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Cheesy Potato Casserole (Funeral Potatoes)

Cheesy Potato Casserole (Funeral Potatoes)
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Have you ever heard of Funeral Potatoes?

If you’ve been to a funeral luncheon at a Mormon Church, chances are you’ve been served Funeral Potatoes. Shredded potatoes, mixed with cheese, sour cream, butter, cream of chicken soup and topped with crispy corn flakes. Sounds pretty yummy, doesn’t it? 

They are a standard for funeral luncheons because they are so easy to make, are an economical way to feed a crowd, and they taste so good and comforting. Comfort is what people like to have around at funerals, you know. 

Comforting food, beautiful flowers, dear friends and sweet family members. All key ingredients to successful funeral, wouldn’t you say? I actually had the pleasure of attending my dear Grandmother’s funeral just yesterday. She was the kind of Grandmother every girl should get to have. More on this subject to be shared, along with one of her best recipes coming up on Monday.

PS…I think there were 12 pans of Funeral Potatoes all lined up for my family and I after the funeral today. (We have a big family, 150 were there for lunch.) The good women who prepared the meal also served ham, jello salad, green salad, rolls, cake and cookies. These are the components of the standard Mormon Funeral Luncheon.  

PPS…The Funeral Potatoes were good. If you were one of the kind gals who made them for our family luncheon, thank you very much. They hit the spot. 🙂 

PPPS…I made the Funeral Potatoes pictured here a couple of weeks ago, because I thought you might like to make them with your Easter Ham, or something like that. I’m pretty sure there is no law written saying they have to be made only for funeral. Just wanted to clarify. They work well for Pot Lucks and BBQ’s. They also make a great side dish when preparing a Take In Meal.

Cheesy Potato Casserole (Funeral Potatoes)
Time: 10 min. prep + 45 min. cooking time
Yield: 12-15 servings
Recipe adapted from Heather Peterson
1 (32 ounce) package frozen shredded potatoes
1 C sour cream
2 1/2 C cheddar cheese
4 T melted butter, divided
2 (10 ounce) cans cream of chicken soup
salt and pepper
1 1/2 C corn flakes
1. Pour one 32 ounce bag frozen shredded potatoes into a large mixing bowl. Pop that baby into the microwave for 2-3 minutes to thaw the potatoes. 
2. To the potatoes add 1 cup sour cream
2 1/2 cups shredded cheddar cheese
2 tablespoons of melted butter
2 cans cream of chicken soup
and a bit of salt and pepper. 
3. Stir it all around with a wooden spoon. Make sure all ingredients are combined. 
4. Pour 1 1/2 cups corn flakes into a small food processor and crush them into crumbs. No food processor? Do not dismay. Put the corn flakes into a gallon sized ziploc bag and roll over the top of the bag with a rolling pin. 
5. Put the corn flakes crumbs into a small bowl and pour 2 tablespoons of butter over the top. Give it a nice stir to combine. 
6. Spray a 9×13 pan with cooking spray and spread the potato/cheese mixture into it. 
7. Cover the potatoes with the corn flake crumbs, cover the pan with tin foil and bake at 350 degrees for 45 minutes. 


Pinterest friendly image below…
Cheesy Potato Casserole or Funeral Potatoes from Jamie Cooks It Up!


Post a comment!


  1. 1
    Pam Sheline
    December 18, 2015 at 10:16 pm

    I have been making these for 30 years! Only use fresh potatoes! Boil them, cool peel and grate! Ratio for 3 lbs of potatoes is 1 cube of butter melted wit one can of cof c soup and 3 cups of grated cheddar, 1 bunch of green onions chopped… Cool add 16 oz. Sour cream, fold into potatoes and refrigerate until ready to bake. Use 1/2 stick melted with boxed corn flakes crumbs and bake…tried to use the frozen potatoes once… Not a hit!

    • 2
      October 12, 2016 at 10:02 am

      Can I make this recipe in a crockpot cus I want serve it for My wedding

  2. 3
    December 19, 2015 at 3:09 pm

    I add a large can of diced green chilies to this as well and it is divine!

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