The Very Best Funeral Potatoes (Cheesy, Crunchy & Soul-Warming)

Introduction

Whether you call them “Funeral Potatoes,” “Cheesy Potato Casserole,” or “Party Potatoes,” one thing is certain: the bowl is always licked clean.

Originating in the American West as a staple for post-funeral luncheons (hence the name), this dish has graduated to become a mandatory side for Easter, Thanksgiving, and Christmas. It is the ultimate comfort food trifecta: tender potatoes, a rich cheesy sauce, and a buttery, crunchy topping.

Why is this recipe “The Best”? While many versions use shredded hash browns, we use cubed (Southern Style) hash browns. Shredded potatoes often turn into a uniform mush during the long bake. Cubed potatoes maintain their texture, ensuring every bite has distinct chunks of potato coated in velvet cheese sauce. Topped with a golden Cornflake crust, it is a texture masterpiece.

Ingredients List

This is not diet food. This is comfort food.

The Potato Base

30–32 oz Bag Frozen Hash Browns:Recommendation: “Southern Style” (Cubed). Thawed.
- Why Thaw? Frozen potatoes release water when baked. If you don’t thaw and drain them first, your casserole will be soupy.
½ cup (1 stick) Unsalted Butter: Melted.
1 can (10.5 oz) Cream of Chicken Soup: Do not add water.
- Substitutes: Cream of Mushroom or Cream of Celery work for vegetarians.
2 cups (16 oz) Sour Cream: Full fat is best for richness.
1 tsp Dried Minced Onion: (Or ½ tsp onion powder).
- Flavor Hack: Dried onion provides that nostalgic savory flavor without the crunch of raw onions.
1 tsp Salt & ½ tsp Black Pepper.

The Cheesy Core

2 cups Sharp Cheddar Cheese: Freshly grated.
- The Melt: Pre-shredded cheese is coated in cellulose (anti-caking powder). Grating your own block ensures the sauce is silky smooth, not grainy.

The Crunchy Topping

2 cups Cornflakes Cereal: Crushed lightly.
4 tbsp Unsalted Butter: Melted.

Sensory Note: The contrast is key here. The bottom layer is soft, creamy, and savory, while the top layer is aggressively crunchy and buttery.

Timing

The most critical step is the prep (thawing).

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
Serves: 10–12 People (9×13 inch pan)

Data Insight: Potatoes act as a sponge. By mixing the sauce with the potatoes while they are thawed (but cold), the starch on the surface of the potato cubes binds with the cheese sauce, creating a cohesive casserole rather than potatoes swimming in oil.

Step-by-Step Instructions

Step 1: Thaw and Drain

If your hash browns are frozen, defrost them in the microwave or leave them on the counter for an hour.
Drain: Pour off any excess liquid that has accumulated in the bag.

Step 2: The “Goo” (Sauce)

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a very large bowl, combine the melted butter (½ cup), sour cream, cream of chicken soup, salt, pepper, and dried onion.
Whisk until smooth and uniform.
Stir in the grated cheddar cheese.

Step 3: The Fold

Add the thawed potatoes to the cheese mixture.
Fold: Use a spatula to gently coat the potatoes. Be careful not to mash the cubes; you want them to stay intact.
Pour the mixture into the baking dish and spread it into an even layer.

Step 4: The Topping

Place the Cornflakes in a Ziploc bag. Crush them gently with your hands (you want coarse flakes, not fine dust).
Add the 4 tbsp melted butter to the bag and shake to coat the flakes.
Sprinkle the buttery flakes generously over the top of the potatoes.

Step 5: Bake and Rest

Bake uncovered for 45 to 50 minutes.
Doneness Test: The sauce should be bubbling vigorously around the edges, and the Cornflakes should be golden brown.
The Rest (Crucial): Remove from the oven and let it sit for 10–15 minutes before serving.
- Why? Just like lasagna, the sauce needs time to set. If you scoop it immediately, it will be runny. If you wait, it serves up in perfect scoops.

Nutritional Information

A holiday indulgence. Below is the estimated breakdown per serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	390 kcal	20%
Total Fat	26g	40%
Saturated Fat	15g	75%
Carbohydrates	34g	12%
Protein	9g	18%

Variations for the Recipe

The Protein Boost: Add 2 cups of cubed Ham to the mixture to turn this side dish into a main course.
Spicy Kick: Stir in a can of diced Green Chiles or Jalapeños for a Tex-Mex flair.
Topping Swap: If you don’t like Cornflakes, use crushed Ritz Crackers, Potato Chips (Sour Cream & Onion flavor is amazing), or Panko Breadcrumbs.
From Scratch: If you are anti-canned soup, make a roux with butter and flour, then whisk in 1 cup chicken broth and ½ cup milk until thick. Use this in place of the soup can.

Serving Suggestions

The Pairing: This dish was born to be served next to Glazed Ham or Roast Turkey.
The Balance: Because it is heavy on carbs and dairy, pair it with a crisp, acidic green vegetable like Asparagus with Lemon or a vinegar-based coleslaw.

Common Mistakes to Avoid

Using Frozen Potatoes:
- The Issue: Tossing ice-cold potatoes into the oven.
- The Result: The oven temperature drops, the sauce gets watery, and cooking takes twice as long.
- The Fix: Always thaw first.
Over-Crushing Topping:
- The Issue: Turning Cornflakes into powder.
- The Result: A soggy, paste-like crust.
- The Fix: Keep the flakes large for maximum crunch.
Skipping the Rest:
- The Issue: Serving boiling hot casserole.
- The Result: A messy plate where the sauce runs into your other food.
- The Fix: Let it set for 10 minutes.

Storing Tips for the Recipe

Refrigeration: Store leftovers tightly covered for 3–4 days.
Reheating: Microwave works fine, but to re-crisp the topping, reheat portions in an Air Fryer or toaster oven at 350°F for 5 minutes.
Make Ahead: You can assemble the casserole (without the topping) up to 24 hours in advance and store in the fridge. Add the topping right before baking. (Add 10-15 minutes to bake time if starting from cold).

Conclusion

Funeral Potatoes are the definition of a crowd-pleaser. It’s an inexpensive, scalable, and foolproof recipe that delivers massive flavor. Whether you are feeding a grieving family or celebrating a holiday feast, this cheesy, crunchy casserole brings comfort to everyone at the table.

Ready to bake? Grab that big bowl! If you try this recipe, please leave a star rating below and let us know: are you Team Cornflake or Team Ritz? Don’t forget to subscribe to our newsletter for more family favorite sides.

FAQs

Q: Can I use fresh potatoes?

A: Yes, but it requires work. You must peel, cube, and par-boil 6–8 russet potatoes until just tender. Frozen hash browns are preferred because they are pre-blanched and dried, which yields a better texture.

Q: Can I freeze the leftovers?

A: Yes, but the sour cream sauce may separate slightly upon reheating, and the cornflakes will lose their crunch. It is best eaten fresh or from the fridge.

Q: Why is my casserole greasy?

A: This can happen if you use low-quality cheddar cheese (which releases lots of oil) or if you didn’t drain the water from the thawed potatoes.