Funeral Potatoes

This is one of those dishes I like to make when I’m going to be serving a bunch of people or to take to a potluck. Mostly because I cannot resist them and let’s be honest, they’re not health food.


  • 32 ounces frozen hash brown potatoes (I do half shredded, half diced), thawed
  • ¼ cup butter, melted
  • ½ onion, chopped medium
  • 1 ½ cups sour cream
  • 2 10. 5 oz cans cream of mushroom soup (or one cream of mushroom and one cream of broccoli)
  • 2 ½ cups cheddar cheese, shredded and divided


  • 1 ½ cups cornflakes and/or kettle chips, crushed
  • ¼ cup butter, melted
  • Remaining cheese from above


Preheat oven 350 F

Quick note: I like to use aluminum loaf pans and divide my potatoes into three or four smaller portions, and then freeze some. For us, one loaf pan is enough for two adults with lots of leftovers. These are very rich. If you do use loaf pans, adjust your amount of baking time by ten to fifteen minutes.

  1. Grease a 9×13 inch cassserole , or two to three loaf pans dish with butter (for freezing portions).
  2. Combine topping ingredients and set aside.
  3. Brown the onions in butter over medium heat until translucent and starting to brown.
  4. In a large prep bowl, combine the onions, sour cream, soup and two cups of the cheese.
  5. Add salt & pepper to taste.
  6. Add hash brown, mix to coat potatoes, and pour into prepared baking dish or dishes.
  7. Sprinkle remaining cheese and topping on top.
  8. Bake for 40-45 minutes or until browned and bubbly.

Serve hot, or cover and freeze.

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