Everyone has a recipe for gooey potatoes but this is my favorite version. My friends the Clarks introduced me to them. Whether it’s Christmas dinner, Easter, or a summertime barbecue, you can be assured that these Funeral Potatoes will be on our dinner table at family gatherings at holiday dinners.
I feel like mashed potatoes and gravy are reserved for Thanksgiving. If you are looking for an alternative to that, this is always a popular dish.
WHY ARE THEY CALLED FUNERAL POTATOES?
This recipe is known as funeral potatoes because it’s traditionally served at funeral dinners. It’s a great dish for that occasion because of its ease and ability to serve a crowd. It’s the ultimate comfort food and suitable for funeral luncheons and special occasions.
- HASHBROWNS – every funeral potatoes recipe has hash browns in them. Usually I use a bag of frozen potatoes but you could use fresh real potatoes. I prefer shredded hash browns here but you can use diced hash browns as well.
- CREAM OF CHICKEN SOUP – cream of mushroom soup can be substituted.
- MELTED BUTTER – nothing is better than buttery corn flakes. Lots of butter makes these super crunchy!
- CORN FLAKES – these give this casserole its great crunchy topping. Some people even use potato chips.
- GREEN ONIONS
- SHARP CHEDDAR CHEESE – lots of cheese makes this super gooey.
- SOUR CREAM
HOW TO MAKE FUNERAL POTATOES
- Preheat oven to 350 degrees.
- Mix sour cream, cheddar cheese, cream of chicken soup, melted butter, and green onions in a large bowl.
- Add the hash browns and mix together thoroughly.
- Crush corn flakes lightly in a ziploc bag. Mix the corn flakes and butter. Reserve for later.
- Pour potatoes into a 9×13 casserole dish. Cover with aluminum foil and bake potatoes at 350 degrees for 40-50 minutes.
- Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top of the potatoes has browned.
CAN I MAKE FUNERAL POTATOES FROM SCRATCH?
Sure! Just replace the frozen hash browns with fresh grated potatoes.
CAN YOU FREEZE FUNERAL POTATOES?
- Yes, you can freeze funeral potatoes. Simple freeze them without the corn flake topping.
- When ready to use, thaw in the fridge overnight and bake with the corn flake topping.
OTHER POTATO RECIPES:
- Ultimate Twice Baked Potatoes
- Instant Pot Mashed Potatoes
- Confetti Bacon Hash Brown Casserole
- Jalapeno Popper Mashed Potatoes
- Loaded Mashed Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Scalloped Potatoes
- Italian Mashed Potatoes
- Creamy Potato Soup
- 1 (2 lb) bag of frozen cubed or shredded hash browns
- 2 cups sour cream
- 2 cups shredded sharp cheese
- 1 (10.5 ounce) can cream of chicken soup, (see note)
- 1/2 cup butter, melted
- (optional) Small bunch of green onions, sliced
- 2-3 cups Corn flakes
- 1/4 cup butter, melted
- Preheat oven to 350 degrees.
- In a large bowl, add the hash browns, sour cream, cheddar cheese, cream of chicken soup, melted butter and green onions (if using). Mix together well.
- For the Topping: Crush corn flakes lightly in a ziploc bag. Mix corn flakes and butter together. Reserve for later for topping.
- Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350 degrees for 50-60 minutes. Cover top of casserole with corn flake mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned. Adjust bake time as needed so that the potatoes are tender. There's nothing worse than crunchy potatoes.