How To Make The Best Funeral Potatoes Just Like Grandma's

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The Funeral Potatoes Recipe Everyone in America Needs

I admit I don't make funeral potatoes very often. I’ve peeled a whole lot of potatoes in my life — I often wonder how many tons in my 55-year marriage to potato-loving Papa Steve. We are potato people. Most days, I’ll always vote for the real thing: hot, buttery potatoes made from scratch.

But once in a while, like at Thanksgiving, the world simply wants-no, needs funeral potatoes. And who am I to argue? This creamy, cheesy casserole has earned its place on holiday tables from coast to coast — quick to make, easy to share, and guaranteed to disappear before the dishes are done.

They got their name because this comforting casserole so often shows up at church suppers and funeral lunches — the kind of meal that says “you’re not alone.” You know by now I am a research nerd, so of course I had to find out who invented this iconic casserole.

While there is some controversy, it is commonly believed that the Relief Society of the Church of Jesus Christ of Latter-day Saints was among the first to serve this dependable comfort food. Iowans have laid claim to this beloved hot dish, but whoever it was, we thank them from the bottom of our hearts.

It’s humble food with a big heart, crafted from simple ingredients that come together in one creamy, cheesy, satisfying dish. Whether you serve it alongside ham at Easter, turkey at Thanksgiving, or pork chops on a Tuesday, funeral potatoes have earned their place in the comfort-food hall of fame.

What Are Funeral Potatoes

Funeral potatoes are a quick and easy potato casserole that comes together in minutes, starting with frozen hash browns (available in shredded or cubed styles). Onion is optional, but traditional. Then, add sour cream, a can of cream soup, shredded cheese, butter, and salt and pepper to taste. The casserole is traditionally topped with buttered cornflake crumbs for a touch of sweet crunch.

Some folks opt for crushed, buttered potato chips, Ritz crackers, or even French-fried onions - it is up to you! In fact, make this dish your way. Some sauté the onion in butter before adding it, while others prefer to add finely diced ham. Bacon is another popular add-in, but whatever you decide, this dish is a proven winner with a very long track record!

💛 Why You’ll Love This Recipe

• Quick and easy. No peeling, no boiling — mix, bake, and serve.
• Crowd favorite. It’s the casserole everyone expects at a potluck or holiday meal, and it never comes home with leftovers.
• Simple ingredients. Frozen hashbrowns, sour cream, cheese, and butter — no mystery ingredients, just comfort in a pan.
• Make-ahead friendly. Mix it up the day before, cover, and bake when you’re ready. Stress-free and delicious.
• Family tested. Even my real-potato-loving hubby Steve cleans his plate when this dish hits the table.

You'll Need These Ingredients

• A bag of frozen shredded or cubed hash browns (thawed)
• Cream of chicken soup (or cream of mushroom for vegetarians)
• Sour cream
• Butter
• Shredded cheddar cheese (I prefer sharp cheddar, but use your favorite cheese - no rules).
• Onion (Finely chopped onion is optional, and you can use instant minced onion)
• Topping: Crushed cornflakes, cornflake crumbs from a box, or crushed potato chips
• Salt & pepper to taste

Step-by-Step Directions For Funeral Potatoes

Preheat the oven to 350°F and butter a 9×13 pan.

Mix the thawed hashbrowns, melted butter, sour cream, soup, cheese, salt, and pepper.

Spread the mixture evenly in the pan.

Top with crushed cornflakes mixed with a little melted butter.

Bake uncovered for 40–50 minutes, until bubbly and golden.

Cool slightly before serving.

More Helpful Information

*Yay! You can assemble this casserole a day ahead, refrigerate it, and bake it the next day at 350 degrees.

*Yay! You can make and freeze the casserole up to three months in advance. Wrap it in plastic film, then tightly in heavy foil. Thaw it overnight and bake. (Take off the plastic wrap!)

*Yay! Reheat leftovers in the microwave (we do this all the time) or cover them with foil and reheat in a 325-degree oven.

PRINTABLE RECIPE CARD

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Yield: 12 servings

Funeral Potato Casserole

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Creamy, cheesy, and perfectly golden, these classic funeral potatoes are the ultimate comfort casserole. Made with shredded hash browns, sour cream, and plenty of melted cheese, this easy dish is always a hit at holidays, potlucks, or family dinners.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 bag (30–32 oz) frozen shredded hash browns, thawed
• ½ cup (1 stick) butter, melted — divided
• 1 can (10.5 oz) cream of chicken soup (or mushroom, if you prefer)
• 2 cups sour cream
• 2 cups shredded cheddar cheese (sharp Cheddar gives best flavor)
• ¼ cup finely chopped onion (optional but adds nice flavor)
• Salt and pepper, to taste
• 2 cups crushed cornflakes or about 1½ cups crushed potato chips for topping

Instructions

1. Preheat oven to 350°F.
2. Butter a 9×13-inch casserole dish.
3. In a large bowl, combine hash browns, ¼ cup melted butter, cream of chicken soup, sour cream, cheese, onion, salt, and pepper.
4. Spread the mixture evenly in the prepared pan.
5. In a small bowl, toss the crushed cornflakes (or potato chips) with the remaining ¼ cup of melted butter until well coated.
6. Sprinkle topping evenly over the casserole.
7. Bake uncovered for 40–50 minutes, until hot and bubbly and the top is golden.
8. Cool slightly before serving — it thickens as it stands.

Notes

Make-ahead: assemble up to 24 hours ahead, cover, and refrigerate. Bake just before serving.

Freezer option: Wrap tightly and freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake.

Reheat leftovers: cover with foil and warm in a 325°F oven until hot.

No matter what you call them — cheesy potatoes, party potatoes, or funeral potatoes — they always bring people together. You might also enjoy these recipes as you plan your holiday menu!

Norma Jean's Chicken and Dressing: A delicious chicken and dressing casserole made outside the bird, but it works great with everything on your Thanksgiving table! Meaty enough to be a main dish..

Christmas Jam: A wonderful crimson red sweet-tart jam that's made of strawberries and cranberries. Easy enough for beginners! The color and sweet-tart flavor scream Christmas!!

Jiffy Corn Casserole: A classic corn casserole, also known as spoonbread, was developed by the Jiffy Foodservice company in the 1960s and remains as popular today as it was then.

Dilled Carrots: A beautiful side dish. Crisp-tender sliced carrots with the perfect amount of onion and dill in a slightly sweet, buttery glaze.

Grammy's Glazed Ham Balls: Tasty meatballs made of ground ham and ground pork in a sweet and tangy glaze of ketchup, brown sugar, apple cider vinegar, and dry mustard.

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Does your family have a favorite dish that makes everyone beg for your recipe? Well, I'm begging for your recipe!! If you have one you're willing to share, please do! I would be so excited! (I love hearing from you - it makes my day, and I answer every single comment myself!)

Love, GB (Betty Streff)

Real food. Real kitchen. Real easy.

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