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
Your cream of soup rule is one I also often adhere to; but this is the one dish I break it for. I love these for Christmas, Easter, and the occasional other special dinner.
I’ve made this several times & I can honestly say it is SO MUCH BETTER if you ADD 1-1 1/2 Cups of diced/cubed ham. It’s good without it, but it’s so much better with it! Try it, you’ll like it! I also sauteed my onions before adding them to the recipe as I don’t want the “crunchy” onion texture. I also topped mine with the French’s French Fried Onions & browned them for about the last 5-7 minutes of baking time. SO YUMMY!!
I cannot do the creamed soup as I am very allergic to MSG. I just use a brick of cream cheese thinned with a little milk to the consistency of creamed soup. I add fresh ingredients for the “flavor” of the soup.
I am so happy to find this recipe, I had them a few years ago for the first time at a funeral. Didn’t know what they were called but have been looking for a recipe ever sense. It was made with frozen shoestring french fries instead of hashbrowns. That maybe the reason I couldnt find a recipe. Never would of thought to look for funeral potatoes. I am also impressed by your site. Will definately visit again. Thanks for sharing
The name Funeral Potatoes just made me laugh and laugh, since I have a recipe book my family calls The Death Book. (My mom thinks that is just horrinle!) It’s where I keep all the recipes my family loves the most, with all my ingredient changes and alterations, along with notes on which variations each familymember favors the most. You know, the recipes everyone wishes they had gotten after someone passes away!
I make a casserole just like this..mine is called Shwartzies Hash brown casserole. I make the odd change……I’m not fond of sour cream so I just add an extra can of cream soup…( any kind is fine ) I’ve used Cream of chicken, broccolli or mushroom . I do cut back on the cheese…..I use lots of onion. I don’t use the shredded hash browns…I use the hash browns that are in peices…so much better. Thaw them before you mix it up.You can make
this ahead and freeze it. Just bring it out ahead of time so it can start thawing. Everyone loves it with ham…and there is hardly ever any leftovers. It’s a wonderful dish for a pot luck…..I do not put any crunchy topping on…I don’t think it needs it.
I tried to see if anyone else used my topping, but didn’t have time to read all 191 comments!!! my topping is French onion, the dehydrated ones. I use some in the casserole for extra flavor, and more on top instead of corn flakes. we love this much better!! we have made this for years also, if it is for a holiday or picnic, one casserole is never enough, have to make 2, if they don’t all get eaten, someone will always take the leftovers home, they fight over them!!!
This sounds weird, but trust me. Salt n’ Vinegar crips…or chips (american) smash em up on top. It’s awesome.
If you can’t find hash brown potatoes then just do wat we do to mark our hash browns in a lot of restaurants .when you bake potatoes the next time bake a few extra. After the have been in the fridge over night,just peel and shred. That is where hash browns got their name, cause all you have to do is brown them, they are already cooked.
I use the hash browns that are cubed or real potatoes. I recently used Rice Krispies for the topping. We were scrapping the pan by the end of the night.