This simple casserole recipe full of diced potatoes, cheese, sour cream, cream of chicken soup and topped with crispy Kellogg’s corn flake cereal can not be beat. This funeral potato with real potatoes recipe is easy, cheesy, and delicious. It is the perfect side dish for any meal and so, so easy to make.
Funeral Potatoes are known by many a name … Cheesy Potatoes, Heavenly Potatoes, or Hash Brown Casserole, just to name a few. Funeral potatoes are a serious comfort food!
I have always loved these potatoes more than any other kind of potato recipe. So much so that I request them every year for my birthday. They are always a holiday dinner staple in our family. I can’t even remember a Thanksgiving or Christmas without them.
And if you are planning your whole meal around comfort foods, may I suggest some of our favorite dishes? You’ve got to give our Instant Pot Barbecue Chicken or incredible French Dip Sandwiches. Both pair perfectly with these cheesy and delicious potatoes.
And if you are even half the potato head I am, you’ve got to give some of our other favorite potato recipes like Instant Pot Mashed Potatoes and Cheesy Potatoes Au Gratin a go.
Funeral Potato Casserole with Real Potatoes
Because Funeral Potatoes have been at nearly every church gathering I’ve ever been to, I am here to attest that there are several different ways to make this casserole.
So why is this recipe any different? I have learned through the years that the superior Funeral Potato Casserole recipe is made with real potatoes, but it is rarely done this way. (If looking for a frozen hash brown recipe just swap out the real potatoes for a bag of frozen hash browns instead.)
What kind of potatoes are best for funeral potatoes?
Let’s talk potatoes. We have tried all the different potato varieties… Dallin likes the texture of russet potatoes best, and I prefer red. Either will do.
How to make Funeral Potatoes
Make the Potatoes
Dice the potatoes and add to a pot of boiling water. Allow to cook until potatoes are just tender enough to pierce with a fork. Be careful not to overcook – they will cook a little longer in the oven later.
Make the Sauce
While the potatoes are cooking. Melt butter in the microwave and add with chicken soup to a bowl. Stir together. Then add sour cream, chopped green onions, salt and shredded cheese to the mixture.Next combine the sauce mixture until everything is all stirred in.
But be warned, if you are anything like me, this is when your mouth may begin watering in anticipation for the goodness it knows is coming.
Add Potatoes
When cooked drain the potatoes and add to the prepared sauce mixture. Stir everything together and making sure every potato is coated. Be careful though, not to stir too much. You don’t want the potatoes to break down and get mushy.
Transfer to Casserole Dish
Spoon your potatoes into a greased casserole dish and top with the prepared crunchy cereal topping. Place in the oven to bake.
When all melted and bubbly pull from the oven and enjoy. Serve as a delicious side, or join the Ashley Funeral Potato Fan Club, and eat them as a main dish late at night. Seriously… welcome to my idea of heaven.
What topping is best for funeral potatoes?
This is quite possibly the most important step in the whole process. For this recipe, I’ve doubled the amount of Kellogg’s my mom usually uses.
And if I am being honest, if I was really treating myself – I’d quadruple the amount of topping. Yes I mean like, double the amount of ingredients called for in the recipe card for the topping. I’ve already doubled it once from my mom’s original recipe so why not live a little and double it again! I mean seriously, is it even possible to have too many crispy corn flakes on top of a casserole? I think not.
Funeral Potato with Real Potatoes
Yield: 12
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
The perfect side dish. Filled with freshly diced potatoes, cheesy goodness and topped with crispy Kellogg's corn flakes this casserole is easy to pull together and oh so delicious!
Ingredients
Potato Mixture
- 6-7 medium potatoes (30-35 ounces)
- ¼cup butter
- 1 can cream of chicken soup
- 2 cups sour cream (1 pint)
- ½cup chopped green onions
- 1 teaspoon salt
- 1½cups shredded cheddar cheese
The Topping
- ¼ cup melted butter
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 400° F.
- Cube and boil potatoes until just soft enough to eat, but still firm when bitten into. (al dente) Drain off the water and set aside to cool.
- In microwave melt your butter. Once melted stir in can of cream of chicken soup.
- In separate bowl mix sour cream, chopped green onions, salt, and shredded cheddar cheese. Add the butter and soup mixture. Mix well and set aside.
- Fold in potatoes to the sauce mixture. Do not over stir, just long enough to coat all potatoes.
- Spoon mixture into a greased 9x13 baking dish.
- To prepare the topping melt butter and mix with crushed Kellogg's Corn Flakes.
- Spread cereal topping over the mixture in the pan.
- Bake in oven at 400° F for approximately 35 to 45 minutes or until bubbly and corn flakes appear golden and crispy.
Notes
- When boiling potatoes add one teaspoon salt to the water for more flavorful potatoes.
- Boil the potatoes until they are just soft enough to bite through. You want your potatoes to be al dente. They will cook more in the oven.
Substitutions
- Substitute fresh potatoes for 30 ounces of frozen hashbrowns.
- Substitute diced green onions for 3 tablespoons dried chives.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 369Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 595mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 8g
