Funeral Potatoes
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Funeral potatoes are a creamy, cheesy potato casserole with a crisp topping. You’ll find three choices here: hash browns with corn flakes, a potato-chip-topped version without corn flakes and a casserole made with fresh potatoes.
Despite the name, these cheesy potatoes are just as welcome at Thanksgiving, Christmas or a potluck. Choose the topping you like and use the matching card below so the quantities and oven temperature agree.
Funeral Potatoes at a Glance
Recipes: 3 oven-baked versions
Servings: 8 per casserole
Hash brown versions: 10 minutes prep + about 45 minutes baking
Fresh potato version: About 15 minutes prep + 15 minutes boiling + 40 minutes baking
Main ingredients: Potatoes, cheddar, sour cream and condensed soup
Make ahead: Assemble the filling ahead; add the topping before baking
What Are Funeral Potatoes?
These potatoes are associated with meals served after funerals, particularly in Utah and Latter-day Saint communities. Utah Humanities describes that funeral luncheon tradition. Their exact inventor is uncertain, and families have their own versions of the casserole.
Why You’ll Love These Cheesy Potatoes
- Creamy filling and crunchy topping: Sour cream and cheddar contrast with corn flakes or crushed chips.
- Three choices: Use thawed hash browns or start with fresh potatoes.
- Easy to portion: Each casserole makes 8 side-dish servings.
- Prepare ahead: Assemble the filling before a busy holiday meal.
Funeral Potatoes Ingredients
The complete ingredients list and quantities are in the recipe card below.
There are three separate cards. Choose one before shopping; the soup, butter and potato amounts differ between them.
- Potatoes: Thaw frozen hash browns in the refrigerator and drain well. For the fresh-potato casserole, use the stated total weight rather than relying on how many potatoes look medium-sized.
- Condensed cream of chicken soup: Add it undiluted. Use standard 10½-ounce (298g) cans.
- Cheddar: Grate it yourself if you can. Measure loosely rather than packing the cheese into the cup.
- Sour cream: This gives the filling its tang and creaminess.
- Butter: Check which amount belongs in the filling and which belongs with the topping.
- Corn flakes or potato chips: Follow your chosen card. Keep the topping separate until you’re ready to bake.
How to Make Funeral Potatoes
The full instructions with weights and measurements are in the recipe card below.
- Prepare the potatoes: Drain thawed hash browns or briefly boil and drain fresh potato cubes.
- Mix the filling: Combine the soup, sour cream, cheese and seasonings for your chosen version.
- Assemble: Spread in the baking dish and add the matching topping.
- Bake: Cook until the potatoes are tender and the center is hot, covering loosely if the topping browns early.
Equipment
- 13 x 9-inch baking dish: Use this size for each individual casserole.
- Mixing bowls: Combine the creamy filling and prepare the topping.
- Measuring cups and spoons: Measure cheese, butter and seasonings.
- Chef’s knife: Cut fresh potatoes and green onions.
- Cutting board: For preparing the vegetables.
- Box grater: Grate the cheddar.
A colander helps drain the potatoes. You’ll also need a saucepan for the fresh-potato version and a food thermometer to check the center.
Tips for the Best Funeral Potatoes
- Drain thoroughly: Excess water from thawed hash browns dilutes the filling.
- Keep the layer even: Spread the potatoes right into the corners so they heat evenly.
- Check the middle: A golden topping doesn’t tell you whether the center is hot. Check for 165°F (74°C).
- Allow extra time from cold: A refrigerated casserole can need longer than the listed baking time.
- Scale with separate dishes: Double or triple the ingredients using additional baking dishes. A much deeper casserole changes the baking time.
Substitutions and Variations
- Soup: Cream of celery or cream of mushroom soup can replace cream of chicken. Choose vegetarian-labeled soup and cheese if serving vegetarians.
- Topping: Crushed potato chips, tortilla chips or cheese-flavored chips offer alternatives to corn flakes.
- Added meat: Stir in some cooked, chopped bacon or cooked chicken before baking if you want a heartier casserole.
- Lower-carb alternative: Cooked, well-drained cauliflower can replace potatoes, but it changes the texture and cooking needs. Low-GI potatoes aren’t automatically low-carb or keto.
- Gluten-free: Check the condensed soup, topping and seasonings. Some corn flakes contain barley malt.
- Dairy-free: You’ll need suitable substitutes for the cheese, sour cream, butter and condensed soup; changing only the milk-based topping ingredients won’t make the filling dairy-free.
Serving Suggestions
Serve these potatoes with roast turkey, ham or beef. Add a green vegetable or a side such as caramelized carrots for a holiday dinner.
How to Store Funeral Potatoes
- Refrigerate: Cover and refrigerate promptly; eat within 3 to 4 days.
- Make ahead: Assemble the filling up to 1 day ahead and refrigerate. Add the topping just before baking.
- Freeze: Freeze without the crunchy topping for up to 3 months for best quality. The dairy mixture may separate a little. Thaw in the refrigerator, then add fresh topping.
- Reheat: Cover and heat in the oven, or microwave individual portions, until the center reaches 165°F (74°C). Uncover near the end of oven reheating to crisp the topping.
- At a gathering: Refrigerate within 2 hours, or within 1 hour above 90°F (32°C).
Funeral Potatoes FAQs
Yes. Use the fresh-potato card below. Briefly boil the cubes until mostly tender, drain them and then mix with the filling. Don’t substitute raw cubes directly into either hash brown card.
Yes. The second card uses crushed potato chips for the topping. Choose plain or cheese-flavored chips.
These three cards give oven methods. Slow-cooker timing and liquid needs depend on the ingredients and quantity, and an Instant Pot’s pressure setting isn’t equivalent to its slow-cooker setting. Use directions developed for your appliance rather than transferring the oven timing.
Potato sizes vary too much for a reliable count. Weigh them: 1 pound is about 450g. The fresh-potato casserole below needs about 30 ounces (850g).
Funeral Potatoes with Corn Flakes
Funeral Potatoes: Potato Casserole with Corn Flakes
Ingredients
- 24 ounces (680g) thawed hash brown cubes
- 1 can condensed cream of chicken soup (standard 10½-ounce (298g) can; do not dilute)
- 2 cups sour cream (about 475ml)
- 2 cups shredded cheddar cheese (about 225g)
- 1 cup butter (melted, about 225g total, divided)
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2½ cups (190g) crushed corn flakes
Method
- Thaw the hash browns in the refrigerator, then drain well in a colander.
- Pat away excess moisture so the casserole mixture isn’t watery.
- Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch (33 x 23cm) baking dish.
- Put the soup, sour cream and half the butter in a bowl and stir.
- Mix in the cheddar, salt and onion powder and garlic powder if using.
- Now add the thawed potatoes and stir well.
- Spoon the mixture into a 13 x 9-inch (33 x 23cm) baking pan.
- Mix the corn flakes with the remaining melted butter, then scatter them evenly over the potatoes.
- Bake for about 45 minutes, until the potatoes are tender, the edges are bubbling and the center reaches 165°F (74°C). If the topping browns too quickly, cover loosely with foil.
Notes
Funeral Potatoes Without Corn Flakes
Funeral Potatoes Recipe without Corn Flakes
Ingredients
- 2 cans condensed cream of chicken soup (10½ ounces (298g) each; do not dilute)
- 1½ cups grated cheddar cheese (about 170g)
- ½ cup (25g) dehydrated onion flakes
- 30 ounces (850g) thawed hash browns
- 1 pint (475ml) sour cream
- Large handful crushed potato chips
Method
- Preheat the oven to 375°F (190°C). Grease a 13 x 9-inch (33 x 23cm) casserole dish.
- Mix the soup with the cheese, sour cream and onions.
- Stir in the thawed, well-drained hash browns.
- Spoon the mixture into a 13 x 9-inch (33 x 23cm) casserole dish.
- Sprinkle the potato chips on top.
- Bake for about 45 minutes, until the potatoes are tender, the filling is bubbling and the center reaches 165°F (74°C). Cover loosely with foil if the chips brown too quickly.
Notes
Funeral Potatoes with Fresh Potatoes
Funeral Potatoes with Real Potatoes
Ingredients
- 7 potatoes (about 30 ounces (850g) total; use the weight as your guide)
- 1 can condensed cream of chicken soup (standard 10½-ounce (298g) can; do not dilute)
- 1 teaspoon salt
- ¼ cup butter (about 55g)
- 3 chopped green onions (spring onions)
- 1 pint (475ml) sour cream
- 1½ cups grated cheddar cheese (about 170g)
- 2½ cups (190g) crushed corn flakes
- ¼ cup butter (melted, about 55g)
Method
- Peel the potatoes and cut them into cubes.
- Boil in water until mostly tender but still holding their shape, about 10 to 15 minutes depending on the cube size.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drain the water off the potatoes and let them cool slightly.
- Melt the butter in a pan then mix in the soup.
- Stir the sour cream, green onions, cheddar and salt together in a bowl.
- Stir the soup mixture into the green onion mixture.
- Now gently stir the potatoes into the soup mixture.
- Spoon everything into a greased 13 x 9-inch (33 x 23 cm) baking dish.
- Melt the separate ¼ cup of topping butter and mix it with the crushed corn flakes.
- Spread the corn flake mixture over the top of the funeral potatoes.
- Bake for about 40 minutes, until the filling is bubbling, the potatoes are tender and the center reaches 165°F (74°C). Cover loosely with foil if the topping browns too quickly.
Notes
More Side Dishes to Try
- Creamed spinach is another creamy vegetable side.
- Brussels sprouts add a green vegetable to the holiday table.
- Potato pierogi are another option for potato lovers.
A cheesy potato casserole doesn’t need a special occasion. Pick your favorite topping, set out a serving spoon and enjoy it with whatever roast or main dish you’ve planned.
