Funeral Potatoes
Funeral Potatoes
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. 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
Ingredients
- Cubed or hash brown potatoes – frozen
- Sour cream
- Cream of mushroom soup
- Butter
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cayenne
- Cheddar cheese
- Corn flakes
- Green onions – or chives
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 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.
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 Thanksgiving or Christmas, consider swapping the green onions or rosemary or thyme.
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
Funeral Potatoes
Equipment
-
9×13 baking pan
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
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
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 Thanksgiving or Christmas, consider swapping the green onions or rosemary or thyme.
Nutrition
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