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 took this to my book club, and everyone loved it. And then my son and husband devoured the leftovers.
I should note – I didn’t read the instructions closely enough, and I bought cubed hash browns instead of shredded, and I didn’t have time to run to the store to get shredded, but it was still amazing! Otherwise I stuck to the recipe.
I’m going to an Easter potluck and I doubled the recipe and made 9×13.’s in those throw away aluminum pans…big crowd, and they love potatoes. I’m thinking about baking them together at a lower than 350 temp for longer. What do you think?
Great idea, how did it go for you?
Major mistake in your recipe! You state “8 ounces of sharp cheddar cheese,” and underneath, you write “approximately two cups”, which is 16 ounces of cheese. This is a major blunder.
Hi Phyllis, it’s not a blunder, this is in fact correct as written. The cheese measurement is referring to weight, and the general rule of thumb is that one cup of shredded cheese weighs about 4 ounces. This is what the measurement on the front of the package of cheese is referring to as well. When measuring a liquid by volume, one cup would equal 8 ounces, but that’s not the case here. I hope that is helpful when understanding weighted measurements in recipes!
My MIL would always make these for special occasions and everyone would love her potatoes (first thing to go at dinners). she would make them with Ore-Ida Potatoes O’Brien because they already had diced up onions and peppers in them (yum). We use French’s Crispy Fried Onions for the topping.
I make these for gatherings. I have modified the recipe for my own version. I do sauté onions and celery and garlic in butter. Adding garlic last so not to burn. I use cream of celery soup. I also include dried french onions to the mixture and end with them as the crunchy toasted topping instead of corn flakes. I have been asked over and over for my recipe. Delicious!
I have made these and love them! Do you think they would be okay to make in advance and then bake before dinner?
Yep absolutely!
I have been making these since 1989, when I was introduced to them at an office potluck. We called them “Don’s Potatoes”. His recipe also calls for a stick of melted butter. I make them and let sit in fridge overnight. De-Lish!!
Delicious
I completely agree with using canned cream of chicken in these . . . I’ve made them a few times with the homemade stuff and it just isn’t the same.