Funeral Potatoes are the best holiday or potluck side dish. Tasty casserole with hash browns, cream of chicken soup, cheddar cheese and corn flakes topping.
If you’ve ever spent any time in Utah, you know there is one dish you are almost guaranteed to find at every gathering. Funeral Potatoes show up at after-funeral dinners, Christmas Eve, Easter brunch, or just a casual Sunday night get-together.
This family favorite cheesy hash brown casserole is so easy and delicious. Go to any get-together or potluck in Utah, and there is a very good chance there will be more than one offering of this ultimate comfort food. It seems like everyone has a family favorite way to make this side dish.
The basics of Funeral Potatoes are a potato mixture made of frozen hash browns, cream of chicken soup, sour cream, and cheddar cheese with a crispy topping. These party potatoes are creamy, decadent, and filled with all the yummy ingredients you only indulge in every once in a while.
Funeral Potatoes are a casserole dish that you can make ahead of time, either the day before or freeze for a couple of months. To make this cheesy potato casserole in advance, follow the instructions for the filling, but don’t add the cornflake topping until right before baking. Thaw frozen Funeral Potatoes overnight in the fridge before baking.
A big reason Funeral Potatoes are so popular at large get togethers and potlucks is that you can easily double or triple the batch. If you are making a triple batch, you may want to hold off on the cornflake topping for the first 25-30 minutes. Give the potatoes a stir before adding the topping and finish baking for an additional 30-40 minutes.
This recipe for Funeral Potatoes is a great side dish for Christmas, Easter, or any casual family dinner. They taste delicious served with a Baked Ham or Roast Chicken and some Roasted Broccoli on the side to round out the meal.
Turn this side dish into a one-pan dinner by adding cooked meat, like chicken or ham, and thawed frozen vegetables to the potato mixture. You can even serve this for brunch, with or without some breakfast sausage or crispy bacon mixed in.
Can I use Raw Potatoes?
If you want to use raw potatoes for this recipe, you will need to partially cook them first. Either sauté shredded potatoes in a large skillet or blanch for a few minutes until soft. The cook time for Funeral Potatoes isn’t long enough to fully cook a raw potato mixture from start to finish.
WHAT TO SERVE WITH FUNERAL POTATOES
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VARIATIONS ON FUNERAL POTATOES
- Potatoes: Any frozen potatoes will work for this recipe, as long as you make them bite sized and thaw them. Try diced potatoes, tater tots or even french fries!
- Cheese: This recipe uses cheddar cheese, but feel free to swap in your favorites like Swiss cheese, Monterey Jack cheese, or Colby Jack cheese.
- Topping: Instead of corn flakes, you can make the topping with bread crumbs (regular or panko), Ritz crackers, potato chips, or french fried onions. You can also mix in shredded parmesan cheese to the topping for extra cheesy potatoes!
- Cream Soup: Substitute other condensed cream soups like these homemade Cream of Mushroom or Cream of Celery recipes for a tasty vegetarian side dish.
- Meat: You can add chopped up leftover ham, chicken breast, or pork to make this a meatier, heartier casserole dish.
- Vegetables: Small dice vegetables like bell peppers, zucchini, or mushrooms and add them to the potato mixture. You can use frozen veggies like spinach or kale, just make sure to thaw and squeeze out the liquid before adding.
Crockpot Funeral Potatoes
You can easily make Slow Cooker Funeral Potatoes. To keep your potatoes from getting overcooked, use diced frozen potatoes (or keep a good eye on them). Just put all the ingredients in your slow cooker, except for the topping, and give one good stir and cover. Cook on low for 5-6 hours, or high for 3-4 hours. Uncover, sprinkle with cornflake topping and cook an additional 15-30 minutes uncovered.
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HOW TO STORE FUNERAL POTATOES
- Serve: Funeral Potatoes can be out at room temperature for up to 2 hours before they should be stored.
- Store: Keep Funeral Potatoes in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cool potatoes completely before transferring to a sealed, freezer safe container. Freeze for up to 3 months. If freezing uncooked, thaw in the fridge overnight before baking.
- 2 cups sour cream
- 1 can cream of chicken soup , 10.5 ounces
- 8 tablespoons unsalted butter , melted
- 1 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 yellow onion , diced
- 30 ounce frozen shredded hash browns , thawed
- 2 cup shredded cheddar cheese
- 3 cups corn flakes cereal
- 4 tablespoons unsalted butter , melted
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees.
- To a large bowl add the sour cream, cream of chicken, melted butter, salt, pepper, onion, hash browns and cheddar and toss the ingredients together well.
- Add cornflakes to a large ziplock bag and smash just a few times then pour in butter and smash a few more times combining the butter and corn flakes together.
- Spread potato mixture into a 9x13 inch baking dish. Sprinkle cornflakes over the potato mixture and bake for 45-50 minutes, uncovered.