Funeral Potatoes (Cheesy Hash Brown Casserole)
Key Takeaways
- Funeral potatoes are a creamy, cheesy side dish perfect for family gatherings and holidays.
- This recipe uses frozen hash browns, French onion dip, and two types of cream soups to enhance flavor.
- Prepare funeral potatoes quickly, bake for 45 minutes, add a topping, and bake for an additional 15 minutes.
- Serve funeral potatoes alongside dishes like holiday ham, meatloaf, or green bean casserole for a complete meal.
If you’ve ever been to a potluck, holiday dinner, or family gathering in the Midwest, chances are you’ve had a scoop of funeral potatoes on your plate. And if you haven’t—get ready, because this is one of those recipes people go back for seconds… and then ask for before they leave.
This version is creamy, cheesy, and topped with that buttery crunch that makes it completely irresistible. It’s made with simple ingredients, comes together fast, and feeds a crowd—making it perfect for Easter, Christmas, or any time you need an easy side dish that everyone will love.
Over the years, I’ve made a few small tweaks to really dial in the flavor—and using both cream of chicken and cream of mushroom soup, plus French onion dip, takes this classic to the next level.
Table of contents
Why You’ll Love This Recipe
- Super easy to throw together with simple ingredients
- Perfect for holidays, potlucks, and family dinners
- Creamy, cheesy, and packed with flavor
- Make-ahead and freezer-friendly
- A guaranteed crowd favorite every single time
Ingredients You’ll Need
- Frozen hash browns (30–32 oz) — The base of the casserole; no need to fully thaw, just break them up
- French onion dip (8 oz) — Adds creaminess and built-in flavor (replaces sour cream)
- Cream of chicken soup (1 can) — Adds richness and classic savory flavor
- Cream of mushroom soup (1 can) — Brings extra creaminess and depth for that signature cozy texture
- Shredded sharp cheddar cheese — Melts beautifully and gives the best flavor
- Butter — Melted and mixed in for richness
- Garlic powder (½ tablespoon) — Adds depth and savory flavor
- Onion powder (½ tablespoon) — Enhances that classic casserole taste
- Black pepper (½ teaspoon) — Balances everything out
- Cornflakes (optional topping) — Adds a crispy crunch (leave them whole) OR
- Ritz crackers (optional topping) — Crush these for a buttery topping
How to Make Funeral Potatoes
This is just a summary, the full recipe is below. Preheat your oven to 350°F / 175°C and grease a 9×13-inch baking dish. In a large mixing bowl, combine the frozen hash browns, French onion dip, cream of chicken soup, cream of mushroom soup, shredded cheddar cheese, melted butter, garlic powder, onion powder, and black pepper.
Stir everything together until it’s fully combined and evenly coated. The mixture will be thick and creamy.
Spread them into a 9×13 baking dish and bake uncovered at 350 degrees for 45 minutes.
Then, mix up 2 cups of corn flakes with the other half of the stick of melted butter. Spread that mixture evenly over the top then bake for another 15 minutes! And that’s it! So easy!
Serving Suggestions
This is the ultimate side dish for holidays and comfort meals.
Serve it with:
The last time I made these, we had them with some Oven Baked BBQ Ribs, a salad and some Stove Top Mac and Cheese. It was a delicious meal! I hope this post inspires you to make some of these decadent potatoes very soon!
Tips for Success
- No need to add salt — the soups, cheese, and dip provide plenty
- Use sharp cheddar for the best flavor
- Thaw the frozen hash browns before mixing so everything combines evenly
- Toss your topping with a little melted butter for extra crunch
- Let it rest before serving so it thickens up nicely
- Using both cream soups gives the best flavor, but you can use two cans of one if needed (You can also substitute both for any kind of cream soup you prefer)
If you do make these, please leave a comment and a review/rating as it helps so much! Thank you!!!
Funeral Potatoes
Ingredients
- 30-32 oz Bag of Frozen Hash Browns, thawed
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Mushroom Soup
- 8 oz French Onion Dip
- 2 Cups Sharp Cheddar Cheese, grated
- 1 stick Melted Butter, divided in half
- 2 Cups Corn Flakes Ritz Crackers, Fried Onions or Potato Chips also work well!
- 1/2 tbs each Garlic and Onion Powder
- 1/2 tsp Black Pepper
Instructions
- Preheat oven to 350°F / 175°C and grease a 9×13-inch baking dish.
- Mix all of the ingredients in a large bowl, except for 1/2 of the melted butter and the corn flakes
- Spread evenly into the prepared baking dish.
- Bake for 45 minutes, uncovered
- Mix the corn flakes with the other half of the melted butter. Spread evenly on top of the potatoes. Bake for 15 more minutes.
- Let rest for 5–10 minutes before serving.
Notes
FAQ
- Can I use sour cream instead of French onion dip? — Yes, but the French onion dip adds more flavor without extra ingredients, so I highly recommend it.
- Do I have to use both soups? — No, but using both cream of chicken and cream of mushroom gives the best flavor and texture. You can use two cans of one if needed.
- Do I need to thaw the hash browns first? — It isn’t absolutely necessary, but it makes them easier to mix and they will cook a bit faster, so I always do.
- What topping is better—cornflakes or Ritz crackers? — Cornflakes stay crisp and crunchy, while Ritz gives a richer, buttery topping. (I personally prefer the Ritz crackers!)
