Funeral Potatoes

An easy side dish to feed a hungry crowd, Funeral Potatoes are a creamy, cheesy mixture topped off with crunchy corn flakes.

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Funeral potatoes, referred to by many as just cheesy potatoes, are the ultimate crowd pleaser when it comes to warm side dishes. This is an easy, made from scratch casserole dish that consists of mixing together simple ingredients like hashbrowns, shredded cheese, and sour cream. Funeral potatoes are the best dish to bring to pass at your next potluck or gathering.

We love to serve these cheesy funeral potatoes alongside our Oven Baked Chicken or our  Crockpot Ranch Pork Chops.

INGREDIENTS FOR FUNERAL POTATOES

You will need:

• 1 large 30oz package of traditional frozen hash browns (take out of the freezer at least 20 minutes prior to cooking)
• ½ large yellow onion, chopped
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ tsp ground black pepper
• 2 cups of sour cream
• 2 ½ cups of shredded cheddar cheese
• 1 can of cream of chicken soup
• 3 cups of corn flakes, crushed

SUBSTITUTIONS AND ADDITIONS

Hashbrowns: You can use diced or shredded hashbrowns for your funeral potatoes. Both will yield a similar result in taste, it will just change up the texture a bit.

Onions: If you aren’t a fan of onions, they can be left out of this recipe. I’ve seen both options for funeral potatoes. This is just a taste preference.

Sour cream: If you’re out of sour cream at home, you can try swapping it out for plain greek yogurt. They have the same texture and taste, and will give the same end result in your funeral potatoes.

HOW TO MAKE THIS FUNERAL POTATOES RECIPE

STEP ONE: Add 1 tablespoon of butter to a medium sized skillet. On medium-high heat, cook your onions until they are soft. Usually this takes approximately 5 minutes.

STEP TWO: Combine your hash browns, salt, black pepper, sour cream, shredded cheddar cheese, cream of chicken soup, and your cooked onion all together in a large bowl. Stir all of the ingredients together until they are mixed well.

PRO TIP: If your hashbrowns are still frozen, mixing the ingredients together will take a bit of muscle. I recommend taking the hashbrowns out to thaw, as it will make this step much easier on the arms!

STEP THREE: Preheat your oven to 375 degrees and pour your potato mixture into a 9×13 casserole dish. Then cook your casserole in the oven for 30 minute.

STEP FOUR: After 30 minutes, take out the casserole and stir it well. Put the casserole back in the oven and continue to cook until it’s bubbling on the sides and in the middle (typically about 20-30 minutes). When you see the casserole beginning to bubble in the middle, it’s done.

STEP FIVE: Take the casserole out of the oven and sprinkle your crushed corn flakes on top, spreading them evenly over the entire casserole. Place it back in the oven for an additional 5 minutes, watching closely to make sure the top doesn’t overcook.

PRO TIP: To crush your cornflakes evenly and quickly, try placing them in a ziploc bag and rolling over them with a rolling pin.

STEP SIX: Remove from the oven and serve immediately.

WHY DO THEY CALL THEM FUNERAL POTATOES?

The name for funeral potatoes comes from their popularity being served as an after funeral side dish at lunch gatherings. The cheesy, warm dish was a comfort food that became a funeral meal staple. But, while funerals may have been their origin, these potatoes have become a common side dish at just about any type of gathering now.

STORAGE

Storing leftover funeral potatoes is as simple as putting a lid on your 9×13 and popping them in the fridge. They make great leftovers, even if the cornflakes may get a bit soggy when reheated.

You can also make funeral potatoes ahead of time and store them in the fridge so they are ready to go when you want to bake them. To do so, follow the steps above, up to step 3 when the mixture is spread out in your 9×13 pan.

Instead of cooking at this point, place a tight lid on top of the pan and keep your potatoes in the fridge for up to 1 day. Then, follow the steps for cooking as directed above. Note, you may need to add a bit of extra baking time since the ingredients will be coming straight from the cold fridge.

While their name comes from their popularity being served at funerals, this cheesy funeral potato recipe is the perfect side dish for any occasion. The warm, creamy, cheesy potatoes, topped off with crunchy cornflakes are the ultimate side dish. Funeral potatoes are a fan favorite and will make the perfect dish to pass at your next get together.

MORE EASY DINNER RECIPES YOU’LL LOVE

• Sheet Pan Fajitas
• Creamy Garlic Pasta
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Funeral Potatoes

5 from 1 vote

An easy side dish to feed a hungry crowd, Funeral Potatoes are a creamy, cheesy mixture topped off with crunchy corn flakes.

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 6

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Ingredients

  

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• 1 (30 oz) package of traditional frozen hash brown thawed 30 min before cooking
• 1/2 large yellow onion chopped
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 2 cups sour cream
• 2 1/2 cups shredded cheddar cheese
• 1 can cream of chicken soup
• 3 cups corn flakes crushed

Instructions

 

• Add 1 tablespoon ofbutter to a medium sized skillet. On medium-high heat, cook your onions untilthey are soft. about 5 minutes.
• In a large mixing bowl combine your hash browns, salt, black pepper, sour cream, shredded cheddar cheese, cream of chicken soup and your cooked onion. Stir well
• Preheat your oven to 375°.
• Put your potato mixture into a 9×13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it's bubbling on the sides and in the middle, about 20-30 more minutes depending on your oven. Once it's bubbling in the middle you know it's done.
• Crush corn flakes by putting them in a gallon ziploc bag and use a rolling pin.
• Take the casserole out of the oven and sprinkle the crushed corn flakes on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn't burn.
• Remove from the oven and serve immediately.

Notes

Be sure to take the frozen hash browns out of the freezer and give time to thaw, as it makes stirring the potato mixture much easier.

Nutrition

Calories: 455kcal | Carbohydrates: 19g | Protein: 16g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 98mg | Sodium: 1218mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1351IU | Vitamin C: 4mg | Calcium: 433mg | Iron: 5mg

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