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.
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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.again Thanks.
I recently downloaded a new app called “Copy me that” where I can save all my recipes in one place, it converts the recipe into a print format as well and you can edit it after you try it!
Please log in or create a free account to comment.Use PrintFriendly – click on the photos and they disappear. All that’s left to print is text.
Please log in or create a free account to comment.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 ;).
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Thank you so much.
That’s the way/my family has made this for years for special holidays using regular potatoes.
Please log in or create a free account to comment.Most of my siblings do this version with their families.
For our.family 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!!!!!!
Please log in or create a free account to comment.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. http://www.geniuskitchen.com/recipe/gluten-free-cream-of-chicken-soup-replacement-for-casseroles-497505#activity-feed
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. :)
Please log in or create a free account to comment.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)
Please log in or create a free account to comment.https://pinchofyum.com/five-minute-cashew-sauce 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.
Thanks Vi!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.Frozen hash browns are already cooked and shredded potatoes.
Please log in or create a free account to comment.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 allrecipes.com 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.
Please log in or create a free account to comment.Anna, what is your ‘recipe’ for the cream soup. Please.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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 :)
Please log in or create a free account to comment.Can these be assembled ahead of time?
Please log in or create a free account to comment.Yes they can. Just don’t add the corn flake mixture until just before you bake it. These freeze great too.
Please log in or create a free account to comment.Thanks!
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
Please log in or create a free account to comment.But then – this is a completely different recipe, but it sounds delicious!
Please log in or create a free account to comment.O’brien sounds awesome!!! Going to have to add that to the recipe for next time! Thanks for the idea!
Please log in or create a free account to comment.I love them using the O’Brien potatoes. I have also done them adding a small can or two of chopped green chili peppers to give them a little kick.
Please log in or create a free account to comment.Well, might be…depending on who died? Sorry…I had to…I’m so sorry you guys…
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Hi Jillee,
What would you recommend to replace the chicken soup in this recipe since I am a vegetarian?
Thank you.
Please log in or create a free account to comment.You can replace it with 1 cup of vegetable broth :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.In south Africa we dont have can you use grated potatoes and how much would you need.
Please log in or create a free account to comment.40 ounces of cooked, grated potatoes :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Yea, someone who speaks my language! Use natural ingredients and substitute in lower fat items. Get rid of processed foods!!!
Please log in or create a free account to comment.I love your articles. You are an amazing brilliant person.
Please log in or create a free account to comment.Do you have anything in that hard working head of yours that WORKS on clearing car headlights?
Thank you! Not yet, but I’ll get to work on something :-)
Please log in or create a free account to comment.rub toothpaste on dry headlights and rub it in then wash off……………………………………that’s it…………………..
Please log in or create a free account to comment.They say you can buff them with Tooth Paste… as long as its the paste and not the gel kind… There are a few videos on youtube you can check out.
Please log in or create a free account to comment.Clean headlights with , TOOTH PASTE, simple!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Simply Potatoes has Southwest style hash browns. They might not have the heat you like in Texas but it’s enough for me!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Here in the south we call this hashbrown casserole. Everyone’s favorite side dish.
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