Funeral Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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.

All the delicious cheesy potato goodness of Loaded Mashed Potatoes but with half the work, this Side Dish Recipe is the ultimate in potluck comfort food!

Funeral Potatoes in baking dish with serving spoon


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 collage of prep steps

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.

Funeral Potatoes in baking dish with serving spoon

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.


Funeral Potatoes assembled in baking dish with topping after baking


  • 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.



  • 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.

Funeral Potatoes in bowl with fork

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Funeral Potatoes

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.
Yield 10
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 429kcal | Carbohydrates: 26g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 86mg | Sodium: 745mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 4mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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