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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41 comments on “Funeral Potatoes Recipe”
This has been a family favorite for so long, I can’t remember a time when it wasn’t part of our Easter dinner! I think my mother-in-law was the one whoe introduced it to us. My recipe is the same as yours – but I typically don’t put corn flakes on top – no special reason. This year I think I will add them.
Our family has grown and it got to the point where I had little to no leftovers to have for breakfast with leftover ham (SOOO delicious!) Now, I have to triple the recipe so I can send home ready-to-bake extras for everyone to take home!
I do mix everything, put it in the baking dish the day before, and refrigerate – taking it out of the fridge for an hour or so before baking.
Happy Easter everyone.
This has been a family favorite for so long, I can’t remember a time when it wasn’t part of our Easter dinner! I think my mother-in-law was the one whoe introduced it to us. My recipe is the same as yours – but I typically don’t put corn flakes on top – no special reason. This year I think I will add them.
Our family has grown and it got to the point where I had little to no leftovers to have for breakfast with leftover ham (SOOO delicious!) Now, I have to triple the recipe so I can send home ready-to-bake extras for everyone to take home!
I do mix everything, put it in the baking dish the day before, and refrigerate – taking it out of the fridge for an hour or so before baking.
Happy Easter everyone.
Thanks for the tip on putting it together the day before! I was wondering if I could do that.
Very good! Made it for a funeral and doubled it. Looks amazing! I used 4lb bag of Shredded potatoes.
Do the cubed potatoes need to be thawed before hand? And can I do everything but the corn flakes the day before??
I would thaw or hear in microwave. I used 4 # Shredded frozen and had to turn up heat and cook 30 min longer
This is one of our family’s favorites! We call it “Yummy Potatoes”. Although I use shredded hash browns. And top it with more cheese.
My sister started using tater tots crumbling them up as she mixed them. Which gives it a chunckier feel than the shredded potatoes.
I’ve also used crumbled up potato chips as topping instead of corn flakes or cheese.
Can I just use potatoes I diced/shred at home, or does it need to be precooked from the store?
I make this for my co-workers, and it’s devoured in less than an hour! I make it exactly like the recipe, and they rave about how good it is every single time!
I am going to substitute cream of bacon for the cream of chicken. My daughter is allergic to poultry. Do you think that would be good ?
Yes, that will work just fine.
Would cream of celery work instead of cream of chicken?
Vegetarian here.
Annette, absolutely!
Love this. I had fun making it too.
I made this back in the late 80’s and 90’s, all the time. I even put the recipe in our company cook book. Everyone at work always wanted me to bring it for our company get togethers. I have a “recipe card” with it on it.
That’s a horrible name!
We just call it potato casserole! We use crème of mushroom soup or celery or chicken! Can add very small amount of onion finely chopped as well as finely chopped celery! We use sour crème and Parmesan cheese sprinkled on top! Smells and tastes amazing!
Would rather use cream of mushroom soup over cream of chicken soup
I have used cream of cheddar soup before and it’s good too .
Just looks delicious. Wow!
I had a similar recipe called Company Potatoes that uses shredded potatoes instead of cubed and crushed Cheez Its instead of cornflakes. I always used onions, pimentos and green chilies for extra color and flavor…. Oh, and sharp cheddar is the best!!
Looks delicious great family recipe
I like to use cream cheese & Velveeta in place of sour cream & cheddar. Try it. You will not be disappointed.
My daughter makes these on a regular basis as everyone loves them. In place of onions she uses 1/3 to 1/2 package of onion soup mix……DELICIOUS
Use hash browns O’Brien. Already has onion and green peppers in them. Also, try using Frosted flakes. That unexpected bit of sweet is amazing with the salty soup and cheese!
I also use the o Brian hash browns but used honey bunches of o’s instead of cornflakes once when we were out of cornflakes. I actually liked the sweetness better!
Yummy
We call these Aunt Kathy’s Potatoes in our family. It isn’t a party or get together if she doesn’t bring them!! She always brings 2 pans, and almost always they are gone.
I use French’s fried onions mixed in with my corn flakes. Yummy