Funeral potatoes are an easy-to-make and even easier-to-love comfort food casserole that feeds a crowd. The combination of creamy, cheesy potatoes and crunchy Corn Flakes topping is totally heaven sent!
This recipe is brought to you by Cache Valley Cheese
This Casserole Is a Utah Family Favorite!
If you grew up in Utah, there’s a 99.9% chance you’ve had (and loved) funeral potatoes. If you haven’t lived in Utah, you’re likely scratching your head wondering what in the world am I talking about?!? Unless you’re from the South, then you may be in the know, too.
This cheesy, creamy potato casserole’s roots run deep in the LDS faith and are a long-lived staple at family gatherings of every sort, including potlucks, family dinners, and any Sunday night dinner. My Grandma used to serve them at Christmas with her roast turkey breast and warm potato rolls, and believe me, rarely were there any leftovers to be found.
So where did “funeral potatoes” get their name? It’s from years and years of being served following Mormon funeral services, typically prepared by the ladies of the ward (aka the Mormon congregation) for a luncheon gathering for families and friends and pretty much anyone who crossed the threshold.
But there’s another reason they’re called funeral potatoes, and that’s because they’re absolutely heavenly.
Enjoy!
You’ll Need These 7 Ingredients
The full recipe, with amounts, can be found in the recipe card below.
This casserole may be the easiest thing you’ll make all week, especially if you’re cooking for a crowd. Time and agin I’ve considered fancy-ing up this dish and making it a bit more gourmet by using different kinds of onions or making my own white sauce, but this is one of those casseroles you just have to go with the original because that’s why it’s adored by so many. It is what it is. And it IS delicious.
- Frozen hash browns — I use the country-style diced hash brown potatoes because that’s what my Grandma Mary Jane used, but you can absolutely use shredded hash browns as well. One 30-ounce bag fills an 11×13-inch baking dish just right. It may not look like it at first, but just wait ’til everything gets added. You’ll see.
- Butter — Sometimes I’ve had these potatoes and they’re pretty much a grease slick. It’s one reason I cut down on the amount I use. Most of the butter is melted and goes into the potato dish, but reserve 2 tablespoons to add to the Corn Flake topper, noted below.
- Onion — Grandma’s recipe called for green onion but I like the regular yellow better.
- Sour cream and cream of chicken soup — The sauce that binds. This is likely the only dish you’ll find on the blog that calls for canned cream of anything soup because I’m not generally a fan for home cooking. But, as I stated above, there are times when you just don’t go messing with a good thing. And this is one of those times. You could use a lower fat sour cream but it may get watery, so consider that.
- Shredded cheese — Typically I shred my own cheese because I’ve found that some shredded cheeses have a weird coating that prevents the cheese from melting. Not Cache Valley Cheese. This time around I chose the Colby and Monterey Jack Blend but I’ll often use a medium or mild cheddar cheese, too.
- Corn Flakes — This is where things get real. As in real good. The final ingredient is Corn Flakes that have been tossed in melted butter then sprinkled over the cheesy potato mixture before baking.
How to Make the Best Ever Funeral Potatoes
- First, thaw your hash browns. If they’re not completely thawed before the cream sauce is mixed in, your finished casserole will wind up being runny.
- Soften the onion. I lightly sauté my onion in 1 tablespoon of the butter with a pinch of kosher salt, just until soft. These onions are NOT meant to be browned.
- Make it creamy. Whisk together the sour cream, canned cream of chicken soup, a little more melted butter, salt, pepper, and the softened onion.
- Add the hash browns and cheese. Now that the base of the casserole is done, you can turn it into a greased casserole dish.
- Add the crunchy topping. Toss the Corn Flakes with the remaining butter and sprinkle evenly over the cheesy hash browns.
- Bake until golden. The edges will start to bubble lightly and the Corn Flake topping will be lightly browned.
Don’t Want to Make Your Funeral Potatoes with Corn Flakes? That’s Okay!
If you’d rather skip the Corn Flakes, you certainly can. My mom’s friend Sheryl makes them without and instead adds another thick layer of cheese. She calls them Heavenly Potatoes. And with all that cheesy potato goodness, they’re positively heavenly indeed.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Cheesy Funeral Potatoes Recipe
Ingredients
- 30 ounces frozen Southern-style hash brown diced potatoes , completely thawed (you can use shredded hash browns if you prefer)
- 8 tablespoons butter , divided
- 1 small yellow onion ,diced
- 1 pint sour cream
- 1 (15-ounce) can cream of chicken soup (I use organic)
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 2 cups shredded Cache Valley Colby & Monterey Jack Cheese Blend (or cheddar)
- 2 cups Corn Flakes
Instructions
- Thaw the hash browns. Be sure to allow enough time for your frozen hash browns to thaw completely before mixing with the other ingredients so the casserole doesn't become too runny.
- Preheat the oven to 350°F.
- Soften the onion. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 3-5 minutes or until the onion is just soft. Don't let the onion get browned or crispy.
- Meanwhile, melt the rest of the butter. Do this in a medium size bowl and set aside.
- Make the filling and assemble. In a large mixing bowl whisk together the sour cream and cream of chicken soup with 5 tablespoons of the melted butter and the kosher salt and black pepper. Add the thawed potatoes and the cooked onion and stir to combine, then add the shredded cheese until mixed well. Transfer the mixture to 11×13-inch baking dish and top with more cheese if desired.
- Top with Corn Flakes. Add the Corn Flakes to the remaining 2 tablespoons of melted butter and toss lightly to coat. Spread evenly over the potato mixture.
- Bake. Bake for 1 hour 30 minutes. Check the casserole at about 1 hour 10 minutes and if the corn flakes are getting too browned, tent the pan with aluminum foil. Rest for 5 minutes before serving. This casserole is great for serving hot or warm.
Notes
Nutrition
Mains to Make This a Meal
More Potluck Casseroles for a Crowd
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Vicki
Hi from Australia! I can’t find diced or shredded hash browns. The only frozen hash brown available is whole. Would they work if chopped? Thank you Heidi
Hayley
Hi Vicki! We think that should probably work fine. We hope you enjoy!
Dinah Hildebran
We have made these potatoes since 1970 when the recipe was published as a runner up winner in I think the newspaper in Great Bend, Ks. It was called Casserole Picnic Potatoes but my family calls them EFP for everyone’s favorite potatoes. I use French onion dip instead of the onion and sour cream so I don’t have to chop up onions. Also use Velveta and don’t put any butter in it. I top with the cereal (usually wheat flakes) with no butter about 5 minutes before it is done. No burn or grease! My sister in law tops hers with crushed potato chips. One of my sisters uses cream of onion soup. Lots of variations, all good.
Scarlet
I have never heard of these but they do sound creamy and crunchy so that is a winning combo! Can’t wait to try these funeral potatoes (at a normal dinner though!)
Ashley @ Foodie Crush
You’ll be hooked!
jude
These look so good but I’m puzzled by the recommended pan size. I’ve never come across an 11×13 baking dish – please advise.
Judy, you can use a standard casserole bakiug dish if that’s what you have. :) Enjoy!
Jane Winterbauer
Proud Minnesotan, here. We call them funeral potatoes as well
Lucinda Keils
Can these be made in a toaster oven? They look delicious.
Rachel
We lived in Utah for several years when my husband was stationed at Hill AFB. We became fans of Funeral Potatoes and made this dish frequently for a while. Thanks for reminding me about this recipe. Love Utah!!! We had great neighbors, beautiful views and so much fun.
Jane
Family favorite for years. I crush the cornflakes before adding them to the melted butter.
Abby
I make this at home! I have added a few cans of green chiles to the mix. Gives it a nice little kick. In lieu of onions and corn flakes, we top it off with the French fried onions. Comes out just as amazing as the original and tried and true!!
Patti Langrock
These potatoes, whatever you call them, are mighty tasty and always popular.
Emily I.
I grew up in Kansas and I remember having these for every holiday and special occasion. We called it hashbrown casserole; I’ve never heard the funeral potatoes name before. But, I’ve always really liked them, I’ll have to try your recipe!
missy
Sorry about the bad pun. Meant to tell u these are actually great, as my aunt from the mid-west makes them. mmm butter!
missy
They look so good, but got to work on rebranding that name! (“heavenly potatoes”, “potato paradise”?) Just don’t bake them above 350 or they’ll get “cremated”… (booooo! sorry)
Cecile
This looks sooo delicious. And, if people haven’t ever eaten a crunchy corn flake topping – they don’t know what they’re missing.
I recently moved to St. Augustine and am planning to have a few of my new friends over for a dinner party.
I’m printing out this recipe immediately!!
Thanks for the ‘backstory’ – it was fun to read. I tell ya, that title sure did make me want to check out this recipe! ; o )
kathryn
Heidi,
These are a family favorite, we’ve been making them for years. We call them Barbara’s potatoes after my mom’s best friend who shared the recipe many years ago. It’s rare that we have a family gathering and these potatoes aren’t on the menu.
Maryann
How many does this serve
Ashley @ Foodie Crush
I would say 12 servings per dish