I am continuing on my path to share as many cozy casserole recipes as I can this season. Lol. Today, we are taking about funeral potatoes, sometimes also called cheesy potatoes or cheesy potato casserole. This simple and comforting dish is great for any potluck or holiday meal. Everyone will love this!
You might be wondering why this dish is called funeral potatoes. This is the kind of side dish sometimes served at churches for after funeral luncheons. Sometimes there is a committee that puts on these meals for grieving families. I remember when my grandfather passed away, there was a meal after his funeral at the First Baptist Church where he lived, and where I grew up going to church with him and my grandmother when we visited. No matter if you call this funeral potatoes or cheesy potatoes, the bottom line is this is a super comforting and delicious casserole that goes with almost anything.
Related: 20+ Easy Thanksgiving Side Dishes and Tater Tot Casserole
Ingredients
- Cubed potatoes or shredded hash browns – frozen
- Sour cream
- Cream of mushroom soup
- Butter
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cayenne
- Cheddar cheese
- Corn flakes
- Green onions – or chives
I like cream of mushroom for this but you could use other condensed soups like cream of chicken soup or most of the ‘cream of…’ soups you can find on the shelf.
Directions
In a large bowl, stir together the sour cream, cream of mushroom soup, half of the melted butter (1/4 cup), salt, pepper, garlic powder, onion powder, cayenne and grated cheese. Then stir the (frozen) potatoes into this mixture.
Lightly grease a 9×13 baking dish. You can use butter or nonstick cooking spray. Add this mixture to the pan, spreading evenly.
In a gallon-sized ziplock bag, crush the corn flakes and then toss in the remaining melted butter. Sprinkle this over the potato layer.
Cover the dish in aluminum foil and bake in the oven at 350°F (177°F) for 45-50 minutes in total. After the first 25 minutes, remove the aluminum foil for the remainder of the bake time.
When done, the top will look golden and crunchy. Sprinkle the green onions over the top before serving.
Tips & Substitutions
- If you want to make this ahead of time, you can! Simply keep the cornflakes separate until you are ready to bake so they don’t get soggy.
- If you want to add more heat and flavor, I’d swap half the cheddar cheese for pepper jack cheese instead.
- If you are making this for Easter, Thanksgiving or Christmas consider swapping the green onions or rosemary or thyme.
- I like to use cornflake cereal for the topping but other options could be crushed potato chips, bread crumbs, or crushed up ritz crackers.
- You can store leftovers in an airtight container in the refrigerator for at least 3 days.
Serving Suggestions
This casserole goes well with seriously anything, but here are some ideas:
- How to Broil Steak
- Air Fryer Steak
- Baked Chicken
- Air Fryer Chicken
- Air Fryer Fried Chicken
- Air Fryer Chicken Tenders
- Thanksgiving Turkey
- Stuffing Meatballs
- Air Fryer Salmon
- Air Fryer Fish
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Ingredients
- 32 ounces hash brown potatoes (frozen)
- 2 cups sour cream
- 1 can cream of mushroom soup
- ½ cup butter (melted)
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne
- 3 cups cheddar cheese
- 3 cups corn flakes
- 2 tablespoons green onion
Equipment
- 9×13 baking pan
Instructions
- In a large bowl, stir together the sour cream, cream of mushroom soup, half of the melted butter (1/4 cup), salt, pepper, garlic powder, onion powder, cayenne and grated cheese.
- Then stir the (frozen) potatoes into this mixture.
- Lightly grease a 9×13 baking pan. Add this mixture to the pan, spreading evenly.
- In a gallon-sized ziplock bag, crush the corn flakes and then toss in the remaining melted butter. Sprinkle this over the potato layer.
- Cover the dish in aluminum foil and bake at 350°F (177°F) for 45-50 minutes in total.
- After the first 25 minutes, remove the aluminum foil for the remainder of the bake time.
- When done, the top will look golden and crunchy. Sprinkle the green onions over the top before serving.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made this twice in a week for two separate holiday gatherings, and both times it was a huge hit! No leftovers and everyone commented on how delicious it was. For sure will be using this recipe again!
Made this for extended family and was a huge hit! Even better the second day for leftovers.
I will definitely be making this for thanksgiving.. always looking for a change from traditional mashed taters!! Thank you!
Yum!
Perfect dish to make for a family gathering. It’s similar to other hash brown casserole recipes I’ve used in the past but the crunchy cereal on top makes it extra good. I’ve also halved it and made it for a dinner at home.
Delicious! Made it for Easter this year and everyone devoured it. Saving to use again next year!
Cheese and potatoes, yes please!
We LOVE funeral potatoes in our family! I love your recipe – it’s just slightly different than mine (we use cream of chicken soup) and I can’t wait to try it out! Funny memory – one year for our daughter’s best friends birthday he requested I make him funeral potatoes for his gift 🙂 I happily obliged!