Funeral Potato with Real Potatoes

This funeral potato with real potatoes recipe 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.

And if you are planning your whole meal around comfort foods, may I suggest Chicken Crescent Roll Ups, Instant Pot Barbecue Chicken, Poppy Seed Chicken Casserole with Baked Rice or incredible French Dip Sandwiches as your main course.

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.)

Combine Ingredients

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. 

Dice. Peel. Boil.

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. 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.

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Double the Topping, Double the Deliciousness

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 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.

And if you are even half the potato head I am check out some of our other favorite potato recipes for Instant Pot Mashed Potatoes and Cheesy Potatoes Au Gratin.

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