Funeral Potatoes
Funeral Potatoes are a creamy, cheesy potato casserole recipe topped with buttery crunchy corn flakes. Some people call this casserole side gooey potatoes or party potatoes.
FUNERAL POTATOES
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.
INGREDIENTS
- 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, 2 cups of the cheddar cheese, cream of chicken soup, 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 remaining 1/2 cup of cheese with 2 cups of 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
Funeral Potatoes
Funeral Potatoes - creamy, cheesy potatoes topped with buttery crunchy corn flakes. Some people call these funeral potatoes but they are also called gooey potatoes or party potatoes.
Ingredients
- 1 (2 lb) bag of frozen cubed or shredded hash browns
- 2 cups sour cream
- 2 cups shredded sharp cheese + ½ cup for topping
- 2 (10.5 ounce) cans cream of chicken soup
- Small bunch of green onions sliced
- 2-3 cups Corn flakes
- 1/4 cup butter melted
Instructions
-
Preheat oven to 350 degrees.
-
Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, 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 remaining 1/2 cup of cheese with 2 cups of corn flakes and butter. Reserve for later.
-
Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350 degrees for 50-60 minutes. Cover top with corn flake/cheese 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.
Recipe Notes
Source: My friends Ryan and Heidi Clark. I did add butter to the corn flakes on top.
Make these with shredded hashbrowns and I use green peppers instead of green onions
Do you keep them covered after you put in the cornflake mixture?
No I like to uncover them.
I’m an idiot. The bag says 1 lb 14 oz… so it’s almond 2 lbs.
No worries. Glad you figured it out.
I don’t understand this recipe. I just sent my husband to the grocery store to get another ONE POUND bag of hash browns because I misread the ingredients. It said one TWO POUND bag. But when I added the first bag to my large bowl, there isn’t possibly enough room for a second bag. And you couldn’t fit two pounds in a 9×13 baking dish! So did I just add too much sour cream, soup and cheese to my one pound bag of hash browns??? Hopefully this works out. Disappointed because the recipe makes no sense.
Made these for a potluck with my roommates and neighbors. Super good but did find them lacking a bit in seasoning/were kind of bland, but we left out the green onions so may have been that!
Yes, the onions definitely add a lot.
Can these potatoes be made the day before and not bake them till next day
Yes, absolutely!
I’m looking to make these but I want to do them in a crock pot. Do you have any suggestions for changing it to work well in the crock pot?
You can make them in the crockpot but the topping won’t be crispy.
Hello! If the potatoes are thawed does it make a difference in baking time? Also can you make the potatoes according to the package and then add them to the other ingredients? If so how long would you bake the casserole? Thank you in advance.
YEs, they will cook faster if the potatoes are thawed. You could make them ahead of them if you wanted.I would just bake until bubbly around 20 minutes.
Just made these and they’re amazing! To make it vegetarian friendly I used cream of potato soup. Added extra onions and a little extra cheese. I love the crunch of the cornflakes so in hindsight I would have added more but they’re pretty much perfect!
So happy you liked them!