Funeral Potatoes

Ingredients for this Funeral Potatoes

• 1 (30–32 oz) bag frozen shredded hash brown potatoes, slightly thawed
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 tablespoons unsalted butter, divided (1 tbsp for onions, 2 tbsp for topping)
• 1 (10.5 oz) can cream of chicken soup (or mushroom for vegetarian)
• 1 1/2 cups sour cream (full fat is best for creaminess)
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked or sweet paprika (optional, for warmth and color)
• 2 cups lightly crushed cornflakes (or use crushed kettle chips or panko)
• 2 tablespoons melted unsalted butter (for tossing the topping)
• Chives or parsley, chopped, for garnish (optional)

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or cooking spray. This gives you that golden edge and saves on cleanup later.
2. Soften the onion. Set a skillet over medium heat and melt 1 tablespoon butter. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and just golden at the edges, 5–7 minutes. You’re taking the bite out of the onion so it melts into the casserole.
3. Make the creamy base. In a large bowl, whisk together the cream of chicken soup and sour cream until smooth. Stir in 1 1/2 cups of the cheddar, the cooked onion, garlic powder, salt, pepper, and paprika if using. It’ll look thick and a little indulgent—good sign.
4. Add the potatoes. Fold the slightly thawed hash browns into the mixture until everything is evenly coated. It’s okay if they’re still a touch icy; they’ll finish in the oven. If it looks too stiff, add 2–3 tablespoons milk to loosen. Taste and adjust seasoning.
5. Assemble. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top. You’re building layers of cheesy goodness.
6. Make the crunchy topping. In a small bowl, combine the crushed cornflakes with 2 tablespoons melted butter. Toss until every crumb gets a bit of shine. Scatter evenly over the casserole.
7. Bake. Slide the dish into the oven and bake for 45–50 minutes, until the edges are bubbling, the top is golden, and the center is hot. If your topping is browning too quickly, tent loosely with foil for the last 10 minutes.
8. Rest and serve. Let the Funeral Potatoes sit for 10 minutes before scooping. This short pause helps the sauce settle, so you get neat spoonfuls instead of a cheesy landslide. Garnish with chopped chives or parsley if you like.

Notes and easy tweaks:

• Swap the soup: Use cream of mushroom for a vegetarian version, or cream of celery for something lighter in flavor.
• Add-ins: Fold in 1 cup diced ham, cooked bacon bits, or a can of mild green chiles for a little kick.
• No cornflakes? Crushed potato chips or buttered panko are great. Honestly, whatever crunchy thing you have in the pantry usually works.
• Fresh potatoes: You can shred russets, rinse, and squeeze dry, but it adds time. Frozen hash browns keep it weeknight-easy.

Cook and Prep Times

• Prep time: 15–20 minutes (a little longer if you sauté onions slowly—worth it)
• Cook time: 45–50 minutes
• Rest time: 10 minutes
• Total time: About 70–80 minutes

Nutritional information

Approximate per serving (makes 10 servings):

• Calories: 430–480
• Total fat: 28–32 g
• Saturated fat: 14–17 g
• Carbohydrates: 34–40 g
• Fiber: 2–3 g
• Sugars: 3–5 g
• Protein: 9–12 g
• Sodium: 800–1,000 mg

These numbers vary based on brands (soups and cheeses can swing the sodium), your toppings, and add-ins. If you’re watching salt, pick low-sodium soup and season to taste at the end.

Frequently asked questions

Can I make Funeral Potatoes ahead of time?

This casserole was made for planning ahead. Assemble everything except the cornflake topping, cover, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temp for 20–30 minutes while you preheat the oven. Add the buttery topping right before it goes in so it stays crisp. Because it’ll be cold, add 5–10 extra minutes to the bake time and check for those telltale bubbly edges.

Freezer option: Assemble (again, without the topping), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, top, and bake as usual. Handy for holidays or when a friend just had a baby and you’re dropping off dinner.

What can I use instead of cream of chicken soup?

You’ve got options. Cream of mushroom or cream of celery are the simplest swaps. For a from-scratch sauce, melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour, and cook 1–2 minutes. Slowly whisk in 1 1/2 cups chicken or vegetable broth and 1/2 cup milk until smooth and thickened (5–7 minutes). Season with 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, salt, and pepper. Let it cool slightly, then use in place of the canned soup. Flavor’s a little fresher, texture’s silky, and you control the salt—win-win.

How do I store and reheat leftovers?

Cool any leftovers, then cover and refrigerate for up to 4 days. For reheating, the oven is your friend: 325°F (165°C) for 15–20 minutes, covered with foil so it doesn’t dry out, then uncover for a few minutes to re-crisp the top. Microwave works in a pinch (2–3 minutes per portion), but you’ll lose some crunch. If you know you’ll be reheating, save a handful of cornflakes to sprinkle on top right before the last few minutes in the oven. Little trick for getting the crackle back.

Funeral Potatoes

Recipe by William Jones

Servings

10

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

480

kcal

There’s a reason Funeral Potatoes keep showing up at potlucks, holiday tables, and yes, memorial gatherings. They’re comforting without trying too hard—creamy, cheesy, a little crunchy on top, and deeply familiar. If you’ve ever walked into a community hall and caught that warm, savory smell drifting from a table of casseroles, you know the vibe. This dish is simple to put together, easy to share, and always, always disappears first.

Ingredients

• 1 (30–32 oz) bag frozen shredded hash brown potatoes, slightly thawed

• 1 medium yellow onion, finely diced (about 1 cup)

• 3 tablespoons unsalted butter, divided (1 tbsp for onions, 2 tbsp for topping)

• 1 (10.5 oz) can cream of chicken soup (or mushroom for vegetarian)

• 1 1/2 cups sour cream (full fat is best for creaminess)

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 teaspoon garlic powder

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked or sweet paprika (optional, for warmth and color)

• 2 cups lightly crushed cornflakes (or use crushed kettle chips or panko)

• 2 tablespoons melted unsalted butter (for tossing the topping)

• Chives or parsley, chopped, for garnish (optional)

Instructions

• Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or cooking spray. This gives you that golden edge and saves on cleanup later.
• Soften the onion. Set a skillet over medium heat and melt 1 tablespoon butter. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and just golden at the edges, 5–7 minutes. You’re taking the bite out of the onion so it melts into the casserole.
• Make the creamy base. In a large bowl, whisk together the cream of chicken soup and sour cream until smooth. Stir in 1 1/2 cups of the cheddar, the cooked onion, garlic powder, salt, pepper, and paprika if using. It’ll look thick and a little indulgent—good sign.
• Add the potatoes. Fold the slightly thawed hash browns into the mixture until everything is evenly coated. It’s okay if they’re still a touch icy; they’ll finish in the oven. If it looks too stiff, add 2–3 tablespoons milk to loosen. Taste and adjust seasoning.
• Assemble. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top. You’re building layers of cheesy goodness.
• Make the crunchy topping. In a small bowl, combine the crushed cornflakes with 2 tablespoons melted butter. Toss until every crumb gets a bit of shine. Scatter evenly over the casserole.
• Bake. Slide the dish into the oven and bake for 45–50 minutes, until the edges are bubbling, the top is golden, and the center is hot. If your topping is browning too quickly, tent loosely with foil for the last 10 minutes.
• Rest and serve. Let the Funeral Potatoes sit for 10 minutes before scooping. This short pause helps the sauce settle, so you get neat spoonfuls instead of a cheesy landslide. Garnish with chopped chives or parsley if you like.