I love this recipe because it takes simple ingredients and turns them into something comforting and indulgent. The creamy mixture of cheese and sour cream coats every bite of potato, while the crunchy topping adds texture and flavor. It’s easy to assemble and always disappears fast whenever I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
frozen hash brown potatoes
sour cream
cream of chicken soup
shredded cheddar cheese
butter melted
onion finely chopped
salt
black pepper
cornflake crumbs or crushed crackers
Directions
I start by preheating my oven and preparing a large baking dish. In a big bowl, I mix together the sour cream, cream of chicken soup, shredded cheddar cheese, melted butter, finely chopped onion, salt, and black pepper until everything is well combined.
Next, I fold in the frozen hash brown potatoes, making sure they’re evenly coated in the creamy mixture. I spread this mixture into the prepared baking dish in an even layer.
In a separate bowl, I mix the cornflake crumbs or crushed crackers with a little melted butter, then sprinkle this mixture evenly over the potatoes to create a crunchy topping.
I bake the dish until the potatoes are hot and bubbly and the topping is golden brown. Once it’s done, I let it rest for a few minutes before serving so everything sets slightly.
Servings and Timing
This recipe makes about 8–10 servings.
Prep Time: 15–20 minutes Cook Time: 45–55 minutes Total Time: about 1 hour 15 minutes
Variations
When I want a bit more tang, I add a sprinkle of Parmesan cheese to the topping. For a lower-fat version, I substitute reduced-fat sour cream and cheese.
Storage/Reheating
I store leftover Funeral Potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the oven or microwave until heated through. If the topping softens in the fridge, I crisp it up again under the oven for a few minutes.
FAQs
Why are they called Funeral Potatoes?
I understand they’re called “Funeral Potatoes” because they’re traditionally served at gatherings after funerals, though now I make them for lots of comforting occasions.
Can I use fresh potatoes instead of frozen?
I can, but I usually stick with frozen hash browns for convenience.
Do I need to thaw the potatoes first?
I don’t thaw them; I mix them in frozen so they hold up well in the creamy sauce.
What cheese works best?
I like using sharp cheddar for its bold flavor, but a mix of cheeses also works.
What can I serve with Funeral Potatoes?
I like serving them with roasted chicken, or alongside green vegetables for a balanced plate.
How do I get a crunchy topping?
I make sure the cornflake or cracker crumbs are evenly coated in butter before baking.
Can I make this ahead of time?
Yes, I assemble it ahead, refrigerate it, and then bake when ready.
Is this dish gluten-free?
I make it gluten-free by choosing gluten-free soup and cornflakes.
Can I freeze leftovers?
I freeze leftovers in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.
Conclusion
Funeral Potatoes are a comforting classic that I love to make whenever I want something rich, cheesy, and deliciously nostalgic. The creamy potatoes and crunchy topping always impress, and this dish never fails to make everyone feel at home around the table.
Classic Funeral Potatoes made with creamy, cheesy hash browns and a buttery crunchy topping, perfect for potlucks, holidays, and comforting family meals.
Total Time:1 hour 15 minutes
Yield:8–10 servings
Ingredients
1 (30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.5 oz) can cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup butter, melted (divided)
1/2 cup onion, finely chopped
1 tsp salt
1/2 tsp black pepper
2 cups cornflake crumbs or crushed crackers
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix sour cream, cream of chicken soup, cheddar cheese, 1/4 cup melted butter, onion, salt, and black pepper.
Fold in frozen hash brown potatoes until evenly coated.
Spread the mixture evenly into the prepared baking dish.
In a separate bowl, combine cornflake crumbs or crushed crackers with remaining melted butter.
Sprinkle the topping evenly over the potato mixture.
Bake uncovered for 45–55 minutes, until hot, bubbly, and golden brown on top.
Let rest for 5–10 minutes before serving.
Notes
Frozen hash browns do not need to be thawed.
Sharp cheddar gives the best flavor.
Add cooked bacon or diced ham for a heartier version.
Topping can be crisped under the broiler if needed.
