Made with hash browns, sour cream, and lots of cheese, Funeral Potatoes are a classic Midwestern potato casserole made popular at Utah funerals. This side dish is also perfect for luncheons and dinner, of course – easy, comforting, and delicious!
Easy Funeral Potatoes Recipe
Funeral potatoes (also known as party potatoes and cheesy potatoes) is a cheesy potato hotdish made with shredded potatoes, a sour cream and cheese mixture, and a crunchy topping. The name comes from its popularity being served at a lot of funerals around the midwest because they are crowd-pleasing pure comfort food.
Not just for potlucks, they’re a great side dish to accompany dinner that go with just about anything. Everyone loves them!
These cheesy potatoes are made with potatoes, and lots of cheese and dairy!
(Scroll below to the printable recipe card for details and measurements.)
- Hash Browns or Tater Tots – The base of this potato dish.
- Cream of chicken soup – Undiluted, do not add water. We use low-sodium.
- Sour Cream – Makes the filling extra creamy with a bit of tanginess.
- Cheeses – We use a combination of sharp cheddar cheese and Monterey Jack cheese.
- Unsalted butter – Melted butter is mixed into the filling and also drizzled on top of the corn flakes
- Sweet onion – For flavor.
- Corn flakes – The topping that gives the casserole flavor and a nice crunch!
- Use Hash Browns or Tater Tots. I used Tater Tots, but this dish is traditionally made with hash browns. They both work!
- Vary the cheeses. If you don’t like cheddar and Monterey Jack, you could use Italian, Colby Jack, or Pepper Jack for an added kick. Whatever floats your boat!
- Sub in Greek yogurt for the sour cream.
- Switch up the topping. Instead of a cornflake topping, you could use Panko breadcrumbs or corn chips.
- Double the recipe: I halved the recipe, since I served them as a side dish with dinner and only feeding the four of us, but you can easily double it!
How To Make Funeral Potatoes
This dish is super easy to make in a just a couple steps. Here’s a brief rundown:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the filling. Combine both cheeses, cream of chicken soup, sour cream, melted butter, and onions. Gently fold in the tater tots (or hash browns.)
- Prepare the pan. Spread mixture in a greased 8×8-inch baking dish.
- Make the topping. Sprinkle crushed corn flakes on top and drizzle with butter.
- Bake. Bake until the the potatoes are cooked through and the top is golden and bubbly.
Video: Funeral Potatoes
Make Ahead and Proper Storage
- Make funeral potatoes ahead of time. Prepare as directed, but don’t add the cornflake topping or butter. Wrap tightly and store in the fridge. When ready to bake, drizzle with the butter and cornflake topping, then bake as directed (adding a few minutes onto the bake time if baking chilled.)
- Storing leftovers. Let cool completely. Place the potatoes in an air-tight container and store in the fridge for up to 3 days. To reheat, simply place on a plate and reheat in the microwave until warmed through.
- To freeze. Prepare as directed, but don’t add the cornflake topping or butter. Wrap tightly in plastic wrap and again in foil and place in the freezer for up to 3 months. Thaw in fridge overnight and then add the cornflakes before baking.
More Potato Recipes:
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can low sodium cream of chicken soup (undiluted, do not add water)
- 1 cup sour cream (or plain Greek yogurt)
- 1/4 cup unsalted butter ,melted
- 1 small sweet onion ,diced
- 4 cups Tater Tots (or hash browns)
- 1 cup crushed corn flakes
- 2 tablespoons unsalted butter ,melted
- Preheat the oven to 350 degrees F. Coat an 8×8 inch baking dish with nonstick cooking spray.
- In a large bowl, combine both cheeses, cream of chicken soup, sour cream, 1/4 cup melted butter, and onions. Gently fold in the tater tots. Spread in the prepared pan.
- Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
- Bake for 55 minutes until the potatoes are cooked through and the top is golden and bubbly.