Looking for a delicious potato side dish that can be made quickly? This easy Funeral Potatoes recipe is perfect! Potatoes in a creamy sauce topped with buttery corn flakes cereal and then baked until hot and bubbly– great for any occasion and always such a huge hit!
I know, funeral potatoes is such a weird name! They are called this because it’s a very easy side dish to make and feed a lot of people, like at a funeral dinner. 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 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!
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):
- 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
- Grated cheddar cheese – either mild or sharp works well.
- Corn flakes cereal
How to Make Easy Funeral Potatoes Recipe
First, preheat your oven to 350ºF.
Next, heat a skillet over medium heat and add 1 tablespoon of the butter. Once the butter is melted, add the diced onion and sauté until soft and translucent.
In a large bowl, mix together the cooked onions, diced hash browns, 1/2 cup of the butter that has been melted, condensed cream of chicken soups, sour cream, grated cheddar cheese, salt, and pepper.
In a medium skillet, heat the remaining 3 tablespoons of butter over medium heat and add the corn flakes cereal. Cook the cereal in the butter for 2-3 minutes until lightly browned.
Scoop the casserole mixture into a 9×13-inch glass baking dish, then top with the buttered corn flakes.
Bake the casserole at 350ºF for 40-45 minutes. Cool the casserole slight before serving.
SOUP – If you don’t want to use cream of chicken soup, you can use cream of celery or even cream of mushroom 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, I would say go for it!
How to Store Leftovers
Keep the leftover casserole 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.
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Easy Funeral Potatoes Recipe
- 3/4 cup butter divided
- 1 medium onion diced
- 2 pounds diced hash browns (cubed, not shredded) thawed
- 2 cans condensed cream of chicken soup (about 10.75 ounce per can)
- 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
- 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 9x13-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.