This post may contain affiliate sales links. Please read my disclosure policy.
Funeral Potatoes…everyone has a recipe for this popular hash brown casserole! Here is my funeral potatoes recipe that I’ve been making for years and that has become a family favorite. Creamy, cheesy and onion-y. Perfect for any Sunday Supper, Christmas, Easter dinner, potluck or just because! Just as creamy as Scalloped Potatoes but made with half the effort!
Funeral Potatoes | THE BEST Potatoes
Here is my popular and super delicious Funeral Potatoes recipe! Whether you call these Party Potatoes, Cheesy Hash Browns or Hashbrown Casserole, EVERYONE seems to have a recipe similar to this popular dish. 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, Christmas or other family gatherings, we devour this classic cheesy 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)! I mean, who doesn’t love funeral potatoes, right?
Main Ingredients Needed for Funeral Potatoes
As you take a look at this list, try not to have a heart attack. There’s a reason funeral potatoes are addicting and have such a good reputation…this ingredients list is it! Nothing out of the ordinary here:
- Diced Onions – 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 shredded hash browns or shredded potatoes, I much prefer the diced potatoes. You can totally use shredded if that’s what you prefer though.
- Cream of Chicken Soup – can be substituted with cream of mushroom soup or cream of celery soup, depending what you have on hand.
- Sour Cream– adds creaminess and tang.
- Cheddar Cheese – love using extra sharp cheddar cheese 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 runner up to corn flakes!
How to Make Funeral Potatoes | Directions
This recipe uses simple ingredients. Those frozen hash browns and a few cans of condensed soup are the easiest base for a creamy sauce for the best funeral potatoes. Only a few quick minutes of prep is required before a long oven bake.
Step 1: Cook the Onions
Melt salted butter in a skillet and sauté onions until browned. Don’t underestimate the flavor that comes from browned onions (and butter!). It makes a big difference in the finished Funeral Potatoes.
Step 2: Assemble the Potato Casserole
In a large bowl, stir frozen* hash browns together with melted butter, cream of chicken soup, sour cream, cheddar cheese, salt, and black pepper. Add in the cooked onion and spread into a greased 9×13 baking dish (buttered or use cooking spray).
*You do not need thawed hash browns for this recipe…use from frozen.
Melt remaining butter in a large skillet and toss in crushed cornflakes. Sprinkle corn flakes over potato mixture.
Step 3: Bake and Serve
Cover your Funeral Potato Casserole with foil and bake for 40-50 minutes or until hot and bubble and the buttery corn flakes topping is golden brown. Serve hot with any main dish. My Spiral Glazed Baked Ham is my favorite!
Other Yummy Toppings for Cheesy Funeral Potatoes
In case you were wondering, a crunchy corn flake topping isn’t the only thing to top this hashbrown casserole with! Here are some other tasty and convenient options:
- Corn flakes – crushed corn flakes are 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
- Shredded cheese – why 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 corn flakes, 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! Garnish with green onion or chive, if desired.
Can I Make Funeral Potatoes Ahead of Time?
Many of us are busy and don’t have the time to prepare the dishes on the day we want to serve them, especially if they are for special occasions. If that’s the case for you, you’ll be glad to know that this casserole is a great dish to make ahead and then keep in the freezer for up to three months!
Just make sure that when you freeze funeral potatoes, you don’t add the corn flake topping (or whichever topping you want your cheesy potatoes topped with) – that will be added right before baking. Just cover your diced or shredded hash brown potatoes with aluminum foil and put them in the freezer. Take them out 24 hours before you want to bake them and thaw them in the fridge overnight.
Storing Leftover Funeral Potatoes
Store leftover Funeral Potatoes in its original casserole dish, covered with plastic wrap – or in an airtight container for 3-4 days in the refrigerator. I love having these leftovers for breakfast and lunch the next week…the ultimate comfort food!
More Tasty Potato Recipes!
- Hash Brown Smoked Sausage Casserole
- Perfect Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Perfect Scalloped Potatoes
- Fondant Potatoes
- Best Pan Fried Potatoes
- Loaded Smashed Potatoes
- Creamy Cheesy Bacon & Potato Casserole
- Twice Baked Potatoes
- Delicious Potatoes Au Gratin
- Crispy Mashed Potato Rosettes
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 week, friends!!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
- 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.