Funeral potatoes are a classic cheesy potato casserole from Utah that shows up at every potluck, church gathering, and family dinner across the American West.
And honestly? The name doesn’t do them justice.
These aren’t sad, bland potatoes you choke down at a wake. They’re creamy, cheesy, topped with buttery cornflakes, and so addictive that people forget why they’re even called funeral potatoes in the first place.
The dish combines frozen hash browns with sour cream, cheddar cheese, and cream of chicken soup, then gets baked until bubbly with a golden, crunchy topping. It’s comfort food at its finest.
I’ve made funeral potatoes for everything from Thanksgiving dinner to random Tuesday nights when I needed something easy and satisfying. And every single time, the pan comes back empty.
Let me show you how to make funeral potatoes that’ll have everyone asking for seconds.
What You’ll Need
For the Potato Base:
- 2 pounds frozen shredded hash browns
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup melted butter (plus extra for greasing)
- 1/2 cup diced yellow onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Topping:
- 2 cups crushed cornflakes
- 1/4 cup melted butter
- 1/4 teaspoon paprika (optional)
| Ingredient Category | Key Items | Purpose |
|---|---|---|
| Base | Hash browns, soup, sour cream | Creates creamy texture |
| Flavor | Cheddar, onion, garlic powder | Adds depth and richness |
| Topping | Cornflakes, butter | Provides golden crunch |
Tools You’ll Need
Getting your equipment ready makes this funeral potatoes recipe move faster:
- 9×13 inch baking dish
- Large mixing bowl
- Medium bowl (for topping)
- Whisk or large spoon
- Measuring cups and spoons
- Aluminum foil
- Cooking spray or butter for greasing
Pro Tips
Before you start mixing, here’s what I wish someone had told me the first time I made funeral potatoes:
Let the hash browns thaw slightly. If they’re frozen solid, they won’t mix evenly with the creamy base. Let them sit at room temperature for 20-30 minutes while you prep everything else. This prevents icy chunks in your finished casserole.
Don’t skip the onions. I know some recipes leave them out, but they add a depth of flavor that makes these taste homemade instead of just “potluck casserole.” Dice them small so picky eaters won’t notice.
Use sharp cheddar. Mild cheddar works, but sharp cheddar brings actual flavor instead of just creaminess. You want people to taste the cheese, not just feel it. Trust me on this one.
Crush the cornflakes by hand. Put them in a ziplock bag and gently crush them with your hands or a rolling pin. You want chunky pieces, not cornflake dust. The bigger pieces get crispier and create better texture contrast.
Add the topping halfway through. If you put the cornflakes on at the start, they can burn. Add them during the last 20-25 minutes of baking for perfect golden crunch without any burnt spots.
Chef’s Secret: The difference between good funeral potatoes and great funeral potatoes is all in the timing of that cornflake topping. Add it too early and it burns. Too late and it doesn’t crisp up. The sweet spot is 20-25 minutes before the casserole is done.
How to Make Funeral Potatoes
This recipe comes together in one bowl, goes into one dish, and feeds about 10-12 people as a side.
Step 1: Prep Your Dish
Preheat your oven to 350°F (175°C).
Grease your 9×13 baking dish with butter or cooking spray. You want every inch covered so nothing sticks later.
Step 2: Mix the Creamy Base
In your large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper.
Whisk everything together until it’s smooth and creamy. This is your flavor base, so taste it now. If you want more salt or garlic, add it before the potatoes go in.
Step 3: Add Cheese and Onions
Stir in the shredded cheddar cheese and diced onions.
Mix until everything’s evenly distributed. The cheese will melt during baking, but you want it spread throughout the mixture now.
Step 4: Fold in Hash Browns
Add your slightly thawed hash browns to the bowl.
Fold them gently into the creamy mixture. You want every shred of potato coated in that cheesy goodness. This takes a minute or two. Be patient. Uneven mixing means dry spots in your casserole.
Step 5: Transfer to Baking Dish
Dump the entire mixture into your greased baking dish.
Spread it out evenly with a spoon or spatula. You want it level so it cooks at the same rate.
Step 6: First Bake (Covered)
Cover the dish tightly with aluminum foil.
Bake for 45 minutes covered. This lets the potatoes cook through without the top drying out.
Step 7: Make the Topping
While the funeral potatoes are baking, make your cornflake topping.
In a medium bowl, combine the crushed cornflakes, melted butter, and paprika (if using). Toss until every piece of cornflake is coated in butter. This is what makes them golden and crispy.
Step 8: Add Topping and Finish Baking
After 45 minutes, remove the dish from the oven and take off the foil.
Sprinkle the buttered cornflakes evenly across the top. Put it back in the oven uncovered for another 20-25 minutes. You’re looking for the cornflakes to turn golden brown and the edges to bubble.
Step 9: Cool and Serve
Let the casserole sit for 5-10 minutes before serving.
This helps it set up so you get clean scoops instead of soup. Serve hot with a big spoon and watch it disappear.
| Step | Time | Temperature | Key Action |
|---|---|---|---|
| Prep | 15 min | – | Mix ingredients |
| First bake | 45 min | 350°F | Covered, potatoes cook through |
| Final bake | 20-25 min | 350°F | Uncovered, topping gets crispy |
| Rest | 5-10 min | – | Casserole sets up |
| Total | 85-95 min | – | – |
Substitutions and Variations
Funeral potatoes are pretty flexible if you need to swap ingredients:
Hash browns: Use refrigerated shredded hash browns (like Simply Potatoes) if you can’t find frozen. Frozen cubed potatoes work too, but the texture won’t be as creamy. Fresh shredded potatoes need to be parboiled first.
Cream of chicken soup: Swap for cream of mushroom, cream of celery, or make your own cream soup base with butter, flour, chicken broth, and milk. Vegetarians can use cream of mushroom or celery soup.
Sour cream: Greek yogurt works in a pinch, but use full-fat for creaminess. Light sour cream also works fine and cuts calories without sacrificing too much texture.
Cheddar cheese: Monterey Jack, Colby, or a Mexican blend all work. Some people use Velveeta for extra creaminess (no judgment). Sharp white cheddar gives a cleaner look if you care about aesthetics.
Cornflakes: Crushed Ritz crackers, panko breadcrumbs, or even crushed potato chips make great toppings. Just butter them the same way. French fried onions add a different flavor profile that some people love.
Make it spicier: Add diced jalapeños, a can of green chiles, or a dash of cayenne to the cream mixture. A tablespoon of hot sauce mixed into the base works too.
Add protein: Stir in diced ham, crumbled bacon, or shredded rotisserie chicken to make it more of a main dish. This turns funeral potatoes into a complete meal.
Go lighter: Use reduced-fat soup, light sour cream, and less cheese. It won’t be as rich, but it’ll still taste good and save you some calories.
Regional Variations
Different areas have their own takes on funeral potatoes:
| Region | Variation | Key Difference |
|---|---|---|
| Utah (Original) | Traditional | Cornflake topping, cream of chicken soup |
| Idaho | Potato State Pride | Fresh shredded russets instead of frozen |
| Montana | Hearty Style | Added bacon and extra cheese |
| Wyoming | Ranch Version | Ranch dressing mixed into base |
Make Ahead Tips
Funeral potatoes got their name partly because they’re perfect for making ahead when you’re busy preparing for gatherings.
Night before: Assemble the entire casserole (minus the cornflake topping), cover tightly with foil, and refrigerate. When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. Add the topping during the last 20-25 minutes.
Freeze it: Assemble in a freezer-safe dish, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking. You might need to add 10-15 extra minutes of covered baking time if it’s still cold in the center.
Topping separately: If making ahead, keep the cornflake topping separate in an airtight container or ziplock bag. Add it only when you’re ready for the final bake. This keeps it from getting soggy in the fridge.
Portion it out: Make individual portions in ramekins or small baking dishes. These freeze great and you can bake just what you need for smaller meals.
Make-Ahead Pro Tip: I always make two pans of funeral potatoes when I’m going through the effort. One for the current event, one for the freezer. Future you will thank present you when you need an easy side dish and pull out a pre-made casserole.
Leftovers and Storage
This stuff actually gets better the next day once all the flavors meld together. 🧀
Refrigerator: Store covered in the fridge for 4-5 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish covered at 350°F for 20-25 minutes until heated through.
Freezer: Scoop leftovers into individual portions in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat. The texture holds up surprisingly well after freezing.
Revive the crunch: If the cornflake topping gets soggy in the fridge, spread the leftovers in an oven-safe dish and broil for 2-3 minutes to crisp it back up. Watch it closely so it doesn’t burn.
Repurpose them: Mix leftover funeral potatoes with scrambled eggs for breakfast. Stuff them into burritos. Use them as a loaded baked potato topping. Or just eat them straight from the fridge at midnight.
Nutritional Information
Per serving (based on 12 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 | – |
| Protein | 9g | 18% |
| Carbohydrates | 32g | 11% |
| Fat | 25g | 32% |
| Fiber | 2g | 7% |
| Sodium | 680mg | 30% |
| Calcium | 200mg | 15% |
These are comfort food, not health food. But at least you’re getting some calcium from all that cheese and a decent amount of protein per serving.
Pairing Suggestions
Funeral potatoes work as a side dish for basically any protein. Here’s what pairs best:
Main Dishes:
- Roast chicken or turkey (especially during holidays)
- Glazed ham (Easter and Christmas classic)
- BBQ ribs or pulled pork
- Grilled steak
- Baked salmon for lighter meals
- Pot roast with gravy
Complementary Sides:
- Green bean casserole
- Roasted Brussels sprouts
- Simple garden salad
- Dinner rolls or biscuits
- Cranberry sauce
- Roasted vegetables
Beverage Pairings:
- Sweet tea (Southern classic)
- Lemonade (cuts the richness)
- Light beer (balances heavy flavors)
- Chardonnay or Pinot Grigio (wine drinkers)
- Sparkling water with lemon
According to the Idaho Potato Commission, potatoes are among the most versatile ingredients in American cuisine, which explains why funeral potatoes have become such a beloved staple at gatherings across the Western United States.
FAQ
Why are they called funeral potatoes?
They got the name because they’re a staple at funeral luncheons, especially in Utah and other parts of the American West. The recipe is easy to make in large batches, travels well, and feeds a crowd without much fuss. The name stuck even though people serve them at all kinds of gatherings now.
Can I use fresh potatoes instead of frozen hash browns?
You can, but it’s more work. You’d need to shred about 2 pounds of russet potatoes and parboil them for 3-4 minutes before mixing them into the casserole. Frozen hash browns are pre-cooked and save you a ton of time with nearly identical results.
Do I have to use cornflakes for the topping?
Nope. Crushed Ritz crackers are probably the second most popular choice. Panko breadcrumbs, crushed potato chips, or even French fried onions all work. Just make sure to coat them in melted butter so they get crispy and golden.
Why are my funeral potatoes watery?
This usually happens if the hash browns weren’t thawed enough before mixing, or if you used frozen hash browns that released too much water during baking. Make sure to let them thaw slightly before mixing, and if your mixture looks watery, drain off some excess liquid before baking.
Can I make funeral potatoes in a slow cooker?
You can, but you’ll lose the crispy topping. Grease your slow cooker, add the potato mixture, and cook on low for 4-5 hours or high for 2-3 hours. Add the cornflake topping during the last 30 minutes if your slow cooker has a “crisp” function, or skip it entirely and serve as-is.
Are funeral potatoes vegetarian?
The traditional version uses cream of chicken soup, but you can easily make them vegetarian by using cream of mushroom or celery soup instead. Check the label to make sure there’s no chicken stock in the soup. Everything else in the recipe is already vegetarian.
How do I know when they’re done?
The edges should be bubbling, the top should be golden brown, and a knife inserted in the center should come out hot. If you have a thermometer, the center should read 165°F for food safety.
Can I double this funeral potatoes recipe?
Absolutely. Use two 9×13 dishes or one large roasting pan. Baking time stays roughly the same since you’re not making it thicker, just wider. This is perfect for feeding large crowds at potlucks or holiday dinners.
What’s the difference between funeral potatoes and hash brown casserole?
They’re basically the same dish with different names. Some regions call it hash brown casserole, cheesy potato casserole, or party potatoes. The Utah version with cornflake topping is specifically called funeral potatoes because of its association with church gatherings.
Can I make funeral potatoes dairy-free?
It’s tough since the creaminess comes from dairy, but you can try using dairy-free sour cream, vegan cheese shreds, and coconut cream instead of soup. The texture won’t be identical, but it works for people with dairy restrictions.
Wrapping Up
Funeral potatoes might have a grim name, but there’s nothing sad about eating them.
They’re creamy, cheesy, crunchy, and ridiculously comforting in the way only a good casserole can be. And the fact that you can throw them together in 15 minutes before they hit the oven makes them perfect for any occasion.
You don’t need to wait for a church potluck or a family gathering to make funeral potatoes. They’re just as good on a random Tuesday when you want something easy and satisfying.
Make a batch this week. Bring them to your next get-together. Or just keep them all to yourself and enjoy leftovers for days.
Drop a comment below if you try this funeral potatoes recipe! Did you stick with cornflakes or try a different topping? And did anyone ask you why they’re called funeral potatoes? 😄
