These Funeral Potatoes are the ultimate comfort food—rich, cheesy, and baked to golden perfection.
With shredded hash browns, sour cream, cream of chicken soup, and plenty of cheddar cheese, it’s no surprise why this dish is a favorite at family gatherings, potlucks, holidays, and yes… even funerals.
Don’t let the name fool you—this casserole is welcome at any table where warmth and comfort are on the menu.
Why You’ll Love This Recipe
Crowd-pleaser – perfect for holidays, potlucks, and Sunday dinners
Creamy, cheesy, and crunchy – every bite is loaded with texture and flavor
Easy to make – simple ingredients and minimal prep
Make-ahead friendly – can be prepped and refrigerated or frozen
Customizable – change up the topping or add protein and veggies
Bakes beautifully – golden, bubbly, and satisfying
What You’ll Need (Ingredient Highlights)
Frozen shredded hash browns – no need to thaw
Sour cream – adds tang and creaminess
Cream of chicken soup – the classic creamy base
Sharp cheddar cheese – melty, bold flavor
Butter – for richness and the crunchy topping
Onion – fresh, diced for aromatic depth
Salt & pepper – essential seasoning
Pro Tips Before You Start
Use frozen hash browns straight from the bag – no thawing required
Shred your own cheese – it melts smoother than pre-shredded
Don’t overbake – just enough for a golden top and bubbling edges
Let it rest before serving so it slices nicely
How to Make Funeral Potatoes
Preheat oven
Set your oven to 350°F and lightly grease a 9×13-inch baking dish.
Mix the filling
In a large mixing bowl, stir together sour cream, cream of chicken soup, diced onion, salt, pepper, 2 cups of shredded cheddar cheese, and melted butter (reserving some for the topping).
Fold in the frozen hash browns.
Transfer to baking dish
Spread the potato mixture evenly into the prepared baking dish.
Prepare the topping
In a small bowl, mix the crushed with the remaining melted butter.
Sprinkle the topping evenly over the casserole.
Bake until golden
Bake uncovered for 40–45 minutes or until hot and bubbly, and the top is golden and crisp.
Cool and serve
Let cool for a few minutes before serving.
Enjoy with your favorite main dish or as a star on its own!
What to Serve It With
Roast chicken or turkey
Ham or pork chops
Steamed green beans or roasted carrots
Fresh salad with tangy vinaigrette
Dinner rolls or crusty bread
Variations / Substitutions
Use cream of mushroom or celery soup for a vegetarian version
Add diced ham or bacon for extra protein
Mix in green chilies or jalapeños for a spicy kick
Top with more cheese instead of cereal for an ultra-gooey finish
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze baked or unbaked (without topping) for up to 2 months
Reheat: Bake at 350°F until warm or microwave individual portions
Make-ahead: Assemble and refrigerate 1–2 days in advance, then add topping and bake
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Yes, but shred and rinse them well to remove starch, then dry before using.
Can I make this gluten-free?
Use a gluten-free cream soup and certified gluten-free cornflakes.
What’s a good substitute for cornflakes?
Crushed Ritz crackers, panko, or even potato chips work well.
Can I make this vegetarian?
Yes! Use cream of mushroom soup and skip any meat additions.
How do I reheat leftovers without losing the crisp topping?
Reheat in the oven or toaster oven to keep the crunch intact.
Can I double the recipe?
Yes—use two 9×13-inch pans or a large deep roasting pan for big crowds.
Why are they called “funeral potatoes”?
It’s a classic dish often served at post-funeral gatherings in the Midwest for its comforting and crowd-feeding qualities.
Final Thoughts
Whether you know them as cheesy potato casserole, party potatoes, or Funeral Potatoes, there’s no denying this dish is pure comfort food.
It’s easy, creamy, and delicious—and perfect for just about any occasion, from holidays to weeknight dinners.
Full Recipe Card
Ingredients
1 (30 oz) bag frozen shredded hash browns
2 cups sour cream
1 (10.5 oz) can cream of chicken soup
1/2 cup unsalted butter, melted (divided)
1/2 cup finely diced onion
2 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, mix sour cream, soup, onion, salt, pepper, 2 cups cheese, and half the butter.
Fold in frozen hash browns. Spread into dish.
Mix crushed with remaining butter and sprinkle over top.
Bake uncovered 40–45 minutes, until golden and bubbly.
Rest 5 minutes before serving.
