Funeral Potatoes

These creamy, cheesy funeral potatoes are the kind of dish that disappears first at every potluck. With their golden cornflake topping and rich, velvety potato base, they’re pure celebration in every bite.

This classic Mormon casserole earned its unique name from being a staple at after-funeral luncheons, but don’t let that fool you – these potatoes bring nothing but joy! The combination of tender hash browns, melted cheese, and that addictively crunchy topping creates pure magic in your mouth.

Ingredients

• 30 ounces frozen hash browns, thawed (diced or shredded)
• 2 cups sour cream
• 10.5 ounce can cream of chicken soup
• 10 tablespoons butter, divided and melted
• 2 cups shredded cheddar cheese
• 2 cups corn flakes cereal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried minced onion

Steps

1. Thaw potatoes completely (8 hours in fridge or 20 minutes at 200°F on baking sheet). Proper thawing prevents watery casserole.
2. Preheat oven to 350°F. Position rack in center for even heat distribution.
3. In a large mixing bowl, combine sour cream, cream of chicken soup, 6 tablespoons melted butter, salt, pepper, and dried onion. Mix until smooth and well-incorporated.
4. Fold in thawed potatoes and shredded cheese until evenly coated. Transfer to 9×13″ baking dish, spreading in an even layer.
5. Place cornflakes in a large ziplock bag and gently crush to maintain some texture – you want pieces, not powder.
6. Pour remaining 4 tablespoons melted butter over crushed cornflakes, tossing to coat evenly. Sprinkle over potato mixture.
7. Bake uncovered for 40-50 minutes until edges are bubbling and top is golden brown (not dark brown).
8. Let rest 5-10 minutes before serving. Perfect alongside ham, turkey, or flank steak.

Smart Swaps

• Use crushed potato chips or panko breadcrumbs instead of cornflakes
• Substitute cream of mushroom soup for a vegetarian version
• Try Gruyere cheese for an elevated flavor profile

Make It Diabetes-Friendly

• Use cauliflower rice for 1/3 of the potatoes (reduces carbs by 15g per serving)
• Replace sour cream with full-fat Greek yogurt (adds protein, reduces sugar)
• Choose whole grain cereal instead of cornflakes (more fiber, lower glycemic impact)
• Portion into 12 servings instead of 8 (approximately 25g carbs per serving)

Pro Tips

• Shred cheese fresh for best melting
• Don’t over-crush cornflakes – texture contrast is key
• Let ingredients come to room temperature for even baking
• Make ahead and refrigerate up to 24 hours before baking