Funeral Potatoes Recipe

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.

Course side

Cuisine American

Keyword amish funeral potatoes, can you make funeral potatoes ahead of time, funeral potatoes recipe, how to make funeral potatoes, mormon funeral potatoes, what are funeral potatoes

Prep Time 10

Cook Time 45

Servings servings

Calories 575kcal

Author Beth Pierce

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
16 ounces 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 sharp cheddar cheese
1 1/4 cups shredded Monterey Jack cheese
1/4 cup butter melted
2 cup crushed corn flakes

Instructions

Preheat oven to 350 degrees. Grease a 9 x 13-inch casserole dish.
Melt 1 tablespoon of butter in a 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 the 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 1 hour 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 pressed for time, you do not have to saute the onion, but 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 pan in the refrigerator. Reserve mixing the cornflakes with butter until right before popping them in the oven.
This recipe calls for frozen hash brown potatoes, but any frozen potato or parboiled potato will work. Shredded hash browns are a family favorite.
Substitute cream of mushroom soup or cream of celery soup for the cream of chicken soup.
For best results, do not use low-fat sour cream or low-fat cheese because they don't taste as good with is casserole. You can eat a low-calorie meal tomorrow or later in the week.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or in the microwave.

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