Funeral Potatoes are the ultimate comfort food. Creamy potatoes in a cheesy savory sauce topped with crispy cornflakes. This classic side dish comes together in a flash.
Funeral Potatoes Recipe
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This classic casserole screams comfort. When you need a pick me up or need to bring a dish to comfort a loved one, this is the dish to bring. It comes together so quick and is so delicious.
What is Funeral Potatoes?
This dish is historically served at funeral receptions, which is where the name comes from. It is a casserole that is meant to bring comfort. In present day you will find this casserole at holiday gatherings, family get togethers, and more. It has become a household staple thanks to it’s quick and easy preparation.
The casserole consists of hashbrown potatoes in a creamy sauce made with cream of chicken soup, sour cream, garlic, onions and cheddar cheese. Poured into a casserole dish and topped with buttery cornflakes cereal to create a crispy topping. They are a perfect side for any dinner and great for holiday entertaining!
What to Serve with Funeral Potatoes
- Sticky Glazed Meatloaf
- Bacon Wrapped Pork Tenderloin
- Bruschetta Chicken
- Filet-o-Fish Sliders
- BBQ Chicken Sliders
- Bacon Wrapped Armadillo Eggs
What is in Funeral Potatoes?
- Hashbrowns – this recipe comes together so quick thanks so storebought frozen hashbrowns. They are cubed potatoes traditional pan fried or deep fried and served as breakfast potatoes, or used in hash brown recipes. The potatoes just need to be thawed before preparing the recipe.
- Cream of Chicken Soup – a secret weapon in the kitchen! This flavour packed thick and creamy soup is perfect for casseroles as it adds a ton of flavour and a great creamy texture without you needing to spend more time in the kitchen. Just open the can and add it to a bowl with the potatoes, so simple.
- Sour Cream – this adds a tangy flavour to the casserole. It is mixed in with the cream of chicken soup that is already nice and creamy, and it adds a great flavour. Potatoes and sour cream are made for each other!
- Cheddar Cheese – what’s not to love about cheese?! Cheddar cheese adds a nice sharp cheesy flavour to the casserole.
- Onion and Garlic – cooked into the casserole.
- Butter – part of the butter is mixed with the corn flakes for the crispy topping of the casserole. The remaining butter is used to sauté the onions and garlic.
- Corn Flakes – this is one of the most versatile cereals. It can be used as a crispy topping for casseroles, as a coating for fish, chicken or pork chops, and more!
- Salt and Pepper
How to Make Funeral Potatoes
Full Printable Recipe at Bottom of Page
1 Allow frozen hash brown potatoes to thaw in the fridge overnight, or spread them on a baking sheet and warm them in the oven at 200°F for about 10 minutes, until thawed.
2 In a medium sized frying pan on medium heat, add 3 tablespoons butter. Once melted add in the diced onion. Sauté until the onions are translucent, 2-3 minutes. Add in the garlic and continue cooking until fragrant, 1-2 minutes. Remove from the heat and set aside.
3 Preheat oven to 350°F.
4 In a large bowl, mix the cooked onions, garlic, hash browns, condensed soup, sour cream, salt, pepper, and shredded cheddar cheese until fully combined.
5 Transfer the hash browns mixture to a sprayed/greased 9×13-inch baking dish. Spread the mixture evenly in the dish.
6 Add cornflakes to a large Ziploc bag and crush gently with your hands or a rolling pin.
7 In a small bowl combine the crushed cornflakes with the melted butter. Evenly distribute the mixture over the potatoes.
8 Transfer the baking dish to the oven and bake for 25-30 minutes, or until bubbly and golden brown. Serve and enjoy!
Tips for the Best Funeral Potatoes
- Potatoes – if you can’t find store bought frozen hashbrowns or if you prefer to use fresh potatoes you can! Dice the potatoes into ½″ cubes and add them to salted boiling water. Boil for about 7 minutes or just until tender. Drain the potatoes VERY well. Cool slightly and continue with the recipe as usual. If you are using frozen hash browns, they need to be defrosted for this recipe. If the hash browns are frozen, they will add liquid to the casserole and can make it too watery.
- Add In’s – the traditional preparation of this recipe uses just potatoes. However, this is a versatile recipe and you can amp up the nutrition value and heartiness by adding in some of your favorite veggies such as finely diced carrots, broccoli, celery, peas, beans, corn and more.
- Cheese – for different flavour variations switch up or combine different cheeses. For example, Monterey Jack, Gouda, Parmesan, Mozzarella are great options.
FAQs Funeral Potatoes
To reheat funeral potatoes, place the portion in the microwave for 30 seconds or reheat in the oven at 325°F for 15-20 minutes.
Store funeral potatoes covered in the casserole dish with plastic wrap and keep it in the refrigerator for up to 4 days.
Yes, this is a great make ahead dish. Prepare the potato mixture but do not top it with the corn flake topping. Wrap the baking dish in plastic wrap and keep it in the fridge for up to 3 days. When you are ready to serve, top the potato mixture with the corn flake topping and bake it as instructed in the recipe.
To freeze funeral potatoes, prepare as directed, but do not add the cornflake topping. Cover and store in the freezer for up to 3 months. When you are ready to bake it, thaw in the fridge overnight and then add cornflake topping before baking.
To make this recipe vegetarian, use cream of mushroom soup or cream of celery soup instead of cream of chicken soup.
For a gluten free recipe, use gluten free cornflakes or breadcrumbs (ex. gluten free panko) and ensure the cream of chicken soup used is gluten free.
More Amazing Potato Recipes!
- Broccoli Cheddar Twice Baked Potatoes
- Loaded Baked Potato Soup
- Reuben Hasselback Potatoes
- Patatas Bravas (Spanish Fried Potatoes)
- Greek Potatoes
Enjoy!
- Sab
Funeral Potatoes
Ingredients
- 3 tablespoon unsalted butter
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 bag frozen hashbrown potatoes (thawed (1 kg, approx. 32 ounces))
- 1 can condensed cream of chicken soup (284 ml can )
- 1 cup sour cream (or plain Greek yogurt)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups cheddar cheese (shredded)
Topping
- 3 cup cornflake cereal (crushed or panko bread crumbs)
- 4 tablespoon unsalted butter (melted)
Instructions
- Allow frozen hash brown potatoes to thaw in the fridge overnight, or spread them on a baking sheet and warm them in the oven at 200°F for about 10 minutes, until thawed.
- In a medium sized frying pan on medium heat , add 3 tablespoons butter. Once melted add in the diced onion. Sauté until the onions are translucent, 2-3 minutes. Add in the garlic and continue cooking until fragrant, 1-2 minutes. Remove from the heat and set aside.
- Preheat oven to 350°F.
- In a large bowl, mix the cooked onions, garlic, hash browns, condensed soup, sour cream, salt, pepper, and shredded cheddar cheese until fully combined.
- Transfer the hash browns mixture to a sprayed/greased 9×13-inch baking dish. Spread the mixture evenly in the dish.
- Add cornflakes to a large Ziploc bag and crush gently with your hands or a rolling pin.
- In a small bowl combine the crushed cornflakes with the melted butter. Evenly distribute the mixture over the potatoes.
- Transfer the baking dish to the oven and bake for 25-30 minutes, or until bubbly and golden brown. Serve and enjoy!
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