This funeral potato recipe with real potatoes is easy, cheesy, and delicious. Funeral Potatoes are known by many a name … Cheesy Potatoes, Heavenly Potatoes, or Hash Brown Casserole, just to name a few. 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. It is the perfect side dish for any meal and SO, SO easy to make.
Funeral potatoes are a serious comfort food! I have always loved them more than the standard mashed or baked potato. In fact, I love them so much I request them every year on my birthday. I can’t remember a Thanksgiving or Christmas without them. They are always a holiday dinner staple in our family.
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 version check out Ree Drummond’s recipe HERE. Or you could absolutely substitute frozen hash browns for the real potatoes in this recipe as well.)
STEP-BY-STEP INSTRUCTIONS: FUNERAL POTATO RECIPE WITH REAL POTATOES
All right, let’s walk through this recipe step-by-step.
Dice, Peel, and Boil the 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.
Combine Ingredients For Casserole Base/Sauce
Mix melted butter and cream of chicken soup together. I throw them in the microwave for thirty seconds, stir and then microwave for another thirty seconds. Repeat as needed until mixed. (You may want to cover the mixture with a paper towel…sometimes the butter splatters and pops in the microwave.)
Next, add the sour cream, chopped green onions, salt and shredded cheese to the butter and cream of chicken soup mixture. 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 your diced potatoes to the mix. Stir everything together and making sure every potato is coated in the mixture. Lastly spoon your potatoes into a greased 9×13 casserole dish.
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. If I am being honest, if I wanted to treat myself, I’d quadruple the amount of topping (so double the amount of ingredients called for the topping in the recipe card as I have already doubled it once). I mean is it even possible to have too many crispy corn flakes on a casserole? I think not.
Bake uncovered for 30-45 minutes or until the edges are bubbly. Serve as a side, or join the Ashley Funeral Potato Fan Club, and eat them as a main dish late at night after everyone is asleep with these brownies, chips, and our favorite avocado salsa…while watching your favorite show. Seriously…welcome to my idea of heaven.
- 6-7 medium potatoes (30-35 ounces)
- ¼ cup butter
- 1 can cream of chicken soup
- 2 cups sour cream (1 pint)
- ½ cup chopped green onions
- 1 teaspoon salt
- 1 ½ cups shredded cheddar cheese
- ¼ cup melted butter
- 2 cups crushed cornflakes
- 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 a little.
- On stovetop melt your butter. Once melted stir in can of cream of chicken soup.
- In seperate 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 combined sauce mixture till they are worked in and all potatoes are coated.
- 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.
- 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.
- Substitute fresh potatoes for 30 ounces of frozen hashbrowns.
- Substitute diced green onions for 3 tablespoons dried chives.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 595mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 8g