Funeral Potatoes: 15 Cheesy Church Supper Casseroles Grandma Carried to Every Gathering

Funeral potatoes are the cheesy, creamy potato casserole with the crunchy cornflake top that shows up at almost every church supper, potluck and holiday table. Searches for funeral potatoes made with real potatoes are up 190 percent this week, and crockpot versions are climbing too, as families plan Thanksgiving and Christmas sides. Here is the classic grandma recipe plus easy twists, from ham and cheese to green chile, loaded baked potato and breakfast. It is cheap, it feeds a crowd and it can be made a day ahead. Each slide has a shopping list and simple steps. Grab your biggest casserole dish and a box of cornflakes..

Classic Funeral Potatoes With the Cornflake Crust

In Utah and across the South, this cheesy potato casserole shows up whenever families gather, happy or sad. It got a strange name, and it earned a place on every holiday table. The classic uses frozen hash browns, cream of chicken soup, sour cream and cheddar under buttery cornflakes. Allrecipes readers have rated their easy version almost 100 times, and you can see more in their funeral potatoes collection. Here is how grandma made it..

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F and butter a 9×13 dish. 2. Mix soup, sour cream, melted butter, cheese, onion, salt and pepper. 3. Fold in the hash browns and spread in the dish. 4. Toss cornflakes with melted butter and sprinkle on top. 5. Bake 45 to 50 minutes until bubbly and golden.

Funeral Potatoes With Real Potatoes

Searches for funeral potatoes with real potatoes are up 190 percent this week, so here is the from scratch version. Boil whole russet potatoes until just tender, chill them, then shred them on a box grater. They hold their shape and taste a little more homemade than frozen hash browns. Make a simple cheese sauce with butter, flour and milk instead of canned soup. Shredded or diced?

You will need: 3 lb russet potatoes, 4 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup sour cream, 2 cups shredded cheddar, 1/4 cup diced onion, 1 tsp salt, 1/2 tsp pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Boil whole potatoes 15 minutes until just tender, then chill and shred. 2. Melt butter, cook onion 3 minutes, stir in flour, then whisk in milk until thick. 3. Stir in sour cream, cheese, salt and pepper. 4. Fold in the potatoes and spread in a buttered 9×13 dish. 5. Add the topping and bake at 350 F for 40 minutes.

Crockpot Version for Busy Holidays

When the oven is full on a holiday, let the slow cooker take the potatoes. Stir everything together right in the crock, cook it low and slow, and add the crunchy topping at the end so it stays crisp. Crockpot funeral potatoes searches are up 130 percent this week, and it is easy to see why: no babysitting and it stays warm for hours. Would you bring the slow cooker to the potluck?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Grease the slow cooker. 2. Stir the potatoes, soup, sour cream, butter, cheese, onion, salt and pepper together in the crock. 3. Cook on low 4 to 5 hours or high 2 1/2 hours. 4. Toast the cornflakes in a skillet with the butter until golden. 5. Sprinkle on top just before serving.

Ham and Cheese Funeral Potatoes for Christmas

Here is the best way to use the Christmas ham. Fold diced ham and a little Swiss cheese into the creamy potatoes and you have a hearty main dish the whole family loves. It is also great the day after the holiday with a green salad. Many families serve these funeral potatoes with their Easter ham too. Ham with the potatoes or on the side?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 2 cups diced cooked ham, 1 cup shredded Swiss cheese, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix the soup, sour cream, butter, onion, salt and pepper. 3. Stir in potatoes, ham and both cheeses. 4. Spread in a buttered 9×13 dish and add the topping. 5. Bake 45 to 50 minutes until bubbly.

Broccoli Cheddar Twist

Sneak a vegetable into the potluck favorite. Chopped broccoli florets add color and make the dish feel a little lighter, and extra sharp cheddar keeps it cozy. It is a great side dish for roast chicken or turkey, and kids who say they hate broccoli tend to eat it anyway. Do you sneak veggies into your casseroles?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 2 cups small broccoli florets lightly steamed, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper, 1/2 cup extra sharp cheddar. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix the soup, sour cream, butter, onion, salt and pepper. 3. Stir in potatoes, broccoli and both cheeses. 4. Spread in a buttered 9×13 dish and add the topping. 5. Bake 45 minutes until golden.

Green Chile and Pepper Jack Bake

Out West, many cooks add a can of diced green chiles and swap some of the cheddar for pepper jack. The result is creamy, a little smoky and just warm enough. These funeral potatoes are perfect next to tacos, enchiladas or a holiday ham. How much heat does your family like?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (4 oz) diced green chiles, 1 cup shredded pepper jack, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix soup, sour cream, butter, onion, salt and pepper. 3. Stir in potatoes, green chiles and both cheeses. 4. Spread in a buttered 9×13 dish and add the topping. 5. Bake 45 minutes until bubbly.

Loaded Baked Potato Funeral Potatoes

Everything you love on a loaded baked potato goes into this casserole: crispy bacon, sharp cheddar, sour cream and green onions. Save a little bacon and cheese for the top so everyone can see what is inside. It disappears fast at game day parties. Which topping do you load up on?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 8 slices bacon cooked and crumbled, 4 green onions sliced, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix soup, sour cream, butter, onion, salt and pepper. 3. Stir in potatoes, cheese, most of the bacon and green onions. 4. Spread in a 9×13 dish and add the topping. 5. Bake 45 minutes and top with the rest of the bacon.

French Onion Funeral Potatoes

Take the flavor of French onion soup and bake it into the creamy potatoes. Slowly caramelized onions and nutty Gruyere make it taste fancy, and crispy fried onions on top add the crunch. These funeral potatoes are a lovely side for prime rib or roast beef at Christmas. Would you try this twist?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 2 onions sliced and caramelized in 2 tbsp butter, 1 cup shredded Gruyere, 1 can (10.5 oz) cream of mushroom soup, 1 cup sour cream, 1/4 cup melted butter, 1 tsp thyme, 1 1/2 cups crispy fried onions

How to make it: 1. Heat the oven to 350 F. 2. Mix soup, sour cream, melted butter and thyme. 3. Stir in potatoes, caramelized onions and most of the Gruyere. 4. Spread in a 9×13 dish and top with the rest of the cheese. 5. Bake 40 minutes, add the fried onions and bake 5 minutes more.

Jalapeno Popper Twist

If you love jalapeno poppers, this is your new favorite side. Cream cheese, chopped jalapenos and bacon turn the classic casserole into a spicy, creamy party dish. Leave the seeds in for more heat or take them out for a gentle kick. These funeral potatoes are a hit at football watch parties. Mild or hot?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 4 oz cream cheese softened, 3 jalapenos chopped, 6 slices bacon crumbled, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Beat cream cheese with soup, sour cream, butter, salt and pepper. 3. Stir in potatoes, cheddar, jalapenos and most of the bacon. 4. Spread in a 9×13 dish and add the topping. 5. Bake 45 minutes and top with bacon and jalapeno slices.

Potato Chip Topped Funeral Potatoes

Some families swear by cornflakes, others by crushed potato chips. Chips give a salty, extra crunchy crust that gets even better as it soaks in a little butter. Kettle chips work best because they stay crisp in the oven. It is a fun argument at any family table. For more cozy dishes like this, see our church supper casseroles every grandma kept on a recipe card. Cornflakes or potato chips?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed kettle potato chips tossed with 2 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix soup, sour cream, butter, cheese, onion, salt and pepper. 3. Stir in the potatoes. 4. Spread in a buttered 9×13 dish. 5. Sprinkle with the chip topping and bake 45 minutes until golden.

Breakfast Funeral Potatoes With Sausage and Eggs

Turn the potluck classic into a holiday breakfast casserole. Layer the creamy potatoes with browned sausage, pour over beaten eggs and bake until set. You can assemble it the night before and bake it on Christmas morning while everyone opens presents. It feeds a crowd and reheats well. Sausage or bacon for breakfast?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 lb breakfast sausage browned, 8 eggs, 1 cup milk, 1 cup sour cream, 2 cups shredded cheddar, 1/4 cup melted butter, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Mix potatoes, sour cream, butter, half the cheese, salt and pepper. 2. Spread in a buttered 9×13 dish and top with sausage. 3. Whisk eggs and milk and pour over. 4. Top with the rest of the cheese and the cornflakes. 5. Bake at 350 F for 50 to 55 minutes until set in the center.

Chicken Funeral Potatoes, a One Dish Dinner

Add shredded chicken and a handful of peas and the famous side dish becomes a full dinner. It is the kind of meal that church friends have been dropping off for neighbors for generations. Use a rotisserie chicken to save time. It freezes well, so make two and keep one for a busy night. Would you bring this to a friend in need?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 3 cups shredded cooked chicken, 1 cup frozen peas, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 2 cups crushed cornflakes tossed with 3 tbsp melted butter

How to make it: 1. Heat the oven to 350 F. 2. Mix soup, sour cream, butter, onion, salt and pepper. 3. Stir in potatoes, chicken, peas and cheese. 4. Spread in a buttered 9×13 dish and add the topping. 5. Bake 50 minutes until hot and golden.

Mini Funeral Potato Cups for Parties

Bake the mixture in a muffin tin and every cup gets crispy edges all around. They are easy to grab at a buffet or a holiday open house, and they look cute on a platter with a sprinkle of chives. You can freeze baked cups and reheat them in a hot oven. Crispy edges or creamy middle?

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar, 1/4 cup diced onion, salt and pepper. Topping: 1 cup crushed cornflakes tossed with 2 tbsp melted butter, chopped chives

How to make it: 1. Heat the oven to 375 F and grease 24 muffin cups well. 2. Mix everything except the topping. 3. Pack 1/4 cup into each cup. 4. Sprinkle with the cornflakes. 5. Bake 25 to 30 minutes, cool 5 minutes and lift out.

Make Ahead and Freezer Funeral Potatoes

This dish is made for planning ahead. Assemble it the day before, cover and chill, then add the topping and bake when you need it, adding 10 to 15 minutes to the time. To freeze, wrap the unbaked casserole well and freeze up to 3 months. Thaw overnight in the fridge before baking. That is why so many families keep one in the freezer for a friend in need. Do you keep a meal in the freezer for emergencies?

You will need: Any version above, a foil pan or freezer safe 9×13 dish, plastic wrap, heavy foil, a separate bag for the topping

How to make it: 1. Assemble the casserole without the topping. 2. Cover tightly and chill up to 1 day, or wrap well and freeze up to 3 months. 3. Thaw frozen casseroles overnight in the fridge. 4. Add the topping just before baking. 5. Bake at 350 F for 55 to 60 minutes until hot in the center.

Why They Are Called Funeral Potatoes

The name sounds sad, but the story is sweet. In Utah, women of the Relief Society of The Church of Jesus Christ of Latter-day Saints have long brought this easy, filling dish to the lunch served to families after a funeral, and the nickname stuck. It is so loved there that a funeral potatoes pin was one of the souvenirs of the 2002 Salt Lake City Winter Olympics. Today it shows up at holidays, potlucks and family dinners everywhere. What dish does your family bring when someone needs comfort?

You will need: For a family meal: one 9×13 dish of funeral potatoes, a green salad, dinner rolls and a sweet treat to share

How to make it: 1. Bake the casserole in a disposable foil pan so nobody has to return a dish. 2. Label it with the baking time and temperature. 3. Add a simple salad and rolls. 4. Drop it off warm or ready to bake. 5. Include a kind note.