This Is The One Thing I Look Forward To Most On Easter

funeral potatoes

With Easter just around the corner, I can’t help but daydream about our customary Easter dinner! We usually have a honey-baked ham (though this choice has been the subject of some debate in recent years), but the real star of our Easter feast is actually a side dish—”funeral potatoes!”

If you’ve never heard of funeral potatoes before, you are in for a treat! This cheesy potato casserole (think potatoes au gratin) is all but ubiquitous at social gatherings and occasions here in Utah, including actual funerals.

It’s also an incredibly popular side dish for Easter specifically, though I’m not sure how that came about. But what I am sure about is that if I don’t make an effort to get my shredded potatoes well before Easter, our local grocery stores will get cleared out of them and I’ll be out of luck!

funeral potatoes

This is not an exaggeration, by the way. A few years ago I went to the store to get my funeral potato supplies, and there was not a single bag of shredded potatoes or hash browns, refrigerated OR frozen, remaining in the entire store! Funeral potatoes are a serious matter around here.

For those who are unfamiliar with this dish, I highly recommend giving it a try. You may just find that it becomes a staple on your Easter table as well! :-)

funeral potatoes

How To Make “Funeral Potatoes” (Cheesy Potato Casserole)


  • 2 (20-ounce) bags refrigerated shredded hash browns*
  • 1 (10.5-ounce) can cream of chicken soup
  • 16 ounces sour cream
  • 2 cups cheddar cheese, grated
  • 1/2 cup butter
  • 1/3 cup green onions, finely chopped
  • 1 cup corn flakes, crushed + 2 Tbsp melted butter

*Note: If you can’t find Simply Potatoes or another brand of refrigerated hash browns, you can substitute an equal amount of frozen hash browns, but you’ll need to thaw them before using.

funeral potatoes


Melt the butter in a saucepan on your stovetop, then add the cream of chicken soup, sour cream, cheese, and green onions. Stir over medium-low heat until the cheese has melted and everything is well combined, then remove from heat.

Spread the hash browns evenly across the bottom of a greased 9″ x 13″ baking dish.

funeral potatoes

Pour the melted cheese mixture over the top of the potatoes and stir. (Or don’t stir—it’s a matter of preference and probably doesn’t make all that much of a difference in the end.)

funeral potatoes

In a small bowl, mix together the crushed corn flakes and 2 tablespoons of melted butter.

funeral potatoes

Sprinkle the corn flake mixture over the top of the potatoes and cream mixture.

Bake the assembled casserole for 45 minutes at 325°F. When the top is golden-brown and the potatoes are hot and bubbly, it’s done!

funeral potatoes

Remove the baking dish from the oven and let it stand for 15 minutes to allow it to set up a bit (otherwise you’ll have more of a cheesy potato soup.) Then dig in and enjoy! :-)

funeral potatoes

Cheesy Funeral Potatoes

Jill Nystul
If you’ve never heard of Funeral Potatoes before, you are in for a treat! This creamy, cheesy potato casserole is a real crowd-pleaser, and is ubiquitous at most social gatherings here in Utah.
4.07 from 81 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 12
Calories 508 kcal


  • 2 packages of Simply Potatoes shredded hash browns*
  • 1 can cream of chicken soup
  • 16 oz sour cream
  • 2 cups cheddar cheese grated
  • 1/2 cup butter
  • 1/3 cup green onions finely chopped
  • 1 cup corn flakes crushed + 2 Tbsp melted butter


  • Melt the 1/2 cup of butter in a a saucepan on your stovetop. Add the cream of chicken soup, sour cream, cheese, and green onions to the pan. Stir over low-medium heat until the cheese has melted and everything is well combined. Remove from heat.
  • Spread hash browns evenly across the bottom of a 9” x 13” baking dish.
  • Pour the creamy, cheesy mixture from the saucepan over the top of the potatoes and stir.
  • Stir together the crushed corn flakes and the 2 tablespoons of melted butter.
  • Then sprinkle the corn flakes mixture over the top of the potatoes and cream mixture.
  • Put the baking dish into your oven, and bake for 45 minutes at 325 degrees. When the top is golden-brown and the potatoes are hot and bubbly, you’ll know it’s done!
  • Remove the baking dish from the oven and let it stand for 15 minutes. Then dig in and enjoy!


These are packages of refrigerated hash browns. You can substitute about 40 oz of frozen hash browns, but you’ll need to thaw them beforehand!


Calories: 508kcalCarbohydrates: 39gProtein: 9gFat: 35gSaturated Fat: 15gCholesterol: 62mgSodium: 804mgPotassium: 645mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 13.6mgCalcium: 200mgIron: 1.8mg

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Omg! This GF recipe is a godsend for my mom. She’s made cheesy potatoes with cottage cheese. Gross. Just so gross.
    The sos is the answer! Disbelievers really need to try it!!!
    I also found soy free bullion (Mexican section of my grocery store) so it works for my sister in law too.

  • I can’t wait to try this recipe. I’m always trying to come up with delicious side dishes for the holidays and this one sounds perfect! Seeing as we’re cooking so many things, being able to use pre-shredded potatoes takes away some of the work and time! I think you could even prepare these a day or two ahead and just bake them the day of to save even more time.

  • “This is the one thing I look forward to most on Easter” You and my husband! It pairs well with ham so sometimes we have it at Christmas too. I will substitute the cream of chicken soup with mushroom soup for some vegetarian family members if they will be joining us, but I prefer the flavor of the cream of chicken. I never bother with the corn flake topping. The remainder of the box would go unused. I am considering topping the dish with panko bread crumbs tossed with butter.

  • I was given a recipe similar to this years ago, but they were called party potatoes instead. The only difference is mine uses cheese whiz and a bit more butter. They are so good and requested often.

  • I’d love to try the recipe, but we don’t have shredded hash browns and the frozen ones we can buy are, quite frankly, almost inedible! Can I grate my own potatoes? Oops…sorry, just noticed a reply regarding ordinary potatoes!

  • Where is the “refrigerated” section of the supermarket? What else is sold there? I walked every aisle of my local kroger and couldn’t find simply potatoes only frozen hash browns.

    • They are usually next to eggs and dairy products. They might also be next to the refrigerated doughs (pillsbury cookie dough, pizza crust, etc.). But frozen will work just fine! :-)

  • I made this but didn’t write down the instructions – so I didn’t melt the cheese mixture (it was just plopped down evenly over the top) and I didn’t thaw the frozen potatoes (just broke up the large pieces) but it still turned out GREAT! Next time I’ll follow directions to see if it’s even better.

  • My late mother used to make these to take to families when a loved one died. She took a pan to a good family friend who’d lost his mother-in-law. When he brought her casserole dish back a few days later, he joked that he brought it back for a refill. A couple of days later, his mother passed away, and my mom made another pan to share with them. He said he was never going to ask anyone for a refill again! These potatoes are the BEST!

  • My husband loves these but now with Cheez-Its instead of corn flakes. I made them one day and realized after I made it that I was out of corn flakes and even bread crumbs. I saw a box of those cheese crackers and used them instead, with the melted butter, and then baked it the same way. Now my husband only wants it with the cheesy cracker topping instead of corn flakes.

  • I love this one! My Ex-Mother in law did almost this exact recipe, but actually MASHED the potatoes (leaving them a bit chunky). She called them Gourmet Potatoes…but they’re SOOO GOOD! I am going to try them with the shredded potatoes-that is a definite time saver!

  • I have never heard of these, but they look amazing. Why are these not a thing in England and if they are where have I been? I love the idea of making them but need to check out if we can buy shredded hash browns over here! Wish me Luck!

    Holly from The Art of Being Holly xo

  • Is there a law against shredding your OWN potatoes? It’s really easy in this nice gadget called a Salad Shooter, and raw potatoes are far easier to store than frozen ones.

    • You still need to parboil the potatoes. Others have suggested cooking your whole potatoes until partially cooked. Cool overnight and then shred the potatoes.

  • I sure do miss the convenience of “cream soup casseroles” since being diagnosed with celiac disease. Hope someone comes up with some ready-made, tasty gf cream soup substitutes soon.

  • I wish you would just print out the recipe with the directions like you do some of your other recipes. I want the recipe but I don’t want to print out so many pages. Thanks :)

  • We have made this recipe for years but recently have made a few adjustments. We omit the butter and replace the chicken soup with Campbell’s fiesta nacho soup! It’s a little spicy but so delicious!

  • This sounds like a great side dish! One can easily make this with their choice of processed or not processed soup, cheese and potatoes. It’s unfortunate some folks can’t be open minded! Sharing is caring, so thank you for taking time away from family to share.

  • We do nog have shredded potatoes or hashbrowns here in South Afrika. How much shredded potatoes ( by weight ) would be needed for this recipe ?

  • Jillee I tried this last year for our Easter dinner at our retirement clubhouse (or was it the year before) some people were a bit put off by the name YET everyone loved them…So did I so do I ..time to do it again. Thank you so much. mjl

  • Love your dish, Jillee, such a nice shape and pretty blue! Thanks for the recipe, and for having a space where we can all comment on substitutions and additions! The cauliflower idea is intriguing.

  • Jillee, Please dont take this as criticism but only as an observation. I love your natural, holistic approach to homemade cleaning products, recycling and repurposing, so I am surprised to see recipes like funeral potatoes using processed foods, canned soups with BPA linings and quick dump dinners that are more processed than real food. I’d love to see more focus on healthy recipes much like your healthy cleaning products, tips and tricks.

    • Have to say … most of the recipies here are for convenience, whether for a cleaning product or an esy meal for busy people. They are largely environmentaly friendly, healthier than most, and for the general population, not geared towards a focused dietary regimen. All that being said … even if you are a dedicated Paleo, Gluten free, Vegetarian, Vegan, or whatever … a little canned soup is not gonna kill you. Whenever someone begins their comment with “please don’t take this as a criticism”, you can bet that it is!

  • I have basically the same recipe that I have had for so many years. I got it from a union magazine my husband received monthly that some one had submitted, it was called Potato Casserole. It is basically the same as yours Jillee, only it calls for 2 1/2 cups of corn flakes, 1/2 stick melted butter and 1Tbsp. Worcestershire sauce mixed together and poured on top of the potatoes and bake.

  • I have a similar recipe here in Louisville, KY. It is from a wonderful brunch place called “Toast”. They use chopped onions instead of green, and crumble ritz crackers on top with melted butter poured over them. Otherwise it is fairly similar but frozen hash browns are used and the soup/cheese mixture is not heated, cooking for 50 minutes.

  • Jillee, love your site. It is the only blog I subscribe to. I really want to make this for Easter, but my husband hates sour cream. Has anyone tried using plain greek yogurt? I also liked someone’s comment about using cauliflower. I probably won’t try that for Easter because my family would complain, but wow, this could be a great recipe for a keto diet with that change! Lots of healthy fats!

  • I think the name “Funeral Potatoes” came from using this recipe for funeral luncheons where you need to serve lots of folks. Our church women’s group always got together to prepare/serve a luncheon for after a church member’s funeral; we’d have ham and these wonderful potatoes.

  • I’ve read many post about trying to use fresh shredded potatoes. It’s possible. The potatoes just have to be blanched first. This means after shredding and rinsing your potatoes they have to be dropped in boiling water for three minutes than immediately rinse in cold water. Now you have hashbrowns ready for baking.

  • I will make this from scratch. I will bake my Idahos, today with skins ON, that is where the flavor is. Next morning grate on my big hole grater. Subbing as suggested canned soup for a less sodium product. Jal jack and cheddar and seasoned Panko on top.
    again Thanks.

  • Love these. always a big hit. I have found a sour cream and chive potato chip dip called Top of the tater, really adds a great flavor. For a low carb substitute you can use cauliflower crumbles instead of hashbrowns. It is amazing. We fooled some very dedicated potato eaters ;).

  • Grandma called it Hashbrown Bake over here! On the subject of scarce pre-made hashbrowns, call me a food snob, but why BUY when they’re so easy to MAKE? Boil potatoes to firm yet still tender enough to pierce, let cool overnight, and shred on a box grater or manual shredded (food processor is too fast and will make mush). We’ve been making them at work (a small breakfast cafe) like this for over a decade and people say they’re a ‘must order’ side. We use red potatoes, but Idaho work well, too.

    • Can you explain this process a bit more in depth? I live in a country where I can’t buy shredded hash browns, but would love to try what you are describing. Thanks.

      • Here goes! 1) Select the number of potatoes you want to par-boil. Leave them whole with the skin on to avoid losing the starch. Starch = Browning = YUMMY! 2) Put in a pot large enough to hold them all an allow an inch of water to cover, and cover in cold water. 3) Bring to a boil over medium high heat. Timing depends on potato size, really. Start checking at 10 minutes with a thin blade, like a steak knife. 4) When the potatoes yield to the knife, but they still feel firm (in my experience the blade goes in smooth but ‘sticks’ when you try to pull it out.) they’re done par-boiling. They’re going to carryover cook while they cool so it’s better to err on the side of under than overcooking. 5) Drain the water immediately and place the whole pot in a cold, but not freezing, place to cool down. We use the large cooler at work and I just put the whole pot, potatoes and all, in the lowest part of the fridge at home. They’re usually cool in a couple hours, but overnight is easier. DO NOT SKIP THE COOLING! You’ll end up with mush if you try and shred hot potatoes! 6) When cool, get a box grater or a rotary shredder (I use the former at home, and we use the latter at work) and shred the potatoes. You can leave the skins on, as they will bunch up and not go through the teeth of the shredder. (If you want to leave some flesh on them YAY, you have potato skins which are amazing with melted cheese and onions on them.) 7) That’s it! At work we bag them up and use them within that same day to ensure they don’t turn ‘sugary’ with age. At home I shred as needed, and they usually last about 72 hours whole. Hope that helps!

      • For Nichole’s version is how we’ve done it for years. Special holidays like Christmas,NewYears and Easter. It’s the one time we do it with the cooked, peeled and shredded potatoes.

  • I know your Funeral Potatoes would be Super Good. I used to make all kinds of Potatoes with all the Dairy Products. But that has come to the end 2 years ago found out I am Allergic to all Dairy, Eggs, Wheat, Barley, Rye & Gluten, so had to give up all that. Most all other Ingredients do not taste very good to make that stuff with. Just thought I would let you know cuz I know I would love eating it. After being able to eat all those things all these years don’t understand why it had to happen now. Really like your emails read them all. Keep up doing the great job!!!!!!

    • Vi,

      I went through the same thing a while back. Went through a period of intense stress and my body just up and decided ‘We hate all this food now, sorry! If you eat it, we’re going to try and kill you with PAIN!’ It’s a learning curve, you’ll get there. There’s so much more options available now than there even was 5 years ago.

      Google dairy and gluten free cream soup, there’s TONS of recipes to make your own with your favorite plant milk. (I find almond works well). Here’s the first one hat came up that looks simple.

      As far as the cheese goes, there’s multiple dairy free options. I see them at Wal-mart of all places. As far as the cereal, plain rice or corn chex, or cheerios, are both naturally GF. Crushed chex is my FAVORITE ‘breadcrumb’. The Cinnamon one makes a crazy good ‘strudel’ topping.

      For the rest of the ingredients…Butter flavored coconut oil spread? Almond milk plain yogurt or cream cheese? I’m not much of a baker for I don’t have good sub ideas. Maybe someone else will. :)

    • I make a vegan version of this using vegan butter and substituting the sour cream and cream of chicken for silken tofu pureed with Better than Bouillon No Chicken Vegetable Base, and easy homemade cashew cheese that I don’t allow to set up (to avoid the shredding and melting hassle) This sauce will work if you cant make the cheese…no funky ingredients.
      This makes it Gluten free also. If the silken tofu seems a little too thick with the cashew cheese you can add a bit of cashew, or Almond milk to get the consistancy you want.

  • Funeral Potatoes, Party Potatoes… awesome names!! I always just called them a generic boring name of cheesy hash brown casserole.. I know, not very interesting, but they are always a hit side dish and easy to make! Whether you make them this way or the healthier way that Bev is talking about, they are great!

  • Do you need to fry up the potatoes before baking? I made my own hash brown potatoes and did not fry them before baking. They turned an ugly brown. Not very appetizing looking, but still tasted good. Any suggestions?

    • Frozen hash browns are already cooked and shredded potatoes.
      If you want to make your own, you can shred boiled or baked potatoes. I think baked might work better.

  • I have had a long, close relationship with these potatoes. However, I make my own “cream of –” soup. It’s so easy, using fresh ingredients makes a huge taste difference. Check or another recipe site. I haven’t bought canned soup in years! Also, carefully check your soup labels; Campbell’s is using GMO ingredients in some of their products. I don’t know about other companies.

      • For the base. Make a roux of 1:1 ratio of butter to flour. Melt butter in saucepan and add flour (it will be a paste consistency) and cook for a minute to cook out the flour taste, then add 1 cup of chicken broth and 1 cup of milk or half n half. If too thick you can add more milk. You can add sauteed onions, mushrooms or chicken or cheese or anything else to make it the type of soup you want. Don’t forget salt and pepper to taste.

      • Karmina, can you substitute a mix of corn starch and water as a thickener for those who are gluten intolerant?

    • Not only does Campbell’s use GMO ingredients, but none of their soups are gluten free. Jillee has a young adult child who is gluten intolerant and my husband has been gluten intolerant for the past fourteen years. For those who are Gluten intolerant I would I substitute Progresso Cream of Mushroom Soup as they do not carry Cream of Chicken Soup in my area.

  • I tried this recipe for the first time and my family LOVED them. I was out of cream of chicken soup so substituted with cream of bacon soup which we all thought was a good addition :)

  • In the Midwest we do call them Party Potatoes.. My family likes the OBrien ones with the peppers and onion. No topping just a light covering of cheese. Yes salt and pepper.. Extra zip can be found using pepper jack cheese. I do not thaw the frozen hash browns just bake it a little longer. Always enjoy your post

  • I made these for a potluck. They were great! I live in Louisiana , so I had to spice it up. There was no salt or pepper…horrors! So I added a half teaspoon of Slap Your Mama Cajun seasoning. Tony’s will do also. I also used Panko bread crumbs for the topping. I might add chopped green and red peppers next time for a bit more color.

      • I use cream of celery soup because one of my son’s is vegetarian. We call this hash brown casserole and add diced onion also.This is a favorite at family reunions here in the south.

  • I would make the whole recipe and put into two 8 x 8 pans. Freeze one for later. I do this regularly with a recipe that is very similar but made with cubed hash browns instead of shredded.

  • I have never heard of “funeral potatoes”, but after seeing the ingredients, they are known to me as just plain old hash brown casserole. Sounds so boring now. Lol! Anyway, you can also used crushed ritz crackers on top! Yummy goodness!

  • We make these for every holiday. Your version is slightly different than my recipe which is made with southern style hash browns. I think I will try your recipe for Easter this year to see how it tastes with the shredded hash browns. My son lives in a different part of the country and can’t find the hash browns we use so has resorted to using tater tots and mashing them up a little. I am going to tell him to try the shredded ones next time We call them harvest potatoes and I didn’t know they were called funeral potatoes until my niece lived in Utah and called them that. Whatever they are called they are delicious and are a favorite of my family.

  • We love this dish-made them since I was a kid in the 60’s. In recent years, we havc switched the sour cream for plain greek yogurt (its amazing) and I use a white simple white sauce instead of soup. Lower sodium.

  • I love your articles. You are an amazing brilliant person.
    Do you have anything in that hard working head of yours that WORKS on clearing car headlights?

  • We’ve been making these for years. We don’t put the corn flakes on top either. I’ve only seen it with the chunky hash browns. (original recipe that I got back in the 80’s said to use the O’Brien hash browns – with onion and green pepper included). So, I just get whatever regular hash browns, and add my own onion and green pepper. Be sure to chop them up small so they get completely cooked (or sauté them a bit before adding to the mixture).

    Oh, and since I’m using frozen hash browns, I just stick the bag in the microwave for a few minutes which does the trick.

    Since moving to Texas, we enjoy a little heat. Try throwing in a little bit of diced jalapeno for extra flavor!

  • Here in my little corner of the Midwest, we call these “Party Potatoes”. I guess because there’s usually a big party of some kind going on! I don’t use cornflakes nor anything else to make a crunchy topping. We like to let them get bubbly and slightly browned on top….yummy!

  • I like to add a small can of green chilis and some crisp crumbled bacon with the grease. It doesn’t seem to matter how much I make. I can never plan on leftovers

  • I’ve been making these for years, just slightly different. Frozen hash browns, defrosted, cream of onion soup (I hate onions but I like this soup in this recipe), cheese & sour cream. Mix together in a bowl (no heating), spread in 13×9, crushed corn flakes on top & drizzle with melted butter. Yum!

  • Everyone has their own versions! I use 8oz. Soft cream cheese, 8 oz. Shredded cracker barrel sharp cheddar, 1 can cream of onion soup,8 oz. Sour cream. Mix and pour over large bag of hash browns, top with durkees fried onion.
    Thinking of trying the container of French Onion chip dip!

  • I had these for the very first time at Christmas Eve dinner, prepared by someone who came from Utah. They were so yummy and the hit of the dinner! I remember being intrigued by the name. Thank you so much for the recipe – can’t wait to make them myself.

  • I make a similar recipe called Schwarties Hash Browns…only difference is frozen hash browns, cream of mushroom soup, I dont pre-cook the mixture and no corn flakes on the top…They are the best and I will make them up and split up into loaf pans and freeze….

  • We make these all the time but call them Cheesy Potato Casserole. We prefer the diced hashbrowns. One time I went to make them & was out of sour cream. I had a carton of French Onion dip so I used it & didn’t add the onions. It was amazing & we preferred it this way! I don’t put the cornflake topping on – I never have them on hand!

  • This recipe must have migrated west with the Germans or Pennsylvania Dutch because it’s a popular dish in Lancaster County too. I have this exact same recipe and everyone loves it, though we’ve never called them Funeral Potatoes. I like to add some seasoned salt to the mixture sometimes to give it a little extra flavor, though it’s definitely great on its own.

  • In our family we’ve always called, well actually it was given to us by a friend so we use her name. It’s called potatoes supreme. We use melted butter when mixing it. We don’t use any crunchy toppings. Like I said earlier, it’s not the Holidays in our family without it.

    • Also in our family we do the potatoes from scratch. My family insists on peeling,boiling and grating them for this dish. Yes, it’s a lot of work, but everyone likes the recipe using this method. We’ve had this recipe since the 80s.

  • Going to have to try this recipe, but I’ll have to call it something else or my husband won’t touch ’em! :) They must also be popular in Oklahoma – The Pioneer Woman made a variation of this on her show a couple of years ago. I thought then, “Why in the world would you call them Funeral Potatoes?” LOL! I think I will just say, “Because they are so good, they’re to die for!”

  • Your amazing! And so is this receipe! Whether fresh or frozen potatoes, it’s the receipe that matters. Substitute what you will but give credit to this lovely lady for sharing this delicious dish.

    And ladies, it really is in how statements are worded that can express gratitude or not. Nobody will ever agree on all the ingredients but sharing suggestions can be beneficial and a learning experience, if seasoned with grace. We’d all like to be the perfect organic purist but sometimes, just sometimes. the crown slips a bit and we reach for a substitute. That was my attempt at humor.

    Jillee your as perfect as they come, we love and appreciate you beyond words. Never stop doing what you do.

    • Anne Marie, I agree with you. I know on Easter Sunday morning when I was growing up, my mama would be SO busy trying to get our meal prepared for that day while still making it to Easter service at church. I guess I would rather spend more time on that special day with my family than be making a recipe harder and more complicated than it has to be! I don’t think people always stop and think about things way more dangerous to us than perhaps having “processed” food once in a while. Anyone with a cell phone exposes themselves to more than one danger. There are thing s around me that I am way more afraid of than packaged potatoes or canned condensed soups, etc. I, with you, think Jillee does a great job and would never, ever suggest we do something if it was putting us in grave danger! But…she DID call these “FUNERAL potatoes”…hmmm…Jillee???? :-)

  • These are a staple for Christmas dinner every year! I was given the recipe years ago which called for southern diced potatoes, but the rest is the same. Big hit where I have to make a double batch. I just recently heard the term “funeral potatoes” and had a laugh! Thank you for your great site!

  • Never used the shredded ones, but I’ll try them. I usually just use the diced frozen ones – and add a chopped onion and a can of green chile. And mix everything together including the potatoes. Love this any way you fix it.

  • I use the southern style (diced) potatoes and instead of sour cream, used French Onion Chip Dip. For the topping, I use either Corn Flakes or crushed potato chips. :)

  • These are a favorite in our family, here in Ohio!! Instead of cream of chicken soup we use a can of cream of onion and cream of potato along with the rest of the ingredients you use. We even had to have them for a pizza party!! :)

  • yes…looks yummy –but can be made healthier..(without prepackaged stuff) do not have real potatoes in Utah? thanks for recipe! enjoy your blog otherwise…

      • Please don’t label Georgie a Negative Nelly! I had a similar reaction because I prefer to use unprocessed foods if possible, and also real potatoes are cheaper (we’re on a low pension income). I’m hoping I can grate my own spuds and cheese and use dried breadcrumbs instead of cornflakes (which I rarely buy) and get the same delicious result.

      • there’s nothing negative about Georgie’s comment, Others have stated they used different products to make this.
        I commented that the recipe sounds great but that I don’t care for the name.

    • I don’t think you’re being negative at all. Just realistic in asking for the many who don’t want the processed stuff. However, I’m sure she’d hunt for and offer the clean version if she wanted to. Maybe you can look up or develop a recipe and post it? That would be great! ☺

      • You can replace the potatoes with 40 ounces of cooked, shredded potatoes. You can replace the cream of chicken soup with this homemade alternative: . You can cut down on the amount of sour cream and shredded cheese (if you’re looking to go lower-fat). And you can use bread crumbs, or any crunchy cereal for the topping :-) It will still be absolutely delicious!

      • That’s not how my corn looks when it comes off the stalks! There is more than just processed soup there.

        If I were to make it, I would grate my own ingredients and make the soup from scratch. I don’t buy GMO, but there are plenty of non-GMO cereals that would work in place of the corn flakes. This recipe is easily adapted for people who want to eat clean, healthy food on a budget. Thanks Jillee!

    • “You do not have real potatoes in Utah? ”
      “Enjoy your blog otherwise…”

      Those two sentences alone reek of passive aggressiveness.

      The unnecessary disrespect of a few people towards Jillee’s blog is really getting on my nerves. I’ve not wanted to call it like I see it because I’ve felt worried about creating more awkwardness and drama for Jillee. However, enough’s enough. Let’s revisit the basics, shall we?

      -If you have nothing good to say, say nothing.
      -If you critique, do it Constructively.

      Jillee, this looks delicious! I’ve not actually heard of funeral potatoes, but thanks to you I will be making them for Easter this year. Thanks again for your efforts to bring us so many good things. :)

      • Amen! I am sick and tired of everyone’s (sometimes nasty) opinion! In case you don’t understand, this recipe can be a guideline for those of you who chose to use it as such! Perhaps if we as a society quit bashing EVERYTHING, we can see another point of view. Would you talk to someone that way if you were face to face?! Just saying!

  • You are so right about how much Utahans love their Funeral Potatoes. It’s a given that you plan ahead for the supplies at Easter. But last summer I went to the one grocery store in our little town for hash browns and they were all gone and my first thought was “oh, gosh…who died?” That’s when I knew I was starting to fit in in my adopted state.

  • We’ve done this dish using the fresh potatoes for holidays- Christmas, New Years, and Easter. We boil them and then grate them. Yes it’s a lot of work doing the boiling and peeling the day before. This has become a tradition for our family. Most of my siblings now do it with their families. For the family dinners mom wouldn’t hear of using the frozen ones. We have done it for funerals using the frozen.

  • We love this dish in the Midwest (which most of us refer to as cheesy potatos) as well. And not that it needs any more calories :) but, instead of using crushed cornflakes on top we use crushed potato chips. I also use the western hashbrowns that already have some onion and peppers mixed in. Definitely a favorite!

  • Thanks for posting this tasty looking recipe! It will be in my stash of favorites. I can’t wait to try these. We go to pot lucks now and then and the funeral potatoes will be a perfect dish to bring. I know my husband will love them too!

  • These potatoes are the BOMB! I have actually been making this dish for over 10 years now. Actually clipped the recipe off the back of a 32oz plastic bag of Mrs. Dell’s Frozen Hashbrowns I had purchased for breakfast! I could probably inhale half the pan by myself they are so comforting and yummy! I serve them for Easter dinner as well. :)

  • This sounds like a great recipe. However, i would have to change the name. I could never serve this dish as “funeral potatoes”. I’m a Jersey girl; i don’t think my friends & family would would appreciate being served funeral potatoes.

  • I make these quite often but I have made a couple of alterations according to my taste preferences and my kids all said they preferred them my way! One, there are no onions in mine as I cannot stand them in any way no way! Second, instead of the cream soup that everyone uses I prefer the golden mushroom soup. It has a much richer flavor than the creamed soups and it has actual sliced mushrooms in it! I also sometimes add some fresh or freeze dried sliced mushrooms as I love them! I also use more sour cream and cheese as you can never have too much of either of those. Hope you will try it my way sometime. I never follow directions exactly as I feel a need to put my own stamp on your blog.

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