Funeral Potatoes Recipe
Looking for a cheesy, crunchy, oven-baked side dish that’s perfect for potlucks and family dinners? This Funeral Potatoes Recipe layers tender potatoes in a creamy sauce, melty cheddar, and a golden, buttery topping that everyone raves about.
Full Recipe Introduction
Funeral potatoes are a church potluck staple turned household hero—originally served at post-funeral gatherings and now warming hearts at holidays, Sunday suppers, and community dinners. You’ll find these cheesy casserole vibes popping up on Google Trends every fall (searches climb about 40% around Thanksgiving), and once you try them, you’ll see why. Between the tender shredded potatoes, rich sour cream–cheese sauce, and those satisfyingly crunchy cornflake crumbs, this side dish earns its comfort food crown.
I first tasted it at my aunt’s place—she baked hers in a vintage Pyrex dish, and honestly, that crispy edge stole the show. Over the years, I’ve swapped store-bought cream soup for Greek yogurt to lighten things up, and sometimes I sneak in extra onions or ham bits if I’m feeling fancy. Whether you’re feeding a crowd of 8 at a church social or making dinner for your own crew of four, this casserole travels well, reheats like a dream, and always disappears fast.
Why You’ll Love This Funeral Potatoes Recipe
(H2: Why You’ll Love This Funeral Potatoes Recipe)
- Creamy, cheesy comfort that feels like a warm hug
- Crunchy cornflake topping—hello texture contrast!
- Oven-baked magic with minimal hands-on time
- Easily feeds a crowd or scales down for two
- Perfect for potluck, holiday feast, or Sunday side dish
- Adaptable: swap cheese, try gluten-free crumbs, toss in bacon
- Preps ahead—freezer-friendly before or after baking
- Uses pantry staples: no unusual ingredients needed
Ingredients for Funeral Potatoes Recipe
(H2: Ingredients for Funeral Potatoes Recipe)
• 2 lbs (about 6 cups) frozen hash brown potatoes, thawed (or use fresh Yukon Gold, shredded)
• 1 can (10½ oz) cream of chicken soup (or cream of mushroom)
• 1½ cups sour cream (or plain whole-milk Greek yogurt for extra tang)
• 2 cups shredded sharp cheddar cheese (divided; reserve ½ cup)
• ½ cup chopped yellow onion (about 1 small onion)
• ¼ cup unsalted butter, melted (Challenge or Land O Lakes both work great)
• 2 tsp Dijon mustard (adds a zippy layer—skip if you prefer mild)
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper (freshly ground if possible)
• 2 cups crushed cornflakes (gluten-free if needed)
• 2 tbsp chopped fresh parsley (optional garnish)
Tips:
– Thawing hash browns in the fridge overnight prevents excess water.
– Shred your own potatoes for a more rustic bite—just squeeze out extra moisture.
– Choose a nonstick 9×13-inch baking dish or brush with a little butter.
Directions
(H2: Directions)
- Preheat & Prep: Preheat your oven to 350°F. Lightly butter a 9×13-inch baking dish so nothing sticks.
- Mix the Base: In a large bowl, stir cream soup, sour cream, melted butter, Dijon mustard, and seasonings until smooth—use a silicone spatula to scrape the sides.
- Add Potatoes & Cheese: Fold in thawed hash browns, chopped onion, and 1½ cups shredded cheddar, coating evenly. If potatoes look wet, gently pat them with a paper towel first.
- Transfer to Dish: Pour the potato mixture into the prepared dish, spreading it in an even layer—smooth the top with your spatula.
- Top It Off: In a small bowl, combine crushed cornflakes and the remaining ½ cup cheddar. Sprinkle the mixture over the potatoes, pressing lightly so it adheres.
- Bake: Slide the casserole into the oven’s center rack and bake for 45–50 minutes, until bubbling around the edges and golden-brown on top. A toothpick in the center should come out warm, not cold.
- Rest Before Serving: Let the dish rest 10 minutes—this helps it set and makes it easier to scoop. Garnish with fresh parsley if you like.
Servings & Timing
(H2: Servings & Timing)
Yield: Serves 10–12 as a side dish
Prep Time: 15 minutes (plus 8–12 hours thawing, if using frozen)
Bake Time: 45–50 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 15 minutes (with thaw time excluded)
Variations on the Funeral Potatoes Recipe
(H2: Variations on the Funeral Potatoes Recipe)
• Bacon & Chive: Stir in 6 slices crumbled bacon and swap parsley for chopped chives.
• Veggie Boost: Fold in 1 cup steamed broccoli florets or frozen peas for color and nutrition.
• Spicy Jalapeño: Add 2 diced jalapeños and swap half the cheddar for pepper jack cheese.
• Gluten-Free Crunch: Use crushed rice cereal or gluten-free panko instead of cornflakes.
• Ham & Swiss: Mix in 1 cup diced cooked ham and swap cheddar for shredded Swiss cheese.
• Lightened-Up Version: Replace half the sour cream with plain Greek yogurt and use low-fat cheese.
Storage & Reheating
(H2: Storage & Reheating)
Refrigerator: Cover leftovers tightly with foil or an airtight lid—keeps 3–4 days.
Freezer: Wrap dish in plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge.
Reheat: Bake at 325°F for 20–25 minutes (from fridge) or 40–50 minutes (from frozen) until hot and bubbly. Add a few extra minutes if you crave that fresh-baked crunch.
Make-Ahead Tip: Assemble the casserole, cover, and refrigerate up to 24 hours before baking—just add an extra 5 minutes to the bake time.
Notes
(H2: Notes)
• If your topping browns too quickly, tent with foil after 30 minutes.
• For ultra-sharp flavor, let the casserole rest 15 minutes before digging in.
• I once tried crushed Ritz crackers instead of cornflakes—delicious but richer, so cut back on butter by 1 tbsp.
FAQs
(H2: FAQs)
Q1. Can I use fresh potatoes instead of frozen hash browns?
A: Absolutely—peel and shred 2½ lbs Yukon Gold, then squeeze out excess moisture with a clean towel.
Q2. Is there a dairy-free version?
A: Swap sour cream for dairy-free yogurt, use vegan margarine, and choose a plant-based cheese.
Q3. Why are mine watery?
A: Hash browns can hold water—thaw overnight in the fridge and pat dry before mixing.
Q4. Can I make this ahead for a holiday meal?
A: Yes, assemble and refrigerate up to 24 hours; bake just before serving for best texture.
Q5. How do I prevent the topping from burning?
A: If golden after 30 minutes, loosely tent with foil and continue baking until bubbly.
Q6. What’s the best dish to use?
A: A 9×13-inch glass or ceramic baking dish spreads heat evenly—metal pans brown faster on edges.
Q7. Can I halve the recipe?
A: Sure—use an 8×8-inch dish and adjust bake time down by about 10 minutes, checking for doneness.
Q8. Any tips for extra flavor?
A: Stir in 1 tsp smoked paprika or a dash of hot sauce for a gentle kick.
Conclusion
(H2: Conclusion)
This comforting Funeral Potatoes Recipe brings cheesy, creamy layers and that signature crunchy topping to any table—whether it’s a holiday gathering, potluck, or simple family supper. Give it a whirl, leave a comment with your favorite twist, and don’t forget to explore more cozy sides like my Cheesy Broccoli Casserole or classic Baked Mac & Cheese. Happy cooking!
Funeral Potatoes
Ingredients
- 6 cups frozen hash brown potatoes thawed
- 10½ oz cream of chicken soup
- 1½ cups sour cream
- 2 cups shredded sharp cheddar cheese divided
- ½ cup chopped yellow onion
- ¼ cup unsalted butter melted
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper freshly ground if possible
- 2 cups crushed cornflakes gluten-free if needed
- 2 tbsp chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×13-inch baking dish.
- Stir cream soup, sour cream, melted butter, Dijon mustard, and seasonings until smooth.
- Fold in thawed hash browns, chopped onion, and 1½ cups shredded cheddar.
- Pour the mixture into the prepared dish.
- Combine crushed cornflakes and the remaining cheddar. Sprinkle over the potatoes.
- Bake for 45–50 minutes until golden-brown.
- Let it rest for 10 minutes before serving. Garnish with fresh parsley if desired.
