This irresistible Funeral Potatoes Recipe is a creamy, cheesy, potato hotdish casserole filled with shredded hash browns and onions and topped with a crispy cornflake topping. It’s the perfect side dish for holidays, potlucks, and family dinners.
Cheesy Funeral Potatoes
Funeral potatoes (also known as cheesy potatoes and party potatoes) may be a popular after-funeral dinner side dish, but I much prefer serving this rich and comforting cheesy casserole any chance I can, including holidays like Christmas and Easter to potlucks and weeknight dinners.
If this is your first time making these party potatoes, you are in for a real treat. They are my absolute, all-time favorite potato casserole. Loaded with gooey cheese, onion, and tender potatoes, the flavors are simple and uncomplicated but perfect and comforting. You can dress it up with additions like ham and bacon or veggies like frozen peas or broccoli, but I’m tellin’ you, they’re pretty darn perfect just the way they are.
- Potatoes: This recipe uses frozen shredded hash browns, but cubed potatoes will also work. The most important thing to remember when using frozen potatoes is to thaw and drain them thoroughly before using.
- Cheese: I highly recommend freshly shredded cheese from a block rather than purchasing pre-shredded cheese in a bag. Sharp cheddar cheese is my favorite for this recipe, but Colby, Monterey Jack, or a mix can also be used.
- Creamy Soup: A can of cream of mushroom or cream of chicken soup is added to create a creamy, rich base and texture.
- Sour Cream: An absolute must, in my opinion, for its tanginess, which helps balance the richness of the cheese and cream of chicken soup.
- Fresh Onion: Another must-have ingredient for its unmatched flavor. Feel free to sauté the onion in a small skillet beforehand to soften and enhance the flavor.
- Butter: It isn’t a casserole without butter, right? This cheesy potato casserole combines melted butter with the cornflake topping and mixes with the potato mixture for yummy richness.
- Topping: I like using cornflakes, but Ritz crackers, potato chips, bread crumbs, or French-fried onions are delicious alternatives.
- Seasonings: Garlic salt, onion powder, and black pepper.
Find the printable recipe with measurements in the recipe card below.
How to Make Funeral Potatoes
1. Start by thawing the frozen potatoes, removing as much moisture as possible. Once thawed, preheat the oven to 350 degrees Fahrenheit and lightly spray or grease a 9×13-inch casserole dish.
2. Combine the shredded cheddar cheese, sour cream, cream of chicken soup, 1/2 of the melted butter, diced onion, garlic salt, onion powder, and black pepper in a large bowl. Gently stir in the thawed hash browns until combined, but be careful not to overmix.
3. Spread the potato mixture into the prepared baking dish in an even layer. Gently mix the cornflakes with the remaining melted butter and sprinkle over the top of the casserole.
4. Bake uncovered for 50-60 minutes, turning the pan around halfway through. The potatoes should be bubbling around the sides, and the cornflakes should be golden brown. Remove from the oven and allow the casserole to cool for 5-10 minutes before serving.
Can You Make Funeral Potatoes in the Slow Cooker?
Yes. Using the slow cooker or crockpot to cook this cheesy funeral potatoes recipe is an excellent way to keep the dish warm at gatherings. Here’s how to do it.
Begin by combining the thawed hash browns with the shredded cheese, sour cream, cream of chicken soup, four tablespoons of melted butter, onion, garlic salt, onion powder, and black pepper. Grease the inside of a large crockpot or slow cooker, then transfer the potato mixture to the crockpot. Cook on low for 5-6 hours or high for 2-3 hours (exact time may vary). Thirty minutes to one hour before the cooking time has ended, mix the remaining melted butter with the cornflakes, then add to the slow cooker.
Can You Make Funeral Potatoes Ahead?
Yes! Funeral potatoes are a great option to make in advance or freeze for up to 3 months. Here are some easy tips:
- To make funeral potatoes ahead of time, prepare the potato mixture and assemble the baking dish as outlined, but wait to add the cornflake topping. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for 1-2 days in advance. When ready to bake, prepare and top the casserole with the cornflake topping. Bake until heated through, keeping in mind that it may need a little extra time since the dish will be cold from the fridge.
- To freeze funeral potatoes, prepare the dish in an airtight container or freezer-safe baking dish. You can freeze unbaked or baked funeral potatoes – this is entirely up to you! If freezing the casserole before baking, assemble the dish (with the topping), wrap it tightly, and freeze. Bake it straight from the freezer or thaw overnight in the refrigerator – if you are baking from frozen, expect a longer cooking time. To freeze after baking, the overall texture of the toppings may change slightly.
More Irresistible Potato Recipes
- Classic Scalloped Potatoes
- Cheesy Potatoes Au Gratin
- Easy Creamy Potato Salad
- Kartoffelpuffer (German Potato Pancakes)
- The Best Mashed Potatoes
- Garlic Butter Boiled Potatoes
- Hash Brown Casserole
If you try making this Funeral Potatoes Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Best Ever Funeral Potatoes
- 2 cups sharp cheddar cheese - freshly shredded
- 1½ cups sour cream
- 1 (10.5 ounce) can cream of chicken soup - or cream or mushroom soup
- 8 tablespoon butter - melted and divided (1 stick)
- ½ white onion - finely diced
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon Ground black pepper
- 1 (26-ounce) bag frozen shredded potatoes (frozen hash browns) - thawed completely
- 2 cups cornflakes
- Preheat the oven to 350 degrees Fahrenheit and lightly spray or grease a 9×13-inch casserole dish or large oven-safe skillet.
- Stir the shredded cheese, sour cream, cream of chicken soup, 1/2 of the melted butter, diced onion, garlic salt, onion powder, and black pepper in a large bowl.
- Gently stir in the thawed and drained potatoes until combined, taking care not to over-mix. Spread the potato mixture evenly in the prepared pan and set aside.
- Carefully stir the remaining melted butter with the cornflakes, then sprinkle evenly over the top of the potatoes.
- Bake uncovered for 50-60 minutes, turning the pan around halfway through. The potatoes should be bubbling around the sides, and the cornflakes should be golden brown (if the cornflakes start to burn, tent the casserole dish with foil until the casserole is fully cooked).
- Let it rest for 10 minutes before digging in and serving with freshly chopped parsley if desired.
- Note: The cornflakes will get soggier the longer they sit, so it’s best to serve this immediately.
- Cornflake alternatives: Ritz crackers, potato chips, bread crumbs, or French-fried onions all make a yummy crunchy topping.
- Cream of chicken soup alternatives: Cream of mushroom soup or cream of celery soup. You can also make this recipe with homemade cream of chicken soup.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)