✔ Updated · fixed card amounts + thaw, make-ahead, freezer and ham tips
Funeral potatoes are a creamy, cheesy hash brown casserole with a crisp, buttery cornflake topping, the kind of dish that shows up at potlucks, holiday tables and church suppers across the American West.
At a glance
The one tip that matters: Thaw the hash browns in the fridge and pat them dry, so the casserole bakes up creamy rather than watery.
The name comes from their long tradition as a comforting dish brought to families after a funeral, especially in Utah, but they belong at any big gathering, and I bring a pan to every potluck I can. Thawed diced hash browns go into a rich mix of sour cream, cream of chicken soup, butter and sharp cheddar, then bake at 350°F (175°C) until bubbling and golden. One 9×13 dish feeds a dozen people, and it can be assembled the day before.
Why You'll Love Funeral Potatoes
- Feeds a crowd: one 9×13 dish makes 12 generous servings.
- Pantry and freezer staples: frozen hash browns, canned soup, sour cream, cheddar and cornflakes.
- Make-ahead friendly, with a crunchy topping you add just before baking.
What Are Funeral Potatoes?
Funeral potatoes are a baked casserole of potatoes in a creamy, cheesy sauce with a crunchy topping. The classic version uses frozen hash browns, sour cream, a can of condensed cream of chicken soup, cheddar and butter, with crushed cornflakes on top. Some families use potato chips, crushed crackers or buttered breadcrumbs instead.
They are especially associated with Utah, where they have been a staple at post-funeral luncheons, holiday dinners and ward potlucks for generations. Because the dish is cheap, easy to scale and travels well, it has spread to potluck tables all over the country under names like cheesy potatoes, party potatoes and hash brown casserole.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Thaw in the fridge, then pat dry. Frozen hash browns release a lot of water. I thaw them overnight in the fridge and blot them with a towel so the casserole stays thick and creamy.
- Shred your own cheese. Block cheddar melts smoother than pre-shredded cheese, which is coated in anti-caking starch. Sharp cheddar gives the most flavor.
- Keep the topping crunchy. Crush the cornflakes lightly, toss them with melted butter and add them just before baking. Never freeze or refrigerate the casserole with the topping on.
- Adding ham? Stir in 1 1/2 cups diced cooked ham and bake until the center of the casserole reaches 165°F (74°C) on an instant-read thermometer.
- Baking from cold? If the casserole was assembled the day before, add 10 to 15 minutes to the bake and cover loosely with foil if the topping browns too fast.
Funeral Potatoes (Cheesy Hash Brown Casserole)
12
servings15
minutes50
minutes310
kcal1
hour15
minutesClassic funeral potatoes: thawed diced hash browns stirred into a creamy mix of sour cream, cream of chicken soup, melted butter and sharp cheddar, topped with buttery crushed cornflakes and baked at 350°F until bubbling and golden.
Ingredients
- For the Potatoes
30 oz frozen diced (cubed) hash brown potatoes, thawed in the fridge (30-32 oz bag)
16 oz sour cream (2 cups)
1 10.5-oz can condensed cream of chicken soup
8 oz sharp cheddar cheese, shredded (2 cups)
4 tablespoons unsalted butter, melted
1/2 teaspoon onion powder (or 1/2 cup finely chopped onion)
1/2 teaspoon fine salt
1/4 teaspoon black pepper
- For the Cornflake Topping
2 cups cornflakes, lightly crushed (from about 3 cups whole)
4 tablespoons unsalted butter, melted
Directions
- Make the Casserole
- Thaw the hash browns in the fridge overnight, or spread them on a towel-lined tray in the fridge for a few hours. Heat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large bowl, stir together the sour cream, cream of chicken soup, 4 tablespoons of melted butter, onion powder, salt, pepper and 1 1/2 cups of the cheddar until smooth.
- Pat the thawed hash browns dry if they are wet, then fold them into the sauce until every piece is coated.
- Spread the potato mixture evenly in the baking dish and scatter the remaining 1/2 cup of cheddar over the top.
- Top and Bake
- Toss the crushed cornflakes with the remaining 4 tablespoons of melted butter and sprinkle them evenly over the casserole.
- Bake uncovered for 45 to 50 minutes, until the edges are bubbling and the topping is deep golden. If you added ham, bake until the center reaches 165°F (74°C).
- Let the casserole rest for 10 minutes before serving so the sauce thickens slightly.
Notes
- The chicken soup can also be substituted. If you haven’t got a can of chicken soup, half a cup of chicken stock mixed with half a cup of cream will produce a similar effect.
- We like to make sure our crispy topping gets an even coating of butter for uniform crispness and texture. We find the best way to do this is to melt the butter and then stir in the cornflakes, before sprinkling it over the top of the dish.
- Sour cream works really well in this recipe. If you like natural yoghurt then you can use this instead.
- You can also make this casserole funeral potatoes with real potatoes if you wish by substituting them in.
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Ingredient Swaps and Add-Ins
- No hash browns? Boil 3 pounds of peeled, diced russet or Yukon Gold potatoes for 6 to 8 minutes until just tender, drain well and cool before mixing.
- Soup swaps: cream of mushroom or cream of celery soup works in place of cream of chicken. For a vegetarian casserole, use cream of mushroom.
- Sour cream swap: plain full-fat Greek yogurt works, with a slightly tangier result.
- Topping swaps: crushed potato chips, buttery crackers or panko tossed with melted butter all give a good crunch.
- Ham: stir in 1 1/2 cups diced cooked ham to make it a main dish. Bake until the center reaches 165°F (74°C).
- Other add-ins: crumbled cooked bacon, chopped green onions, diced green chiles or a pinch of garlic powder.
Funeral Potatoes vs. Lighthouse Inn Potatoes
The two often get mixed up because both are rich, baked potato side dishes. Funeral potatoes are a hash brown casserole bound with sour cream, condensed soup and cheddar under a cornflake crust. Lighthouse Inn potatoes are cubed potatoes baked in heavy cream and butter with a buttery breadcrumb topping, with no soup or sour cream.
For more ideas, try our Cracker Barrel hashbrown casserole, tater tot casserole and hasselback potatoes, or browse our potato side dishes.
What to Serve With Funeral Potatoes
Funeral potatoes are rich, so pair them with simple mains and something fresh. My plate always has a green salad next to them. They are a classic alongside baked ham at Easter and Christmas (see our guide to reheating a smoked ham), and they also go well with roast chicken, meatloaf, pot roast or grilled steak. Add green beans such as our Cracker Barrel green beans or a crisp salad to balance the plate.
Frequently Asked Questions
Why are they called funeral potatoes?
The casserole earned the name because it is a traditional comfort dish brought to families and served at luncheons after funerals, especially in Utah and across the Mountain West. It is just as common at potlucks, holidays and church suppers, so many families simply call it cheesy potatoes.
Can I make funeral potatoes ahead of time?
Yes. Assemble the casserole without the cornflake topping, cover and refrigerate it for up to 24 hours. Add the buttered cornflakes just before baking and add 10 to 15 minutes to the baking time, since the dish goes into the oven cold.
Can you freeze funeral potatoes?
Yes. Freeze the assembled, unbaked casserole without the topping, tightly wrapped, for up to 3 months. Thaw it overnight in the fridge, add the buttered cornflakes and bake at 350°F for 55 to 65 minutes, until bubbling and hot in the center.
Can I use shredded hash browns instead of diced?
Yes. Shredded hash browns work, but they make a softer, more compact casserole. Thaw them in the fridge and squeeze out as much water as you can. Diced hash browns, sometimes sold as southern-style, keep more texture.
How do I store and reheat leftovers?
Cool leftovers and refrigerate them within 2 hours in an airtight container for up to 4 days. Reheat portions in the microwave, or the dish covered with foil at 350°F for about 20 minutes, until steaming hot (165°F) in the center.
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