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
Love this recipe. One of the few I use cream of something in as well (this one and tuna noodle casserole because my husband loves it for comfort food). My step mom started calling it cheesy hashbrown casserole because every time she said funeral potatoes one of us would point out that they will kill ya. But what a way to go!
lol, Michelle
These also work great with leftover baked potatoes that we’ve cubed up or grated into hash browns (I’m lazy though, so cubed is usually faster). 🙂 LOVE these potatoes. Yummmmm….
I love this dish! I have also made it with tater tots or crispy crowns.
I love to sprinkle a thin layer of Panko breadcrumbs onto, just the right amount of crunch.
I use breadcrumbs as well! These are just fantastic!
I love this dish..we choose to call it cheesy potato casserole..We’re the crunchy topping camp with crushed Ritz crackers or Kelloggs Corn Flakes.:) Happy Wednesday!
I make this a lot as a side- I use cubes potatoes instead of the shredded potato though! I’m also a crispy toppings kind of girl- I oddly don’t mind them for leftovers!
I love these. I’m excited you have a recipe now because any time I’d make them (like the two times I’ve made them) I’d have to search and search and search for a recipe. Lol.
Hey just saw your front page article in the Daily Universe and it looked great!
So glad you let us know the funeral was optional. I was a little worried there for a minute! =). I’m a non-crunchy topping person myself, but I DO liberally sprinkle extra cheese on top before baking. Can’t have too much cheese, right?
cheese – glorious cheese – YUMMY CHEESE!
I too belong to the cheese lover’s group! 🙂
Delicious! I make these and my family goes crazy. I like using crushed cheese Ritz for the top. Thanks for posting – I love your site!