Funeral Potatoes
Funeral Potatoes are one of those recipes that somehow make every gathering feel a little more like home. This creamy, cheesy hashbrown casserole is loaded with tender potatoes, rich cheddar cheese, sour cream, and a buttery cracker topping that bakes until perfectly golden and crisp. It’s simple enough for a weeknight dinner, yet it’s also one of the first dishes to disappear at holidays, potlucks, church suppers, and family reunions.
Whether you know them as Funeral Potatoes or simply Cheesy Hashbrown Casserole, one thing is certain: they’re the kind of comfort food everyone goes back for seconds.
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The Dish That Somehow Always Ends Up Empty First
Every family has that casserole.
The one that gets requested for every holiday, every potluck, every family gathering, and somehow still disappears before dinner is even over.
For our family, it’s always been Funeral Potatoes.
I know the name catches people off guard the first time they hear it, but once you’ve had a bite, you completely forget what they’re called. All you remember is the creamy potatoes, melted cheese, buttery cracker topping, and how impossible it is to stop at one serving.
I’ve watched people scrape the corners of the pan just to get the extra crispy topping. I’ve also learned that if you’re taking these to a potluck, don’t expect leftovers because they rarely make it home.
The best part? You don’t need fancy ingredients or hours in the kitchen. Everything gets stirred together in one bowl, poured into a baking dish, topped with buttery crackers, and baked until golden and bubbling.
It’s one of those recipes that’s been bringing people together for generations, and after one bite, it’s easy to understand why.
Why You’ll Love Funeral Potatoes, Cheesy Hashbrown Casserole
- Creamy, cheesy comfort food everyone loves
- Crispy buttery cracker topping in every bite
- Simple pantry ingredients
- Easy to prepare in one bowl
- Perfect for holidays, potlucks, and family dinners
- Make-ahead and freezer friendly
- Easily made with traditional or dairy-free ingredients
- Feeds a crowd with very little effort
What Are Funeral Potatoes?
If you’ve never heard the name before, you’re definitely not alone. Funeral Potatoes originated in the Mountain West, particularly in Utah, where they were traditionally served after funeral services and church gatherings. Because the casserole is inexpensive, easy to prepare in large batches, and feeds a crowd, it quickly became a staple at community meals. Today, they’re served for so much more than funerals. You’ll find this classic Cheesy Hashbrown Casserole at Easter brunch, Thanksgiving dinner, Christmas celebrations, family reunions, graduation parties, potlucks, and Sunday dinners. No matter what you call them, Funeral Potatoes or Cheesy Hashbrown Casserole, they’re one of the most comforting side dishes you’ll ever make.
Ingredients Needed To Make Funeral Potatoes
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Frozen Hashbrowns: Thawed hashbrowns create the perfect texture and bake evenly into a creamy casserole. I recommend shredded hashbrowns, but diced potatoes work too if you prefer a heartier bite.
- Sour Cream: Adds richness and gives the casserole its signature creamy texture with just a slight tang.
- Milk: Helps loosen the mixture so every bite stays creamy instead of dry. Both dairy and dairy-free milk work well.
- Cream of Chicken Soup: The classic ingredient that brings everything together. If you’d like, cream of mushroom or cream of celery soup also work beautifully.
- Shredded Cheddar Cheese: Sharp cheddar gives the best flavor, but mild or medium cheddar will also melt beautifully.
- Butter: Melted butter adds richness to the filling while helping the cracker topping become perfectly golden.
- Garlic Powder: Adds a subtle savory flavor without overpowering the casserole.
- Onion Powder: Gives the casserole depth and balances the richness of the cheese.
- Kosher Salt: Enhances every ingredient and brings all of the flavors together.
- Black Pepper: Adds just enough seasoning without making the casserole spicy.
- Butter Crackers: Crushed buttery crackers create the classic crispy topping that contrasts perfectly with the creamy potatoes underneath. They’re one of my favorite parts of the entire dish.
Why This Recipe Works
- There are dozens of Funeral Potato recipes online, but this version keeps everything people love while making sure every bite is creamy, cheesy, and full of flavor.
- Using thawed hashbrowns means the casserole bakes evenly without becoming watery. The combination of sour cream, cream of chicken soup, cheddar cheese, and butter creates a rich, velvety sauce that coats every potato.
- Then comes my favorite part: the buttery cracker topping.
- As the casserole bakes, the filling becomes creamy and bubbly while the crackers turn beautifully crisp and golden. Every bite has the perfect combination of creamy potatoes and crunchy topping, which is exactly why this casserole has remained a family favorite for generations.
- Whether you’re making it for Thanksgiving, Christmas, Easter, or simply because you’re craving comfort food, this is one of those recipes that never disappoints.
How to Make Funeral Potatoes
This Cheesy Hashbrown Casserole is one of the easiest side dishes you’ll ever make. Everything gets mixed together in one bowl, spread into a baking dish, topped with buttery crackers, and baked until hot, bubbly, and perfectly golden.
For the complete ingredient amounts, detailed instructions, and recipe video, scroll to the recipe card below.
Tips for the Best Funeral Potatoes
A few simple tricks will give you the creamiest potatoes and the crispiest topping every single time.
- Thaw the hashbrowns first. Frozen hashbrowns release excess moisture as they bake, which can leave the casserole watery. Let them thaw completely and pat away any excess liquid if needed.
- Shred your own cheese if possible. Freshly shredded cheddar melts smoother than pre-shredded cheese, which contains anti-caking agents that can make the sauce slightly grainy.
- Don’t overmix the potatoes. Fold everything together gently so the hashbrowns stay intact.
- Cover if the topping browns too quickly. If the crackers are getting dark before the casserole is finished baking, loosely tent the pan with foil for the remaining bake time.
- Let it rest before serving. About 10 minutes of cooling allows the casserole to set, making it much easier to serve.
- Use a quality baking dish. A ceramic or glass 9×13-inch baking dish helps the casserole bake evenly from edge to center.
Variations & Substitutions
One of the reasons this casserole has been around for generations is because it’s incredibly easy to customize.
- Use your favorite dairy-free sour cream, shredded cheese, butter, and milk. The recipe works beautifully with either traditional or dairy-free ingredients.
- Cream of mushroom or cream of celery soup both make excellent substitutes for cream of chicken.
- Sharp cheddar is my favorite, but Colby Jack, Pepper Jack, Monterey Jack, or a cheddar blend all work well.
- Butter crackers are traditional, but you can also use:
- Crushed corn flakes tossed with melted butter
- Crushed potato chips
- Panko breadcrumbs
- French fried onions
Want to make it heartier? Stir in:
- Cooked bacon
- Diced ham
- Chopped green onions
- Sautéed onions
- Jalapeños for a little heat
Storage & Freezing
- This casserole stores incredibly well, making it perfect for meal prep or holiday leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover the casserole with foil and warm in a 350°F oven for about 20 minutes, or microwave individual portions until heated through.
- Can you freeze Funeral Potatoes?
- Absolutely.
- You can freeze the casserole before or after baking.
- Before baking: Assemble the casserole without the cracker topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the cracker topping, and bake as directed.
- After baking: Let the casserole cool completely before wrapping tightly and freezing. Thaw overnight and reheat until warmed through.
Make Ahead Instructions
- This is one of my favorite recipes to prep ahead for holidays.
- Simply assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate.
- When you’re ready to bake, remove it from the refrigerator while the oven preheats, add the cracker topping if you waited to add it, and bake according to the recipe.
- It’s one less thing to worry about on a busy holiday.
Troubleshooting
- Why are my Funeral Potatoes watery? The most common cause is using frozen hashbrowns that weren’t completely thawed. Excess moisture melts into the casserole while baking. Thawing the potatoes first helps create the perfect creamy consistency.
- Why didn’t my topping get crispy? The cracker topping needs enough butter and enough oven time to become golden. If needed, broil the casserole for 1 to 2 minutes at the end while watching carefully.
- Can I use fresh potatoes instead of frozen hashbrowns? Yes. Peel and shred russet potatoes, then squeeze out as much moisture as possible with a clean kitchen towel before using them in the casserole.
- Can I double this recipe? Definitely. Funeral Potatoes are one of the best casseroles for feeding a crowd. Double the ingredients and bake in two separate 9×13-inch pans for the most even results.
Funeral Potatoes Recipe
Equipment
- Spoon or Spatula
Video
Ingredients
- 30 ounces frozen hashbrowns (thawed)
- 8 ounces sour cream
- 1 cup milk
- 1/8 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 12 ounces shredded cheddar cheese
- 10.5 ounces cream of chicken soup
- 4 tablespoons butter (melted)
- 2 cups crushed butter crackers (substitute with potato chips or corn flakes if desired)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick baking spray.
- Mix ingredients: In a large mixing bowl, combine the sour cream, milk, garlic powder, onion powder, kosher salt, black pepper, shredded cheddar cheese, cream of chicken soup, and melted butter. Stir until well mixed.
- Add hashbrowns: Fold in the thawed hashbrowns until evenly coated with the mixture.
- Assemble: Transfer the hashbrown mixture to the prepared baking dish and spread it out evenly.
- Top with crackers: Sprinkle the crushed butter crackers evenly over the top of the mixture.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is hot and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy!
Notes
- Thaw the hashbrowns completely before mixing.
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- Assemble the casserole up to 24 hours ahead and refrigerate before baking.
- Freeze before or after baking for an easy make-ahead meal.
- Corn flakes, potato chips, or panko breadcrumbs can replace the cracker topping.
Nutrition
Frequently Asked Questions
Despite the name, Funeral Potatoes aren’t just served after funerals. The casserole became popular in the Mountain West, especially in Utah, where churches and community groups prepared comforting meals for families following funeral services. Because the recipe is inexpensive, easy to make in large batches, and feeds a crowd, it quickly became a staple at potlucks, holiday dinners, family reunions, and church gatherings. Today, you’ll find this Cheesy Hashbrown Casserole everywhere from Easter brunch to Christmas dinner.
Yes! This is one of my favorite make-ahead side dishes. Assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. When you’re ready to bake, let it sit on the counter while the oven preheats, then add the cracker topping if you haven’t already and bake as directed. It’s perfect for busy holidays when oven space and time are limited.
Yes, I highly recommend it. Thawing the hashbrowns helps remove excess moisture so the casserole bakes up creamy instead of watery. If they’re still frozen, they can release liquid as they bake, which may thin the sauce and increase the baking time.
Absolutely. Peel and shred russet potatoes, then squeeze out as much moisture as possible using a clean kitchen towel before adding them to the casserole. Fresh potatoes give a slightly firmer texture but are just as delicious.
Sharp cheddar gives the casserole the richest flavor, but medium cheddar, Colby Jack, Monterey Jack, or a combination of cheeses all work well. For the creamiest results, shred your own cheese instead of using pre-shredded varieties.
Yes. Cream of mushroom or cream of celery soup are both great alternatives. If you’d rather skip canned soup altogether, you can also use a homemade cream sauce with similar consistency.
The buttery cracker topping is classic, but there are several delicious options if you want to switch things up. Crushed corn flakes tossed with melted butter are one of the most traditional alternatives. Crushed potato chips, panko breadcrumbs, or even French fried onions all create a crispy topping with their own unique flavor.
Yes! This casserole freezes beautifully before or after baking.
If freezing before baking, assemble everything except the topping, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator, add the cracker topping, and bake as directed.
If freezing leftovers, allow the casserole to cool completely before wrapping tightly and freezing. Reheat covered in the oven until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 350°F oven until hot.
Yes. Simply substitute your favorite dairy-free sour cream, shredded cheddar, butter, and milk. The recipe still turns out creamy, cheesy, and delicious.
Definitely. Cooked diced ham, bacon, shredded chicken, or even breakfast sausage all make great additions if you’d like to turn this side dish into more of a complete meal.
Bake the casserole uncovered and avoid covering it until after it has cooled. If you’re reheating leftovers, place the casserole back in the oven rather than the microwave whenever possible to help crisp the topping again.
You are so welcome Bonnie!
Love this recipe, my son makes it often, but he adds one pound of ground beef, cooked and crumbled. It is amazing and it makes a great late nite snack, or meal. It’s great the way it is but that ground beef in it makes it irrestible.