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.

Funeral potatoes in a oblong casserole dish with cornflake topping.


 

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.

Cheesy hashbrown potatoes in a 13 by 9 baking dish.

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

All the ingredients needed to make a Funeral Potatoes casserole.

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.

Campbell's cream of chicken soup being added to bowl of ingredients for potato casserole.

How to Make Funeral Potatoes

• Preheat oven to 350°F and lightly grease a 9×13-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.

Mixing up all the ingredients in a big bowl to make cheesy hashbrowns casserole dish.

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.

Using a rolling pin to crush corn flakes in a plastic bag.

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.

Spooning out casserole into a serving bowl.

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 casserole served in a white bowl.
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Funeral Potatoes (Cheesy Hashbrown Casserole)

Lise Sullivan Ode
Funeral Potatoes are creamy, cheesy, and topped with buttery crunch – basically everything you want in a comfort food casserole.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16 servings
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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
  • 1/2 cup salted butter, melted (divided)
  • 1/2 cup chopped onion (optional)
  • 2 cups crushed corn flakes
  • Salt and pepper, to taste

Equipment

Instructions
 

  • Preheat oven to 350°F and lightly grease a 9×13-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.

Video

Notes

Make ahead: Assemble the casserole without the topping, cover, and refrigerate up to 24 hours. Add topping just before baking.
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.
Calories: 308kcal, Carbohydrates: 32g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 501mg, Potassium: 175mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1061IU, Vitamin C: 9mg, Calcium: 138mg, Iron: 9mg

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