Funeral Potatoes are an easy, cheesy potato side dish. This cheesy potato casserole is great make-ahead side dish recipe.
Funeral potatoes may be the worst name for a food in the history of food names.
I didn’t come across funeral potatoes until I moved to Utah, where they are a staple at potlucks, family dinners, and all sorts of other non-funeral gatherings.
What Are Funeral Potatoes?
They’re shredded potatoes (hash brown potatoes) mixed with a creamy sauce and topped with cheese. Some people call it a cheesy potato casserole, and that’s a pretty fitting description.
Not only are funeral potatoes incredibly easy to make, but they taste so good and are total comfort food. They are creamy and cheesy and work as a side or a main dish.
How To Make Funeral Potatoes
Begin by sauteeing the onion. Then, mix the sour cream, soup, seasonings, and 2 cups of cheese together.
Next, stir in hash browns and onions. Add the mixture to the prepared baking pan.
Finally, bake, and then top with more cheese.
What To Serve With Funeral Potatoes
Everyone’s recipe for funeral potatoes is a little different. I’ve been making these potatoes for years and have varied the recipe as I’ve gone. So, I’ve included some substitutions that I’ve used in the recipe notes.
More Potato Recipes!
If you’ve tried this funeral potato recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
- 1 tablespoon butter
- 1 small white or yellow onion (diced)
- 16 ounces sour cream*
- 10.25 ounces cream of chicken soup*
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard (optional)
- 2 1/2 cups shredded sharp cheddar cheese (divided)
- 30 ounce package frozen hash browns (thawed)
- Preheat oven to 350 F.
- Melt butter in a skillet.
- Add onion, and cook until translucent, stirring as needed.
- In a large bowl, stir together sour cream, cream of chicken soup, salt, pepper, dry mustard, and 2 cups of cheddar cheese.
- Add hash browns and onions, and toss to combine.
- Grease a 9x13-inch baking dish.
- Add hash brown mixture to prepared baking dish.
- Bake for 45 minutes.
- Sprinkle with remaining 1/2 cup cheese.
- Continue baking for 5-10 minutes, or until cheese is melted.
- I've used both lite sour cream and plain, non-fat Greek yogurt. Both work well as substitutions for regular sour cream. I don't recommend using fat-free sour cream in this recipe.
- Either regular or 98% fat-free cream of chicken soup will work.
- This casserole can be made through step 7, covered, and chilled for up to 24 hours prior to baking. When you're ready to bake it, set the casserole out while the oven preheats. You may find that you need to increase the cooking time depending on how cold the casserole is.
- Nutrition facts are estimates.
Originally published 11/7/16. Last updated 3/15/19.