Cheesy Funeral Potatoes Recipe
This beloved cheesy funeral potatoes recipe transforms simple ingredients into the creamiest, most addictive side dish with potatoes—topped with a buttery cornflake crunch that’ll have everyone asking for seconds.
Okay, real talk: funeral potatoes got their name from being a church potluck staple, but trust me, you don’t need a somber occasion to make these babies. I first tried this creamy, cheesy masterpiece at a neighbor’s Easter brunch, and honestly? I’ve been making excuses to bring them to every gathering since.
There’s something about that crispy cornflake topping meeting the ultra-creamy, cheese-loaded potato center that just gets people. You’ll see.
Table of Contents
What Makes This Recipe a Total Winner
This isn’t just another boring casserole, friend. We’re talking shredded cheesy potatoes swimming in a rich, velvety sauce that’s equal parts indulgent and comforting. The magic happens when cream cheese, sour cream, and cheddar melt together into this ridiculously smooth base, while those crushed cornflakes on top bake into the crunchiest, butteriest crown you’ve ever tasted.
It’s the kind of dish that disappears fast at potlucks, feeds a crowd without breaking the bank, and—here’s the best part—tastes even better the next day. Plus, you can prep it ahead, which means less stress when you’re hosting.
Ingredients You’ll Need
Here’s what you’re grabbing from the pantry and fridge. Nothing fancy, just good stuff that comes together like they were meant to be.
| For the Creamy Base | Amount |
|---|---|
| Unsalted butter, melted | ½ cup |
| Cream of chicken soup | 14.5 oz can |
| Sour cream | 1 ½ cups |
| Cream cheese, softened | 8 oz |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Yellow onion, grated | ¾ cup |
| Cheddar cheese, shredded | 2 cups |
| Frozen shredded or cubed hash browns, thawed | 32 oz package |
| For the Crunchy Topping | Amount |
|---|---|
| Corn flakes, crushed | 2 ½ cups |
| Unsalted butter, melted | ¼ cup |
Quick tip: Don’t skip softening that cream cheese! Cold cream cheese = lumpy sauce, and nobody wants that.
How to Make Cheesy Funeral Potatoes (Step by Step)
Getting Your Prep Game On
First things first—remember to pull those hash browns out of the freezer the night before and let them thaw in the fridge. Frozen hash browns straight into the mix will water down your casserole, and we’re not about that sad, soupy life.
When you’re ready to cook, crank your oven to 350°F and give a 9×13 baking dish a generous spray with nonstick cooking spray. Trust me, you’ll thank yourself later when cleanup is a breeze.
Building That Creamy, Dreamy Base
Grab your biggest mixing bowl—this is where the magic starts. Toss in the melted butter (that first ½ cup), cream of chicken soup, sour cream, and softened cream cheese. Now add your salt, pepper, garlic powder, and that grated onion.
Here’s where you channel your inner arm workout: mix everything together until it’s completely smooth and combined. The cream cheese might resist at first, but keep at it. You want zero lumps hiding in there, just pure creamy goodness.
“The key is making sure that cream cheese is really soft,” my grandma always said. “Otherwise you’re chasing chunks around the bowl for ten minutes.”
Bringing It All Together
Now dump in those thawed hash browns and shredded cheddar cheese. Fold everything together gently but thoroughly—every potato shred should get coated in that luscious, cheesy sauce.
Once it’s all mixed, spread the whole glorious mess into your prepared baking dish. Smooth the top with a spatula so it bakes evenly. This is your cheezy potatoes base, and it’s already looking phenomenal.
That Iconic Crunchy Top
Here’s the fun part. Grab a large freezer bag and dump in those corn flakes. Seal it up and crush them with your hands—or let the kids go to town on it. You want them broken up but not pulverized into dust. Think chunky breadcrumb texture.
Pour that ¼ cup of melted butter right into the bag with the crushed cornflakes and shake it like a Polaroid picture. Every flake should get kissed by that butter. Then sprinkle this golden mixture evenly over your casserole.
Bake It ‘Til It’s Golden
Pop that dish into your preheated oven, uncovered, and let it bake for 40-45 minutes. You’ll know it’s done when the edges are bubbling, the top is golden brown and crispy, and your kitchen smells absolutely incredible.
Let it rest for about 5 minutes after pulling it out—I know, the wait is torture, but it helps everything set up nicely so you’re not serving soup.
Expert Tips to Nail It Every Time
Thaw properly. Seriously, those hash browns need to be completely thawed. If they’re still icy, your casserole will be watery and take forever to bake. Overnight in the fridge is your best bet.
Room temp cream cheese is non-negotiable. Pop it in the microwave for 15-20 seconds if you forgot to take it out earlier. Soft cream cheese blends smoothly; cold cream cheese creates frustrating lumps.
Don’t skimp on the butter in the topping. That buttery cornflake crust is what makes this side dish with potatoes legendary. If the cornflakes aren’t well-coated, they’ll just taste like sad cereal.
Adjust the cheese to your heart’s desire. Love extra cheese? Throw in another cup of cheddar or mix in some Monterey Jack. This recipe is totally forgiving and welcomes your cheese obsession.
Mix It Up: Variations Worth Trying
Bacon Lover’s Version
Crumble up 6-8 slices of cooked bacon and fold them into the mixture before baking. Because honestly, bacon makes everything better, and these cheesy funeral potatoes are no exception.
Spicy Kick
Add a diced jalapeño or a teaspoon of cayenne pepper to the creamy base. If you like things hot, a drizzle of hot sauce mixed in doesn’t hurt either.
Veggie Boost
Sneak in some nutrition by adding a cup of frozen peas or diced bell peppers to the hash brown mixture. Your kids probably won’t even notice, and you’ll feel slightly less guilty about the butter situation.
Swap the Soup
Not a cream of chicken fan? Try cream of mushroom or cream of celery instead. Each one brings its own subtle flavor twist to the party.
Different Crunch
Swap the cornflakes for crushed Ritz crackers or potato chips for a different kind of crispy topping. Both are ridiculously good and add their own salty-buttery magic.
Troubleshooting Common Issues
Casserole turned out watery? Your hash browns probably weren’t thawed and drained well enough. Next time, give them a gentle squeeze in a clean kitchen towel to remove excess moisture before mixing.
Top burned before the inside was done? Your oven might run hot, or the dish was too close to the heating element. Try lowering the temp to 325°F and covering with foil for the first 30 minutes, then uncovering to crisp up the top.
Sauce is lumpy? That cream cheese wasn’t soft enough, friend. Pop the whole mixture in the microwave for 30 seconds and whisk vigorously to smooth things out before adding the hash browns.
How to Store and Reheat
Leftovers? Lucky you! Here’s how to keep them tasting fresh.
| Storage Method | Instructions | How Long |
|---|---|---|
| Refrigerator | Cover tightly with foil or transfer to an airtight container | 3-4 days |
| Freezer | Wrap entire dish in plastic wrap, then foil, or portion into freezer-safe containers | Up to 3 months |
| Reheating from fridge | Cover with foil, bake at 350°F for 20-25 minutes until heated through | – |
| Reheating from frozen | Thaw overnight in fridge, then reheat as above, or bake frozen at 350°F for 45-60 minutes covered | – |
Pro reheating tip: Add a splash of milk or cream before reheating to bring back some of that creamy texture. The cornflake topping might lose a bit of crunch in the fridge, but a few minutes under the broiler at the end works wonders.
Zero-Waste Kitchen Ideas
Got leftover funeral potatoes? Scoop them into a tortilla with scrambled eggs for the most epic breakfast burrito ever. Or use them as a base for a shepherd’s pie situation—just top with ground beef or turkey and more cheese, then bake until bubbly.
If you’ve got extra grated cheese hanging around, it’s perfect for topping any casserole or making a comforting cheesy hashbrown casserole for breakfast.
Cheesy Funeral Potatoes Nutritional Information
Based on 12 servings:
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Cholesterol | 75mg |
| Sodium | 520mg |
| Carbohydrates | 24g |
| Fiber | 2g |
| Protein | 9g |
Note: Nutritional values are approximate and will vary based on specific brands and any modifications you make.
Cheesy Funeral Potatoes FAQs
Can I make cheesy funeral potatoes ahead of time?
Absolutely! Assemble the entire casserole (minus the cornflake topping), cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, add the buttered cornflakes on top and pop it in the oven. You might need to add 5-10 extra minutes to the baking time since it’s starting cold.
Why are they called funeral potatoes?
The name comes from their popularity at church gatherings and funeral luncheons, especially in Mormon communities. They’re easy to make in large batches, feed a crowd, and provide that comforting, homey vibe people need during gatherings. Don’t let the name scare you—they’re perfect for literally any occasion!
Can I use fresh potatoes instead of frozen hash browns?
You can, but it’s way more work. You’d need to peel, shred, and parboil about 2 pounds of russet potatoes, then squeeze out all the moisture before using them. Honestly, frozen hash browns are convenient, consistent, and save you a ton of time without sacrificing flavor.
What can I substitute for cream of chicken soup?
Make a quick homemade version by mixing 1 cup of chicken broth with ½ cup of heavy cream and 3 tablespoons of flour (whisked together and heated until thick). Or just use cream of mushroom soup—it works great and keeps the recipe super simple.
How do I know when the casserole is fully cooked?
Look for edges that are bubbling, a golden-brown crispy top, and an internal temperature of around 165°F if you want to be precise. The center should be hot and creamy, not runny. If you insert a knife into the middle, it should come out hot to the touch.
Give These Cheesy Funeral Potatoes a Try!
Listen, life’s too short to skip the good stuff, and these cheezy potatoes definitely qualify as the good stuff. Whether you’re bringing them to a potluck, serving them at Sunday dinner, or just making them on a random Tuesday because you deserve something delicious—this recipe won’t let you down.
The creamy, cheesy center paired with that buttery, crunchy cornflake topping? It’s the kind of combination that turns first-timers into believers and has people hunting you down for the recipe. And now that you’ve got it, you’re basically obligated to share it (both the dish and the recipe).
Make a batch this weekend, snap a picture of that golden, bubbly goodness, and pin it to Pinterest so you can find it again when you inevitably get requests to bring it to every single gathering from now on. And hey, come back and let me know how it turned out! Did you add bacon? Go crazy with extra cheese? I want to hear all about it.
Now if you’re in the mood for more comforting recipes, you might also love learning how to make limoncello for a refreshing palate cleanser after all that cheesy goodness.
Happy baking, friend! 🧀🥔
The Ultimate Cheesy Funeral Potatoes
Equipment
- 9×13 baking dish
- Large mixing bowl
- Spatula
- Large freezer bag
- Oven
Ingredients
For the Creamy Base
- ½ cup unsalted butter melted
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese softened
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion grated
- 2 cups cheddar cheese shredded
- 32 ounces frozen shredded or cubed hash browns thawed
For the Crunchy Topping
- 2 ½ cups corn flakes crushed
- ¼ cup unsalted butter melted
Instructions
- Remember to pull those hash browns out of the freezer the night before and let them thaw in the fridge. Frozen hash browns straight into the mix will water down your casserole.
- Preheat your oven to 350°F and give a 9×13 baking dish a generous spray with nonstick cooking spray.
- In a large mixing bowl, combine the melted butter (½ cup), cream of chicken soup, sour cream, softened cream cheese, salt, black pepper, garlic powder, and grated onion. Mix everything together until it’s completely smooth and combined with zero lumps.
- Add the thawed hash browns and shredded cheddar cheese to the creamy mixture. Fold everything together gently but thoroughly until every potato shred is coated in the cheesy sauce.
- Spread the mixture into your prepared baking dish and smooth the top with a spatula so it bakes evenly.
- Place the corn flakes in a large freezer bag and crush them with your hands until they’re broken up but not pulverized. Pour the ¼ cup of melted butter into the bag with the crushed cornflakes and shake until every flake is coated.
- Sprinkle the buttered cornflake mixture evenly over the casserole.
- Bake uncovered for 40-45 minutes until the edges are bubbling and the top is golden brown and crispy.
- Let the casserole rest for about 5 minutes after pulling it out of the oven to help everything set up nicely before serving.
