Last updated: October 22, 2026
Funeral potatoes are a creamy, cheesy hash brown casserole topped with buttery cornflakes, and this version takes about 15 minutes of hands-on work. The full recipe card is below, so you can jump straight to it or read on for every tip.
What Funeral Potatoes Are and Why Everyone Asks for the Recipe
Funeral potatoes are a baked casserole made from shredded hash browns, sour cream, cream of chicken soup, and sharp cheddar, finished with a crunchy cornflake topping. The result is creamy and rich in the middle with a golden, buttery crust on top.
The dish is a staple at potlucks, holiday tables, church suppers, and family reunions, especially across Utah and the Mountain West. It also goes by party potatoes, cheesy potatoes, and hash brown casserole, and every one of those names points to the same comforting pan.
Part of the appeal is how forgiving it is. You stir everything together in one bowl, spread it in a 9×13-inch dish, and let the oven do the rest.
Another part is how well it feeds a crowd. One pan serves 12, travels well, and tastes just as good warm as it does piping hot.
Ingredients You Need for Funeral Potatoes
Funeral potatoes rely on freezer and pantry staples, and each one has a clear job in the pan. Here is what goes into the bowl and why it matters.
The Hash Browns
You need one 30-ounce bag of frozen shredded hash browns, such as Ore-Ida, thawed before you start. Shredded hash browns give the casserole a tender, fork-friendly texture, while diced or cubed styles turn out chunkier.
Thaw the bag in the refrigerator overnight, then press out extra moisture with a clean kitchen towel. Wet potatoes dilute the sauce and leave the middle loose instead of creamy.
The Creamy Base
The base is one 10.5-ounce can of condensed cream of chicken soup, such as Campbell’s, plus 2 cups of sour cream and 1/4 cup of melted butter. The soup brings savory depth, the sour cream adds tang and richness, and the butter carries flavor through every shred of potato.
Use full-fat sour cream for the creamiest result. Reduced-fat versions can thin out in the heat of the oven.
The Cheese, Onion, and Seasoning
Fold in 2 cups of shredded sharp cheddar, which is about 8 ounces, along with 1/2 cup of finely diced yellow onion. Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Shred the cheddar from a block when you can. Block cheese melts smoother than bagged shreds, which are coated with anti-caking starch.
The Cornflake Topping
The topping is 3 cups of cornflakes, lightly crushed by hand, tossed with the remaining 1/4 cup of melted butter. Leave some pieces fairly large, because those jagged flakes are what bake up crisp and golden.
Kellogg’s Corn Flakes are the classic choice, but any plain cornflake cereal works.
How to Make Funeral Potatoes Step by Step
Funeral potatoes come together in five simple stages, and the whole process takes about 15 minutes before the pan goes into the oven. Read through each stage once and the recipe becomes almost automatic.
Heat the Oven and Prep the Dish
Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. A glass or ceramic dish gives the most even browning.
Mix the Creamy Base
In a large bowl, stir together the cream of chicken soup, sour cream, 1/4 cup of the melted butter, the diced onion, salt, pepper, and garlic powder until smooth. Mixing the base first spreads the seasoning evenly before the potatoes go in.
Fold In the Hash Browns and Cheese
Add the thawed hash browns and the shredded cheddar, then fold with a rubber spatula until every shred is coated. Spread the mixture into the baking dish and smooth the top.
Add the Cornflake Topping
Toss the crushed cornflakes with the remaining 1/4 cup of melted butter in a small bowl until the flakes look evenly glossy. Scatter them over the potatoes in an even layer.
Bake Until Golden and Bubbly
Bake the funeral potatoes uncovered for 45 minutes, until the edges bubble and the topping turns deep golden. Let the pan rest for 5 minutes before serving so the sauce settles and the squares scoop cleanly.
Tips for the Best Funeral Potatoes
A few small habits separate a great pan of funeral potatoes from a soggy or bland one. None of them add time, and all of them are worth the effort.
Thaw and Dry the Hash Browns
Fully thawed potatoes mix evenly and cook through at the same pace as the sauce. If you are short on time, spread the shreds on a baking sheet and let them sit on the counter for about 30 minutes, then blot them with a towel.
Fold Gently
Use a rubber spatula and fold just until everything is coated. Vigorous stirring breaks the shreds into mush and makes the casserole gluey instead of tender.
Keep the Topping on Top
Crush the cornflakes by hand in a zip-top bag or bowl, and add them only when the casserole is ready for the oven. Cereal that sits on wet filling softens before it ever reaches the heat.
Stick With a 9×13-Inch Dish
A deeper, smaller dish cooks more slowly in the center and gives you less crunchy surface. The wide 9×13-inch pan gives every serving a share of the golden topping.
Funeral Potatoes Variations and Substitutions
The classic funeral potatoes recipe is easy to adjust to whatever is in your kitchen. The card below uses the classic version, so every swap here is optional.
Swap the Soup
Cream of mushroom, cream of celery, or condensed cheddar cheese soup all work in place of cream of chicken soup. Use the same 10.5-ounce can size and keep the rest of the recipe unchanged.
Lighten the Base
Plain whole-milk Greek yogurt can replace the sour cream in equal amounts. The flavor turns a little tangier, and the texture stays creamy.
Change the Topping
Crushed Ritz crackers, crushed potato chips, or panko tossed with the melted butter all make a good crunchy crown. Use the same amount of topping and the same amount of butter.
Add Extras
Diced ham or crumbled cooked bacon, about 1 cup, turns the casserole into a main dish. Sliced green onions can stand in for the yellow onion if you want a milder bite.
Making Ahead, Storing, and Freezing Funeral Potatoes
Funeral potatoes are one of the most make-ahead-friendly casseroles you can bring to a gathering. Plan your timing around the topping, which should always go on at the last minute.
Make Ahead
Assemble the casserole through spreading it into the dish, cover it tightly, and refrigerate for up to 24 hours. Add the cornflake topping just before baking and bake for about 10 minutes longer than the card says, since the pan starts out cold.
Store Leftovers
Refrigerate leftovers within 2 hours of baking in an airtight container, and eat them within 3 to 4 days, as the USDA Food Safety and Inspection Service (FSIS) advises for cooked leftovers. The topping softens in the refrigerator, but the flavor stays great.
Reheat Safely
Reheat portions in a 350°F oven, covered with foil, until the center is hot. FSIS recommends reheating leftovers to an internal temperature of 165°F.
Freeze for Later
Freeze the unbaked casserole without the cornflake topping, wrapped tightly, for up to 2 months. Thaw it overnight in the refrigerator, add the topping, and bake as directed with about 10 extra minutes.
What to Serve With Funeral Potatoes
Funeral potatoes are rich and creamy, so they pair best with simple, savory mains and bright sides. Baked ham, roast turkey, fried chicken, and pulled pork are all classic partners.
For balance, add something fresh or lightly tangy, such as green beans, a crisp green salad, or roasted carrots. A warm dinner roll is welcome for mopping up every last bit of sauce.
For a cozy weeknight supper, serve a square alongside a simple rotisserie chicken and a bag of steamed vegetables. The creamy potatoes turn an easy meal into something that feels special.
Leftover squares also make a great side for a packed lunch the next day.
Keep the rest of the plate simple and let the casserole be the star. A bright, crisp side balances all that creamy richness.
At holiday tables, funeral potatoes sit comfortably beside stuffing, cranberry sauce, and gravy. They also hold their heat well on a buffet, which makes them ideal for Easter, Thanksgiving, and Christmas spreads.
The Story Behind Funeral Potatoes
Funeral potatoes earned their name because the casserole is traditionally served at the meal after a funeral. Communities in Utah, and families connected to the Church of Jesus Christ of Latter-day Saints, are often credited with popularizing the tradition of bringing the dish to a grieving family.
The reasoning is practical. The ingredients are inexpensive, the pan feeds a crowd, and the casserole can be baked ahead and carried to a home or church hall.
Over time the dish moved far beyond funeral luncheons. Today it shows up at graduations, baby showers, game days, and holiday dinners, and the cornflake crunch remains its signature.
That staying power says a lot about the dish. Few recipes are both this humble and this reliably loved.
Ready to bake? Use the recipe card below to make your own pan of funeral potatoes, and scroll further for answers to common questions.
Funeral Potatoes
Creamy, cheesy hash brown casserole with sour cream, cream of chicken soup, and sharp cheddar, topped with a buttery cornflake crunch.
Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1/2 cup finely diced yellow onion
- 1/2 cup (1 stick) unsalted butter, melted and divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 cups cornflakes, lightly crushed
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, stir together the cream of chicken soup, sour cream, 1/4 cup of the melted butter, the onion, salt, pepper, and garlic powder until smooth.
- Add the thawed hash browns and the cheddar and fold with a rubber spatula until every shred is coated.
- Spread the mixture into the prepared baking dish and smooth the top.
- Toss the crushed cornflakes with the remaining 1/4 cup melted butter, then scatter them evenly over the potatoes.
- Bake uncovered for 45 minutes, until the edges are bubbling and the topping is deep golden.
- Rest for 5 minutes before serving.
Notes
Thaw the hash browns in the refrigerator overnight and blot away extra moisture. To make ahead, assemble without the topping, cover, and refrigerate up to 24 hours, then add the topping and bake about 10 minutes longer. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to an internal temperature of 165°F. To freeze, wrap the unbaked casserole without the topping for up to 2 months, thaw overnight in the refrigerator, add the topping, and bake about 10 minutes longer.
Nutrition Information:
Yield:
12Serving Size:
1 portion (about 1 cup)Amount Per Serving: Calories: 345Total Fat: 25gSaturated Fat: 14gSodium: 600mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 8g
Funeral Potatoes Questions Answered
Can you make funeral potatoes without cream of chicken soup?
Yes. Cream of mushroom or cheddar cheese soup works in the same amount, or you can use about 1 1/4 cups of a thick homemade white sauce made from butter, flour, and milk.
Do you need to thaw the hash browns first?
Yes, thaw them before mixing. Frozen shreds release water as they bake, which thins the sauce and cooks the casserole unevenly.
Can you use fresh potatoes instead of frozen hash browns?
Yes, though the card uses frozen hash browns, so treat this as an optional swap. Boil about 2 pounds of russet potatoes until just tender, cool them, and shred them before folding them into the base.
Why are they called funeral potatoes?
The casserole is traditionally brought to families after a funeral, especially in Utah and the Mountain West. It is inexpensive, feeds a crowd, and can be made ahead, so it became a go-to comfort dish.
How do you keep the cornflake topping crispy?
Add the topping right before the pan goes into the oven, and bake the casserole uncovered. Tossing the cornflakes in melted butter helps them brown evenly and stay crunchy.
Can you double the recipe?
Yes. Bake two 9×13-inch pans side by side rather than packing one deeper pan, so the centers cook through and every serving gets plenty of topping.
Why This Funeral Potatoes Recipe Works
The creamy base is made first, with the soup, sour cream, melted butter, onion, and seasoning stirred smooth before any potatoes go in. That order spreads the flavor evenly, so every bite tastes seasoned instead of patchy.
The thawed hash browns and sharp cheddar are folded in gently, which keeps the shreds intact and the texture tender. Sharp cheddar stands up to the rich sour cream and soup, so the casserole tastes cheesy instead of flat.
The cornflakes are tossed in melted butter and scattered on top just before baking. Butter-coated flakes brown evenly and stay crisp, while the sauce underneath bubbles up around the edges.
A steady 350°F oven and a 45-minute bake heat the casserole all the way through without scorching the topping. The 5-minute rest lets the sauce settle, so each square holds together on the plate.
Together, these small choices explain why the recipe turns out the same way every time you bake it.
Make Funeral Potatoes for Your Next Gathering
Funeral potatoes deliver creamy, cheesy comfort with a crunchy topping, and they ask very little of you. Bake a pan for your next potluck, holiday dinner, or family supper and watch the dish disappear.
Make-ahead prep means the hardest part is finished the day before, and the leftovers reheat beautifully for lunch.
Save the recipe, try one of the swaps, and let us know in the comments how your funeral potatoes turned out. We would love to hear which topping and which gathering made your pan the first one scraped clean.
