This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
The Lowdown on This Funeral Potatoes
Funeral potatoes, y’all. If you know, you know. The name comes from folks bringing it to comfort families after funerals, but you don’t need a sad occasion to dig into this goodness. I’d gladly eat this funeral potato recipe a couple of times a week just because it’s THAT good!
This creamy, cheesy casserole is unapologetically unhealthy, and I ain’t mad about it. I’ve played around with all kinds of fancy add-ins, but the OG recipe is where it’s at boos.
Ingredients you’ll need to make Funeral Potatoes
For the Casserole
- Hashbrowns: You can use shredded hashbrowns, but frozen diced hashbrowns work best here. Just make sure to thaw them first!
- Sour Cream: Full-fat. This casserole also tastes good with low-fat sour cream or Greek yogurt.
- Cream of Mushroom Soup: Cream of chicken works just as well if you want a more savory vibe. Keep in mind that this casserole is HEAVY boos!
- Cheese: Sharp cheddar is my go-to, but you can also use Colby or Monterey Jack.
- Butter: Unsalted is best so you can control the salt level, but you can use salted if that’s what you have.
- Dried Minced Onion: Easy to keep on hand, but finely diced fresh onion works too.
- Salt + Pepper: Kosher salt and freshly ground black pepper, always.
- Green Onions: Save some for topping at the end boos!
For the Topping
- Butter: Melted and ready to coat those corn flakes!
- Corn Flakes: Try to go for classic Kellogg’s. I love that classic crunch! Potato chips, French fried onions or Ritz crackers could work too if you’re outta flakes.
How to make Funeral Potatoes
Funeral Potato Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 9×13 Baking Dish
Ingredients
For the Casserole
- 2 pounds frozen diced hashbrowns thawed
- 1 ½ cup sour cream
- 10 ounce cream of mushroom soup or condensed cream of chicken soup
- 2 cups sharp cheddar cheese shredded, divided
- 5 tablespoons unsalted butter melted
- 1 ½ tablespoons dried minced onion
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1/3 cup green onions finely diced
For the Topping
- 4 tablespoons unsalted butter melted
- 1 ¼ cup Corn Flakes cereal crushed
Instructions
- Preheat the oven to 375°F and set the rack in top third position. Prepare a 13×9-inch pan by spraying with nonstick cooking spray.
- In a large bowl, combine the hashbrowns, sour cream, soup, 1 ½ cup cheddar, butter, onion, salt, pepper, and all but 1 tablespoon of the green onions and stir until evenly mixed. Spread into the prepared pan. Sprinkle it with the remaining ½ cup of cheese.
- To prepare the topping, stir together the melted butter and crushed corn flakes. Crumble evenly on top of the casserole.
- Bake for 30-35 minutes until the corn flakes are golden and the cheese is melted and bubbly.
- Remove from the oven and top with the remaining tablespoon of green onions. Serve and enjoy hot!
Notes
Nutrition
Tips for making the best funeral potatoes recipe
- Thaw your hashbrowns! Best way? Add them in a colander in the sink and let them thaw naturally. If you’re in a rush, throw them in a large bowl and hit the defrost setting on the microwave for about 5 minutes, stirring halfway through.
- Drain the excess water. Press your hashbrowns with a paper towel to soak up that extra moisture.
- Shred your own cheese. Pre-shredded cheese has that anti-caking stuff that keeps it from melting as smoothly. Grab a block and get to grating boos!
- Use a glass dish. Glass bakes more evenly than metal, which means no burnt edges or undercooked centers.
Recipe Variations and Additions
- Make it a meal. Stir in some cooked diced ham or shredded chicken!
- Top it with bacon. Sprinkle some crispy bacon bits on top before baking. Bacon makes everything better!
- Add some heat y’all. A pinch of red pepper flakes or a dash of chili powder will give it a nice kick.
- Make it veggie-packed. Toss in some sautéed bell peppers, mushrooms, or spinach.
What to serve with cheesy funeral potatoes
- With Meat: These funeral potatoes are rich with a capital R, so keep it balanced with some simple protein. Baked ham, lemon roast chicken, or even some air fryer salmon.
- Get Bready: You need something to scoop up all that creamy goodness! Try some honey butter dinner rolls, skillet cornbread, or flaky biscuits.
- More Sides: Make it a full spread with some roasted Brussels sprouts, collard greens, or a crisp green bean casserole.
- Get Your Dessert On: After all that cheesy comfort, go big with a 7up cake, pecan pie bars, or a slice of Italian cream cake.
How to store & reheat Funeral Potatoes
Let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. Pop it in the fridge and just don’t leave it uncovered unless you like dry, sad potatoes.
To reheat, warm it up in a 350°F oven for about 20 minutes, or until it’s hot and bubbly again. The microwave works too, but you’ll lose that crispy top. Your call, boos!
How long will Funeral Potatoes last in the fridge?
It’ll stay fresh in the fridge for about 3 to 4 days. If it lasts that long without someone sneaking bites straight from the dish, you have stronger willpower than me boos!
Can I freeze funeral potatoes with hash browns?
Yup! Just wrap it up tight with plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the fridge before baking or reheating.
Frequently asked questions
Technically! But you’re gonna need a VERY large bowl to mix everything. I suggest you bake it in two 13×9 pans.
Absolutely boos! Just mix everything up, spread it in your baking dish, and cover it tightly. Hold off on adding the corn flakes until right before baking so they stay crispy.
You sure can boos, but you’ll need to peel, dice, and parboil them first. Honestly, frozen hashbrowns are WAY easier and taste just as good.
pinterest 
facebook 
twitter 
email