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.
- 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
- 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.