How to Make Funeral Potatoes with Hashbrowns (The Ultimate Comfort Side)

Okay, so funeral potatoes with hashbrowns. I know, the name’s kinda weird, right? But trust me—this is one of those dishes that shows up at every potluck, church gathering, and yes, funerals in the Midwest, and people absolutely lose their minds over it.

I messed this up twice before nailing it. First time, I used way too much salt (thanks, pre-seasoned hashbrowns). Second time? Forgot to cover it with foil and ended up with a crusty top that could’ve doubled as roofing shingles. Live and learn, I guess.

What Even Are Funeral Potatoes?

Look, I’m gonna be honest—I have no idea why they’re called funeral potatoes. My aunt Barb says it’s because they’re served at funeral luncheons in Mormon culture. My neighbor thinks it’s because they’re “to die for.” (Her joke, not mine. Yikes.)

Whatever the origin story, these cheesy potatoes with frozen hash browns are basically comfort in a casserole dish. Creamy, cheesy, crunchy on top, and SO easy that I’ve made them half-asleep on a Sunday morning.

Why This Funeral Potatoes Recipe Works

Here’s the thing… most funeral potatoes recipes online use corn flakes on top. And they’re fine, I guess? But I’ve tried the pioneer woman funeral potatoes version and the taste of home funeral potatoes, and honestly, I like mine better. (Is that cocky? Maybe. But it’s true.)

This funeral potatoes recipe easy version uses a buttery breadcrumb topping instead. No corn flakes needed. Plus, I’ve figured out the perfect ratio of cheese to sour cream so it’s not a weird, gloopy mess.

My 10-year-old nephew—who literally only eats chicken nuggets and mac and cheese—ate THREE servings last Thanksgiving. THREE.

Ingredients for Funeral Potatoes with Hashbrowns

Shopping for this is pretty straightforward, but here’s what you actually need:

• 1 bag (30 oz) frozen hash browns (the shredded kind, NOT the cubed ones—learned that the hard way)
• 1 can (10.5 oz) cream of chicken soup (I use Campbell’s because I’m basic like that)
• 2 cups sour cream (full fat, don’t even think about using light)
• 2 cups shredded cheddar cheese (sharp cheddar is better, but mild works if that’s what you’ve got)
• 1/2 cup melted butter (divided—you’ll need some for the topping too)
• 1 small onion, finely diced (or use onion powder if you’re lazy. I won’t judge)
• 1 teaspoon garlic powder
• Salt and pepper to taste (go easy on the salt at first!)
• 1 1/2 cups crushed Ritz crackers (or plain breadcrumbs, but Ritz is chef’s kiss)

Wait, I almost forgot—some people add a splash of milk to make it creamier. I don’t usually bother, but if your mix looks too thick, throw in like 1/4 cup.

How to Make Funeral Potatoes (Step-by-Step)

Alright, here we go. This is basically foolproof unless you’re me on attempt number one.

1. Preheat your oven to 350°F. And actually do it now, not later. I always forget and then have to wait around awkwardly with a full casserole dish.

2. Let the hashbrowns thaw a bit. You don’t need them completely thawed, but rock-solid frozen ones won’t mix well. I usually leave mine on the counter for like 20 minutes while I prep everything else.

3. Mix the creamy stuff. In a huge bowl, combine the cream of chicken soup, sour cream, 1/4 cup melted butter, diced onion, garlic powder, and about half your shredded cheese. (Save the rest for later.) Season with a tiny bit of salt and pepper—like, really tiny. The soup and cheese are already salty.

4. Fold in the hashbrowns. Gently mix everything together. It’ll look kinda gloppy and unappetizing. That’s normal. Don’t panic.

5. Dump it in a greased 9×13 baking dish. Spread it out evenly. Or don’t. Honestly, it all cooks the same.

6. Top with remaining cheese. Just sprinkle the rest of your cheddar over the top. Be generous. This is not the time for portion control.

7. Make the crunchy topping. Mix your crushed Ritz crackers (or breadcrumbs) with the remaining 1/4 cup melted butter. It should look like wet sand. Sprinkle this all over the cheese layer.

8. Bake uncovered for 45-50 minutes. You want it bubbly around the edges and golden brown on top. If the top starts getting too dark around the 35-minute mark, throw some foil over it.

9. Let it rest for 5 minutes before serving. I know you’ll want to dig in immediately. Don’t. It’s lava-hot and needs a sec to set up.

Tips for the Best Funeral Potatoes Recipe

Okay, so here’s the stuff I wish someone told me before I started making this:

Thaw your hashbrowns properly. Seriously. Frozen-solid hashbrowns won’t absorb the creamy mixture and you’ll end up with weird icy pockets. Been there. Not great.

Don’t skip the breadcrumb topping. I know some funeral potatoes recipe without corn flakes versions just use extra cheese on top. That’s boring. The crunch is essential.

Make it ahead. You can assemble this whole thing the night before, cover it, stick it in the fridge, and bake it the next day. Just add an extra 10 minutes to the baking time if it’s going in cold.

Double it for a crowd. This recipe feeds about 8-10 people as a side dish. If you’re taking it to a potluck, double everything and use two pans. It WILL disappear.

Leftovers are amazing. Reheat them in the oven, not the microwave. The microwave makes everything soggy and sad.

Variations I’ve Actually Tried

Look, the base recipe is perfect as-is. But if you’re feeling adventurous:

• Bacon. Crumble some cooked bacon into the mix. Everything’s better with bacon. That’s just science.
• Jalapeños. My husband likes things spicy, so I’ve added diced jalapeños a few times. Surprisingly good.
• Different cheeses. I’ve used Monterey Jack, pepper jack, and even a Mexican blend. All worked fine.
• Funeral potatoes with real potatoes. If you’re anti-frozen-food, you can totally use fresh grated potatoes. Just squeeze out the excess water first or it’ll be a watery mess.

Why This Is The Ultimate Comfort Side

Here’s why I keep making funeral potatoes with hashbrowns for literally every gathering: they’re easy, they feed a crowd, and everyone—EVERYONE—loves them.

My mother-in-law (who’s weirdly picky) asked for the recipe. My vegan friend asked if I could make a dairy-free version (I haven’t figured that out yet, sorry Rachel). Even my teenager, who claims to hate “casseroles,” scraped the pan clean last Easter.

Plus, you can make them ahead, which is clutch when you’re juggling seventeen other dishes.

Common Mistakes (That I’ve Made)

Using pre-shredded cheese. It’s coated in anti-caking stuff and doesn’t melt as smoothly. Shred your own if possible.

Overbaking. Anything past 50 minutes and you’re entering “dry casserole” territory. Set a timer.

Forgetting to grease the pan. This stuff sticks like crazy. Don’t skip the butter or cooking spray.

Tasting it too early. It’s VERY hot. You’ll burn your mouth. Ask me how I know.

Serving Suggestions

I usually serve funeral potatoes alongside roasted chicken, ham, or pretty much any main dish. They’re also weirdly good with barbecue? My dad puts them next to ribs and it works.

For big family dinners, I pair them with green beans (to pretend we’re eating healthy) and dinner rolls.

Oh, and kids eat this with ketchup. I don’t get it. But they do.

Final Thoughts on This Recipe

Is this fancy? Nope. Will it impress your foodie friends? Probably not. But will people ask you to bring it to every single event from now on? Absolutely.

If I can make funeral potatoes with hashbrowns without burning down my kitchen (which has happened with other recipes, no joke), then you definitely can too.

Give it a shot and let me know how yours turns out! Seriously. I love hearing about people’s versions of this.

Now I’m craving funeral potatoes at 10 AM. Great. 🙂