Funeral potatoes are a quick, easy-to-make side dish perfect for feeding a crowd. Whether you want to feed and comfort loved ones or win over the crowd at a cookout or potluck, you can’t go wrong with this mouthwatering cheesy potato casserole.
Funeral Potatoes are a mainstay of our customary Easter dinner, perhaps even more so than honey-baked ham. (We’ve had a recurring debate regarding Easter ham in recent years, but Funeral Potatoes are never in question.)
Here in Utah, this cheesy potato casserole (akin to potatoes au gratin) graces the table at just about any social function, including funerals, but it’s especially popular at Easter. I now buy my shredded potatoes well ahead of the Easter holiday, having experienced the dire consequences of waiting too long and finding that every store in town has been totally cleaned out.
We take our Funeral Potatoes very seriously around here, which should tell you everything you need to know about how delicious they are!
Table Of Contents
Utah Funeral Potatoes Ingredients
- Shredded hash browns: Shredded potatoes are the foundation of Funeral Potatoes. Potato casseroles can be time- and labor-intensive, but refrigerated (or frozen) hash browns make this particular casserole quick and easy to throw together.
- Cream of chicken soup (or SOS mix): Cream of chicken soup is a staple in creamy casseroles like this one. I often use my prepared SOS mix (1/3 cup of SOS mix plus 1 1/4 cups of water, cooked until thickened) instead of the canned stuff, but it’s great both ways.
- Sour cream: Sour cream helps thicken the cheese sauce, and lends a tangy flavor that balances the richness of the potatoes and cheese.
- Cheddar cheese: You can’t have a cheesy potato casserole without cheese! Cheddar melts wonderfully and adds plenty of flavor.
- Butter: As in any good casserole, butter adds a rich flavor to the cheese sauce and moisture to the other ingredients.
- Green onions: Green onions lend a fresh flavor and texture that contrasts deliciously with the cheese sauce and potatoes.
- Cornflakes: A layer of crushed cornflakes forms a crispy, golden brown crown atop these cheesy potatoes, adding a satisfying crunch and enhancing its visual appeal.
How To Make Funeral Potatoes (Cheesy Potato Casserole)
Ingredients:
- 2 (20-ounce) bags shredded hash browns, refrigerated or frozen*
- 1 (10.5-ounce) can cream of chicken soup (or prepared SOS mix)
- 16 ounces sour cream
- 2 cups grated cheddar cheese
- 1/2 cup butter, divided
- 1/3 cup green onions, finely chopped
- 1 cup cornflakes, crushed
*Thaw and drain frozen hash browns before using them in this recipe.
Directions:
Set aside 2 tablespoons of the butter to use later, then place the remaining butter in a saucepan and melt it on your stovetop over medium-low heat. Stir in the cream of chicken soup, sour cream, cheese, and green onions, then cook until the cheese melts and forms a creamy sauce. Set the sauce aside.
Arrange the hash browns in an even layer in a greased 9×13-inch baking dish.
Pour the cheese sauce evenly over the shredded potatoes. (Feel free to stir the sauce and potatoes together, but I don’t bother — it doesn’t seem to make much difference either way.)
Melt the reserved 2 tablespoons of butter in a microwave-safe bowl, then add the crushed cornflakes and stir.
Sprinkle the cornflake topping evenly over the cheesy potatoes, then bake for 45 minutes at 325 degrees F, or until the top is golden brown and the casserole is hot and bubbly.
Let the casserole cool and set up for 15 minutes before digging in.
“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, [using] shredded potatoes takes away some of the work and time! I think you could prepare these a day or two ahead […] to save even more time.”
– OGT Reader Deb A.
How to Enjoy Leftovers
To store leftover funeral potatoes, place them in an airtight container and refrigerate for up to 3 days.
To reheat, microwave the potato casserole for 2-3 minutes, or bake it in your oven at 350 degrees F for 15-20 minutes. (The oven method may be a bit slower, but I prefer it for reheating larger quantities.)
Serving Suggestions
Funeral potatoes make a delicious side dish for any occasion. Serve them alongside:
- Grilled or roasted vegetables
- Spiral-cut ham
- Roast turkey
- Roast chicken
- Smoked or grilled pork ribs
Funeral Potatoes Ingredient Substitutes
| Ingredient | Substitutes |
|---|---|
| Shredded hash browns | Grated potatoes, frozen shredded potatoes, or frozen diced potatoes |
| Cream of chicken soup | SOS mix, cream of onion soup, or cream of mushroom soup |
| Sour cream | Plain/Greek yogurt or mayonnaise |
| Cheddar cheese | Colby jack cheese or shredded cheese blend |
| Butter | Margarine |
| Green onions | Shallots |
| Cornflakes | Crackers or potato chips |
More Delicious Potato Recipes
Is there anything potatoes can’t do? Whether you prefer to boil ’em, mash ’em, or stick ’em in a stew, potatoes make affordable comfort food for all ages and occasions.
Check out some of my other favorite potato-based recipes:
- Instant Pot Baked Potatoes
- Easy Instant Pot Mashed Potatoes
- World’s Best Potato Salad
- Microwave Potato Chips
Frequently Asked Questions
Can You Make Funeral Potatoes Ahead Of Time?
Yes! I recommend storing the cheese sauce, potatoes, and cornflakes separately and assembling the casserole just before baking it. If you don’t have time for that, you can prepare the casserole one day ahead of time and reheat it in your oven for 15-20 minutes before serving.
Why Are They Called Funeral Potatoes?
This potato casserole gets its name because it’s a popular dish to serve at church and community gatherings, including funerals. (It has several similar monikers, in fact — Church Potatoes, Wedding Potatoes, Picnic Potatoes, Potluck Potatoes, etc.)
Conclusion
This Funeral Potatoes recipe is one of my favorite comfort foods to serve (and, more importantly, eat) at special occasions and social gatherings. I’m sure you and yours will love it too!
Have you ever tried making funeral cheesy potatoes?
Utah Funeral Potatoes Recipe (Cheesy Potato Casserole)
Ingredients
- 40 oz shredded hash browns
- 10.5 oz cream of chicken soup
- 16 oz sour cream
- 2 cups cheddar cheese grated
- 1/2 cup butter divided
- 1/3 cup green onions finely chopped
- 1 cup cornflakes crushed
Instructions
- Reserve 2 tablespoons of the butter for later, then melt the remaining butter in a saucepan on your stovetop over medium-low heat.
- Stir in the cream of chicken soup, sour cream, grated cheese, and green onions, cook until the cheese has melted and the sauce is well combined, then remove from heat.
- Arrange the shredded potatoes in an even layer in a greased 9×13-inch baking dish.
- Pour the cheese sauce evenly over the top of the potatoes.
- Melt the reserved butter in a small bowl and stir in the crushed cornflakes.
- Sprinkle the cornflake topping over the cheesy potatoes.
- Bake at 325 degrees F for 45 minutes, or until the top is golden brown and the potatoes are hot and bubbly.
- Let stand for 15 minutes before serving.
Omg! This GF recipe is a godsend for my mom. She’s made cheesy potatoes with cottage cheese. Gross. Just so gross.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.“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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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! :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Thank you for this! Saved and pinned for future reference x
Please log in or create a free account to comment.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
Please log in or create a free account to comment.If not you can use any hash browns.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.You still need to parboil the potatoes. Others have suggested cooking your whole potatoes until partially cooked. Cool overnight and then shred the potatoes.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Read below, there are other suggestions.
Please log in or create a free account to comment.I have! Here it is :-) https://jillee.co/2DVF0CF
Please log in or create a free account to comment.I’ve done this before and it works and tastes great but adds time to the meal prep. Operative word in my comment was “ready made”. But thanks. :)
This past Thanksgiving, I found some READY MADE GF Cream of Chicken and Cream of mushroom soups. I can’t remember where I found them, but it could have been Grocery Outlet. Here’s a link (I hope that’s okay..) Pacific Foods
is the brand, and we found Cream of Chicken and Cream of Mushroom!
https://thrivemarket.com/p/pacific-foods-organic-cream-of-chicken-condensed-soup?utm_source=google&utm_medium=pla&ccode=FIRST3&ccode_force=1&utm_medium=pla&utm_source=google&utm_campaign=Shopping_Food_Beverages&utm_content=052603054690&utm_term=google-pla_na&gclid=Cj0KCQjwtOLVBRCZARIsADPLtJ33mcnXgWyxvibA06Pz127xTGirhMdZnMzFmP18kIaNOtThBTm_G5QaAongEALw_wcB
Thank you!
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 :)
Please log in or create a free account to comment.Just press the green “printer friendly” button towards the bottom of the post :-)
Please log in or create a free account to comment.Thank you so much. I have never seen this before.
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!
Please log in or create a free account to comment.Yum!
Please log in or create a free account to comment.That is great if you can eat spicy foods, not everyone can do that with out a nasty attack of heartburn.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Thanks Jess :-)
Please log in or create a free account to comment.We do nog have shredded potatoes or hashbrowns here in South Afrika. How much shredded potatoes ( by weight ) would be needed for this recipe ?
Please log in or create a free account to comment.It looks like it says 40 ounces of shredded frozen potatoes. I would think that might be about 6 – 8 good sized potatoes?
Please log in or create a free account to comment.6 sounds about right! I would shred and then weigh them, if you have a kitchen scale :-)
40 ounces :-)
Please log in or create a free account to comment.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
Please log in or create a free account to comment.I’m so glad everyone liked them Mary :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Bring on those yummy, traditional tasting Funeral Potatoes, Jillee! I also like the freshier, healthier options people offer and will try them too.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Plain Greek yogurt would definitely work just as well. :-)
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