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
Is it possible to make this in a crockpot? I’m in a bit of a time bind this coming weekend for my family dinner. Do you know for how long I would do that for?
Thanks!
I do not like sour cream. Can I sub something else or leave it out?
You could substitute plain Greek yogurt. Definitely don’t leave it out. 🙂
These have always been a favorite at our house on holidays too. We’ve always called these “Church Potatoes”. I’ve got a school luncheon today (I’m a teacher) and I’m going to try a crock pot method I found. I’ll let you know how it works!
Also, when I was a student teacher, my mentor made a version of these that I’ve never seen anywhere else. You substitute a tub (or two depending on your finished casserole size) of Philadelphia Garden Vegetable Cream Cheese for the cheddar, and cubed O’Brian potatoes (from the freezer) for the hash browns. Everything else is the same. A-Mazing. The flavor is different, but it’s still that yummy creamy goodness you expect from a potato casserole. Sometimes when I’m asked to bring “church potatoes” I’ll switch it up and bring these instead.
Can I Substitute the shredded potatoes for tater tots? and also, what is the best topping? corn flakes, or potato chips?
I’ve never tried it, but I imagine you could! As far as toppings go, I’m not a fan of any of them (they get soggy after a little while), so I’m the wrong girl to ask. 🙂
It’s always a shame when great comfort foods get such sad names. Funeral, Mac, Root…etc
I’ve made these for years but I use Ore-Ida Potatoes O’Brian. The added peppers and onions make it have a little more taste and the cubed potatoes seem to hold up better!!
Does anyone know if I can assemble this the night before needed and bake off the next day? Thanks!
I read through all the comments looking for this exact answer. Did you try it? Can you make it ahead?
This is the kind of recipe that I LOVE to play with. Go to a lot of potlucks and sometimes I’ll make this with turkey sausage crumbles…which was a BIG hit…or add half a can of chopped green chiles! That is great too! Here in Texas, we like things on the spicy side…so after draining off most of the liquid from a can of diced tomatoes and green chiles, adding half that can to the potato mixture is another variation I like to do! And adding a topping is almost a must! Would sort of be like eating a cake without the frosting! Being a diabetic, I do try to be smart and use the “smart” soups that are more nutritious and the addition of the chiles or the turkey sausage crumbles make smaller portions more satisfying!
Going to have to try these! Lots of different ways… =)
My mom made somthing similar.. Using mashed potatoes, butter, sour cream, cream cheese, shredded cheese and cooked bacon. Salt and pepper to taste. Then bake. Puffs up and gets so yummy. =)
How much time do I need to plan on for letting the hash browns thaw? And do you just thaw them in fridge? Thanks!
I just put mine in the fridge overnight. If I forget, then I just leave them out on the counter for a couple of hours, or give them a little nuke in the microwave 🙂