Fall in Love with Funeral Potatoes All Over Again

I’ll never forget the first time I tasted Funeral Potatoes. It was a chilly November afternoon, and our church potluck was in full swing. My neighbor, June, slid a bubbling, golden-topped casserole dish onto the table—steam rising, cheesy aroma wafting through the hall—and I swear the whole room stopped to stare. (I mean, who can resist that cheesy crunch?)

As soon as I dug in, it felt like a warm hug on a plate: creamy, tangy, and endlessly comforting. It wasn’t just another side dish—it became that dish. You know, the one people circle back for seconds (and thirds). Whether you’re new to “Funeral Potatoes” or you’ve been enjoying them for years, this recipe is pure nostalgia with modern, easy tweaks so you can whip it up any night you crave something cozy.

Why You’ll Love These Cozy Casserole Potatoes

Silky, cheesy layers meet a craveable crunch—total comfort without fuss.
Freezer-friendly (yes, really!) so you can stash a batch for busy weeknights.
Built with pantry staples and frozen hash browns—no peeling or parboiling required.

Customizable: toss in bacon, swap veggies, or lighten it up with Greek yogurt.
Family favorite at holiday spreads, potlucks, or casual weeknight dinners.
Ready in under 90 minutes—perfect for when life is busy but you still want homey vibes.

Ingredient Notes & Tips

Frozen Shredded Hash Browns: I like the classic brand—you know, the kind that’s easily pliable after a quick fridge thaw or zap in the microwave. (No crunchy ice chunks, please!)
Condensed Cream of Chicken Soup: Go low-sodium if you’re watching salt. Feeling adventurous? Swap in cream of mushroom or even cream of celery for a twist.
Sour Cream vs. Greek Yogurt: Full-fat sour cream is dreamy and ultra-creamy—but if you want extra protein (or a lighter vibe), sub half the sour cream with whole-milk Greek yogurt.

Cheese: Sharp cheddar brings boldness; Monterey Jack adds meltiness. I often mix the two. Pro tip: buy a block and shred it yourself for better melting and no anti-caking yuck.
Cornflake or Cracker Topping: Crushed cornflakes are classic, but Ritz crackers or panko breadcrumbs work wonders—just toss ’em in a zip-top bag and give ’em a rough smash with a rolling pin.
Smoked Paprika: Optional but wonderful. A little smoky warmth takes these potatoes up a notch.

Butter: Use unsalted so you control the salt level. Melt it first so every breadcrumb nugget gets coated.

Directions

Preheat & Prep: Heat your oven to 350°F (175°C). Give a 9×13-inch dish a slick of butter or nonstick spray—this isn’t the time for sticking, folks.
Whip Up the Creamy Base: In a big mixing bowl, whisk together 1 cup sour cream, the can of condensed soup, ½ cup whole milk, 4 tablespoons melted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and a generous pinch each of salt and pepper. The sauce should look silky and start to thicken—this is your flavor jackpot.

Fold in the Good Stuff: Gently stir in 2 pounds thawed shredded hash browns, 1 cup diced yellow onion, and 1½ cups shredded cheese. Be kind to those potatoes—no pulverizing, just tender folding so every flake is coated.
Layer & Crumb: Pour the potato-cheese mix into the baking dish, smoothing the top with a spoon. In a small bowl, toss 1½ cups crushed cornflakes (or crackers) with a tablespoon of melted butter. Sprinkle the crumbs evenly over the potatoes, then top with the remaining ½ cup cheese for extra melty goodness.
Bake to Golden Perfection: Slide it into the oven, uncovered, for 45–55 minutes. It’s done when it’s bubbly around the edges and the top is that irresistible golden brown. If it’s browning too fast, loosely tent with foil after 30 minutes—easy fix!

Rest & Garnish: Let it sit for about 10 minutes before slicing. This helps it hold together (and gives you a breather). Sprinkle with fresh chopped chives or parsley for a pop of color and a hint of freshness.

Variations & Flavor Twists

Bacon Lover’s Dream: Stir in 6 slices of cooked, crumbled bacon before baking. Trust me, it disappears fast!
Veggie Boost: Fold in a cup of steamed broccoli florets, peas, or chopped spinach for extra color and nutrition.

Spicy Kick: Add a diced jalapeño (seeds and all, if you dare) and swap half the cheddar for pepper jack.
Italian Flair: Swap cornflakes for herby panko, mix in ½ cup grated Parmesan, and sprinkle chopped basil on top.
Gluten-Free: Use gluten-free breadcrumbs or crushed GF crackers, and opt for a GF cream soup alternative.

Storage & Reheating Tips

Fridge: Cover tightly with foil or plastic wrap; keeps great for 3–4 days. Reheat single servings in the microwave (1–2 minutes) or in the oven at 325°F for 15–20 minutes.
Freezer: Assemble (skip baking) in a foil pan, top it, then freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed—easy peasy!
Make-Ahead: Put it together the night before, cover, and pop it in the fridge. When guests arrive, just bake—it feels like you’ve been up since dawn prepping.

Revive That Crunch: If the topping gets a little soft in storage, broil for 1–2 minutes at the end—watch like a hawk so it doesn’t burn.

Let’s Chat!

There you have it: the ultimate cozy Funeral Potatoes recipe that’s equal parts creamy, cheesy, and crunchy. I hope this casserole becomes your new go-to for holidays, potlucks, or just because Tuesdays deserve a little love too. Now, I’d love to hear from you—did you add bacon? Veggies? Or maybe you discovered your own secret twist? Drop a comment below, share your tips, or ask any burning questions. Happy cooking, friends! You’ve got this.

Funeral Potatoes

A creamy, cheesy potato casserole that feels like a warm hug on a plate. This classic dish is a nostalgic comfort food perfect for gatherings and holiday spreads.

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Side Dish

Cuisine American, Midwestern

Servings servings

Calories 350 kcal

Ingredients

2 pounds frozen shredded hash brown potatoes thawed
1 cup diced yellow onions
2 cups shredded sharp cheddar cheese

1 can condensed cream of chicken soup
1 cup sour cream
1/2 cup whole milk

4 tablespoons unsalted butter melted
1 1/2 cups crushed cornflakes or crushed Ritz crackers
1 teaspoon garlic powder

1 teaspoon onion powder
1/2 teaspoon smoked paprika optional
Salt and pepper to taste

Fresh chives or parsley chopped, for garnish

Instructions

Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or coat with nonstick spray.
In a large bowl, stir together sour cream, condensed soup, milk, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

Add thawed hash browns, diced onions, and 1½ cups of shredded cheese to the creamy mixture. Gently fold to coat.
Spoon potato mixture into the dish and sprinkle crushed cornflakes mixed with butter and remaining cheese over the top.
Bake uncovered for 45–55 minutes until bubbly and golden brown. Tent with foil if topping browns too quickly.