This easy funeral potatoes recipe is deliciously creamy and is topped with a crunchy cornflakes topping. You can use store-bought hash browns or make your own by shredding baked potatoes. This is the perfect side dish for any holiday, family or potluck gathering.

A serving of funeral potatoes on a white plate with a fork, against a white background.

What are Funeral Potatoes?

These funeral potatoes — also known as cheesy potatoes, party potatoes or cheesy potato casserole — got their iconic name from being a typical side dish provided at luncheons after funerals. It’s most commonly associated with the culture of members of The Church of Jesus Christ of Latter-day Saints.

It’s a great side dish for potlucks — or funerals as the name comes from — due to how easy it is to make, that it’s a comfort food, and that it can feed a crowd. 

A large bowl full of shredded hashbrowns, cheddar cheese, sour cream, and cream of chicken.

Ingredients 

The ingredients you’ll need aren’t too crazy and it comes together really fast, especially when using pre-shredded, store-bought hash browns.

  • Shredded hash browns — Thawed. See my recipe notes if you want to make this dish without thawing the hash browns or if you want to make your own hash browns. 
  • Butter — We use the butter to cook the onion, plus I think butter is a requirement for any “comfort food” type dish. ☺️
  • Onion, diced — Cooked and added to our mixture.
  • Cream of chicken soup — This adds additional flavor and consistency 
  • Salt — Enhances the flavor.
  • Pepper — To taste.
  • Sour cream — I used light. The sour cream adds an additional layer of creaminess and a different flavor too so there is more flavor depth than just the cream of chicken and the cheese.
  • Cheddar cheese, shredded — The cheese is mixed into the entire mixture.
  • Cornflakes, slightly crushed — Cornflakes go on top of the dish and add a delicious flaky crunch.
  • Butter, melted — Toss the cornflakes in a bit of butter so they get crunchier in the oven and have a nice buttery flavor.
A large glass bowl with funeral potatoes ingredients all mixed together by a wooden spoon.

How to Make Funeral Potatoes

  1.  Cook the onion until softened, then transfer to a large bowl.
  2. Add the remaining ingredients to the bowl and mix to combine.
  3. Transfer the mixture to a buttered 9″x13″ inch baking dish.
  4. Toss the crushed cornflakes in some melted butter. Add the cornflake mixture to the top of the casserole. Bake uncovered until bubbly and warm, about 50 minutes.
A white casserole dish full of leveled funeral potatoes against a white background.

Tools Used for This Recipe

9×13-inch pan: to bake in! I linked the glass one I use frequently, or here’s the Staub version you see in my photos.

Skillet: to cook the onion in until soft.

Cheese grater: I used this box grater to shred the cheese but you can use it to grate the potatoes if you want to make funeral potatoes with real potatoes.

A glass bowl with crushed cornflakes in it.

Recipe Tips

Ultimately I think you can make funeral potatoes with frozen hash browns. However, I haven’t personally attempted it. The dish would take much longer to warm up and cook, so keep that in mind when baking.

If you want to use your own hash browns, bake your potatoes, let them cool completely and then grate them. 

This is a great recipe for holidays, Sunday meals, potlucks, and more! It’s such a crowd pleaser and a delicious comfort food side dish.

Don’t like using canned cream of chicken? No problem! Here is a great homemade cream of chicken recipe you can use to replace the canned stuff. 

Variations

You can also use the diced hash browns instead of grated. This is called country style hash browns.

Storing

Store this dish covered in the fridge for up to 4 days.

Make Ahead Tips

You can make this dish ahead of time. Follow the recipe until you get to the cornflakes step. Don’t prepare the cornflakes until just before you want to bake it. You can store the funeral potatoes ahead of time in the fridge covered for a day and then prep the cornflakes and top and bake the following day. 

Freezing Instructions

You can freeze funeral potatoes as well. Prepare the dish with everything except the cornflake topping. Cover the dish well — with one layer of plastic wrap and another layer of aluminum foil. Store in the freezer for 2-3 months. Remove from the fridge and let thaw completely. Remove the plastic wrap and aluminum foil, prepare the cornflakes and bake according to the instructions. 

A casserole dish full of unbaked funeral potatoes topped with crushed cornflakes, against a white background.

FAQs

Are funeral potatoes good for you?

Due to the sour cream and cream of chicken soup, this is definitely more of a comfort food side dish. You can find ways to lighten it though. For example, I used light sour cream instead of the full fat kind.

Baked funeral potatoes topped with golden orange cornflakes, with a serving spoon scooping up a helping of potatoes.

Serve Funeral Potatoes With:

If you make this recipe and love it, I would be so grateful if you come back to leave a 5-star rating and review. Doing so makes it easier for others to find my recipe. Thank you! ❤️

A serving of funeral potatoes on a white plate with a fork, against a white background.
Print Review
5 from 2 votes

Funeral Potatoes Recipe

Funeral potatoes are the ultimate comfort food side dish. Shredded hashbrowns are mixed with cheddar cheese, sour cream, cream of chicken, then topped with crushed buttery cornflakes. We love to serve this dish for Sunday dinners or on the holidays.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 12 servings

Ingredients
 

  • 30 oz bag shredded hashbrowns - thawed
  • 6 tablespoons unsalted butter
  • 3/4 cup onion - diced, can use yellow, white or sweet onion
  • 10.5 oz cream of chicken
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/4 cups sour cream - can use light or regular
  • 2 cups cheddar cheese - shredded, mild or sharp is fine!
  • 2 cups cornflakes - slightly crushed
  • 4 tablespoon unsalted butter - melted

Instructions
 

  • Butter a 9×13 inch pan. Preheat oven to 350°F. 
  • In a skillet over medium heat melt the 6 T of butter. Once melted add the onion and cook until softened, 6-8 minutes. Transfer the onions to a large bowl. 
  • Add the hash browns, cream of chicken soup, salt, pepper, sour cream, and cheese to the large bowl. Mix to combine. 
  • Transfer the mixture to the prepared baking dish and level so that it’s in an even layer. 
  • In a medium bowl mix the cornflakes and melted butter. Sprinkle over the hash browns. Bake uncovered for 45-50 minutes until golden and bubbly. 

Notes

Cornflakes: Measure the cornflakes AFTER you’ve crushed them. Also this is optional, you don’t have to use the cornflake topping, but we like the slight crunch it gives. 
I haven’t made this with frozen hashbrowns, I worry the excess liquid will mess with the flavors and consistency.
If you aren’t fond of shredded hashbrowns you can use country style hashbrowns.
Storing: store, covered in the fridge, for up to 4-5 days.
Make Ahead: Follow the recipe until you get to the cornflakes step. Don’t prepare the cornflakes until just before you want to bake it. You can store the funeral potatoes ahead of time in the fridge covered for a day and then prep the cornflakes and top and bake the following day. 
Freezing instructions: Prepare the dish with everything except the cornflake topping. Cover the dish well — with one layer of plastic wrap and another layer of aluminum foil. Store in the freezer for 2-3 months. Remove from the fridge and let thaw completely. Remove the plastic wrap and aluminum foil, prepare the cornflakes and bake according to the instructions. 
 

Nutrition

Calories: 344kcal (17%)Carbohydrates: 21g (7%)Protein: 8g (16%)Fat: 26g (40%)Saturated Fat: 15g (75%)Cholesterol: 69mg (23%)Sodium: 571mg (24%)Potassium: 316mg (9%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 877IU (18%)Vitamin C: 8mg (10%)Calcium: 199mg (20%)Iron: 3mg (17%)
Course: Side Dish
Cuisine: American
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