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A plate of food with a slice of cake on a table

Funeral Potatoes

An easy side dish to feed a hungry crowd, Funeral Potatoes are a creamy, cheesy mixture topped off with crunchy corn flakes.
Course Side Dish
Cuisine American
Keyword Funeral Potatoes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 455kcal


  • 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


  • 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 9x13 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.


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.


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