Julie Clark
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Funeral Potato Recipe
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The ultimate Funeral Potato recipe with a creamy, cheesy base and crispy cornflake topping. Read our guide for make ahead tips, freezing guide and recipe substitutions.
At Tastes of Lizzy T, we love to help you bring family and friends together around food. If you’re looking for the ultimate comfort food that does just this, look no further than the traditional Funeral Potato recipe.
It has a sad name, but this cheesy potato casserole is a staple at Midwestern family gatherings, potlucks, and yes, even funeral luncheons. In this recipe, we’ll share everything you need to know about making this classic potato recipe!
Funeral Potato Ingredients
- Hash Brown Potatoes. I used cube potatoes, but shredded hash browns work just as well.
- Sour cream, cream of chicken soup and sharp cheddar cheese all make the potatoes creamy.
- The crunchy topping is crushed cornflakes, although I’ll give substitutions below if you prefer not to use corn flake cereal.
✨ See the recipe card for full ingredients and amounts. ✨
This recipe is similar to our cheesy hash brown casserole and sausage hash brown casserole. Each one is just slightly different and you’ll love them all!
How to Make Funeral Potatoes
- Prepare. Preheat the oven to 350ºF. Spray a 9×13” baking dish with nonstick cooking spray.
- Mix the potatoes. In a large bowl, mix together the thawed hash browns, melted butter, chicken soup, sour cream, dried onion, salt and shredded cheddar cheese. Spread the potato mixture into the prepared casserole dish.
- Make the cornflake topping. Place the cornflakes in a bag and crush them. Pour the crumbs in a small bowl and mix with the melted butter. Sprinkle the buttered cornflake crumbs on top of the potato mixture.
- Bake. Bake for 40-45 minutes, or until the mixture is heated through.
Recipe Variations
- Use a combination of sharp cheddar, Gruyère, and mozzarella for a more complex and rich flavor.
- Add crispy bacon bits or ham to the potato filling.
- Switch out the cornflakes for Ritz crackers, panko bread crumbs or even potato chips.
- Want something festive for Christmas? Add green and red diced peppers. It reminds me of our Christmas potato recipe!
- Instead of cream of chicken soup, use cream of mushroom soup or cream of celery soup.
Have leftover cornflakes? Make our cornflake chicken or cornflake wreath cookies.
Crockpot Funeral Potatoes
For a hands-off approach on Thanksgiving, Christmas or Easter dinner, try making a slow cooker version. Combine all ingredients except the topping and cook on low for 4-5 hours. Add the topping and cook an additional 30 minutes with the lid skewed so steam can escape.
This is similar to the method we use with our crockpot hashbrown casserole.
Can you make funeral potatoes in advance?
Yes! Prepare this funeral potato recipe up to the point of baking, but leave off the cornflake topping. Double wrap in aluminum foil freeze for up to 6 weeks. Thaw and bake when ready, adding the topping just before baking to keep it crispy.
Serving Suggestions
Looking for more traditional dishes to serve with this funeral potato recipe? Try one of these:
Funeral Potato Recipe
The ultimate Funeral Potato recipe with a creamy, cheesy base and crispy cornflake topping. Read our guide for make ahead tips, freezing guide and recipe substitutions.
Servings 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
- 30 ounces frozen hash browns diced, thawed
- 1/2 cup salted butter melted
- 1 can condensed cream of chicken soup 10.5 ounces
- 2 cups sour cream
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
For the topping:
- 2 cups corn flakes
- 4 tablespoons salted butter melted
Instructions
- Preheat the oven to 350ºF. Spray a 9×13” baking pan with nonstick cooking spray.
- In a large bowl, mix together the thawed hash browns, melted butter, chicken soup, sour cream, dried onion, salt and shredded cheddar cheese. 30 ounces frozen hash browns, ½ cup salted butter, 1 can condensed cream of chicken soup, 2 cups sour cream, 1 tablespoon dried minced onion, 1 teaspoon salt, 2 cups shredded cheddar cheese
- Spread the potato mixture into the prepared pan.
- Place the cornflakes in a bag and crush them. Pour the crumbs in a small bowl and mix with the melted butter. Sprinkle the buttered cornflake crumbs on top of the potato mixture. 2 cups corn flakes, 4 tablespoons salted butter
- Bake for 40-45 minutes, or until the mixture is heated through.
Notes
- If the potatoes are still frozen at all, it may take up to 50 minutes to bake.
- Store any leftovers in an airtight container in the fridge and eat within 4 days.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 422kcal | Carbohydrates: 25g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 777mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 224mg | Iron: 3mg
