Funeral Potatoes (Cheesy Hashbrown Casserole)

Funeral potatoes are the ultimate comfort side dish: tender shredded hash browns folded into a creamy, cheesy sauce, then baked under a buttery, golden cornflake crust. The name sounds a little somber, but the dish itself is pure warmth, and it is the casserole I make whenever I need to feed a crowd with almost no effort.

In this post I explain where the name comes from, what you need, how to make it step by step, a Thanksgiving make-ahead plan, tips, variations, common mistakes and storage. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why They Are Called Funeral Potatoes

This cheesy hashbrown casserole is closely tied to Utah and the wider Mountain West, where church groups and neighbors have long brought big pans of it to the meal served after a funeral. It is easy to make in quantity, travels well, stays warm and comforts everyone at the table, which is exactly what a grieving family needs.

Over the years the dish spread far beyond those gatherings. Today you will also hear it called cheesy potatoes, party potatoes or potluck potatoes, and it shows up at Thanksgiving, Christmas, Easter brunch and Sunday suppers. Whatever you call it, the formula stays the same: potatoes, a creamy sauce, plenty of cheese and a crunchy topping.

Why This Cheesy Hashbrown Casserole Works

• Frozen shredded hash browns. No peeling or grating. They cook evenly and soak up the sauce beautifully.
• Sour cream and cream of chicken soup. Together they make a rich, tangy sauce that never turns grainy, even when you reheat it.
• Sharp cheddar. Sharp cheese brings real flavor, so the casserole tastes savory instead of just creamy.
• A little onion. Finely diced onion melts into the sauce and adds a gentle sweetness.
• A crunchy cornflake crust. Buttery crushed cornflakes give every scoop a contrast of crisp and creamy.

It is also incredibly forgiving. You can assemble it a day ahead, bake it alongside other dishes at 350°F (175°C) and keep it warm for a good while before dinner. For a holiday host, that kind of flexibility is gold.

Ingredients You Will Need

Everything here is easy to find at any grocery store, and most of it keeps well, so you can shop early for the holidays.

• Frozen shredded hash browns: One 30-ounce bag, thawed. Shredded works best, though diced Southern-style hash browns also work and give a chunkier texture.
• Cream of chicken soup: One 10.5-ounce can. Cream of mushroom or cream of celery work too.
• Sour cream: Two cups of full-fat sour cream for the creamiest, most stable sauce.
• Butter: Half a cup in the sauce plus 3 tablespoons for the topping.
• Sharp cheddar: Two cups, freshly shredded, for the smoothest melt.
• Onion: Half a small yellow onion, very finely diced, or 2 tablespoons of dried minced onion.
• Seasoning: Salt, black pepper and a little garlic powder.
• Cornflakes: Two cups, lightly crushed, for the classic golden topping.

Want to skip the canned soup? Melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, then whisk in 3/4 cup of chicken broth and 1/2 cup of milk and simmer until thick. Cool it slightly and use it in place of the can.

How to Make Funeral Potatoes

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. The whole thing comes together in one large bowl.

1. Make the sauce. In a large bowl, stir together the soup, sour cream, half a cup of melted butter, onion, salt, pepper and garlic powder until smooth.
2. Add cheese and potatoes. Stir in 1 1/2 cups of the cheddar, then fold in the thawed, dried hash browns until every shred is coated.
3. Spread it out. Spread the mixture evenly in the prepared dish and sprinkle the remaining cheddar over the top.
4. Make the topping. Toss the crushed cornflakes with 3 tablespoons of melted butter and scatter them evenly over the cheese.
5. Bake. Bake uncovered for 45 to 55 minutes, until the edges are bubbling, the center is hot and the topping is deep golden.
6. Rest and serve. Let the casserole rest for 10 minutes so the sauce settles, then scoop and serve.

If the cornflakes brown before the center is bubbling, lay a sheet of foil loosely over the dish for the last 10 minutes. The casserole should be steaming hot all the way through, about 165°F (74°C) in the center if you check it with a thermometer.

I like to crush the cornflakes right in the bag by gently pressing with my hands. You want pieces about the size of a fingernail, not dust, so they stay crunchy in the oven.

Thanksgiving Make-Ahead Plan

Thanksgiving is Thursday, November 26, 2026, and this is one of the easiest sides to prep early. Here is how I fit it into the holiday week.

Because it bakes at the same temperature as my Southern cornbread dressing, both dishes can share the oven. Rotate them halfway through for even browning.

Tips for the Best Funeral Potatoes

• Shred your own cheese. Pre-shredded cheese is coated to prevent clumping and does not melt as smoothly.
• Dry the potatoes well. Excess moisture is the number one cause of a soupy casserole.
• Season the sauce. Taste it before adding the potatoes. It should taste a touch salty, since the potatoes are plain.
• Add the topping last. If you make it ahead, keep the cornflakes separate so they stay crisp.
• Do not skip the rest. Ten minutes out of the oven helps the sauce thicken so the scoops hold together.

Building a big holiday spread? These cheesy potatoes sit perfectly next to my herb butter roast turkey, a honey glazed ham for Christmas and a pan of classic green bean casserole. You will find plenty more in my easy side dish recipes.

Easy Variations

• Loaded: Fold in 8 slices of crumbled cooked bacon and 3 sliced green onions.
• Ham and cheese: Add 2 cups of diced cooked ham to turn leftovers into a hearty main dish.
• Potato chip topping: Swap the cornflakes for crushed kettle-style chips or buttery crackers.
• Spicy: Use pepper jack instead of half the cheddar and add a can of diced green chiles.
• Smaller batch: Halve everything and bake in an 8×8-inch dish for 35 to 45 minutes.
• Slow cooker: Mix everything except the topping in a greased 6-quart slow cooker, cook on low for 4 hours, then sprinkle with toasted buttered cornflakes just before serving.

For a lighter version, use plain Greek yogurt for half of the sour cream and reduce the butter in the sauce to 1/4 cup. The casserole is a little tangier, but still creamy and comforting.

What to Serve With Cheesy Hashbrown Casserole

This rich, savory side loves a main dish with a little sweetness or tang to balance it.

• Holiday roasts: Turkey, glazed ham or prime rib.
• Weeknight mains: Meatloaf, baked chicken or pork chops.
• Brunch: Scrambled eggs, sausage links and fresh fruit for an Easter or Christmas morning spread.
• Something green: A crisp salad or roasted green beans to cut through the richness.

On a buffet, I set it next to something bright like cranberry sauce so every plate has a mix of creamy, tangy and fresh.

Taking it to a potluck or a family gathering? Bake it in a disposable foil pan set on a sturdy baking sheet, cover it with foil as soon as it comes out of the oven and wrap the whole pan in a thick towel. It will stay hot for about an hour, and you can bring the cornflake topping in a bag to refresh any soft spots.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

Assemble the casserole without the topping up to 24 hours ahead, cover it tightly and refrigerate. Add the buttered cornflakes just before baking and add 10 to 15 minutes to the baking time.

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat portions in the microwave or the whole dish covered at 350°F (175°C) until hot, 165°F (74°C) in the center. The USDA has a helpful guide to storing and reheating leftovers safely.

To freeze, assemble the casserole without the topping in a freezer-safe dish, wrap it well and freeze for up to 3 months. Thaw overnight in the refrigerator, add the topping and bake as directed, adding a little extra time.

Frequently Asked Questions

Ready to bake? Here is the full printable funeral potatoes recipe with exact measurements and estimated nutrition.

Funeral Potatoes

A creamy, cheesy hashbrown casserole made with sour cream, cheddar and cream of chicken soup, baked under a buttery cornflake topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 355

Ingredients Method Notes

Ingredients

  

Casserole

• 30 ounces frozen shredded hash browns thawed and patted dry (850 g)
• 1 can cream of chicken soup 10.5 ounces (298 g)
• 2 cups sour cream full fat (480 g)
• 1/2 cup unsalted butter melted (113 g)
• 1/2 small yellow onion very finely diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups sharp cheddar cheese freshly shredded, divided (200 g)

Topping

• 2 cups cornflakes lightly crushed (60 g)
• 3 tablespoons unsalted butter melted (42 g)

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, stir together the soup, sour cream, 1/2 cup melted butter, onion, salt, pepper and garlic powder.
3. Stir in 1 1/2 cups of the cheddar, then fold in the thawed hash browns until evenly coated.
4. Spread in the baking dish and sprinkle with the remaining cheddar.
5. Toss the crushed cornflakes with 3 tablespoons melted butter and scatter over the top.
6. Bake uncovered for 45 to 55 minutes, until bubbling at the edges, hot in the center and golden on top.
7. Rest for 10 minutes before serving.

Notes

Make ahead: Assemble without the topping up to 24 hours ahead, refrigerate, then add the topping and bake 10 to 15 minutes longer.

Freezer: Freeze unbaked without the topping for up to 3 months. Thaw overnight in the fridge before baking.

No canned soup: Use a quick sauce of 3 tablespoons butter, 3 tablespoons flour, 3/4 cup chicken broth and 1/2 cup milk.

Nutrition is an estimate per serving.

I hope this cozy, cheesy casserole brings a little comfort to your table this season, whether it is a holiday feast or a simple Sunday supper. If you make it, please leave a comment and a star rating below and let me know which topping you chose. Happy cooking, friends!