
- You can use any kind of creamed soup, not just chicken. I’ve tried cheddar and mushroom; both worked well. Since the recipe calls for two cans, you can also try different kinds.
- Use whatever melty cheese you have on hand! Cheddar, gouda, mozzarella, anything goes.
What to Serve with Funeral Potatoes
Funeral potatoes are already so hearty that I don’t mind eating them as a meal on their own.
But, if you want to make an even heartier meal, these dishes make perfect accompaniments.
- The thing missing in this casserole is meat, so serve it with meat entrees such as pot roast, corned beef, or glazed ham.
- If you’re feeding a hungry crowd, pair the casserole with another carb-loaded dish, like biscuits.
- Find the casserole way too rich? Have something light on the side like a broccoli salad.
How to Store and Reheat Funeral Potatoes
Cover the casserole with plastic wrap and refrigerate it for up to 4 days.
Reheat small portions in the microwave for a few seconds up to a minute.
For larger portions, reheat them in the oven at 325 degrees Fahrenheit for 15 to 20 minutes.
Can I Freeze Funeral Potatoes?
Definitely. That’s what makes funeral potatoes a fantastic make-ahead dish!
Here’s how.
1. Spoon the casserole mixture into a greased baking dish. Cover with plastic wrap and aluminum foil and freeze for up to 3 months. You can also refrigerate overnight.
2. Let the casserole thaw in the fridge overnight before baking. Top with browned crushed cornflakes and bake as instructed.
You may need to add 1 to 2 minutes to the total bake time, depending on how cold the casserole is.
Tip: use a disposable dish pan if you plan on freezing the casserole for a while.
More Potato Recipes You’ll Love
Cowboy Meatloaf and Potato Casserole
Cracker Barrel Hash Brown Casserole
Paula Deen’s Crockpot Potato Soup
Ruth’s Chris Sweet Potato Casserole
Funeral Potatoes (Best Recipe)
12
servings10
minutes50
minutes336
kcalThis is one of the best recipes for funeral potatoes. Full of potatoes, onions, butter, and cheese, they’re the epitome of comfort food. Learn how to make them today!
Ingredients
3/4 cup butter, divided
1 medium onion, diced
2 pounds diced frozen hash browns, thawed
2 (10.75-ounce) cans condensed cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups corn flakes, lightly crushed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch glass baking dish with butter or non-stick spray.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and stir and cook until soft and translucent. Remove from heat.
- Melt 1/2 cup of butter in the microwave.
- In a large bowl, combine the sauteed onions, hash browns, 1/2 cup of melted butter, cream of chicken soup, sour cream, cheese, salt, and pepper. Spoon the mixture into the greased baking dish.
- Melt the remaining 3 tablespoons of butter in a large skillet over medium heat. Add the cornflakes and stir until lightly browned, about 2 to 3 minutes. Spread the cornflakes evenly over the casserole.
- Bake for 40 to 45 minutes. Allow the casserole to cool slightly before serving. Enjoy!
Notes
- If you don’t want a cornflake topping, use Panko breadcrumbs or crushed Ritz crackers instead.
If you used chopped chunks of potatoes in this recipe, do NOT freeze it. I didn’t consider how the chopped chunks would look after thawing versus if i had used hashbrowns. They came out black and brown, making everything look rotten.
Hi Katie, thanks so much for sharing what happened! I’ll be sure to avoid using chopped potatoes for sure!