Funeral Potatoes are an old fashioned recipe filled with easy, cheesy flavor! This potato casserole is perfect for a holiday side or potluck.
Don’t let the somewhat grim name of these potatoes fool you: Funeral Potatoes are a tasty cheesy potato side dish that might be your new favorite! This easy cheesy potatoes recipe goes by many names- cornflake potatoes, wedding potatoes, et cetera. But the name doesn’t matter too much: all that really matters here is the taste and flavor, and this recipe certainly doesn’t lack.
First, like any cheesy potatoes, we’ve loaded our Funeral Potatoes recipe up with plenty of shredded cheddar cheese. In addition to that, there are a few additives that are certain to make this dish sing with flavor- the cream of chicken, some sour cream, and some spices. Plenty of butter as well- we made sure to toss our cornflake topping with some to give them a little extra, buttery flavor!
CopyCat Cracker Barrel Hashbrown Casserole is a potato casserole that couldn’t be easier! This cheesy, comforting potato recipe is perfect to serve for breakfasts, potlucks, or any big crowds.
Another cheesy potato dish we have is our Slow Cooker Cheese Potatoes. A little less “breakfast-y,” these gooey cheesy potatoes make for an amazing dinner side- consider loading up with bacon or diced ham!
If you’re willing to bust out a mandoline slicer, you can whip up some of our Au Gratin Potatoes. This rich, delicious potato side makes use of a fondue-like cheese blend that makes it to die for! Certain to impress any dinner guests.
All of these ingredients come together to make a cheesy potatoes side that’s certain to be a big hit! Creamy potato filling with a crispy cornflake topping- these Funeral Potatoes are just heavenly! Enjoy a dish of these yummy potatoes tonight- we know you’ll love them.
Ingredients for Cheesy Potatoes
Frozen Diced Hash Brown Potatoes, thawed
Cheddar Cheese – Go with sharp or mild as preferred.
Cream of Chicken Soup
Salt & Pepper
Garlic & Onion Powders
How to make our Funeral Potatoes recipe
To start this recipe, get an oven preheating to 350 degrees and grease up a 9×13 baking dish. After that, shred your cheddar cheese and then set aside.
In a large bowl, we’re going to start getting our potato filling mixed up. Combine your sour cream, cream of chicken soup, some melted butter, salt & pepper, garlic & onion powders, and paprika. Thoroughly mix until consistent.
To this mixture, we’re going to add our cubed potatoes and a good part of our shredded cheese- reserve some for later. Stir until well-mixed.
With our filling all mixed up, we can finally transfer it to your baking dish. Try to fill your baking dish as evenly as possible before topping with your reserved cheese.
Now we’re going to deal with our cornflake topping. Rather than add them directly on top of our potatoes, we’re going to give our corn flakes a quick mix with some melted butter. Add melted butter to corn flakes and stir well.
Once your corn flakes are nice and coated with butter, sprinkle them over top your potatoes. Finally, we can get this thing cooking!
Move your dish into the oven and allow it to cook. In about 45 – 50 minutes, your potatoes should be getting bubbly underneath your browned cornflake topping. When it’s reached this point, it should be ready to pull.
After pulling your baking dish from the oven, allow to sit for a couple of minutes- you’ll want to enjoy these cheesy potatoes while they’re still warm! Once they’ve cooled enough to eat, scoop out a healthy portion, plate it up, and enjoy!
- 8 oz Cheddar Cheese
- 2 cup Sour Cream
- 10 oz Cream of Chicken Soup
- 3/4 cup melted Butter divided
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 32 oz Diced Hash Brown Potatoes thawed
- 3 cup Corn Flakes
- Preheat oven to 350.
- Grease a 9x13" baking dish and set aside.
- Shred cheddar cheese and set aside.
- In a large bowl, combine sour cream, cream of chicken soup, 1/2 cup melted butter, salt, pepper, onion powder, garlic powder and paprika. Stir well.
- Add hash brown potatoes and most of the shredded cheese (reserve about 1/2 cup) and stir until mixed.
- Transfer to prepared dish and sprinkle with reserved cheese.
- In a mediuml bowl, combine corn flakes and remaining 1/4 cup melted butter.
- Stir well.
- Sprinkle over the top of the dish.
- Bake 45-50 minutes until cornflakes are browned and dish is bubbling.
Try nacho cheese soup instead of the cream of chicken it’s delicious.