Last summer BBQ, I whipped up these cheesy funeral potatoes on a whim. The grill smoke mixed with that buttery cornflake crunch, and everyone went quiet mid-bite. Creamy hash browns blanketed in sharp cheddar, topped with that addictive crisp it’s the side dish with potatoes that steals the show every time.
Potlucks, family dinners, you name it. This recipe hits different. No fuss, just pure comfort that smells like home and tastes like a hug. Perfect side for dinner or sides to eat with steak, it bakes up golden while you handle the main event. Let’s dive in before your stomach growls.
Ingredients for Cheesy Funeral Potatoes
Grab a 9×13 baking dish and preheat to 350°F. Thaw your hash browns overnight in the fridge that’s key for no watery mess. These fast easy side dishes for BBQ come together quick with pantry staples.
- 1/2 cup unsalted butter, melted
- 14.5 ounces cream of chicken soup
- 1 1/2 cups sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup yellow onion, grated
- 2 cups shredded cheddar cheese
- 32 ounces frozen shredded hash browns, thawed
- 2 cups corn flakes, crushed
- 1/2 cup unsalted butter, melted (for topping)
Mix the first batch of melted butter with soup, sour cream, cream cheese, seasonings, onion, and 1 1/2 cups cheese until smooth. Creamy base done. Stir in hash browns gently—no mushy potatoes here.
How to Make This Easy Holiday Dish
Spread the potato mix into your greased dish. Sprinkle remaining cheese on top. Crush corn flakes in a bag—they should be chunky for crunch. Toss with last butter pour, then scatter evenly. Into the oven for 40-45 minutes till bubbly and browned. Side dish for Christmas dinner? Nailed it.
Pull it out, let rest 10 minutes. That cheese pull when you scoop? Magic. Smells like melted butter and sharp cheddar wafting through the house. Your new go-to for New Year side dishes or easy cheap side dishes parties.
Picture this bubbling beauty straight from the oven. Every layer shines—soft potatoes hugging gooey cheese under that snap.
Pro Tips for Perfect Results
- Thaw hash browns fully; pat dry if extra moist to keep it creamy, not soupy.
- Grate onion fine—flavor without chunks, even for picky eaters.
- Fresh-grated cheese melts better than pre-shredded. Trust.
- Broil last 1-2 minutes for extra crisp, but watch close—no burnt flakes.
- Room temp cream cheese blends smooth; microwave 10 seconds if stiff.
Variations on Cheesy Funeral Potatoes
Vegetarian? Swap chicken soup for mushroom. Add diced ham or bacon bits for heartier easy breakfast side dishes. Tex-Mex twist: green chiles, pepper jack cheese, cumin. Top with crushed chips or panko instead of corn flakes. Scales easy for crowds.
Troubleshooting Common Issues
- Soggy top? Corn flakes too fine or butter skimped—crush coarse, use full amount.
- Not cheesy enough? Up cheddar to 2.5 cups; sharp gives best tang.
- Undercooked center? Cover first 20 minutes, then uncover.
- Too salty? Taste base before baking; unsalted butter helps control.
Ingredient Substitutions
- No cream of chicken? Mushroom or celery soup works; or homemade roux.
- Greek yogurt for sour cream—tangy, lighter.
- Colby Jack or mozzarella for cheddar—milder melt.
- Fresh potatoes? Shred, squeeze dry, same amount.
- Gluten-free? Corn flakes GF version or rice cereal.
Storage and Serving Suggestions
Fridge in airtight container up to 5 days. Reheat oven 350°F covered, or microwave portions. Freezes 2-3 months—thaw overnight, rebake. Serves 10-12 generously. Pairs with steak for sides to eat with steak, ham at holidays, or eggs for brunch. Potluck star, family reunion must.
Frequently Asked Questions
Can I make cheesy funeral potatoes ahead?
Yes! Assemble up to 2 days early, refrigerate, bake when ready. Add 10 minutes bake time.
Why are they called funeral potatoes?
Mormon tradition for potlucks at services—comfort food that feeds crowds reliably.
Vegetarian version?
Swap soup for cream of mushroom. Still creamy, no meat.
Can I use fresh hash browns?
Sure, shred 3 lbs russets, rinse starch, dry well. Same thaw step.
How to get crispy topping?
Crush coarse, plenty butter, bake uncovered. Broil end if needed.
Freezes well?
Baked or unbaked, up to 3 months. Thaw fridge, rebake 350°F till hot.
Cheesy Funeral Potatoes
Equipment
- 9×13 baking dish
- Large mixing bowl
- Ziplock bag
Ingredients
- 1/2 cup unsalted butter melted
- 14.5 ounces cream of chicken soup
- 1 1/2 cups sour cream
- 8 ounces cream cheese softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup yellow onion grated
- 2 cups cheddar cheese shredded, divided
- 32 ounces frozen shredded hash browns thawed
- 2 cups corn flakes crushed
- 1/2 cup unsalted butter melted for topping
Instructions
- In a large bowl, mix 1/2 cup melted butter, cream of chicken soup, sour cream, cream cheese, salt, pepper, garlic powder, grated onion, and 1 1/2 cups cheddar.
- Fold in thawed hash browns. Spread into greased 9×13 dish. Top with remaining cheese.
- Crush corn flakes in bag. Toss with 1/2 cup melted butter. Sprinkle over casserole.
- Bake at 350°F uncovered 40-45 minutes until bubbly and golden.
Notes
- Thaw hash browns overnight for best texture.
- Grate cheese fresh for superior melt.
- Make ahead: Assemble, refrigerate up to 2 days, bake later.
