Funeral potatoes recipe is easy to make and a guaranteed crowd-pleaser! It’s loaded with creamy hashbrowns and crunchy french-fried onions for a hearty and tasty side dish.
Instead, I swapped the ubiquitous side dish, potato salad, for this cheesy potato casserole. And everyone loved it!
What are Funeral Potatoes
Also known as party potatoes, it’s a potato hot dish popular in the Intermountain West and Midwest region, and it’s traditionally served for after-funeral luncheons, church dinners, potlucks, and picnics.
It’s made of shredded or diced potatoes, condensed soup such as cream of mushroom, celery, or chicken, sour cream, and crispy toppings. Cubed ham and vegetables such as frozen peas and broccoli florets are also common additions to this hearty side dish.
The mixture is finished in the oven and baked in a casserole until hot and bubbly and the top is golden and crunchy.
The warm, cheesy potatoes are hearty and comforting, but the crispy topping takes it over the top (pun intended)!
- Buttered cornflakes or potato chips are the classic choices.
- You’ll love the added flavor of french-fried onions in this recipe.
- Use crushed Ritz for a buttery crunch!
- You can’t go wrong with piling up more shredded cheese on top!
- If you’re feeling adventurous, use crispy fried jalapenos for a spicy kick.
How to prep ahead
The recipe is mostly dump-and-bake, and you can easily double (or triple!) it to feed a large group. And the best part is, you can also prep and freeze it for later!
- Transfer the potato mixture to a 9 x 13 freezer-to-oven dish and skip the topping.
- Cover tightly with a lid or aluminum foil and freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator. Add the toppings and bake, uncovered, in the oven at 350 F for about 40 to 50 minutes.
If the top is browning too quickly during baking, loosely tent with foil.
Funeral potatoes are a guaranteed hit! They make a delicious and filling side dish to your favorite meat and veggies.
I, for one, can eat a big scoopful by itself and call it a meal. Who can resist creamy hash brown potatoes loaded with cheese, sour cream, and buttery topping? I sure can’t.
- 1 package (30 ounces) frozen hash browns, thawed and drained well
- 1 can (10.5) ounces cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese
- 2 cups french-fried onions
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 9 x 13 casserole dish
- Preheat oven to 350 F.
- In a large bowl, combine hash browns, cream soup, sour cream, shredded cheese, salt, and pepper. Stir until well-incorporated.
- Lightly grease a 9 x 13 casserole dish with non-stick cooking spray or melted butter. Transfer potato mixture to pan, using a spatula to spread evenly.
- Top with french-fried onions.
- Bake, uncovered, in the oven for about 40 to 50 minutes or until bubbly and golden.
- Remove from oven and let stand for about 5 minutes. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”