Funeral Potatoes are a comforting side dish of creamy potatoes topped with crispy cornflakes. This cheesy potato casserole is often served at luncheons following a funeral memorial service but is also great for holidays!
Potatoes were made to be combined with cream and cheese like in these Funeral Potatoes! This is the perfect side dish for any special occasion and holiday dinner. For more delicious potato side dishes, try Sweet Potato Casserole, Garlic Mashed Potatoes, and Two Potato Scallop.
Funeral Potato Casserole
If you’re looking for the ultimate comfort side dish, you must make this potato casserole! It’s literally impossible to not go back for a second helping of these glorious creamy, cheesy, crispy topped potatoes.
Ingredients for Funeral Potatoes:
- Shredded Potatoes– These are typically sold frozen. Just pull out of the fridge and set on the counter while preparing the rest of the recipe.
- Sour Cream– Yes this adds a lot of calories but it also makes these potatoes so delicious and creamy.
- Cream of Chicken Soup– This helps create the creamy sauce and adds flavor. I recommend picking out any little chicken pieces (there’s usually only ~6 in a can).
- Onion– Some recipes just use onion powder but for best flavor, sautéing the onions is the way to go. Use a sweet onion for best flavor!
- Cheese– Cheddar cheese is most usually used in this casserole but feel free to switch things up with another good melting cheese.
- Corn Flakes– Cereal on potatoes seems different but it’s even better than bread crumbs because the crushed flakes are bigger and come out crispier.
- Butter– This is used to cook the onions until tender as well as moisten the cornflakes so that they cook up golden and crispy.
How to make Funeral Potatoes:
Time needed: 1 hour
Remove potatoes from freezer and set on counter. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Cook Onions
Melt 2 tablespoons butter in a skillet over medium heat. Add onion and cook until soft (~10 minutes). Place in a mixing bowl and allow to cool off for about 5 minutes.
Add cream of chicken soup, sour cream, salt & pepper and mix well.
Stir in the shredded potatoes and cheese.
- Prep Topping
Place cornflakes in a bag and gently crush. Melt 4 tablespoons butter in a medium size bowl and add the crushed cornflakes, stirring until coated.
- Add Topping
Place mixed potatoes in prepared baking pan and spread evenly. Sprinkle buttered cornflakes over the potatoes.
Bake for ~40 minutes until top is golden and potatoes are tender.
Funeral Potatoes are a Cheesy Potato Casserole. They got the nickname “Funeral Potatoes” because they are frequently served and enjoyed at luncheons following funeral services, particularly among those of the Church of Jesus Christ of Latter-day Saints culture.
Yes! Just know that for best flavor and texture, follow the exact recipe. Full fat ingredients work best but if needed, low fat products can be substituted.
In place of cornflakes, crushed crackers, potato chips, or Panko bread crumbs can be used instead.
Yes! This is more work but can be done. For best results, parboil the potatoes- Place potatoes in a large pot, cover with salted water and boil for 10 minutes. Drain and when cool enough to handle, (peel if desired) use a box grater or food processor to shred. Proceed with recipe as directed.
TOOLS USED TO MAKE THIS POTATO CASSEROLE:
- 9×13 inch Casserole Dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
- Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it. 100 years glass set
LOOKING FOR MORE POTATOES? CHECK OUT THESE:
- The Best Crispy Roasted Potatoes
- The Perfect Baked Potato
- Duchess Potatoes
- The BEST Mashed Potatoes
- Shredded Cream Potatoes
- 30 ounces frozen hash browns
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sweet onion, diced
- 2 cups cheddar cheese, shredded (about 6 ounces)
- 2 1/2 cups corn flakes, (crush and then measure)
- 6 tablespoons butter, (divided)
- Remove potatoes from freezer and set on counter. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Melt 2 tablespoons butter in a skillet over medium heat. Add onion and cook until soft (~10 minutes). Place in a mixing bowl and allow to cool off for about 5 minutes.
- Add cream of chicken soup, sour cream, salt and pepper and mix well.
- Stir in the shredded potatoes and cheese. Transfer to prepared baking pan and spread evenly.
- Place cornflakes in a bag and gently crush. Melt 4 tablespoons butter in a medium size bowl and add the crushed cornflakes, mixing until coated. Spread over the potatoes.
- Bake for ~40 minutes or until golden and potatoes are tender.