Believe it or not, “Funeral Potatoes” is not actually the technical name for this dish–it’s usually something like Cheesy Potato Casserole. But these are often found served with ham on Easter dinner tables as well as luncheons following funerals which, not shockingly, is how they got their name in certain circles. You can serve this as a main dish (kind of like mac and cheese, right?) with a salad and fruit or serve it alongside pot roast, ham, or roasted chicken. The funeral is totally optional. If you’ve never tried them, be prepared for these creamy, cheesy potatoes to disappear very quickly!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Onion
- Fresh garlic
- Butter – Use real butter.
- Frozen hash brown potatoes
- Sour cream – Full fat is best.
- Cream of chicken soup
- Sharp cheddar cheese
- Kosher salt
- Black pepper
- Topping of choice – Crushed cornflakes, seasoned bread crumbs, crushed potato chips, crushed crackers, or more cheese!
How to Make Funeral Potatoes
- First you’ll melt some butter and sauté your onions and garlic.
- While the onions and garlic are sautéing, combine together the sour cream, cream of chicken soup, salt, and pepper.
- Combine the sautéed onions and garlic with a bag of thawed hash brown potatoes, the sour cream mixture, and the cheese. Transfer to a 9×13 baking dish.
- You can bake these potatoes as is, or sprinkle with corn flakes, cracker crumbs, or extra cheese before baking. I prefer topping with cheese or leaving them plain, as the other options become soggy on leftovers.
Storing and Other Tips
- Store cooled leftover funeral potatoes in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- If you’d like to save dishes, prepare these potatoes in a cast iron skillet or other pan that can go from stovetop to oven.
Frequently Asked Questions
Feel free to prep these potatoes a day ahead of time. They will need a few extra minutes in the oven if baking directly from the refrigerator.
You can freeze funeral potatoes for up to 3 months, before or after baking. Leave the toppings off if you plan to freeze. Thaw your pan in the refrigerator overnight before baking or reheating.
Funeral Potatoes
Equipment
- 9×13 baking dish optional
Ingredients
- 1 onion, small-medium diced
- 2-3 cloves garlic minced
- 1-2 tablespoons butter
- 1 28-30 ounce bag hash brown potatoes shredded, thawed
- 1 16-ounce container sour cream
- 1 10-ounce can cream of chicken soup or cream of mushroom
- 8 ounces sharp cheddar cheese about 2 cups, shredded
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers optional
Instructions
- Preheat oven to 350℉. In a large skillet (or 12" cast iron skillet), melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat.
- Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
- If not baking in the skillet, spread the mixture into a 9×13" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.
Notes
- Store cooled leftover funeral potatoes in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- If you’d like to save dishes, prepare these potatoes in a cast iron skillet or other pan that can go from stovetop to oven.
- The comment section on this recipe is filled with interesting and delicious variations, such as adding green onions, different types of toppings, and unique seasonings. If you’re looking for a new spin on this recipe, take a look!
Nutrition
Questions & Reviews
I make “funeral potatoes” pretty often, although I’ve never called them that. Funny name! We make these at Christmastime in place of masked potatoes. And this is my favorite dish to take to a potluck event. So quick and easy and it always gets eaten.
Jennifer
Masked potatoes…now that is another funny name. LOL! You will have to share the recipe with us.
When I’ve got only crumbs of any Dorito-type taco chips, etc. I bag them up and eventually use a rolling pin to make them into a crumb topping. This is wonderful on top of any version of the potatoes. Gives it a bit of zing!
This name just cracks me up. At our house, we have “funeral soup” — something that I seem to make almost everytime someone dies and I need to bring something to the family. Love your blog and recipes!!
I am 5th generation Mormon, and I WILL NOT make funeral potatoes!! But I love your web site. Use the healthier recipes all the time.
My other exceptions to the creamy soup thing are tater-tot casserole and broccoli cheese casserole. I guess it’s a cheesy casserole thing?
Oh dear. I was going to make Au Gratin Potatoes for Easter dinner, but these look so much yummier and easier. Decisions! Decisions! And about the crunchy topping – my aunt uses potato chips on hers. I don’t know if they get soggy or not because there’s never any leftovers.
These are an Easter must for us too. I know I got the recipe from my sister but she uses shredded hash browns and I always use the cubed ones. My husband never liked them because he hated the cornflake, butter topping. I started leaving it off and topping it with freshly grated parmiagiano reggiano and he loves them now. I also use cream of celery instead of chicken because the little fatty pieces of chicken gross me out. I also use the potatoes still frozen.
Mmmm mmmmm good! I love these potoates!
Oh. My. Goodness! We have jokingly called these potatoes “funeral potatoes” at our house! This exact same recipe was made for funeral dinners at our church. They are Soooooo good! I never even knew the real name for them, we’ve always called them funeral potatoes!
When they serve these at school, they call them party potatoes. It is very funny that you used the soup today. Just yesterday my husband asked me what was different about your recipes, and I told him they don’t use soups as the base of everything. Love everything I have made from your website!