Creamy, cheesy, comforting funeral potatoes with a crispy Ritz and cornflake topping make the best side dish for any holiday or occasion!
Why this recipe works
These funeral potatoes are hands down one of the best dishes to feed a crowd with about 20 minutes of prep time. Using frozen diced hashbrowns, seasonings, sour cream, cream of chicken soup, cheddar cheese, and a buttery Ritz and cornflake topping, the ingredients list is simple but full of creamy, rich flavor.
Why are they called Funeral Potatoes? Simply put, funeral potatoes are called what they are because they are commonly served at funeral gatherings as a comforting dish for the grieving. You may also know this dish by the name cheesy potato casserole or hashbrown casserole which is popular around the holidays.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – We are using frozen diced hash brown potatoes, but you can also use frozen shredded hash browns here. Part of the beauty of this dish comes from the ease in which it’s prepared, but if you’d prefer to make your diced potatoes or shredded potatoes on your own, then feel free to do so!
TOPPING – A mixture of both Ritz crackers and cornflake cereal adds crispiness and the perfect amount of crunch to these cheesy potatoes. Other popular funeral potato toppings include breadcrumbs, potato chips, or saltines. You can leave the topping off if desired or substitute with what you like best.
How to Make Funeral Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Spray a 13×9 baking dish with cooking spray.
- In a large bowl, using gloved hands, combine thawed hash brown potatoes, garlic salt, black pepper, and dried minced onion.
- In a medium bowl, whisk together cream of chicken soup, and sour cream.
- Add shredded cheese, soup mixture, potato mixture, and 2 tablespoons of the melted butter to a large bowl. Use gloved hands to combine well.
- Place corn flakes and crackers in a medium bowl and drizzle with the remaining 2 tablespoons of melted butter. Use gloved hands and toss to combine. Place cracker mixture in a large zipper plastic bag and use the back of a measuring cup or a rolling pin to crush the mixture.
- Place the potato mixture in the prepared pan. Top with crushed cereal/cracker mixture.
- Bake uncovered in preheated oven for 40 minutes.
Frequently Asked Questions & Expert Tips
Yes, you can easily prepare the entire casserole minus the Ritz and cornflake topping. Cover the prepared casserole and store it in the refrigerator a day in advance. Assemble the casserole with the topping the day of and bake according to directions, adding a few minutes to the bake time if needed (if it’s going into the oven cold).
Store leftover funeral potatoes, covered or in an air-tight container, kept in the refrigerator for 3-4 days. The topping tends to lose its crunchiness once refrigerated.
Serving Suggestions
Serve cheesy funeral potatoes alongside a main such as beef, poultry, or ham. They’re a popular side for Thanksgiving and Christmas dinner, as well as during the warmer months for potlucks and barbecues.
Ingredients
- 2 pounds frozen diced hashbrown potatoes thawed, 1 bag
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 1 Tablespoon dried minced onion
- 2 cups sour cream
- 1 cup cream of chicken soup
- 8 ounces shredded cheddar cheese
- 4 cups corn flakes
- 2 cups Ritz crackers
- 4 Tablespoons unsalted butter melted and divided
Things You’ll Need
- 13×9 baking dish
- Vinyl gloves
- Mixing bowls
Before You Begin
- Depending on your personal tastes, you can lightly crush the crackers and cereal so that there are large chunks, or crush them more like we did.
- You can easily prepare the entire casserole minus the Ritz and cornflake topping a day in advance. Cover the prepared casserole and store it in the refrigerator. Assemble the casserole with the topping the day of and bake according to directions, adding a few minutes to the bake time if needed (if it’s going into the oven cold).
- Store leftover funeral potatoes, covered or in an air-tight container, kept in the refrigerator for 3-4 days. The topping tends to lose its crunchiness once refrigerated.
- You can substitute with frozen shredded hashbrowns instead.
Instructions
- Preheat oven to 350 F. Spray a 13×9 baking dish with cooking spray.
- In a large bowl, using gloved hands, combine thawed hash brown potatoes, garlic salt, black pepper, and dried minced onion.
- In a medium bowl, whisk together cream of chicken soup, and sour cream.
- Add shredded cheese, soup mixture, potato mixture, and 2 tablespoons of the melted butter to a large bowl. Use gloved hands to combine well.
- Place corn flakes and crackers in a medium bowl and drizzle with the remaining 2 tablespoons of melted butter. Use gloved hands and toss to combine. Place cracker mixture in a large zipper plastic bag and use the back of a measuring cup or a rolling pin to crush the mixture.
- Place the potato mixture in the prepared pan. Top with crush cereal/cracker mixture.
- Bake uncovered in preheated oven for 40 minutes.
