Funeral Potatoes first caught my eye on TikTok when Dylan Hollis made them on his channel, the quirky name had me intrigued right away! I love his vintage recipe videos, and this one did not disappoint. Creamy, cheesy, and topped with a buttery crunch, it’s easy to see why this comforting casserole from 1974 has become a staple potlucks, and of course, after-funeral gatherings.
After trying it myself, I quickly understood the hype. This casserole is definitely comforting: rich, cozy, and so easy to pull together. With shredded hash browns, a tangy sour cream and cheese sauce, and that irresistible crunchy topping, it’s become one of my go-to sides for holidays, dinner parties or really any meal that needs a little extra comfort.
Why You'll Love Funeral Potatoes
• This dish is easy to make because it starts with frozen hash browns, which makes prep a breeze.
• The creamy, cheesy filling with its crunchy topping makes it the ultimate comfort food classic. It also pairs well with ham, chicken, turkey, or even on its own.
• It's a comforting dish to bring to a loved one after a funeral. Place in a casserole carrying case to keep warm while transporting.
What you need
Ingredient Notes
• Hash browns - Use frozen shredded hash browns, thawed completely. You could also use froze diced potatoes (thawed), if desired.
• Cream of chicken soup - The classic binder for this casserole. Cream of mushroom can be substituted for a vegetarian version.
• Sour cream and cheese - Sour cream adds tangy creaminess and sharp cheddar gives that extra flavor cheesiness.
• Butter - I like to use salted butter for more flavor. Melted butter makes the casserole rich and also gives the topping that irresistible crunch.
• Cornflakes - The traditional topping! You can also swap with crushed Ritz crackers, potato chips, or panko breadcrumbs.
How to Make Funeral Potatoes
• Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
• In a large bowl, stir together casserole ingredients (except for corn flakes and half the butter). Spread mixture evenly into the prepared baking dish.
• For the topping, mix crushed cornflakes with the remaining melted butter and sprinkle over the potatoes. Bake 40-45 minutes until hot and bubbly and the topping is golden brown. Let cool slightly before serving warm.
Frequently Asked Questions
• Why are they called Funeral Potatoes? This comforting casserole got its name because it’s often served at after-funeral gatherings, especially in the Midwest. According to Wikipedia, it was originally served at Mormom church functions in Utah.
• Can I make Funeral Potatoes ahead of time? Yes! Assemble the casserole without the topping and refrigerate it for up to 24 hours. Just add the topping right before baking.
• Do Funeral Potatoes freeze well? Absolutely. Assemble the casserole, freeze it, then thaw overnight in the fridge before baking.
• What can I use instead of cornflakes for the topping? Ritz crackers, potato chips, or panko breadcrumbs all make delicious crunchy toppings.
Quick Tips
• If you want to turn this side dish into a main course, add diced ham or cooked chicken to the mix.
• Sharp cheddar or a blend of cheeses adds even more flavor.
• If you’re serving a big group, double the recipe because these potatoes disappear fast.
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Funeral Potatoes (Cheesy Hashbrown Casserole)
Video
Ingredients
- 1 bag (30–32 oz) frozen shredded hash browns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- ½ cup salted butter, melted (divided)
- ½ cup chopped onion (optional)
- 2 cups crushed corn flakes
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, onion if using, half of the melted butter, and a little salt and pepper. Stir until well combined. Spread the mixture evenly into the prepared baking dish.
- In a small bowl, stir together the crushed cornflakes with the remaining melted butter. Sprinkle evenly over the potato mixture. Bake for 40-45 minutes, until the casserole is hot and bubbly and the topping is golden brown. Remove from oven, let cool slightly, and serve warm. Store leftovers covered in refrigerator for up to a week.
Notes
Freezer friendly: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Add diced ham or chicken to make it a main dish.
Nutrition
Leave a Reply