Looking for a delicious potato side dish that can be made quickly? This easy Funeral Potatoes recipe is perfect! Cheesy potatoes in a creamy sauce topped with a buttery cornflake topping and then baked until hot and bubbly– great for Thanksgiving, Christmas or any occasion.
The Best Funeral Potatoes
I know, funeral potatoes is such a weird name! This cheesy potato casserole is called this because it’s a very easy side dish to make and feed a lot of people, like at funeral luncheons or dinners. If that name is too odd to you, call them party potatoes or picnic potatoes.
Whatever you choose to call it, this Easy Funeral Potatoes Recipe is so delicious, you’ll be making it for all your family gatherings. This casserole dish is perfect for a 4th of July picnic, Thanksgiving dinner, potlucks, Christmas dinner, back yard barbecues, and Easter dinner. It really is a great dish for any occasion!
Be sure to also check out these Holiday side dish recipes: Creamy Bacon Pea Salad | Crock-Pot Mac and Cheese | Cauliflower Bacon Cheese Casserole | Classic Green Bean Casserole | Ambrosia Salad Recipe
Ingredients You’ll Need
Here’s what you’ll need to make this Easy Funeral Potatoes Recipe (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter – salted or unsalted butter is fine.
- Onion – we finely dice the onion.
- Diced hash browns – these are not the shredded hash browns, but the kind that are cubed and usually called “Southern style” or “country style.”
- Condensed cream of chicken soup
- Sour cream – we prefer full fat, but light sour cream is fine to use.
- Grated cheddar cheese – either mild or sharp cheddar cheese works well.
- Salt & Pepper
- Corn flakes cereal
How to Make Easy Funeral Potatoes Recipe
This easy side dish takes about 10-15 minutes to prepare.
- Preheat your oven to 350ºF.
- Sauté the onion until soft and translucent.
- Mix together the cooked onions, 1/2 cup butter and rest of the ingredients.
- Heat remaining butter and corn flakes cereal for 2-3 minutes.
- Scoop the casserole mixture into the baking dish and top with the buttered corn flakes.
- Bake for 40-45 minutes. Cool slightly before serving.
Variations
- SOUP – If you don’t want to use cream of chicken soup, you can use cream of celery soup or even cream of mushroom soup instead. Also, if you make your own homemade condensed soups, that should work well in this recipe instead of using canned soup.
- QUICK ONIONS – If you want to save some time, you can add the diced onions right to the casserole without sautéing them. Pre-cooking the onions adds flavor, but in a time pinch, you can skip this step.
- SHREDDED POTATOES – For this casserole I always stick to using the cubed hash browns. However, I’ve been told by friends I trust that it is also good when made with shredded hash browns. If you’re wanting to give it a try for mor of a hash brown casserole, I would say go for it!
- TOPPING – We have always made this casserole with a corn flake topping, but you can also use crushed Ritz crackers or crushed potato chips if you are looking for something different or if that suits your taste better.
How to Store Leftovers
Cover the leftover casserole with aluminum foil or store in an airtight container in the refrigerator. The casserole will keep for up to three days. The only downside is that the corn flake cereal topping does get soggy. This might not both you, but if it does, you can make some fresh corn flake topping and add it to the top of the leftover casserole.
More Potato Recipes You Will Love
- Creamy Mashed Potatoes
- Mashed Potato Puffs
- Twice Baked Potatoes
- Hashbrown Casserole
- Twice Baked Potato Casserole
Funeral Potatoes Recipe
Ingredients
- 3/4 cup butter divided
- 1 medium onion diced
- 2 pounds diced hash browns thawed and cubed
- 2 10.75 ounce cans condensed cream of chicken soup
- 2 cups sour cream
- 2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups corn flakes cereal lightly crushed
Instructions
- Preheat oven to 350F.
- Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the diced onion and saute until soft and translucent.
- In a large mixing bowl, combine the cooked onions, hash browns, 1/2 cup (1 stick/8 tablespoons) of melted butter, cream of chicken soup, sour cream, grated cheddar cheese, salt, and pepper. Scoop this mixture into a greased 9×13-inch glass baking dish.
- In a skillet, heat the remaining 3 tablespoons of butter over medium heat until melted. Add the slightly crushed corn flake cereal and saute, stirring often, until lightly browned; about 2-3 minutes. Spread the browned corn flakes over top of the casserole.
- Bake the casserole for 40-45 minutes at 350F. Cool slightly before serving.
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56 comments on “Funeral Potatoes Recipe”
Love ❤️ this
Thanks Sandy!
I haven’t tried these yet, but plan to for Thanksgiving. I was wondering about the soup however. Most recipes call for 1 can, but yours is 2. Can I just use 1 can. I’m just worried 2 cans would be too soupy. Thank you
Hi Robbi. We find that two cans works well with this recipe but you can certainly use just one and have good results.
Love these
Thank you Dianne!
Just made 2 1/2 pans of this for our block party. So easy and inexpensive to feed a crowd.
I used the French fried onions instead of corn flakes. Less work and tastier!
Thanks Ann!
This is a family favorite! Easy to put together and take to any get together. I have never had left overs of this dish.
Thank you Sharon!
How much does one batch make? Did not leave stars because I haven’t made them yet.
Hi Kathryn. This recipe yields approximately 12 servings and is made in a 9×13 pan.
I absolutely love funeral potatoes and make them for my holiday meal. They are a wonderful addition to any menu. Yum!
Hi Debbie. Yes, they are great for so many occasions!
I make these for funerals and for church potluck dinners. They always go over well.
Agree. I”ve made them for breakfast when I house a group of people. You can cut ham right into the casserole, put in crock pot and teens can wander down to kitchen and eat whenever they want.
These turned out great. So easy. I had everything but corn flakes so crushed potato chips and sprinkled with ranch seasoning. I also used the potatoes with green and red peppers which I thought added to the visual appeal.
Thanks Deborah!
Love your receipes
Thanks Josephine!
These are the bomb sooo good !
I have used this recipe countless times now, and it never disappoints. It’s simple and so tasty! Thank you!
Fabulous and so easy to make. Family are these up and loved the toasted buttered corn flakes. Other than salting to your own taste we used two heaping teaspoons of salt, I would not change a single thing about this! Great comfort food!!
How would this taste without the cornflakes topping? I just don’t think we would like that.
Hi Lydia. You could leave them off, but you may want to try half with them and half with buttered bread crumbs. I know the corn flakes sound odd, but it really is a great combination.
I actually made mine with 3/4 crushed corn flakes and 1/4 Panko bread crumbs. I know it’s delicious with just the corn flakes, but I wanted a little more crunch and to stretch the topping. It’s fantastic either way. Honestly, the corn flakes don’t add sweetness, just a great crunch! I was surprised myself the first time I trued it. But definitely have a crunchy topping of some sort. You’ll miss it, if you don’t. 🙂
I live with cornflakes or frosted flakes but been using rice crispies as my step dad has teeth issues. Still good!
Funeral Potatos is a staple at our house for Easter. I love this recipe!