A popular Utah casserole, these Funeral Potatoes are good for more than just funerals! This classic potato casserole is comforting and crowd-pleasing.
I pretty much love any potato side dish! These Funeral Potatoes are right at the top of the list with these Scalloped Potatoes and The Best Sweet Potato Casserole!
Are you looking for the perfect holiday side dish?
This cheesy potato casserole is great for holidays – we have them a lot on Easter, but they are great for Thanksgiving or Christmas as well. Actually – they are really perfect for any holiday!
Why Are They Called Funeral Potatoes?
Yes – you read the title right – Funeral Potatoes. If you don’t live in Utah, you may be wondering if that was a typo. But it’s not!! This side dish gets its name because it is a popular dish for luncheons after funerals here in Utah. And in fact, I made these potatoes that I am blogging about for a funeral last month! I think they are so popular after funerals because they are super comforting, crowd friendly, and easy to make in large amounts. But don’t worry, you can eat these anytime – not just following a funeral, thank goodness.
They are known by many other names, as well, like Cheesy Potato Casserole, Company Potatoes, Comfort Potatoes, Holiday Potatoes, Hash Brown Casserole, and Heart Attack Casserole.
Ingredients:
- Butter: I use unsalted butter. I am actually a salt addict, but find these plenty salty with just the other ingredients, so I would stick with unsalted butter.
- Cream of Chicken Soup: If you are a regular reader of my blog, you’ll know that I’m not normally a big fan of “cream of…” soups. I probably only have a handful of recipes (out of hundreds) here on this blog that have them as an ingredient. But in staying true to this recipe, I stuck with the most well-known ingredients, which includes some cream of chicken soup. Feel free to substitute cream of mushroom, or any other cream soup you’d like. Or if you are feeling ambitious, try making the casserole from scratch!
- Sour Cream: This is not a low fat dish, so I would stick with full fat for the best outcome.
- Cheddar Cheese: I always suggest freshly grating the cheese because it will melt the best.
- Chopped Onions: I like yellow or white onions the best.
- Frozen Hash Browns: I have used both shredded potatoes and cubed potatoes. The shredded hash browns will cook faster than the cubed, so make sure you keep that in mind.
- Corn Flakes and Butter: I’ve had some confusion with people thinking that you put Frosted Flakes on top. These are just regular, not-sweet corn flakes. If you don’t like the idea of the cornflakes, I’ve had people use panko bread crumbs, crushed potato chips, french fried onions, or even just more shredded cheese. The melted butter on top of the corn flakes makes it so that the corn flakes get nice and crispy.
How to Make Funeral Potatoes
Start by melting the butter in a large bowl. (Make sure the bowl is really big so you have room to stir everything together!) I just do this in the microwave, but you can melt it on the stove and then add it to the large bowl.
Stir in the cream of chicken soup, sour cream, cheese, and onions. Stir it well.
Add in the hashbrowns and stir.
Spread the mixture into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray.
Spread the crushed cornflakes on top.
Then drizzle the butter over the cornflakes.
Bake until everything is heated through and bubbling!
Tips and Tricks
- These Funeral Potatoes can be made ahead of time. Just don’t top them with the corn flakes until right before you bake them.
- If you want to make them even further ahead of time and freeze them, again, assemble the casserole, leaving the corn flakes off. Wrap it tightly and freeze. Thaw completely before baking, topping with the cornflakes and butter before you put them in the oven.
- Technically, you can double the recipe, but you would need a *very* large bowl. I would suggest just making the recipe twice.
- No need to defrost the hashbrowns before adding them to the mix. If they are thawed, your potatoes will be finished baking 10-15 minutes faster.
Funeral Potatoes Video
You can watch the video above to see how to make these Funeral Potatoes.
More delicious side dish recipes:
Scalloped Sweet Potatoes – if you are looking for something familiar, but different, this is a great way to change things up without going too crazy.
Glazed Carrots – this is such an easy side dish, and it gets devoured every time.
Scalloped Corn and Broccoli – this one has become a holiday staple for us.
Corn Casserole – this side dish is easy enough for a weeknight, but tasty enough for a holiday!
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Funeral Potatoes
Ingredients
- 1/2 cup butter
- 2 cans cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped onions
- 32 oz package frozen shredded or cubed hash browns
- 3 cups corn flakes coarsely crushed
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350º. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Melt the 1/2 cup butter in a large bowl. Add the cream of chicken soup, sour cream, cheese and onions and mix to combine. Stir in the hash browns. Spread into the prepared baking dish.
- Sprinkle the corn flakes evenly on top of the potatoes. Drizzle the 2 tablespoons butter over the top.
- Bake in the preheated oven. For shredded hash browns, bake about 30 minutes. For cubed hash browns, bake for 55-60 minutes.
Quirky Jessi says
Lol at Barbara!
And I've never heard them called Funeral Potatoes before. Does it end up being something brought too often, like how multiple people always bring potato salad to a summer potluck?
Heather Voran says
I’m not sure about the tradition in Utah, but in my hometown in Oklahoma, the ladies of the church feed the family of the deceased on the day of the funeral, and it is made in the church kitchen because theie recipe is for a large group. I can remember my Mom having to divide down the recipe when she made them at home years later. Her family-sized version is in the cookbook of favorite recipes she gave each of us kids for Christmas one year. She passed away in 2004, and yes, the ladies of the church served them at her funeral. 🙂
Kim says
I LOVE this recipe. Love it!
teresa says
ah good old funeral potatoes! i love these, we actually make them every easter to go with our ham, they are so yummy!
Rosa's Yummy Yums says
That's what I thought when I saw the name… This side dish is very appetizing. 😉
Cheers,
Rosa
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Ann says
These look so wonderful and comforting. I'm not ready to give to comfort foods yet so these can be on my list.
Joanne says
Given your adorably pregnant status, I forgive you this unhealthy recipe 😛 In fact, I probably adore you more for it. Sounds delicious in all of its creamy glory.
Kristy {Sweet Treats and More} says
I did the same thing and posted a naughty recipe…we are sabotaging the healthy eating goals for everyone! I love funeral potatoes, I can't help but have like 5 servings every time I eat them. Can we just pretend they ARE healthy?!?
Sherri says
Try frosted flakes on the top just for a change. They aren’t healthy so you might as well go all the way…
Julie says
I absolutely adore these kind of potatoes! Looks just delish 🙂
Georgia (The Comfort of Cooking) says
These potatoes look mouthwatering, Deborah. That's an unfortunate title for them, but it won't stop me from trying them soon! Thanks for sharing this delicious dish.
cimorene5 says
I love these! My memaw just made them for Christmas dinner. Delicious!
HollyL says
I LOVE these potatoes! My mom makes them sometimes for Sunday dinners she has at her house 🙂
josie valentine says
WE CALL THEM CHEESY POTATOES.fOR AN EXTRA ZING HAD SOME CHOPPED HAM OR BACON.bacon in them is soooo good
KiniWoman says
We call them "Cheesy Potatoes" and have them for nearly any pot luck type event (or whenever we want them, really).
Lindsey Johnson says
I'm making some of these today, actually. For a funeral tomorrow morning. I laughed at the sign up sheet because it simply said "Cheesy Potato Casserole." I've never called them that in my life! 🙂
And coincidentally, I was remembering Veeda's recipe and wondering if I was up for making them from scratch or not. Yesterday I called my mom to ask her for the recipe. She couldn't remember, so I'm using yours!
Barbie and Kyle says
I didn't realize the name was just a Utah thing until recently. Nothing screams comfort food in my house more then funeral potatoes, ham, rolls and green Jell-o salad with cottage cheese and pineapple.
Pat Summers says
I have been looking for the green Jell=o recipe for a long time. My Mom made it often, but I never knew the recipe. After she died, I inherited her cookbooks and recipes; but I could not find it.
Would you mind sharing your recipe?
Deborah says
Pat – Utah is famous for their green jello, but I have unfortunately never made it. Maybe I’ll have to try out a recipe sometime!
Suzanne Nelson says
Green Jello Salad
1 6oz. pkg. green jello
1 lg. can crushed pineapple
1 cup cottage cheese
1 cup walnuts, chopped
Make jello as directed on package using the reserved pineapple juice as part of the water. Add drained pineapple, cottage cheese, and walnuts. Stir to combine and enjoy.
Dorothy says
1 box (6 ounces) lime jello
1 can(s) (11 ounces) mandarin oranges, drained
1 can(s) (20 ounces) crushed pineapple well drained
1 c small curd cottage cheese
1 container cool whip
Directions
Combine the dry lime jello, mandarin oranges, and pineapple in a bowl.
Set the bowl in the refrigerator to set for about 2 hours. Remove the bowl from the fridge and stir in the cottage cheese and Cool Whip, stirring until well blended.
Serve immediately, or store in the refrigerator until serving.
Llamallady says
I make this only use raspberry jello, everyone at church calls it Pink Stuff, and always make sure I bring it for Fellowship Sunday.
Jenny says
Hi, This is not just a Utah recipe. I’m from West Virginia & there it’s called Sorry Salad. Usually made with strawberry or orange jello. To us it’s a dessert.
Leslie says
Do you mix the dry jello with the oranges and pineapple, then put on fridge or do you mix with water and then add fruit?
Tamara says
My Mom also made some great jello recipes. Her Lime Jello uses half the liquid Jell-o calls for. Substitute pineapple juice for the water. Add a cup of crushed pineapple. Chill slightly and add desired amounts of cottage cheese and walnuts.
Heather Voran says
This is not just a Utah thing. I grew up in Oklahoma the 60s and 70s with funeral potatoes, made by the ladies for every funeral dinner by nearly every denomination in my home town. They are still very common in Texas, where I live now.
Barbara says
Those ought to wake the dead. (Couldn't resist.)
I have a funeral cake, so I know exactly what you're talking about. 🙂
Happy New Year!
Anita says
Is there any chance that your Funeral Cake is made like a spice cake with ground nuts inside and outside in the frosting?