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Funeral Potatoes… everyone has a recipe for this popular casserole! Here is our family-favorite recipe for funeral potatoes that we’ve been making for years. Creamy, cheesy and oniony. Perfect for any Sunday Supper or Holiday. Just as creamy as Scalloped Potatoes or Buttery Mashed Potatoes but made with half the effort!
Funeral Potatoes Are *THE BEST* Potatoes
Here is my popular and super delicious recipe for Funeral Potatoes! Whether you call these Party Potatoes, Cheesy Hash Browns or Hashbrown Casserole, EVERYONE seems to have a recipe similar to these funeral potatoes. No matter what you call it, this is the recipe my family has been making year after year and I’m thrilled to share it with you today!
Whether it’s for Easter or Christmas, we devour this classic potato casserole. Lots of butter and cheese and calories in these potatoes, so I tend to only make them a few times a year, but when I do, people go crazy for them! They are so darn good (and easy too)!
Main Ingredients Needed
As you take a look at this list, try not to have a heart attack. There’s a reason this hashbrown casserole is addicting and has such a good reputation…this ingredients list is it! Nothing out of the ordinary here:
- Onion– love the taste of browned onions in this casserole! It totally makes these funeral potatoes FUNERAL POTATOES.
- Butter– I use salted butter to cook the onions, to stir with the frozen hashbrowns and also to toss with the corn flakes.
- Diced Frozen Hash Browns– while most hashbrown casseroles call for the shredded frozen potatoes, I much prefer the diced frozen hash browns.
- Cream of Chicken Soup– can be substituted with cream of mushroom or cream of celery, depending what you have on hand.
- Sour Cream– adds creaminess and tang.
- Cheddar Cheese- love using extra sharp cheddar for delicious flavor! YUM.
- Corn Flakes– these are the classic crunchy topping for Funeral Potatoes, but be sure to read my list of alternate toppings. Hint: the potato chips are my favorite!
How to make Funeral Potatoes:
Those frozen hash browns and a few cans of condensed soup are the easiest base to this amazing potato dish! Only a few quick minutes of prep before a long oven bake. Here’s how to make them:
- Melt salted butter in a skillet and saute onions until browned.
- In a large bowl, stir frozen hash browns together with melted butter, cream of chicken soup, sour cream, cheddar cheese, salt, and pepper.
- Stir in cooked onion and spread into a greased 9×13 baking dish.
- Melt remaining butter in a large skillet and toss in crushed corn flakes.
- Sprinkle corn flakes over potato mixture, cover with foil and bake 40-45 minutes.
- Serve warm.
Other Toppings for Funeral Potatoes
Incase you were wondering, corn flakes aren’t the only thing to top this hashbrown casserole with! Here are some other tasty and convenient options:
- Corn flakes – the classic choice
- Crushed Ritz Crackers – a buttery bite!
- Crushed Potato Chips – original ruffles are my favorite!
- French Fried Onions – who doesn’t have these around for the holidays?
- Bread crumbs tossed in butter – a simple go-to
- Grated Cheese – my not just add more cheese?
- Bacon – OBVIOUSLY this is good.
- Cheese AND Bacon 😉 – you must have seen this coming.
- Crushed Soda Crackers – when in doubt, soda crackers work great!
- Pretty much anything light and crunchy.
I prefer my Funeral Potatoes with cornflakes, chips or french fried onions, but anything crunchy will work great! Just toss in some melted butter first before topping. Don’t be afraid to use what you have in your pantry!
More Tasty Potato Dishes!
- Perfect Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Perfect Scalloped Potatoes
- Best Pan Fried Potatoes
- Loaded Smashed Potatoes
- Creamy Cheesy Bacon & Potato Casserole
- Twice Baked Potatoes
- Delicious Potatoes Au Gratin
- Crispy Mashed Potato Rosettes
Anyways, take a peek at my version of this recipe below and see how yours varies. They all generally have the same ingredients and methods and turn out perfectly. Have a wonderful weekend, friends!!
- 1 tablespoon butter
- 1 medium onion diced
- 2 lbs diced hash browns Not the grated kind
- 1/2 cup butter melted
- 21.5 ounces condensed cream of chicken soup two 10.75 ounce cans
- 2 cups sour cream
- salt & pepper to taste
- 2 cups grated cheddar cheese
- 3 cups corn flakes crushed
- 2 tablespoons butter melted
- Preheat oven to 350 degrees.
- Saute onion in 1 tablespoon butter until translucent in a medium skillet.
- While the onion is cooking, in a large bowl, mix frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheese, and salt and pepper together until combined.
- Stir in onion and pour into a greased 9×13 casserole dish.
- Replace medium skillet to the heat and melt the remaining 4 tablespoons butter. Add in crushed corn flakes and stir to toast about 1 minute. Sprinkle over top casserole.
- Bake 40-45 minutes or until hot and bubbly. Serve hot.
- Adapted from several recipes, but most similar to this recipe.