This is my grandma’s recipe. I have no idea where she got it but it came to ALL our family holidays ever since I can remember. I hold her recipe card in trust for the next generation 🙂 Now that grandma is passed, we rotate the responsibility of bringing this easy cheesy potato casserole between each of our cooks.
So it ALWAYS shows up on the dinner or potluck table. We make sure of it! And it’s ALWAYS gone by days end. Addicting comfort food right here!
Which is how it became known by the, IMO, rather macabre name Funeral potatoes. It’s an incredibly popular dish for receptions, memorial potlucks and family feasts. All Potato side dishes are comforting and this one is just flat amazing!
The warm, comforting smells drifting out of the oven when it bakes. Filling the air with lovely warm potato yum. The texture of shredded hash browns cooked together with sour cream, cheese, cream soup and my few extra add ins spoon up and go down easy. I mean really! This casserole would comfort anybody.
Hash brown casseroles are traditionally full of butter and topped off with a light layer of crunchy cornflakes mixed with more butter and topped with a light sprinkle of shredded cheese. At least the versions I’ve run into at potlucks are built like that.
Most funeral potato recipes use cheddar cheese. I prefer colby for it’s softer, creamier,texture and richer taste. I also add in sautèed onion and peppers. The color and extra flavors work really well in this casserole.
Looking for more Holiday or family feast sides? Try our Sweet Potato Casserole with a Pecan Topping.
Funeral Potatoes Recipe Notes:
This easy hash brown casserole has a TON of variations. I’m giving you the one we like best.
- In my opinion the shredded hash browns like Ore Ida make the best style to use for this recipe. I have used the cubed potato hash browns and they just don’t cook together with the other ingredients quite as well.
- Thoroughly thaw your hash browns before adding them into this casserole. They easily defrost in the microwave with your defrost function. You CAN use them frozen. However, they do not mix up as well with the other ingredients and the oven time will need to be increased by at least 10 to 15 minutes.
- If you’re not a fan of onion and peppers they can be omitted.
- We enjoy and recommend colby cheese in this recipe. It’s a bit softer than cheddar and the flavor works really well in this cheesy casserole.
Can you make this Casserole ahead?
Easily! Make it the day ahead and leave covered in your fridge until needed. You WILL need to add 10 minutes possibly to the cooking time if it goes into the oven at 36 degrees F.
Funeral Potatoes Printable Recipe Card:
This Potato casserole with cheese and sour cream is right up there with apple pie for favorite potluck and party foods. Known as funeral potatoes, potato casserole or hash brown casserole this recipe will comfort and delight. One of our family holiday staples.
- 2 lb. package shredded (not cubed) hash brown potatoes (thawed)
- 1 stick butter melted and divided plus 2 more tablespoons butter for sautè.
- 1 Cup diced onion (sautè with 2 Tablespoons butter until soft)
- 1 Cup chopped peppers (I use roasting peppers-may be sautèed with onions to make them soft)
- 1 Cup sour cream
- 2 Cups grated colby (or cheddar) cheese divided
- 1 10 oz. can cream soup (I used heart healthy Cream of chicken)
- 2 Cups Cornflakes
- Preheat oven to 350 degrees
- In a large mixing bowl stir together the thawed hash browns, onions, peppers, sour cream, soup, 6 Tablespoons (3/4 Cup) melted butter and 1 Cup of the shredded cheese.
- When well mixed spoon into a 9 x 13 greased casserole dish. Smooth the top.
- In a small bowl add 2 cups crushed corn flakes and 2 Tablespoons melted butter.
- Mix together and spread mixture evenly over the casserole.
- Sprinkle remaining 1 cup grated cheddar cheese over the top of cornflakes.
- Bake 35 minutes covered.
- Remove cover and bake 10 minutes more or until bubbly and golden brown.
The onions and peppers are optional in this recipe but do add more flavor, color and texture. For best results we recommend sautèing the chopped onion and pepper before adding them into the mix.
Serving Size:1 Cup
Amount Per Serving: Calories: 384