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.
Margaret says
I’m Roman Catholic, but I make a variation of the potatoes for funerals, pot lucks, holidays or even breakfast – my kids love them anytime! I prefer cream of potato for a better potato taste, and no corn flakes, just a little extra cheese on the top. I agree not the healthiest choice, but the dish is always empty!
Judith says
I’ve make this all the time but I add bacon bits. I called it Has Brown Cassarole. A friend gave me the receipt.
Maggie says
Moved from Pa to Utah. Big argument re if a Mormon recipe or Amish recipe, but these potatoes are wonderful and let’s face it both groups are world famous culinary artists.
Deborah says
I agree – and all I care about is that they are delicious!! 😉
Joan says
I am so happy to see this recipe. My Mother used to make these all the time, and I couldnt find the recipe. I dont think she called them funeral potatoes, but she always made them when we had a crowd.
Deborah says
They are definitely great for feeding a crowd!
Deborah Crow says
As an LDS member, this recipe makes its rounds in Relief Society whenever there is a funeral we’re cooking for. I have had a taste of them and they’re delicious. I wonder though, can these be frozen in portions for reheating later or is it better eaten within a few days? I am wondering if I half the recipe (just me here) if it would be better?
Deborah says
I have never tried freezing them, but that is a good idea. I think that they would freeze well in smaller portions, although I haven’t tried. If you do try, let me know how it goes!
Novice says
Can the mixture be frozen ahead of baking. I was hoping to get my cooking over with before the time crunch.
Deborah says
I haven’t tried freezing it, but I’m guessing that it would freeze well.
maryann says
I actually make a different version but the same concept in place of the cream of chicken soup I use cream of mushroom. I have to say these are my favorites of all time…Cheesey Hasbrowns….
Kay says
This recipe turns out good using reduced fat cream of whatever soup, reduced fat sour cream or greek yogurt. And you can leave out the 1/2 cup of butter, it is not needed..
karen blair says
what’s the best kind of cheese to use? we have several versions of this recipe but want to do right by yours. thanks! karenb/fredw
M Margaret Unger says
I make these for picnics a lot in Pennsylvania. We call them Cheesy Potatoes and instead of corn flakes I crush a roll of Ritz Crackers and drizzle butter over them to bake. My family loves them
Karen says
We call these TEXAS POTATOES…and they ARE delicious!
kim storck says
i make these a little differently– 2 cups of cheese at least, a can of diced green chilis, and instead of chopped onion i mix in a can of Durkee’s french-fried onions and sprinkle another can on top, then bake at 350 uncovered for 50-55 minutes. is this really true about them originating in utah? because here in missouri we’ve been eating them for 50 years, haha! and yes we DO call them “funeral taters”
DEB says
AT MY PLACE OF EMPLOYMENT, THEY HAVE A FROZEN MEAL SIMILAR TO THE SAME RECIPE. IT HAS CHUNKS OF CHICKEN IN IT, TOPPED WITH CORN FLAKES…..
Marci says
I guess if you live in the southern NH you’d probably call them Mercy Meal Potatoes. They sound yummy… not going to wait for a death to try them out.
Danielle says
This is a favorite dish for my family! The recipe we have calls them “Company Potatoes”. I make this every year for Thanksgiving and Christmas, but I’ve never done it with cubed potatoes, just frozen hashbrowns. Delish!
Shirley Morris says
We call these Baby Jesus potatoes. We kidnapped a Baby Jesus one Christmas and this recipe was the ransom.
carole arnold says
When my daughter was about 12, I served the family ‘funeral potatoes’, a term I heard from my high school friends in Enid, Oklahoma. Several days later, Christi was trying to remember what they were called and asked me when I was going to serve those ‘dead’ potatoes again and we’ve called them that ever since!
Deborah says
@carole arnold, that is so funny! Thanks for sharing your story!
Carol says
In our LDS ward in San Diego, I called them Daddy-Daughter potatoes because we served them at the D/D dinner parties. I just can’t call them funeral potatoes. Happy Easter, everyone, and we’re having them today with our ham, etc.