These tasty Funeral Potatoes are frozen hash brown potatoes combined with onion, sour cream, cream of chicken soup, cheddar cheese, Monterey Jack Cheese and topped with crushed buttery cornflakes. This side dish got its peculiar name because it is a very common dish served at after funeral dinners. They are so easy to fix, virtually fool proof, easy on the pocketbook, and people just love them. This recipe serves at least ten people so it is a real crowd pleaser and perfect for family gatherings.
You are going to absolutely love this dish. It goes with any type of beef, fish, chicken or pork. In fact I am having a hard time coming up with something that it really does not go well with. Leftovers heat up perfectly in the microwave. I like to serve the leftovers mixed with sausage crumbles and topped with eggs over easy.  It just does not get much better than that!
If your family is anything like mine than they just love potatoes. I mean really what’s not to love about them? Have you tried any of my other delectable potato recipes?  Twice Baked Potatoes, Cheesy Scalloped Potatoes, Potato Skins, and this recipe are just a few of our favorites. What is your favorite potato recipe?
How to make Funeral Potatoes
Start by cooking the chopped onion in a skillet with a little bit of butter for about 5 minutes. Then grab a large bowl and combine the hash brown potatoes. onion, melted butter, sour cream, cream of chicken soup, garlic powder, sea salt, fresh ground black pepper, cheddar cheese and Montery Jack cheese. Next spread the mixture out in a greased 9 x 13 inch casserole dish. Now crush some cornflakes and combine those with a little melted butter. Then spinkle that over the top and bake for about 45 minutes. It just does not get much easier than that.
Tips and recipe notes for Funeral Potatoes
- I take the frozen hash browns out of the freezer and let them sit on the counter for about 30-40 minutes before I start this recipe. This gives them a little thawing time so the whole mixture does not freeze into one big glob while I am trying to stir it.
- If you are really pressed for time you do not have to saute the onion but I think that it adds more depth and flavor and is well worth the extra 5 minutes.
- This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. Reserve mixing the conrflakes with butter until right before popping in the oven.
- This recipe calls for frozen hash brown potatoes but any frozen potato or parboiled potato will work.
- For best results do not use low fat sour cream or low fat cheese because they just don’t taste as good. You can eat a low calorie meal tomorrow or later in the week.
Recipe variations
- Complete meal – add diced ham, sausage crumbles, or crispy cooked chopped bacon.
- Experiment with different cheeses – try Smoked Gouda, Pepper Jack, Muenster, Colby Jack, Provolone, Fontina or Swiss. There is a reason I am called the cheese queen.
- Veg it out – add steamed broccoli, sauteed mushrooms, Pickled Jalapenos, or blanched green beans.
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PrintFuneral Potatoes
Budget friendly, super easy and delicious Funeral Potatoes are the perfect side dish for almost any meal. Bake a batch and take them to your next potluck or family reunion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: side
- Method: bake
- Cuisine: American
Ingredients
- 1 tablespoon butter
- 1/2 medium onion finely chopped
- 32 ounces frozen hash brown potatoes (thawed for 30–40 minutes)
- 1/2 cup butter melted
- 2 cups sour cream
- 1 can (10.5 ounce) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups shredded cheddar cheese
- 1 1/4 cups shredded Monterey Jack cheese
- 1/4 cup butter melted
- 2 cup crushed cornflakes
Instructions
- Preheat oven to 350 degrees. Grease 9 x 13 inch casserole dish.
- Melt 1 tablespoon butter in skillet over medium heat. Add onions and cook until tender; approximately 5 minutes
- In a large bowl stir together hash brown potatoes, onion, 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, cheddar and Monterey jack. Spoon into prepared dish.
- Stir together 1/4 cup melted butter and crushed cornflakes. Sprinkle over potatoes. Bake for 40-45 minutes or until golden brown and bubbly.
Notes
- I take the frozen hash browns out of the freezer and let them sit on the counter for about 30-40 minutes before I start this recipe. This gives them a little thawing time so the whole mixture does not freeze into one big glob while I am trying to stir it.
- If you are really pressed for time you do not have to saute the onion but I think that it adds more depth and flavor and is well worth the extra 5 minutes.
- This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. Reserve mixing the conrflakes with butter until right before popping in the oven.
- This recipe calls for frozen hash brown potatoes but any frozen potato or parboiled potato will work.
- For best results do not use low fat sour cream or low fat cheese because they just don’t taste as good. You can eat a low calorie meal tomorrow or later in the week.
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