Here is a classic and comforting recipe for funeral potatoes. This cheesy, creamy potato casserole with a crunchy cornflake topping is the ultimate comfort food.
Recipes like this one often come from church potlucks and family gatherings, and they’re ideal for feeding a crowd. This hearty casserole—sometimes called party potatoes—travels well for picnics, holidays, and potlucks. It works especially well as a side for Thanksgiving or Christmas, pairing beautifully with roasted meats or ham.
This dish is indulgent and satisfying: soft, cheesy potatoes bound with a creamy sauce and finished with a buttery, crisp cornflake crust. Many of the ingredients are pantry staples, making it an easy stockpile-friendly recipe to prepare on short notice.
Funeral Potatoes Ingredients
Gather mostly pantry ingredients and a few refrigerated items. For the full amounts and detailed directions, see the recipe card below.
- Butter
- Sour cream — use full-fat sour cream for best texture; don’t substitute Greek yogurt.
- Cream of chicken soup
- Salt
- Onion powder
- Cheddar cheese — sharp cheddar adds nice flavor
- Frozen hash browns — cubed or diced potatoes (not shredded)
- Corn flakes — crushed slightly for the topping
How to Make Funeral Potatoes
This casserole is simple: mix the filling, add the topping, and bake until bubbly and golden.
- Preheat oven to 350°F (175°C).
- Combine the filling. In a large bowl, mix the melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in shredded cheddar and thawed diced hash browns until evenly coated, then spread the mixture into a greased 9×13-inch baking dish.
- Prepare the topping. In a separate bowl, combine melted butter and crushed corn flakes, tossing until the cereal is coated. Sprinkle the mixture evenly over the potato casserole.
- Bake. Bake uncovered for about 45 minutes, until the casserole is bubbly and the edges are golden brown. Let rest 5–10 minutes before serving.
Recipe Tips
Use unsalted butter so you can control the salt level. To crush corn flakes, place them in a plastic bag and press gently with your hands or a rolling pin until they’re slightly broken but still flaky.
Variations and Substitutions
- Toppings: Swap crushed potato chips, Ritz crackers, or breadcrumbs for the corn flakes. You can also omit the topping and sprinkle Parmesan cheese over the casserole for a different finish.
- Cream soup: If you prefer, use cream of mushroom in place of cream of chicken.
- Vegetables: Stir in sliced green onions or sprinkle them on top before serving. Minced garlic (1–2 cloves) can boost flavor.
- Seasonings: Add freshly ground black pepper to taste.
- Protein: Fold in diced ham or cooked chicken to turn this into a main-dish casserole.
FAQs
The name comes from the Midwest and communities—especially among Latter-Day Saints—where this casserole is frequently served at post-funeral meals. It’s easy to assemble ahead of time and transport to a church kitchen or gathering.
Yes. Use small diced potatoes that have been parboiled until just tender, then drain and add to the mixture in place of frozen hash browns.
Absolutely. Assemble the casserole and refrigerate overnight, but wait to add the cornflake topping until just before baking so it stays crispy.
You can freeze the assembled casserole without the cornflake topping. Thaw before adding the topping and baking; baking time may increase if it’s not fully thawed.
Reheat individual portions in the microwave until warmed through. Repeatedly cooling and reheating the entire dish can affect quality, so reheat only what you plan to serve.
Yes. The recipe scales easily—double or triple the ingredients and use multiple pans or disposable aluminum trays for travel and serving.
Serving Suggestions
Serve funeral potatoes as a comforting side with a hearty main such as ham, roast beef, or pot roast. They also pair well with simple roasted vegetables or a crisp salad to balance the richness.
More Delicious Party Potato Recipes
Potatoes are versatile and popular—try them in another comforting casserole or side for variety and to please a crowd.
- Cheesy Scalloped Potatoes
- Loaded Baked Potato Casserole
- Twice Baked Potatoes
- Instant Pot Garlic Mashed Potatoes
- Air Fryer Hasselback Potatoes
- Oven Roasted Red Potatoes
- Creamy Sausage Potato Soup
Funeral Potatoes
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Equipment
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Mixing bowls
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Non-stick cooking spray
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9×13-inch baking dish
Ingredients
- 1/3 cup butter melted
- 2 cups sour cream
- 10.5 oz cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 24 ounces frozen hash browns cubed or diced (not shredded), thawed
For the crunchy topping:
- 1/2 cup butter melted (1 stick)
- 3 cups corn flakes slightly crushed
Instructions
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Preheat the oven to 350°F.
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In a large bowl, combine 1/3 cup melted butter, sour cream, cream of chicken soup, salt, and onion powder.
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Stir in shredded cheddar cheese and thawed diced hash browns.
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Pour the mixture into a greased 9×13-inch baking dish.
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In a medium bowl, mix 1/2 cup melted butter with crushed corn flakes until coated.
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Spoon the cornflake mixture over the casserole.
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Bake uncovered for 45 minutes, until bubbly and golden around the edges.
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Cool 5–10 minutes before serving.
Nutrition
Nutrition estimates are approximate and provided as a guide.
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