Name: Funeral Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups cheddar cheese, shredded; 2 cans cream of chicken soup; 2 cups sour cream; 1/2 cup melted butter; 1/4 cup dried onion; 32 ounce package cubed hash browns, thawed in the fridge overnight; 3 cups coarsely crushed corn flakes; 2 tablespoons melted butter

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Classic Funeral Potatoes are the perfect side dish for any meal! Creamy, cheesy potatoes with a crunchy topping. It starts with frozen hashbrowns so it’s quick and easy.

I also have a copycat recipe for Cracker Barrel’s Hashbrown Casserole!

Originally published November 11, 2013. Updated January 28, 2025.

Any kind of cheesy potato dish is my favorite food. I have a crockpot cheesy potato recipe that I love and make all the time but when I want a little bit of crunch on top, I go for the classic Funeral Potatoes.

Funeral Potatoes, despite the morbid name, is really just a creamy, cheesy potato casserole with buttery corn flakes sprinkled on top before baking. The contrast between the soft potatoes, the creamy sauce, and the crunchy corn flakes is just perfect.

The recipe is also very simple. It starts with frozen diced hash browns and, really, everything just gets tossed together in a mixing bowl. Cornflakes and butter go on top and then it gets baked for about an hour.

It’s perfect for a Sunday dinner, a holiday meal, or even a weeknight dinner if you have an hour to bake it!

Ingredients

Cheddar cheese – a sharp cheese, like cheddar, works really well in this dish.
Cream of chicken soup – you can use the low fat kind if you prefer.
Sour cream – this makes for a really creamy casserole.
Butter – this will be going into the casserole itself and gets drizzled over the top to make the topping extra crunchy and buttery.
Dried onion – not the powdered kind, the dried flakes of onion.
Frozen cubed hash browns – make sure to let them thaw overnight in the fridge before you plan to make this dish.
Corn flakes – this is the crunchy topping. The corn flakes add the perfect texture contrast to the soft casserole.

Instuctions

Assemble. Combine the cheese, cream of chicken soup, sour cream, melted butter and onions. Fold in the hash browns.
Transfer. Spread into a greased 9×13-inch pan.
Top. Sprinkle the crushed corn flakes on top of the mixture. Drizzle 2 tablespoons of melted butter over the corn flakes.
Bake. Bake at 350F for 55 – 60 minutes.

Can You Make It Ahead?

You can make the actual casserole part of the Funeral Potatoes ahead of time if you need to. Assemble everything but the corn flakes topping, cover tightly, and refrigerate until ready to bake.

Before you bake, add the Corn Flakes and melted butter. You may need to add a couple extra minutes to the baking time since it will be starting cold. Just keep an eye on it – you’ll want it to be bubbling.

How Long Is It Good For?

Funeral potatoes are good for up to 3 days in the fridge. Make sure to store them in an airtight container to keep them fresh for as long as possible.

Keep in mind that the corn flakes will likely lose their crunch the longer they sit in the fridge.

You can reheat them in the microwave.

Can You Freeze Them?

You can freeze funeral potatoes for up to 3 months. Either baked or unbaked. If freezing before baking, don’t add the Corn Flakes until you plan to bake it.

Make sure to use an airtight container. You can either freeze the entire casserole or individual servings (I like these containers for single servings and then transfer to ziploc freezer bags.)

When you are ready to serve them, let them thaw overnight in the fridge and then bake as instructed if it hasn’t been baked yet or reheat in the microwave.

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Yield: 12 servings