This dish is warm, filling, and packed with familiar flavors. It’s incredibly easy to make with simple ingredients and always gets rave reviews. Whether you’re making it for a family dinner, potluck, or holiday feast, Funeral Potatoes are the ultimate comfort food—gooey, golden, and impossible to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen hash brown potatoes (shredded or diced, thawed) cream of chicken soup sour cream shredded cheddar cheese butter onion (finely chopped) garlic powder (optional) salt black pepper cornflakes or crushed Ritz crackers (for topping)
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, melt a tablespoon of butter and sauté the chopped onion until soft and translucent. Set aside to cool slightly.
In a large mixing bowl, combine the sour cream, cream of chicken soup, shredded cheddar cheese, sautéed onion, garlic powder (if using), salt, and pepper.
Fold in the thawed hash brown potatoes until fully coated with the mixture.
Pour the mixture into the prepared baking dish and spread it evenly.
In a separate bowl, mix the crushed cornflakes or Ritz crackers with melted butter until coated.
Sprinkle the buttery topping evenly over the potato mixture.
Bake uncovered for 40–45 minutes, or until the casserole is bubbly and the top is golden brown.
Let sit for 5–10 minutes before serving.
Servings and timing
This recipe serves 10 to 12 people. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Use cream of mushroom or cream of celery soup for a vegetarian version.
Swap cheddar cheese for Colby Jack or pepper jack for a different flavor.
Stir in green chilies or diced jalapeños for a spicy kick.
Top with fried onions or panko breadcrumbs instead of cornflakes or crackers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for 15–20 minutes until warmed through, or microwave individual servings for 1–2 minutes. You can also freeze the casserole (unbaked or baked) for up to 2 months. Thaw overnight in the fridge and bake or reheat as needed. For the best texture, add the topping right before baking or reheating.
FAQs
Why are they called “Funeral Potatoes”?
They’re commonly served at post-funeral luncheons, especially in the Midwest and Mountain West, because they’re comforting, easy to make, and feed a crowd.
Can I make this ahead of time?
Yes, assemble the casserole (without the topping) up to 24 hours in advance. Add the topping just before baking.
Do I have to thaw the hash browns?
Yes, thawing ensures even cooking and prevents excess moisture from watering down the dish.
Can I use fresh potatoes instead of frozen?
Yes, just peel, shred, and briefly parboil them before using in the recipe.
What’s the best cheese to use?
Sharp cheddar is classic, but you can mix in Monterey Jack, Swiss, or Colby for variety.
Is there a gluten-free version?
Use a gluten-free cream soup and topping, like gluten-free cornflakes or breadcrumbs.
Can I add vegetables to the mix?
Yes, frozen peas, carrots, or bell peppers can be added for extra color and nutrition.
How do I keep the topping crispy?
Bake uncovered and avoid adding the topping too early if making ahead—add it just before baking.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt works well and adds a slight tang.
Can I make it in a slow cooker?
Yes, cook on low for 4–5 hours or high for 2–3 hours, but note the topping won’t get crispy unless broiled separately.
Conclusion
Funeral Potatoes are the ultimate comfort food—rich, cheesy, and easy to love. Whether you’re serving them at a family gathering or just want a cozy, satisfying side dish, this casserole is sure to become a staple in your kitchen. One bite and you’ll understand why it’s earned such a beloved place at the table.
Funeral Potatoes are a cheesy, creamy hash brown casserole topped with a buttery, crunchy topping—perfect for potlucks, holidays, or family dinners. This comforting, crowd-pleasing dish is easy to make and always a hit.
Ingredients
1 (30 oz) bag frozen hash brown potatoes, thawed
1 (10.5 oz) can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1/2 cup butter, divided
1 small onion, finely chopped
1/2 teaspoon garlic powder (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups crushed cornflakes or Ritz crackers
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet, melt 1 tablespoon of butter and sauté chopped onion until soft and translucent. Let cool slightly.
In a large bowl, mix sour cream, cream of chicken soup, shredded cheddar, sautéed onion, garlic powder (if using), salt, and pepper.
Fold in thawed hash browns until evenly coated.
Spread mixture into prepared baking dish and smooth the top.
In a separate bowl, combine crushed cornflakes or Ritz crackers with the remaining melted butter (7 tablespoons) until evenly coated.
Sprinkle topping over the casserole.
Bake uncovered for 40–45 minutes, until bubbly and golden on top.
Let rest for 5–10 minutes before serving.
Notes
Use cream of mushroom or celery soup for a vegetarian version.Swap cheddar with Colby Jack or pepper jack for a twist.Stir in green chilies or jalapeños for a spicy kick.Top with panko breadcrumbs or fried onions for variation.Add frozen peas, carrots, or bell peppers for extra nutrition.
