These creamy funeral potatoes can be made with real potatoes or frozen hash browns and are smothered in a cheesy filling with sour cream, butter, cream of chicken soup, onions, and garlic. They’re topped with crunchy Potato chips and grated Parmesan!

BONUS: You can make this recipe ahead of time and bake it in the oven or heat it in the Crock Pot. 

Overhead view of a casserole dish with a spoon in it topped with potato chips and chives.

Funeral Potatoes

I know, what a name, right? As the name suggests, funeral potatoes got their name because they have been a traditional side dish recipe at after-funeral dinners and wakes.

This dish is such a classic comfort food that I can imagine why it might make someone who is down in the dumps feel a little bit better. 😁

Beyond that, it’s a great way to feed a crowd and an easy make ahead recipe.

Ingredients

See recipe card below this post for ingredient quantities and full instructions

  • Frozen Hash Browns – You can also use fresh russet potatoes
  • Butter
  • Onions
  • Garlic– fresh cloves minced at home for best results
  • Cream of Chicken Soup- try my homemade version!
  • Sour Cream
  • Salt/Pepper
  • Hot Sauce- optional, enhances the other flavors. 
  • Cheddar Cheese- shredded from a block at home for best results.

Topping

  • Ridged Potato Chips, slightly crushed
  • Butter
  • Parmesan Cheese

How to Make it

Saute onions and garlic in a saucepan until softened. Add all remaining ingredients.

Transfer to a lightly greased 9 x 13 casserole dish. Top with cheese.

Casserole dish with filling for funeral potatoes before baking it.

Combine melted butter, Parmesan cheese, and potato chips. Spread over the top.

Bake at 350° for 40 minutes. Let stand for 5 minutes prior to serving.

A casserole dish with funeral potatoes topped with potato chips before and after baking.

Crock Pot Method

  • Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
  • Heat on low for 4-5 hours or high for 3+1/2. 
  • Top with Cheddar and Parmesan cheese, cover until melted.

Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that’s more conducive for the oven.)

Using Fresh or Frozen Cubed Potatoes

Fresh

  • 32 oz. of shredded fresh potatoes can also be used, this equals about 10 cups. 
  • Be sure to rinse thoroughly with cold water after shredding and pat them completely dry.

Frozen Cubed

  • Frozen cubed potatoes can also be used instead of shredded, be sure to thaw and pat dry. Potatoes O’Brien are a good choice as they also have onions and peppers

What to Add to Funeral Potatoes

  • Ham blends in really well with this recipe, add some frozen diced vegetables like peas and carrots and you’ve got a complete meal!
  • Other choices include diced peppers, pulled pork, diced chicken, and bacon.
  • Feel free to add an extra can of cream of chicken soup to maintain the creamy consistency.

Topping Alternatives

  • Corn Flakes, Crispy Fried Onions, or Breadcrumbs are good alternatives for a crunchy topping.

Make Ahead Method

2-3 days ahead:

  • Assemble as instructed and add everything except for the crunchy topping.
  • Let it sit out for 30 minutes prior to baking and add crunchy topping right beforehand. OR, cover and add 15 minutes to baking time if baking from a cold state.

2-3 months ahead:

  • Freeze in a casserole dish or disposable aluminum baking pan, cover top with 2 layers of foil.
  • Let it defrost overnight in the fridge. Add topping. Cover and add 15 minutes to baking time, remove cover and bake as instructed.
  • If baking from a frozen state: Bake without crunchy topping, covered, for 1 hour. Add crunchy topping and bake as outlined.

Storage

  • Refrigerate leftovers for up to 3 days or freeze for up to 3 months. It’s best to remove the potato chips prior to freezing.
  • Leftovers reheat well in the microwave or covered in a 350° oven.

A spoon pulling up a scoop of creamy white funeral potatoes with potato chips on top.

What to Serve with Funeral Potatoes

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A spoon scooping up creamy funeral potatoes with crushed potato chips on top.

Funeral Potatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
4.86 from 7 ratings
Servings: 10
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These creamy funeral potatoes can be made with fresh or frozen potatoes and baked in the oven or in the Crock Pot! They are easy to make-ahead of time and make a great recipe for a potluck!

Ingredients

  • 32 oz. bag shredded hash browns, thawed and patted dry
  • 1 stick butter
  • 1 small onion, diced
  • 2 cloves fresh garlic, diced
  • 10.75 oz. cream of chicken soup
  • 16 oz. sour cream, equal to 2 cups
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 dash hot sauce
  • 2 cups cheddar cheese, separated (I use half mild half sharp)

Topping

  • 2 cups ridged potato chips, slightly crushed
  • 1 Tablespoon butter, melted
  • 1/3 cup Parmesan cheese, grated

Garnish

  • Chives, diced

Instructions

  • Preheat oven to 350 degrees.

Soften onions and garlic

  • Melt 3 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 4 minutes. Add the garlic and cook for 1 additional minute.

Assemble Casserole

  • Add the remaining 5 tablespoons butter until melted. Remove from heat.
  • Stir in cream of chicken soup, sour cream, salt/pepper, hot sauce. Set aside ½ cup of cheese and add the rest to the saucepan mixture.
  • Use a silicone spatula to stir in the potatoes until well-combined.
  • Transfer to a lightly greased 9 x 13 baking dish. Top with remaining ½ cup cheese.

Add Topping and Bake

  • Combine the melted butter, potato chips, and Parmesan cheese. Spread evenly over the potatoes.
  • Bake, uncovered, for 40 minutes. Let it sit for 5 minutes prior to serving. Garnish with chives if desired.

Notes

How to thaw frozen hash browns:
• Place the package in the refrigerator overnight.
• Defrost them in the microwave.
• Let them sit at room temperature in a large bowl for about 45 minutes.
Using Fresh Potatoes:
  • If using fresh potatoes, rinse them thoroughly with cold water and pat completely dry. You’ll need about 10 cups shredded potatoes.
Crock Pot Method:
  • Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
  • Heat on low for 4-5 hours or high for 3+1/2. 
  • Top with Cheddar and Parmesan cheese, cover until melted.
  • Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that's more conducive for the oven.)

Nutrition

Calories: 375kcal, Carbohydrates: 28g, Protein: 11g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 518mg, Potassium: 640mg, Fiber: 2g, Sugar: 2g, Vitamin A: 570IU, Vitamin C: 12mg, Calcium: 269mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American
Author: Stephanie