The Very Best Funeral Potatoes (The Ultimate Comfort Casserole)

Introduction

Despite the somber name, Funeral Potatoes are the life of the party.

Originating in the Intermountain West (specifically Utah) as a staple for post-funeral luncheons, this dish has transcended its roots to become the mandatory side dish for Easter, Christmas, and Thanksgiving.

Why is it so popular? It is the pinnacle of comfort food engineering. It combines tender potatoes with a rich, creamy cheese sauce, tangy sour cream, and—most importantly—a buttery, crunchy Cornflake crust.

This specific recipe is “The Best” because we make one crucial tweak: we use cubed hash browns instead of shredded. Shredded potatoes often turn into a uniform mush; cubed potatoes maintain their texture, ensuring every bite has distinct chunks of potato coated in velvety cheese.

Ingredients List

This is not diet food. This is soul food. Do not skimp on the dairy.

The Base

30–32 oz Bag Frozen Hash Browns:Recommendation: “Southern Style” (Cubed). Thawed.
- Note: You can use Shredded, but the texture will be softer.
2 cups (16 oz) Sour Cream: Full fat.
1 can (10.5 oz) Cream of Chicken Soup: (Don’t add water).
- Variation: Cream of Mushroom or Cream of Celery works for vegetarians.
½ cup (1 stick) Unsalted Butter: Melted.
1 tsp Salt & ½ tsp Black Pepper.
1 tsp Dried Minced Onion: (Or ½ tsp Onion Powder).
- Why Dried? It adds that specific nostalgic savory flavor without the crunch of raw onions.

The Cheesy Core

2 cups Sharp Cheddar Cheese: Freshly grated.
- The Melt: Pre-shredded cheese is coated in cellulose (wood pulp) to prevent clumping. Grating your own block ensures a smoother, creamier melt.

The Crunchy Topping

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

Sensory Note: The magic lies in the contrast. The bottom is soft, creamy, and savory, while the top is aggressively crunchy and buttery.

Timing

The most important time factor here is thawing the potatoes.

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

Data Insight: Frozen potatoes release water when cooked. If you bake them while still frozen, that water releases into your sauce, creating a soupy, runny casserole. Thawing them first allows you to drain excess moisture, ensuring a thick, rich sauce.

Step-by-Step Instructions

Step 1: Prep

Preheat oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or cooking spray.
The Thaw: If your potatoes are still frozen, defrost them in the microwave for 5 minutes or leave them on the counter for an hour. Drain any liquid that accumulates in the bag.

Step 2: The “Goo” (Sauce Mixture)

In a very large bowl, combine the melted butter, 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 bowl.
Gently Fold: Use a large spatula to coat the potatoes in the cheese sauce. Be gentle so you don’t mash the potato cubes.
Pour the mixture into the prepared baking dish and spread evenly.

Step 4: The Topping

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

Step 5: Bake

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.
Cool: Let it sit for 10 minutes before serving. This allows the sauce to thicken up so it serves as a scoop rather than a puddle.

Nutritional Information

Rich, hearty, and caloric. Below is the estimated breakdown per serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	380 kcal	19%
Total Fat	24g	36%
Saturated Fat	14g	70%
Carbohydrates	32g	11%
Protein	8g	16%

Variations for the Recipe

The Main Dish: Add 2 cups of cubed Ham to the potato mixture to turn this side dish into a full meal.
Spicy Kick: Add 1 can of diced Jalapeños or Green Chiles to the cheese mixture.
The Topping Swap: If you hate Cornflakes, crushed Ritz Crackers or Potato Chips (plain or sour cream & onion) make excellent substitutes.
Homemade Sauce: If you oppose canned soup, make a roux (butter + flour) and whisk in 1 cup chicken broth and ½ cup milk until thick.

Serving Suggestions

The Occasion: This is the ultimate partner for Easter Ham or Thanksgiving Turkey.
The Balance: Because this dish is heavy on dairy and carbs, serve it with something acidic or fresh, like Green Beans with Lemon or a sharp Arugula Salad.

Common Mistakes to Avoid

Using Frozen Potatoes:
- The Issue: Throwing ice-cold potatoes into the oven.
- The Result: A watery sauce and potatoes that take 90 minutes to cook through.
- The Fix: Thaw and drain them first!
Over-crushing the Topping:
- The Issue: Pulverizing the Cornflakes into powder.
- The Result: A soggy crust.
- The Fix: Crush them lightly; you want big flakes for crunch.
Skipping the Rest:
- The Issue: Serving immediately out of the oven.
- The Result: The sauce runs all over the plate.
- The Fix: The 10-minute cool-down sets the casserole.

Storing Tips for the Recipe

Refrigeration: Store leftovers covered in the fridge for 3–4 days.
Reheating: Reheat individual portions in the microwave. To revive the crunch, put the portion in an air fryer or toaster oven for 5 minutes.
Make Ahead: You can assemble the casserole (Steps 1–3) up to 24 hours in advance. Store in the fridge covered. Add the Cornflake topping right before baking so it doesn’t get soggy. Add 10 minutes to the bake time if cooking from cold.

Conclusion

Funeral Potatoes might have a grim name, but the taste is pure joy. It is the definition of a crowd-pleaser: inexpensive, easy to make in bulk, and absolutely delicious. Whether you are feeding a crowd at a potluck or just want a cozy side dish for Sunday dinner, this cheesy, crunchy casserole never misses.

Ready to bake? Thaw those spuds! If you try this recipe, please leave a star rating below and let us know: are you Team Cornflake or Team Ritz Cracker? Don’t forget to subscribe to our newsletter for more holiday staples.

FAQs

Q: Can I use fresh potatoes?

A: Yes, but it’s a lot of work. You need to peel, cube, and par-boil 6-8 medium potatoes until just tender before mixing them in. Frozen hash browns are the industry standard for a reason!

Q: Can I freeze this casserole?

A: Yes. Assemble the potato mixture (without topping) and freeze for up to 3 months. Thaw in the fridge overnight, add the topping, and bake.

Q: Why is it greasy?

A: This usually happens if you use low-quality cheddar that releases a lot of oil, or if you didn’t drain the thawed potatoes well enough.