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

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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 344kcal


  • 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


  • Butter a 9x13 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. 


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. 


Calories: 344kcal | Carbohydrates: 21g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 571mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 8mg | Calcium: 199mg | Iron: 3mg