These funeral potatoes are the creamy, cheesy hash brown casserole every holiday table needs, finished with a buttery cornflake topping that turns golden and crisp in the oven.

Spoonful of funeral potatoes being lifted from a white baking dish, showing the creamy cheesy interior and golden cornflake topping.

This post may contain affiliate links. Read disclosure policy.

Cheesy Funeral Potato Recipe

You’ll see these called cheesy potatoes, hash brown casserole, or party potatoes depending on where you grew up, but the funeral potato name traces back to Utah church funeral luncheons where they were a potluck staple.

The reason they spread far beyond Utah is simple. The casserole feeds a crowd, holds up on a buffet, and tastes like the most comforting bite on the table. My family always requests them at any gathering from Thanksgiving to Christmas and Easter!

XO - Jamielyn

Ingredient Notes

Ingredients for funeral potatoes arranged on a counter, including frozen hash browns, sour cream, cream of chicken soup, cheese, and cornflakes.

Find the full printable recipe with specific measurements below.

  • Frozen diced hash browns: A 32-ounce bag from the freezer section is the shortcut that makes this recipe come together fast. Thaw them in the fridge overnight or on the counter for a few hours, then drain off any excess water before mixing.
  • Cream of chicken soup: One 10.5-ounce can adds savory flavor and binds everything together. Cream of mushroom or cream of celery works if that’s what you have.
  • Sour cream: Full-fat sour cream gives the casserole its rich, tangy backbone. Start with one cup and add a second if you like things extra creamy.
  • Unsalted butter: Half goes into the filling for richness, half gets tossed with the cornflakes for the topping.
  • Green onions: A quarter cup of sliced green onions adds mild bite without overpowering the dish. Half a teaspoon of onion powder or a teaspoon of dried minced onion both work as swaps.
  • Sharp cheddar cheese: Grate it fresh from a block. Pre-shredded cheese is coated in starch and won’t melt as smoothly into the casserole.
  • Cornflakes: Two cups of crushed cornflakes mixed with melted butter make the topping golden and crisp. While cornflakes are traditional, Ritz crackers, panko, or crushed potato chips all work too.

How to Make Funeral Potatoes

In a large bowl, whisk the sour cream, cream of chicken soup, half the melted butter, green onions, salt, and pepper until smooth.

Fold in the thawed hash browns and shredded cheddar until everything is evenly coated. Spread the mixture into a buttered 9×13 inch baking dish.

Sour cream, cream of chicken soup, melted butter, and seasonings whisked together in a glass mixing bowl.
Diced hash browns and shredded cheddar folded into the creamy sauce in a glass bowl, ready to transfer to the baking dish.

Add the cornflakes to a zip-top bag, press out the air, and seal it. Crush with a rolling pin until you have coarse crumbs (not powder). Pour in the remaining melted butter and toss to coat.

Assembled funeral potatoes topped with buttered cornflakes in a white baking dish, ready to go in the oven.

Sprinkle the cornflake mixture evenly over the potatoes. Bake at 350°F for 40 to 45 minutes, until the topping is golden and the casserole is bubbling at the edges. Let the casserole rest for 5 minutes before serving so the filling sets up.

Funeral potatoes fresh from the oven with a golden brown cornflake topping covering the cheesy casserole.

Tips and Variations

  • Keep the topping from overbrowning: Add the cornflake topping during the last 15 to 20 minutes of baking instead of at the start. The cornflakes stay golden and crisp without crossing into burnt territory.
  • Shredded hash browns: Diced gives you distinct potato pieces, but shredded works if that’s what’s in your freezer. Expect a slightly softer texture.
  • Fresh potatoes: Grate your own using homemade hash browns, or swap in a dozen boiled and diced baby potatoes for a chunkier casserole.
  • More seasoning: A teaspoon of onion powder or half a teaspoon of garlic powder rounds out the flavor. A pinch of cayenne adds heat without making it spicy.
  • Add meat: Stir in a cup or two of diced baked ham to turn it into ham and potato casserole, or top with crumbled bacon before serving.
Serving spoon scooping funeral potatoes showing melted cheese and tender potatoes.

There is just something about a cheesy potato casserole like crockpot cheesy potatoes, au gratin potatoes and easy cheesy scalloped potatoes!

More Potato Sides Dish Recipes

See all
See all
Serving spoon scooping funeral potatoes showing melted cheese and tender potatoes.

Funeral Potatoes

5 from 32 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16
This funeral potatoes recipe is a creamy cheddar hash brown casserole with a golden cornflake topping that disappears first at every holiday table.
Print Pin This! Rate

Video

Ingredients 

Potatoes

  • 1 (32-ounce) bag frozen diced hash brown potatoes , (or shredded) thawed
  • 1-2 cups sour cream
  • 1 (10.5-ounce) can cream of chicken
  • ½ cup unsalted butter , melted, divided
  • ½ teaspoon onion powder , 1 teaspoon dried minced onions or 1/4 cup sliced green onions
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups shredded cheddar cheese , plus more if desired
  • 2 cups cornflakes

Instructions

  • Prep. Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
  • Combine. In a medium bowl, stir together 1 cup sour cream (add more if you like it extra creamy), 1 can cream of chicken, 1/4 cup melted butter, 1/2 teaspoon onion powder (or green onions), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in 32 ounces diced hash brown potatoes and 1 1/2 cups shredded cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
  • Topping. Crush 2 cups corn flakes in a zip-top bag with a rolling pin. Add remaining 1/4 cup melted butter and mix until combined.
  • Bake. Sprinkle crushed cornflakes on top. Bake 40 to 45 minutes, or until golden brown and bubbling hot.
  • Serve. Let rest 5 minutes before serving. Enjoy while warm! 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Swap the hash browns for shredded potatoes, use potatoes o’ brien or a dozen boiled and diced baby potatoes.
Try it with celery or cream of mushroom instead of chicken.
Start with 1 cup of sour cream and add a second if you prefer a creamier casserole.
Make Ahead: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the cornflake topping right before baking. If baking from cold, add 5 to 10 minutes to the bake time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat single servings in the microwave, or warm the full casserole at 350°F for 15 to 20 minutes.
Freezing: Freeze without the topping for up to 3 months. Thaw overnight in the fridge, add the cornflake topping, and bake as directed.

Nutrition

Calories: 152kcal, Carbohydrates: 5g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 304mg, Potassium: 48mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.