Funeral Potatoes

Make Utah's favorite comfort food! Funeral Potatoes are a creamy, cheesy casserole with an irresistible buttery crunch that feeds a crowd.

If there is one comfort food that instantly feels like home, it's the classic Utah favorite: funeral potatoes! It earned its name by being a staple dish served at post-funeral luncheons because it's easy to throw together and will feed a crowd, plus it's a great meal to bring to others in their time of need. Despite the gloomy name, this creamy, cheesy potato casserole is also a must-have at celebrations. Easter and Christmas just wouldn't feel right without this cheesy potato perfection sitting right next to the holiday ham!

To make these Funeral Potatoes, you will need these ingredients:

(Specific measurements and full recipe instructions are found below)

• frozen shredded potatoes: The star of the show! Frozen shredded hash browns make this dish quick and easy, but you can also use freshly boiled and grated russet potatoes if you prefer.
• cream of chicken soup: Adds a rich, creamy base that pulls the casserole together.
• sour cream: Brings a tanginess and moisture that balances out the rich, buttery goodness.
• butter: Adds richness and is used to create a buttery crunch on top.
• yellow onion: Diced finely to add a savory depth of flavor throughout the casserole.
• cheddar cheese: Shredded and melted throughout the dish for a gooey, comforting element.
• corn flakes: Crushed and mixed with melted butter to create a crunchy golden topping.

You will also need a mixing bowls and 9x13 baking dish.

Grab a large mixing bowl and combine the soup base first: cream of chicken soup, sour cream, melted butter, and a pinch of salt and pepper. In a separate bowl, combine potatoes, diced onion, and cheddar cheese. Gently mix the potato mixture into the soup base until everything is well incorporated. Just be careful not to over-mix so that the thawed shredded potatoes don't turn into mashed potatoes!

Transfer the cheesy potato mixture into a greased 9x13 baking dish. Use a spatula or the back of a spoon to gently spread it into an even layer, making sure it gets into all of the corners.

Place the corn flakes into a gallon-sized Ziploc bag and gently crush them using a rolling pin or quickly pulse in a food processor until broken into smaller pieces. Next, pour the crushed flakes to a small bowl along with the melted butter and stir together until evenly coated.

Sprinkle the buttery corn flakes evenly over the top of the potato mixture to get a crunch in every bite.

Cover the baking dish with foil and bake at 350º for 45 minutes. Uncover, then bake another 10-15 minutes until hot and bubbly.

If you have any leftover Funeral Potatoes, transfer them to an airtight container and refrigerate for up to 3–4 days. This casserole is also great for freezing, whether you want to save some for later or drop a meal off to someone in need. Just let it cool completely, transfer it to an airtight container, and freeze for up to 3 months. When you're ready to eat, let it thaw overnight in the refrigerator, then warm it up in the oven at 350°F until hot.

Funeral Potatoes

Servings: 15

Prep Time: 15 minutes

Bake Time: 45-60 minutes

Ingredients:

• 32 oz frozen shredded potatoes, thawed
• OR 4 lbs russet potatoes, cooked and shredded
• 2 (10 oz) cans cream of chicken soup
• 1 cup sour cream
• ½ cup melted butter
• ½ large yellow onion, diced
• 2 ½ cups cheddar cheese, shredded
• 2 Tablespoons butter, melted
• 1 teaspoon salt 
• ½ teaspoon pepper
  Topping:
• 3 cups corn flakes, crushed
• ¼ cup melted butter

Directions:

1. Preheat the oven to 350º F.
2. Spray a 9x13 baking dish with nonstick spray and set aside.
3. In a large mixing bowl, whisk together the soup, sour cream, ½ cup melted butter, and salt and pepper.
4. Add the potatoes, onion, and shredded cheese, and mix until everything is well combined.
   *If you mix the thawed potatoes too much, you'll end up with a sort of mashed potato mixture!
5. Pour the mixture into the 9x13 baking dish and spread out evenly.
6. Pour corn flakes into a food processor or gallon size Ziploc bag and lightly crush.
7. In a small mixing bowl, add the flake crumbs and ¼ cup melted butter. Stir until the crumbs are coated.
8. Sprinkle corn flake mixture over the top of the potatoes.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Uncover, then bake another 10-15 minutes until hot and bubbly.
11. Serve immediately.

Storage:

• Store leftover casserole in an airtight container and refrigerate for up to 3–4 days.
• Freezer Friendly: Allow the casserole to cool completely. Wrap the entire dish tightly in plastic wrap and foil, or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.

Substitutions & Variations:

• Cheese: Swap the cheddar cheese for Colby Jack, or pepper jack for a little kick.
• Potato: Use frozen cubed hash browns instead of shredded potatoes.
• Crunchy Topping: Swap the corn flakes for crushed potato chips, Ritz crackers, or French-fried onions.
• Soup: Use cream of mushroom or cream of celery soup instead of cream of chicken soup.
• Mix-ins: Stir in diced cooked ham, crispy bacon bits, or chopped green onions.

Whether you are mixing up these funeral potatoes for a cozy weeknight dinner, freezing a batch for later, or dropping off a warm casserole to comfort a neighbor, I hope this cheesy favorite becomes a go-to staple in your recipe collection. Enjoy every comforting bite! When you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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