These Funeral Potatoes are made with hash browns, sour cream, cream of chicken soup, butter, and cheddar, then topped with a crispy corn flake crust. They cost just $0.67 per serving and are always a favorite at potlucks, holidays, and family gatherings.
Funeral Potatoes have been a staple at church potlucks and family gatherings for as long as I can remember. The cheesy hash brown filling and crispy corn flake topping are always a hit. At just $0.67 per serving, this casserole feeds 16 and takes less than 10 minutes to assemble.
Why You’ll Love This Recipe!
- Budget Friendly — $10.64 total for a hearty cheesy casserole
- The crispy buttery corn flake topping is what makes this the first dish to disappear at every gathering
- Under 10 minutes of active prep
- Make up to 24 hours ahead — assemble and refrigerate then bake when ready
- Completely customizable
After 14 years of developing recipes I know that the best potluck recipes are always the ones that feed the most people for the least money and get scraped completely clean — and funeral potatoes do both every single time.
If you love easy cheesy casserole recipes like this one you will also love our Cheesy Potato Casserole, Poppyseed Chicken, and Easy Green Bean Casserole. They are all budget-friendly, make-ahead friendly, and the kind of classic comfort food casseroles your family will request at every gathering all year long.
Why are They Called Funeral Potatoes?
Funeral Potatoes got their name because they were commonly served at funeral and bereavement gatherings, especially in Utah and other parts of the American West. Over time, they became a popular comfort food for church potlucks, holidays, and family gatherings because they are easy, affordable, and perfect for feeding a crowd.
Ingredients
- Frozen diced hash browns — go straight from the bag into the mixing bowl — no thawing required. The moisture from the frozen potatoes actually helps create the creamy consistency of the finished casserole
- Sour cream — creates the rich creamy base of the filling. Full fat gives the best result. Greek yogurt works as a lighter substitute with a slightly tangier flavor
- Cream of chicken soup — the binding base that holds everything together. Use straight from the can — do not add water. Cream of mushroom works as a mild substitute
- Unsalted butter, melted and divided — used two ways. Most goes into the filling for richness and the remainder is tossed with the corn flakes for the crispy buttery topping
- Shredded cheddar cheese — stirred throughout the filling for cheesy flavor in every bite. Always shred fresh from a block — pre-shredded does not melt as smoothly. Sharp cheddar gives the boldest flavor
- Salt and black pepper — essential seasoning. Always taste the filling before adding to the dish and adjust since the soup already adds significant saltiness
- Corn flakes — the signature topping that gives funeral potatoes their distinctive crunch. Crushed slightly before tossing with butter — not ground to a powder. Ritz crackers or crushed potato chips work as a crunchy substitute
How to Make Funeral Potatoes
Follow my simple instructions to learn how you can make your own funeral potatoes in your home kitchen.
Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit. Spray a 9X13 baking pan with a non-stick cooking spray.Â
Step 2 – Mix Ingredients – In a large bowl, combine together the cream of chicken soup, and sour cream. Then stir in half of the melted butter until well combined.Â
Step 3 – Stir in the hash browns, cheese, salt and pepper and mix until well combined.Â
Step 4 – Add mixture to baking dish – Pour the mixture into the 9X13 pan and sprinkle with the cornflakes.Â
Step 5 – Top with melted butter – Pour the remaining melted butter on top of the casserole. Then it is ready to bake.
Step 6 – Bake Casserole – Bake for 45-50 minutes until the top of the casserole is golden brown. Cook until the potatoes are tender.
Step 7 – Serve and Enjoy – Let the casserole sit for 10-15 and then it’s ready to serve and enjoy.
Tips for Success
- Never add the topping ahead of time. Corn flakes absorb moisture rapidly — always add right before baking for maximum crunch
- Do not thaw the hash browns. Frozen hash browns go straight into the bowl — thawed hash browns release excess moisture and make the casserole watery
- Shred cheese fresh. Pre-shredded cheese has anti-caking agents that prevent smooth melting — freshly shredded cheddar gives the silkiest cheesiest result
- Taste before baking. The cream of chicken soup adds significant salt — always taste the filling before pouring into the dish and adjust
- Make ahead without the topping. Assemble the filling in the baking dish cover tightly and refrigerate for up to 24 hours. Add the corn flake topping right before baking and add 10 extra minutes since the dish will be cold
Variations and Substitutions
- Add 1 cup diced cooked ham for a heartier version that works as a complete meal
- Stir in ½ cup diced onion with the filling for extra savory depth
- Add cooked crumbled bacon for a smoky variation
- Mix in diced jalapeños or a can of green chiles for a spicy version
- Use cream of mushroom soup instead of cream of chicken for a slightly earthier flavor
- Top with crushed Ritz crackers or crushed potato chips instead of corn flakes for a different but equally satisfying crunch
- Swap half the sour cream for cream cheese softened to room temperature for an extra rich and indulgent result
Serving Suggestion
These funeral potatoes are delicious served with holiday meats or grilled meats. These are some of our favorites.
- Honey Baked Ham – Spiral cut ham is one of our favorite hams to cook for Easter, Christmas and Thanksgiving. It is the perfect holiday to serve with funeral potatoes.
- Easy Crock Pot Steak Bites – If you need a recipe that is incredibly simple but everyone will enjoy. You must try this Slow Cooker Steak Recipe. Toss everything into the crockpot and come home to dinner waiting.
- Roasted Turkey – Learn how to roast a turkey that is tender, juicy and packed with flavor. This oven baked turkey is so easy and really delicious.
Storage and Make-Ahead Instructions
Make Ahead
- Assemble the filling without the corn flake topping cover tightly and refrigerate for up to 24 hours. Add the topping right before baking and add 10 extra minutes to the bake time since the dish will be cold
Refrigerator
- Store in an airtight container for up to 3–4 days — reheat individual portions in the microwave for 60–90 seconds or reheat the entire dish covered with foil at 325°F for 20 minutes
Freezer
- Assemble without the topping freeze in a freezer-safe baking dish for up to 3 months. Thaw overnight in the refrigerator add fresh corn flake topping and bake as directed adding 10–15 extra minutes to the bake time
Frequently Asked Questions
No — frozen hash browns go straight from the bag into the mixing bowl. Thawing releases excess moisture that makes the casserole watery.
Yes — assemble the filling without the corn flake topping cover and refrigerate for up to 24 hours. Add the topping right before baking and add 10 extra minutes to the bake time.
The topping was added too far ahead of baking — always add the buttered corn flakes immediately before the casserole goes into the oven for the crunchiest result.
Crushed Ritz crackers crushed potato chips or panko breadcrumbs tossed with butter all give a delicious crunchy topping — corn flakes are the most traditional choice but all four work beautifully.
These Funeral Potatoes are always one of the first dishes to disappear at any gathering. The cheesy hash brown filling and crispy corn flake topping cost just $0.67 per serving. Make them ahead, then add the topping and bake when you are ready to serve. If you make them leave a star rating and a comment below — I love hearing whether you took them to a potluck or served them at Easter and whether your family fought over the last scoop the way mine always does!
Funeral Potatoes
Ingredients
- 1 bag frozen diced Hash Browns 32 ounces
- 2 cups Sour Cream
- 1 can Cream of Chicken Soup 10.5 ounces
- ½ cup Unsalted Butter melted and divided
- 2 cups Shredded Cheddar Cheese
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 cups Corn Flakes
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine sour cream, cream of chicken soup, and melted unsalted butter (half of the ½ cup total butter). Stir until smooth and well combined.
- Add frozen diced hash browns, shredded cheddar cheese, salt, and black pepper. Stir until all ingredients are evenly combined.
- Pour the potato mixture into the prepared 9×13-inch baking dish and spread it into an even layer.
- Sprinkle corn flakes evenly over the top of the casserole.
- Drizzle the remaining melted unsalted butter over the corn flakes.
- Bake for 45–50 minutes, or until the topping is golden brown and the potatoes are tender.
- Remove the casserole from the oven and let it rest for 10–15 minutes before serving.
- Serve warm and enjoy.
