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
This is hilarious and too much effort for those of us without time. There is no need to cook anything. Add all ingredients in a bowl (it doesn’t even need garlic) add extra butter, if desired. Stir everything together and put in a casserole dish and bake for one hour. Delicious! I’ve been making these for years and I always add crushed corn flakes with melted butter on top. They have always been a huge hit!!
Thank you! Have to take potatoes to an LDS funeral tomorrow. This is exactly the recipe I needed but couldn’t exactly remember.
I think I might make extra for my own lunch haha!
Do you cover these with foil before baking? Thanks for your reply.
Nope, no need for foil.
I add green Chile and use Panko bread as my topping…. Solo delicious
I went a little overboard and made waaaay too much of this tonight. Do you think this can freeze after it’s already been cooked?
My in laws introduced me to substituting the regular onion for green onions instead, 1/2 bunch greens & all, it’s so yum!
I just finished reading all of the above answers to coming up with a good casserole of potatoes. Not once, did I see just what is used to “grate” cooked potatoes without making them crumbly.
I boil them, let them cool, then run them through my food processor with the shredding cutting blade. Works perfectly every time.
I doubled the recipe (for a family gathering) and used a can of cream of mushroom soup and a can of cheddar cheese soup and doubled the other ingredients accordingly. Then after spreading in the 9×13 pan, put an even layer of Panko bread crumbs and baked as directed in the recipe. May have to add extra time because of doubling the recipe. Just taste test a little bit from the middle of the dish at the end of the initial cook time. If not done enough, add time in 8-10 min. intervals until done to your taste. The Panko crumbs stay crunchy, if you happen to like a crunchy topping. The cheddar cheese soup really added to the cheesy flavor of the potatoes. 😀
what I love about these . they can be doubled if feeding a crowd . also I buy store brand hash browns .. . as I shop aldi this can be a good deal for a crowd and its a great thing with steak . have found both men and women want the recipe and want more . so I always double the recipe and two pans of it .
and if you take it to a potluck or any kind of gathering . print out a few copies of the recipe because someone will be asking for it . also I always have a business card with my email address on it for those who dont know it . and I write on the back . what its about . anyway thanks for the great recipes
Jim
You could add ham to this (or bacon) to give it some more protein & make it more of an entree item.