Best Ever Funeral Potatoes
This Casserole Will Cheer Up Any Table (and Maybe You Too)
Alright, let me just say right upfront: if you haven’t had Funeral Potatoes, you’re in for a treat (don’t let the name weird you out). I grew up with this dish popping up at all the big family shindigs—weddings, Sunday suppers after church, and, yeah, the sad times too. My aunt Linda swears she invented them, but I’ve seen at least four cousins claim the recipe, so who knows. All I know is when the scent of buttery, cheesy potatoes fills the house, suddenly everyone’s lurking in the kitchen pretending to “help”. Story of my life. The first time I made them on my own, I probably called Mom three times about the crumb topping. Didn’t matter, folks devoured the entire pan before I could even try a second helping. (Next time you make these, hide yourself a little bowl in the fridge. Trust me).
Why You’ll Love Making These—Even If It’s Not a Funeral
I make this when I want people to hang out in the kitchen a little longer. My family goes wild for these cheesy potatoes at, well, basically any potluck or holiday. There’s just something about that creamy middle and crunchy top that says, “Yeah, I’m worth every calorie.” (Also, they’re kind of a lifesaver when you’re in a pickle and need to feed a small army.) Sometimes, honestly, I’m tempted to just call them Celebration Potatoes. I’ve tried to make the “lite” version, but let’s be real—it was like watching a remake of your favorite classic but everyone’s only half acting. Cream of chicken soup haters, you can swap it, but you might get a few looks from the crowd—just saying.
What You’ll Need (and Swaps If You’re Out of Stuff)
- 1 bag (about 30 oz) frozen hash brown potatoes (My grandma always grated fresh potatoes, but honestly, the frozen ones are just so easy. I do it, too.)
- 2 cups sour cream (I’ve even subbed in Greek yogurt when the fridge is looking sad. It’s a bit tangier, but not bad at all.)
- 1 can (10.5 oz) cream of chicken soup (Yes, you can use cream of mushroom if you’ve got vegetarians. Once I tried cheddar soup by mistake—nobody noticed.)
- 2 cups shredded sharp cheddar cheese (I like Tillamook but whatever’s on sale—cheese is cheese when it’s melty.)
- 1/4 cup chopped onion (Sometimes I skip this if I’m feeling lazy, or use a bit of onion powder.)
- 1/2 cup melted butter (some folks like to double this in the topping, but to each their own)
- 1 1/2 cups crushed cornflakes or potato chips for topping (Honestly, potato chips are my guilty pleasure here. If you’ve only got crackers, crumble ’em.)
- Pinch of salt and pepper (I rarely measure, just a few shakes)
How I Actually Make Them (With Small Detours)
- Preheat your oven to 350°F (yep, sometimes I forget and have to wait—don’t be me).
- Grab a big bowl and toss in the thawed hash browns, sour cream, cream of chicken soup, chopped onion, shredded cheese, about half the melted butter, salt, and pepper. Just mix it with a big spoon. It’s going to look a bit… beige and gloppy. Don’t worry; that’s what it’s supposed to look like!
- Scoop all that goodness into a 9×13 inch baking dish (or honestly, whatever casserole pan you can dig out—I’ve stacked these into two loaf pans before). Spread it out with a spatula—this is usually where I sneak a taste, but you do you.
- Toss the cornflakes or chip crumbs with the rest of the melted butter. Sprinkle all over the top. Get every corner, no skimping. If you run out of topping…eh, just scatter a bit more cheese on top. Works fine.
- Bake for about 45-55 minutes. When it’s all bubbly on the edges and golden on top, you’re done. Sometimes my oven’s a bit feisty and the top gets darker before the middle is hot—so if you need to, cover it loosely with foil for the last bit.
Stuff I Figured Out the Hard Way
- Don’t skip thawing the potatoes. Once I forgot and ended up with a weirdly soggy (and still somehow icy?) mess in the middle. Gross.
- If your topping is looking sad halfway through, drizzle a little more melted butter or spray with cooking spray. Perks it up instantly.
Experiments That Worked (and a Few That Did Not)
- I tried Monterey Jack cheese once by accident (totally grabbed the wrong bag); actually, I think I liked it better. Go wild: pepper jack is fun too.
- I made these with tater tots instead of hashbrowns because I got distracted in the freezer section once—wasn’t bad, but it took forever to cook through. Maybe don’t recommend for a crowd!
- Swapping in plain yogurt for sour cream works in a pinch, but the tang is more obvious. Kids side-eyed it but ate it anyway.
Equipment You Probably Need (But Not Always)
- 9×13 inch casserole dish—or, honestly, any oven-safe dish that’s close-ish. I’ve smooshed this into a Dutch oven before.
- Big mixing bowl
- Wooden spoon (or just your hands, if you’re feeling rustic)
- If you’re short on a food processor for crumb toppings, don’t sweat—put the chips or cereal in a bag and smack it with a mug. Works a treat.
How to Store (I Mean, If You Have Any Left)
Cover leftovers and stick in the fridge. It’ll hang out for 3-4 days just fine. Though honestly, in my house it never lasts for more than a day. I think it actually tastes better the next day, after the flavors have a chance to really stick together. It almost never makes it to the freezer, but if you want, wrap it up tight and it’ll keep for a month or two. Reheat in the oven for best crunch.
How We Serve It Up at My Place
We tend to pile it up next to ham—kind of a classic. At Easter, I sneak a little green onion on top so it looks fancy for Grandma. Sometimes I swear my kids just eat this and ignore everything else. You do you! It’s been known to make an appearance at BBQs and, weirdly, breakfast potlucks. No one’s complained yet.
Things I Wish I’d Known the First (or Third) Time
- I once tried rushing the bake time and ended up with cold bits. Just wait for that full 45+ minutes, even if your stomach’s growling.
- Let it cool for at least 10 minutes before scooping—unless you like molten potato lava. Actually, on second thought, some people like it extra hot; I can’t handle the burn.
Real-Life Questions People Have Actually Asked Me
- Can I make these ahead? Yup, just assemble and stash in the fridge overnight. Add topping right before baking so it stays crunchy.
- Do I have to use cornflakes? Not at all! Potato chips, crackers, or even that bag of stale cheese puffs (don’t judge) will work if you’re desperate.
- What can I use instead of cream of chicken soup? Try cream of mushroom, or I’ve even mixed up sour cream with a cube of bouillon and a splash of milk when I forgot.
- Will this work with fresh potatoes? It does, but honestly, it takes longer (and who’s got the patience when hungry folks are hanging around?). Just grate ’em and squeeze out extra water.
- Can I make it gluten free? Sure thing—use GF soup and GF cornflakes or chips. Easy as pie! Well, easier.
One last thing, unrelated, but if you ever find yourself making these last minute for a picnic lunch, just know they’ll still taste great at room temp. It’s one of those strange, magical foods that’s almost impossible to mess up, unless you forget it’s in the oven. (You know who you are.) Anyway, happy cheesy potato-ing, and let me know if your pan gets cleaned out as fast as mine does!
Ingredients
- 1 (30-ounce) bag frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped onion
- 1/2 teaspoon black pepper
- 2 cups cornflakes, crushed
- 2 tablespoons melted butter (for topping)
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine thawed hashbrowns, cheddar cheese, cream of chicken soup, sour cream, 1/4 cup melted butter, chopped onion, and black pepper. Mix until well combined.
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3Spread the potato mixture evenly into the prepared baking dish.
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4In a small bowl, mix the crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over the potato mixture.
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5Bake uncovered for 45 minutes, or until the top is golden brown and bubbly. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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