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By: Becky Hardin
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Funeral Potatoes are the best easy to make side dish for the holidays! A thick and creamy potato casserole is loaded with cheese and baked to perfection beneath a crunchy top layer of cornflakes. You only need about 10 minutes of prep time to make this holiday casserole!
Table of Contents
What’s in this Funeral potatoes Recipe
This recipe for funeral potatoes features inexpensive ingredients, most of which you might already have on hand!
- Hash Browns: You’ll need frozen diced hash browns for this easy recipe. Let them fully thaw prior to using.
- Butter: I like to use salted butter for that extra touch of flavor. Feel free to use unsalted if preferred.
- Onion: You can use a white or yellow onion.
- Condensed Cream of Chicken Soup: This is what helps give the casserole the best thick and creamy consistency.
- Heavy Cream: To keep the filling creamy, try not to substitute this ingredient with any other dairy product.
- Cheddar Cheese: Freshly shredded cheddar cheese will provide the very best flavor and consistency.
- Seasonings: I like to use a combo of ground mustard, garlic powder, salt and black pepper for the best flavor.
- Cornflakes Cereal: Remember to crush your cereal before using it.
PRO TIP: Mix up your toppings! Try topping these with Ritz crackers, potato chips or panko breadcrumbs.
Can you make funeral potatoes without cream of chicken soup?
I don’t recommend it. Cream of chicken soup is what holds everything together and gives the casserole its signature creamy consistency that’s deliciously thick.
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Can I make funeral potatoes ahead of time?
Yes! Make the whole dish, but leave off the cornflake topping. Cover with foil and refrigerate for up to two days. Let it come up to temperature before adding the topping and baking.
Why do they call them funeral potatoes?
Just like the name suggests, funeral potatoes were popularly served after funerals when people were gathering to enjoy meals. This recipe was originated in Utah but has gained popularity all over the states!
Are funeral potatoes the same as scalloped potatoes?
No, the two dishes are quite different. Check out my recipe for loaded scalloped potatoes for more info!
How to Store/Reheat
In an airtight container in the fridge, funeral potatoes will stay good for up to 3 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
How to Freeze
You can freeze the uncooked dish, without topping, for up to 3 months and thaw in the fridge overnight before baking.
Serving Suggestions
Funeral potatoes make for an excellent side with any roast dinner. try them with:
- Thanksgiving Turkey
- Oven Roasted Turkey Breast
- Prime Rib Roast
- Honey Mustard Pork Tenderloin
More Holiday Casserole We Love
- Green Bean Casserole
- Crockpot Sweet Potato Casserole
- Slow Cooker Velveeta Broccoli Rice Casserole
- Loaded Mashed Potatoes Casserole
- Mac and Cheese Casserole
- Butternut Squash Casserole
Recipe
Funeral Potatoes Casserole
4.91 from 10 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 10 minutes minutes
Serves12 people
These traditional funeral potatoes are so easy to make and are always a crowd pleaser when served at Thanksgiving and the holidays. Quick to prep, they are a delicious side to serve up all year round!
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Ingredients
- 30 ounces frozen diced hash browns thawed
- 5 Tablespoons salted butter divided
- 1 small onion diced
- 10.5 ounces condensed cream of chicken soup
- ½ cup heavy cream
- 1 cup cheddar cheese shredded
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups corn flakes cereal crushed
Instructions
Thaw bag of hash browns.
Preheat the oven to 350 degrees F and lightly grease a 9 x 13-inch baking dish.
Melt 2 Tablespoons of butter in a small skillet over medium heat.
Add the onion. Sauté for 3-5 minutes until translucent and fork tender.
Transfer onion to a bowl with the thawed hash browns, soup, cream, shredded cheese, dry mustard powder, garlic powder, salt, and black pepper and stir.
Transfer potatoes to 9×13 dish and spread in an even layer.
Melt the remaining 3 Tablespoons butter. Mix with the corn flakes cereal and sprinkle on top of the potatoes in an even layer.
Bake for 30-40 minutes or until golden brown and bubbly.
Best when served warm.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Leftovers can be kept for up to 3 days in an airtight container.
- Mix up your toppings! Try topping these with Ritz crackers, potato chips or panko breadcrumbs.
Nutrition Information
Calories: 212kcal (11%) Carbohydrates: 19g (6%) Protein: 5g (10%) Fat: 13g (20%) Saturated Fat: 8g (50%) Cholesterol: 38mg (13%) Sodium: 417mg (18%) Potassium: 250mg (7%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 494IU (10%) Vitamin C: 7mg (8%) Calcium: 88mg (9%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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