One of my family’s most favorite side dishes is these ooey, gooey, creamy, cheesy potatoes. They’re often referred to as “funeral potatoes” here in Utah, but at our house we call them cheesy potato casserole because it sounds a little less morbid. (Though they really are to die for!)
I have tried many different funeral potato recipes over the years, but this is by far my favorite—and one of my most requested recipes ever. I’ve been making these cheesy potatoes this way since my hubby and I got married, and I’ve never changed the recipe. They’re requested for every family gathering we have, and I usually have to take at least two pans!
Even when I take dinner to friends or family, there’s a 95% chance they’re getting ham and these cheesy potatoes because I have yet to meet someone who doesn’t love them.
These cheesy funeral potatoes are full of shortcuts, including using a bag of frozen Southern-style hash browns so you don’t have to chop up a pile of potatoes. Just mix everything together, spread it in a casserole dish, and let the oven do its thing. These are a.maz.ing!
They’re super easy to assemble, but don’t skimp on the cooking time. The longer they bake, the crispier the edges get—and in my opinion, the better they taste!
How long you cook these potatoes can vary depending on how you like them. I prefer mine really cooked through, creamy, and cheesy, so I leave them in for about 75 minutes and get a lovely golden crust all around, like the ones pictured below. If you prefer your potatoes a little less crispy, start checking them around 60 minutes. They’ll be softer and creamier around the edges, like the first picture up top.
Why You’ll Love These Funeral Potatoes
- They’re incredibly easy to make. Frozen Southern-style hash browns do all the chopping work for you. Just mix the ingredients, spread everything into a casserole dish, and let the oven do the rest.
- They’re creamy, cheesy, and wonderfully comforting. Sour cream, cream of chicken soup, butter, and sharp cheddar make these potatoes rich, creamy, and full of flavor.
- They’re perfect for feeding a crowd. This recipe makes a generous 9×13 casserole, making it ideal for family dinners, holidays, potlucks, and gatherings.
- You can make them as crispy as you like. Bake closer to 60 minutes for softer edges or closer to 75 minutes for the golden, crispy crust I love.
- They’re a family favorite. I’ve been making these cheesy potatoes since my husband and I got married, and they’re still one of the most requested dishes at our family gatherings.
Tips for the Best Funeral Potatoes
Use cubed Southern-style hash browns. I prefer the frozen Southern-style hash browns that are cut into small cubes rather than shredded potatoes. Both will work, but the little potato cubes give this casserole a great texture.
Don’t skip the microwave step. The quick microwave time helps defrost the frozen hash browns and gets them started cooking before they go into the oven. This helps the potatoes cook through evenly.
Bake them uncovered. Leaving the casserole uncovered allows the edges and top to get beautifully golden and crispy while the potatoes underneath stay creamy and cheesy.
Give them time to develop those crispy edges. Start checking at 60 minutes, but if you love the golden, crispy edges like I do, let them bake closer to 75 minutes. The extra time makes a big difference!
Adjust the baking time to your preference. If you prefer softer, creamier edges, take them out closer to 60 minutes. If you want that delicious golden crust around the edges, let them go longer.
Ingredients:
- 1 28-32oz pkg frozen southern hash brown potatoes (I prefer the square ones, not shredded, although you could use either.)
- 1/2 cup butter, (1 stick), melted
- 1 can cream of chicken soup
- 16oz container sour cream (I use light)
- 1-1/2 Tbsp onion powder
- 12 oz shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Preheat oven to 350°F. Spray a 9×13 casserole dish with non stick cooking spray.
- Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
- In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.
- When the hash browns are done add them to the other ingredients and toss everything together. Transfer to your prepared pan.
- Cook uncovered on the middle rack for 60-75 minutes, until they are golden brown – (Remember, the longer you leave them, the crispier they get around the edges! Start checking at 60 to get them the right consistency for YOU.)
That’s it! You won’t taste many things better than this. Comfort food at it’s absolute finest.
Cheesy Funeral Potatoes (Cheesy Potato Casserole)
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 28-32 oz pkg frozen southern hash brown potatoes I prefer the square ones, not shredded, although you could use either.
- 1/2 cup butter, melted (1 stick)
- 1 can cream of chicken soup
- 16 oz container sour cream
- 1-1/2 Tbsp onion powder
- 12 oz shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350°F. Spray a 9×13 casserole dish with non stick cooking spray.
- Put the frozen bag of hash browns in the microwave for ten minutes on high to defrost them/start them cooking.
- In a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, cheese, salt and pepper.
- When the hash browns are done add them to the other ingredients and toss everything together. Transfer to your prepared pan.
- Cook uncovered on the middle rack for 60-75 minutes, until they are golden brown – (Remember, the longer you leave them, the crispier they get around the edges! Start checking at 60 to get them the right consistency for YOU.)
Notes
Frequently Asked Questions
Can I make funeral potatoes without corn flakes?
Absolutely! This recipe is made without a cornflake topping. The potatoes bake uncovered, which gives the top and edges a delicious golden-brown crust while keeping the inside creamy and cheesy.
Can I use shredded hash browns instead of cubed hash browns?
Yes. I prefer the small cubed Southern-style hash browns because I like the texture they give the casserole, but shredded frozen hash browns will also work. Follow the same preparation and baking instructions.
Can I make funeral potatoes ahead of time?
Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake. Since the potatoes will be cold when they go into the oven, you may need to add some extra baking time.
Why are they called funeral potatoes?
Funeral potatoes are a popular Utah casserole traditionally served at funeral luncheons and other gatherings. They’re also a popular side dish for holidays, family dinners, and potlucks. At my house, we usually call them cheesy potato casserole!
How long should I bake funeral potatoes?
Bake the casserole uncovered at 350°F for 60–75 minutes, or until it’s hot and bubbly with golden-brown edges. I prefer the full 75 minutes because I love those crispy edges, but start checking around 60 minutes if you prefer a softer casserole.
Can these be made and refrigerated over night and cooked the next day?
Hi Wendy, yes they can! I usually use a disposable foil pan if I’m going to do this and don’t defrost the potatoes in the microwave as they will defrost in the refrigerator over night!
If you double the recipe do you double the cook time?
If you double the recipe, I would still cook it in two different pans, then it will take the right time and brown and cook nicely. Too much in one pan definitely changes how it will cook!
I was thinking about making these in a crockpot. Do you have any tips for doing that with this recipe? Thank you!
I’ve never made these in the crockpot, but I would not see why it would not work – make sure you spray your crockpot with non-stick spray, mix all ingredients and put it in the crockpot – I would probably try cooking for 4-6 hours on low or 2-3 on high. Just watch them and adjust the cooking based on how they look!
Do you think you could replace the sour cream with plain Greek yogurt? We have a family member that doesn’t like sour cream.
I haven’t done this, but they are usually interchangeable so it should not be a problem! 🙂 As a note, you can’t taste the sour cream – my hubby doesn’t like it either, but loves these potatoes – really all you can taste is cheese 🙂
Have you tried freezing these before?
You can definitely freeze them before baking, just don’t defrost the potatoes. They will most likely need a bit more bake time when you do bake them. However, they are so fast to put together, you can literally stir them up in five minutes, so prepping them prior might be more work than it’s actually worth. 🙂
I’m in charge of brining cheesy potatoes for Easter tomorrow. I’m going to make these!!! Thank you!! I love everything you make.
I want to make these in 2 pans that are 8”x8”, do you think the cook time would be the same?
I would start checking them at 45 mins, but I do think they should take about the same! You want the middle to be cooked 🙂
I’ve never heard of funeral potatoes (not a NJ thing I guess), but this looks delicious! I’m absolutely going to try it out soon. Have you ever tried with fresh potatoes instead of frozen?
Yes, I have! It’s a lot more work peeling and chopping, but it works just great!
I’ve never used the smaller southern style diced potatoes do they have the same consistency as the larger diced frozen potatoes? Last minute and they were out of the regular diced hash browns.
I use the southern style diced all the time and love them – I am not sure the consistency of the larger ones- but you should be fine!! 🙂