introduction
Funeral Potatoes are a warm, creamy potato bake with a crunchy cornflake top. It is an easy side dish. People bring it to potlucks, holidays, and family meals. It tastes rich and comforting.
why make this recipe
- It is simple and uses few steps.
- It feeds a crowd.
- You can make it ahead.
- It is creamy inside and crunchy on top.
- The ingredients are common and not costly.
how to make Funeral Potatoes
- Thaw the hashbrowns in the fridge overnight.
- Preheat the oven and coat a 9×13 pan with spray.
- Mix the melted ½ cup butter, cream of chicken soup, sour cream, softened cream cheese, salt, pepper, garlic powder, and grated onion until smooth.
- Stir in the thawed hashbrowns and cheese. Spread the mix into the pan.
- Crush the corn flakes in a bag. Mix them with ¼ cup melted butter and press this topping over the potatoes.
- Bake uncovered for 40–45 minutes until hot and the top is golden.
Ingredients :
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces package frozen shredded or cubed hash browns (thawed)
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Directions :
- Thaw hashbrowns in the refrigerator overnight.
- Preheat oven to 350℉ and prepare a 9×13 baking dish by coating it with a nonstick cooking spray.
- In a large bowl, combine ½ cup melted butter, cream of chicken soup, sour cream, cream cheese, salt, black pepper, garlic powder, and onion. Mix until well combined.
- Add hashbrowns and cheese. Mix until well combined and place in prepared baking dish.
- Crush the cornflakes in a large freezer bag. Add ¼ cups of melted butter and mix until coated. Then sprinkle over the hashbrown mixture.
- Bake uncovered for 40-45 minutes.
how to serve Funeral Potatoes
Serve warm from the oven. They pair well with ham, turkey, chicken, or roasted vegetables. Garnish with chopped green onions or parsley for color. Cut into squares and serve on a plate with a large spoon.
how to store Funeral Potatoes
- Fridge: Cool, cover, and store in an airtight dish for 3–4 days. Reheat in the oven at 350℉ until hot.
- Freeze: You can freeze the unbaked dish or the baked leftovers for up to 2 months. Thaw in the fridge overnight before baking or reheating.
tips to make Funeral Potatoes
- Thaw hashbrowns fully for even cooking.
- Soften cream cheese to avoid lumps.
- Mix gently so potatoes stay chunky, not mashed.
- Press the cornflake topping lightly so it sticks.
- Check at 35 minutes; ovens vary. The top should be golden and bubbly.
variation (if any)
- Swap cream of chicken soup for cream of mushroom to change the flavor.
- Add cooked bacon or ham for meat.
- Stir in chopped chives or green chiles for a twist.
- Use breadcrumbs or crushed Ritz crackers instead of corn flakes for a different crunch.
- Make a lighter version with Greek yogurt instead of sour cream.
FAQs
Q: Can I use fresh potatoes?
A: Yes. Dice and par-cook them before mixing so they cook through in the bake.
Q: Can I make this ahead of time?
A: Yes. Assemble and keep in the fridge overnight, then bake before serving.
Q: Can I use a different cheese?
A: Yes. Colby, Monterey Jack, or a mix works well.
Q: Is this dish suitable for vegetarians?
A: Make it with a cream of mushroom soup or a vegetarian cream soup and skip bacon to keep it veggie-friendly.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350℉ until warm. You can microwave single portions for a quick meal.
Conclusion
For a classic version and tips, check this Best Funeral Potatoes Recipe that many cooks like. If you want a simple, homestyle take, see Funeral Potatoes | The Girl Who Ate Everything for another clear guide. For step-by-step photos and notes, visit Funeral Potatoes Recipe – Tastes Better From Scratch. For a rich, popular version with extra tips, read BEST EVER Funeral Potatoes Recipe – Lauren’s Latest. For a cheesy spin and serving ideas, try Cheesy Funeral Potatoes.
Funeral Potatoes
Ingredients
Base Ingredients
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces package frozen shredded or cubed hash browns (thawed)
Topping
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Instructions
Preparation
- Thaw the hashbrowns in the fridge overnight.
- Preheat the oven to 350°F and coat a 9x13 pan with nonstick cooking spray.
Mixing
- Mix the melted ½ cup butter, cream of chicken soup, sour cream, softened cream cheese, salt, black pepper, garlic powder, and grated onion until smooth.
- Stir in the thawed hashbrowns and cheddar cheese until well combined.
- Spread the mixture evenly into the prepared baking dish.
Topping
- Crush the corn flakes in a bag and mix with ¼ cup melted butter until coated.
- Press the topping over the potato mixture.
Baking
- Bake uncovered for 40–45 minutes until hot and the top is golden.