Cheesy Funeral Potatoes

Creamy, Cheesy, & Easy!

These funeral potatoes are by far one of the best Thanksgiving side dishes you’ll find on any Thanksgiving menu. I’ve always said that side dishes make a meal, and along with easy cheesy potatoes, au gratin potatoes or crockpot cheesy potatoes, this funeral potato recipe is exactly the reason why!

It’s made with frozen hash browns and cream of chicken soup for convenient shortcuts because I’m all for simplicity during the busy season!

Originally, cheesy funeral potatoes were served at funeral luncheons to bring comfort when it was needed the most and it has since become a staple at family gatherings of all kinds. This includes potlucks, BBQs, and the holidays but it’s just as perfect for easy weeknights.

Sure, mashed potatoes will always have a place on the table, but there’s just something special about a cheesy potato casserole!

Make more funeral potatoes than you think you’ll need because no matter what, you’ll leave everyone wanting more!

Find the full printable recipe with specific measurements below.

• Hash brown potatoes: The idea behind this dish is simple comfort food, so no need to spend time grating potatoes. Unless you want to! I use a frozen bag of shredded hash browns from the freezer section. Thaw them then squeeze out the excess water and you’re good to go!
• Cream of chicken: Using a can of cream of chicken soup adds a ton of flavor and helps to thicken up the casserole without the use of too many individual seasonings. This one-stop shop helps to keep the ingredient list down while delivering taste and texture.
• Shredded cheese: I always recommend freshly grated sharp cheddar cheese from a block. I know it might be easier to use pre-shredded, but it just isn’t the same!
• Cornflakes: Crushed cornflakes are what give these funeral potatoes their crispy crunchy topping. Nice and light and when mixed with melted butter, they’re amazing!

Variations

There are a few ways to replace the cornflakes in the topping if you’d prefer to use something else. You can always go the classic route and use breadcrumbs. I’d suggest Panko breadcrumbs because they’re lighter and flakier and have more of a crispness to them.

You can also use crushed potato chips or ritz crackers!

Sometimes I’ll make two separate batches and add a bit of protein like diced baked ham or bacon to one of them.  

If you have baby potatoes on hand and find they’re too small to grate, you can swap the hash browns for a dozen boiled and diced baby potatoes.

• Make the cream mixture. In a medium bowl, stir together the sour cream, cream of chicken, half the melted butter, green onions, salt, and pepper. 
• Add the potatoes. In the bowl, toss in the potatoes and shredded cheese and stir everything until combined. Spread it evenly into a prepared 9×13″ baking dish.
• Make the crunchy topping. Put the cornflakes into a zip-top bag and seal it shut. Then, take a rolling pin and crush the cereal by rolling it back and forth and gently tapping until coarse crumbs are formed. 
• Bake the casserole. Melt the remaining butter and mix it with the crushed cornflakes. Sprinkle them on top of the potatoes and bake in a preheated 350°F oven for 40-45 minutes until golden brown and bubbling hot. Give them about 5 minutes to rest before serving.

Expert Tips

• Squeeze the hash browns. Having too much liquid in your casserole will change the consistency and interfere with the creamy sour cream and cream of chicken, making it runny and unappealing!
• From scratch. If you’ve got a bit of extra time or you’ve already got what you need on hand, you can make more of this dish from scratch. Freshly grated hash brown potatoes and homemade cream of chicken soup would be great! 
• Extra seasoning. If you’re looking to ramp up the seasoning even more you can use a bit of onion powder or garlic powder if you’d like! Some people might like a bit of a kick to theirs, so a sprinkling of cayenne in the creamy mixture would do the trick.

What to Serve with Funeral Potatoes

Have a generous helping next to a slice of my oven roasted turkey, baked ham or smoked turkey and a beautiful winter salad for a special occasion dinner. 

During the week you could also have it with baked chicken breast or herb roasted pork tenderloin and a side of balsamic roasted carrots.

Freezing & Reheating

To freeze: Once again, if you know you’re going to be freezing this dish, I recommend doing so before baking without the crunchy topping. You can freeze it with the topping, but just know it won’t ever be as crunchy and the texture will be different.

Either use a disposable foil pan or transfer it to a freezer-friendly container. Keep it frozen for up to 3 months. Thaw in the fridge overnight.

To reheat: Zap a single serving or two in the microwave or place the entire casserole dish in the oven at 350°F for about 10 minutes to heat through.