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

      • 3
        Jennifer Norman
        December 31, 2016 at 4:07 pm

        We do them in the crock pot for Christmas. Cook on high for 4 hours.

  2. 4
    December 19, 2015 at 3:09 pm

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

  3. 5
    April 3, 2017 at 1:11 am

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  4. 6
    April 15, 2017 at 5:08 pm

    Always have to have grated onions…use the frozen hashbrowns. Fresh are too much work and don’t turn out as good.

  5. 7
    Julie Trettel
    May 6, 2017 at 4:00 pm

    I’ve been using this recipe for several years now. It’s honestly a family favorite. Made them at the beach last summer one night with crab legs, shrimp, and a green salad. We had 21 people for dinner so I doubled the recipe. I had leftover crab legs but they fought to the last crumb for these potatoes. I think that’s the real reason they are called “funeral potatoes”. I pull them from the oven and run for cover because it’s like a blood bath at the start of Hunger Games as my family attacks to load their plates, every stinking time!

    • 8
      May 8, 2017 at 11:53 am

      Hahahahahahaha! That’s hilarious. So happy to hear your family loves this recipe. 🙂 Thanks for letting me know.

      • 9
        SUSAN E
        February 8, 2020 at 5:30 am

        I’m making Funeral Potatoes right Now. I made them before just with dinner & Yummy! I made 6 lbs of hadsbrowns & added choped white onion too.

  6. 10
    May 12, 2017 at 10:00 am

    Is there anyway I can get this recipe in print form — a bit more concise? I had these at my bro-in-law’s funeral last year and love them and the simplicity of the recipe. So many variations to choose from. Thanks

  7. 11
    May 12, 2017 at 5:52 pm

    Sorry, I just found the “print”

  8. 12
    July 20, 2017 at 12:17 pm

    So sad that you call them funeral potatoes. We have been making them for over 30 years and have always called them party potatoes. Much friendlier term.

  9. 13
    Lee ann
    December 4, 2017 at 9:09 am

    Although I like the flavor from grated cheddar, I don’t like the oil that seems to form. So my recipe calls for Velvetta cheese. It makes this recipe sooo creamy. I also change yo the soup sometimes, I’ve used cream of onion, cream of mushroom, even the cheddar cheese soup.

  10. 14
    December 24, 2017 at 12:13 am

    I would like to know if I can combine all of the ingredients hours before they will be baked? Will it get too mushy??

  11. 15
    Peggy HYNSON
    April 1, 2018 at 8:14 am

    Can you make funeral potatoes in a roaster?

  12. 16
    May 23, 2018 at 2:54 pm

    I had to do a double take when I saw this…my name, my dish, same thing I call my dish!!! AND…you make you’rs exactly the same as I do. We’re we twins separated at birth?? haha! My Cheesy Potato Casserole (or “cheesy taters) as my hubby calls them, are my families favorite! So easy, so yummy! Have a great day “kindered spirit”!

  13. 17
    December 22, 2018 at 10:05 am

    Can you use French onion dip in place of some of the soup?
    And can you mix all of it 1 day ahead of baking?

  14. 18
    Kay A. Houghton
    October 3, 2019 at 2:46 pm

    I gave this recipe to some friends (plus ingredients) for a funeral luncheon yesterday. I bought frozen hashbrowns. Also, I included 1 c. frozen chopped onion for flavor. The family involved loved these potatoes! They kept coming back for more. Thank you for sharing this easy recipe.

  15. 19
    February 19, 2020 at 8:37 am

    I split this into 2 smaller casserole dishes. One I topped with the cornflakes – yummy. The other I topped with sharp cheddar…. omg I couldn’t stop eating it. Lol. Definitely keeping this receipe

  16. 20
    April 11, 2020 at 8:18 pm

    I learned the hard way to heat the potatoes in microwave until warm and it cuts down the cooking time just a little and the potatoes are more tender. Maybe I tried to rush the cooking time because my teens were pacing waiting on them to get done lol.

  17. 21
    S. Kirchner
    June 4, 2020 at 6:57 pm

    My Mormon cookbookhas this recipe. It says after grating to “place in a buttered dripper pan.” What is that? Are the potatoes cooked in that pan? I made this once and just put all ingredients, mixed, in a 9X13 and it worked perfectly. Thanks. SK

  18. 22
    August 21, 2020 at 3:13 pm

    I love this recipe, but over time I’ve swapped half the cheddar for pepper jack and swapped cornflakes for buffalo wing flavored cheezits! It’s a hit!

  19. 23
    Ardis Garner
    March 2, 2021 at 9:42 pm

    Put the corn flakes on the last 10 minutes of cooking time. Never cook them the whole time , they will be to hard.
    Never use frozen hash browns. The potatoes will become to mushy. You can find the brand “Simply Potatoes” in the refrigerator section. They are fresh hash browns.

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