Best Cheesy Hashbrown Potato Casserole {Funeral Potatoes} Recipe

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5 from 2 votes
Published: April 4, 2022Author: Camille Beckstrand
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This Cheesy Hashbrown Potato Casserole (or "Funeral Potatoes" as we call it in Utah) is full of melted cheese and so creamy. It also makes an easy freezer meal- divide the recipe in half and freeze one half for another day.
Best Cheesy Hashbrown Potato Casserole {Funeral Potatoes} Recipe

Cheesy Hashbrown Potato Casserole was one of our favorite side dishes growing up.  In the western United States, they are also referred to as Funeral Potatoes.

We often had them for Sunday dinner and we could polish off a pan in no time.  They are that good.

These potatoes also made an appearance every Christmas, Thanksgiving, and Easter dinner. They are a family tradition.

Mom would serve these potatoes with Honey Baked Ham and Slow Cooker Green Beans – the best comfort food ever!

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HOW DO YOU MAKE CHEESY HASHBROWN POTATO CASSEROLE?

This recipe is so easy to make using frozen hashbrowns from the grocery store.  You simply add half of the hashbrowns into the baking dish.

Mix the other ingredients together in a bowl and carefully spoon half of the mixture over the frozen hashbrowns and top with some cheese. Then you simply repeat the layers again. 

Our favorite part is the buttery Ritz cracker topping that you add right before cooking. Bake this dish and it’s ready to serve.

Some people top their Funeral Potatoes with crushed corn flakes mixed with melted butter and that works too! Both ways are delicious.

You can also add in vegetables (broccoli is one of my favorite add-ins!) or bacon bits to make it your own.

If your family loves potatoes as much as mine does, try these:

CAN YOU USE REAL POTATOES INSTEAD OF HASHBROWNS?

You can definitely use real potatoes over hashbrowns. Russet potatoes work best.

Wash and peel about 9 – 12 small/medium potatoes. Dice them into 1-inch cubes and boil in water until fork tender. Then follow the directions as outlined in the recipe.

HOW TO FREEZE CHEESY HASHBROWN CASSEROLE

To freeze this dish, simply prepare the recipe as directed. I like to use an aluminum pan when I am making freezer meals.

Right before you bake it, cover with aluminum foil tightly and place in the freezer. It should be good for up to 30 days.

Remove it from the freezer 24 hours before you want to bake it and stick it in the fridge to thaw. Bake as directed.

Serves: 12

CHEESY HASHBROWN POTATO CASSEROLE {FUNERAL POTATOES} RECIPE

5 from 2 votes
This Cheesy Hashbrown Potato Casserole (or "Funeral Potatoes" as we call it in Utah) is full of melted cheese and so creamy. It also makes an easy freezer meal- divide the recipe in half and freeze one half for another day.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Print Pin

Ingredients

  • 32 ounces Frozen shredded Hashbrowns 1 bag, divided
  • 21.50 ounces cream of chicken soup 2 (10.75 ounce) cans
  • 2 cups sour cream
  • ⅓ cup onions chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups shredded cheddar cheese

Topping

  • 2 cups Ritz crackers or crushed corn flakes
  • ½ cup butter melted

Instructions

  • Lightly grease a 9 x 13 inch pan with non stick cooking spray.
  • Place half of the bag of hashbrowns in the prepared pan.
  • In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
  • Gently spoon half of this mixture over the hashbrowns in the pan.
  • Sprinkle 1 cup of cheese over the soup mixture.
  • Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of cheese.
  • Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole.
  • Bake at 350 degrees for 35 to 40 minutes.

Notes

To freeze this dish, simply prepare the recipe as directed. I like to use an aluminum pan when I am making freezer meals.
  • Right before you bake it, cover with aluminum foil tightly and place in the freezer. It should be good for up to 30 days.
  • Remove it from the freezer 24 hours before you want to bake it and stick it in the fridge to thaw. Bake as directed.

Nutrition

Calories: 376 kcal · Carbohydrates: 25 g · Protein: 9 g · Fat: 27 g · Saturated Fat: 15 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 725 mg · Potassium: 334 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 757 IU · Vitamin C: 7 mg · Calcium: 211 mg · Iron: 2 mg

Equipment

  • 9×13-inch pan
  • Non-stick Cooking Spray
  • Medium Bowl

Recipe Details

Course: Side Dish
Cuisine: American
Cheesy Hashbrown Potato Casserole

WHAT TO SERVE WITH FUNERAL POTATOES

Cheesy Hashbrown Potato Casserole can go with so many dinner recipes:

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  1. 20 Going on 80 says:
    September 26, 2011
    I. Love. These. You guys have me craving these now!
    Reply
  2. claire says:
    October 2, 2011
    I've been looking for a good recipe for this..I never knew the name of it. Thanks, we will be having this with baked ham.
    Reply
  3. Anonymous says:
    October 29, 2011
    Just saw this recipe and saw what you called it in ( ) I have this same recipe and my husband nicknamed them (funeral potatoes) because when I was working this was a GREAT dish to bring for the dinner after the funeral. I also serve them with Ham and bean casserole. GREAT RECIPE!!!
    Reply
    • Lorraine Dobson says:
      July 7, 2020
      I am a fan of yours have a some of your cookbooks. I wondered which of your cookbooks include the Fu eral Potatoe recipe?
      Reply
  4. Kim says:
    January 16, 2012
    I've been making these for years except I use southern style hash browns. This one of my most requested recipes to bring to family meals year round. As a matter a fact I believe I got this recipe after it was brought to my "ex" mother-in-laws home before the "funeral" of her mother. But these are not just Funeral Potatoes!!
    Reply
  5. Unknown says:
    March 3, 2012
    I'm making these tonight with the Slow Cooker Parmesan Pork.... I can not WAIT to eat dinner!
    Reply
    • Paula says:
      August 15, 2018
      Can you please provide more detail on the pork dish you mentioned? A link to the recipe would be ideal. Thank you.
      Reply
      • Cyd says:
        August 20, 2018
        We are not sure what pork recipe you are referring too. There are 5 recipe links on the post and all you need to do is click on them. There is another ham recipe mentioned, and it's a link too. All you need to do is click on it.
        Reply
  6. Diana Lee says:
    May 8, 2012
    Thank you so much for including a version without cream of whatever soup. I love these casseroles, but really don't care for those soups and my husband hates them, so this is exactly what I need.
    Reply
    • Michelle says:
      September 9, 2017
      I remember I used to see an option for how to make this without cream soups but it's not popping up anymore, is it just my phone or did the page get edited?
      Reply
  7. La La La Leah says:
    September 21, 2012
    I put French fried onions on mine =) I am always asked to bring these to funerals in our ward. I think it is because I cook them in a bag lined crock pot. =)
    Reply
  8. Vander Plaats Music Studio says:
    October 14, 2012
    I made the recipe without the cream of chicken soup and it was FANTASTIC!! For years I had made one similar with the use of cream of potato soup. I didn't have the soup on hand, so I searched for a recipe without and tried this one. My guests this morning raved about (who had had my previous recipes before) and said this one was the best! I loved it too and now make this my go to brunch recipe. We baked a spiral ham with glaze had blueberry muffins and fruit. Delicious! Thanks.
    Reply
  9. knightriders says:
    October 30, 2012
    I make these often, but I use hash browns O'Brien! Then I don't have to add onions, and we LOVE the peppers in it as well! I also add about 1/2 cup of buttermilk, and I omit the butter. I love it with the crushed corn flakes, but the kids don't so I leave that off. Thanks for sharing!
    Reply
  10. Katie says:
    November 25, 2012
    How do you cook the half you freeze?
    Reply
    • Camille says:
      December 11, 2012
      I just place it in the pan, to it with foil, and place it in the freezer. When I am ready to back, I usually let it thaw in the fridge for about 12 hours, then bake it at the same temperature and for the same amount of time. If you don't allow enough time for thawing, just cook it a little longer (60-90 minutes). Hope this helps!
      Reply
  11. Heather says:
    December 5, 2012
    Just shared my version (added chicken) on my blog! http://www.thefoodhussy.com/2012/12/leftover-shredded-chicken-what-shall-i.html
    Reply
  12. Turning Heads Kennel says:
    December 10, 2012
    Howdo you recommend preparing for freezing?
    Reply
    • Camille says:
      December 11, 2012
      I just place it in the pan, to it with foil, and place it in the freezer. When I am ready to back, I usually let it thaw in the fridge for about 12 hours, then bake it at the same temperature and for the same amount of time. If you don't allow enough time for thawing, just cook it a little longer (60-90 minutes). Hope this helps!
      Reply
  13. BiPolar with barb says:
    December 13, 2012
    I searched the better part of the day for a recipe for hash brown casserole. Thank you I found the perfect one. Ilike moms cheese best. I know you hear it all the time. But I'm a scared freezers! So here goes. Do you cook the casserole before cooking? Thank you again! Cant wait to start freezers meals so I can craft more.
    Reply
    • Six Sisters says:
      December 17, 2012
      I would freeze this before cooking it. So just do all the prep work and put it in the freezer right before cooking. When you are ready to eat it, pull it out about 12 hours in advance and let it thaw in the fridge, then bake it at the said temperature and for that amount of time.
      Reply
  14. The life of Joanne says:
    January 8, 2013
    I make my taters a little different i do not add the onions i add also to mine about two squirts of mayo i do not add the butter or the corn flakes BUT ontop of mine i add french fried onions!!! We first had these at a funeral in Salt Lake City. Of course i only know these as funeral potatoes
    I really liked them but over the years i have added and taken away and what i have is the most moist creamy yummy funeral taters anywhere across the land
    Reply
  15. Six Sisters says:
    January 9, 2013
    Sounds delicious! These potatoes are seriously our favorite and they feed a crowd! So fun to tweek it and get it just the way you like it! Thanks Joanne! -The Six Sisters
    Reply
  16. April MsALM says:
    February 21, 2013
    Do you thaw the frozen hashbrowns first?
    Reply
    • Six Sisters says:
      February 21, 2013
      You don't need to thaw the hashbrowns. Just throw them in frozen. We hit the bag on the counter to kind of break them up if they are frozen into one big chunk. Hope this helps!! -The Six Sisters
      Reply
  17. April MsALM says:
    February 21, 2013
    Do you thaw the frozen hashbrowns first?
    Reply
  18. April MsALM says:
    February 21, 2013
    Do you thaw the frozen hashbrowns first?
    Reply
  19. BuckeyezRule says:
    April 12, 2013
    Funeral potatoes are so yummy!!!! I'd never heard of, or tried them until we moved to Utah. :) love your site. :)
    Reply
  20. Morgan says:
    July 16, 2013
    This is the only recipe I found where you don't have to thaw them and I loved that because I decided to make mine last minute. I feel like there was too much chicken flavor in mine so next time ill go lighter on chicken broth but still very yummy.
    Reply
  21. Lela says:
    July 19, 2013
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    Reply
  22. Amy says:
    July 27, 2013
    Six Sisters - If you are making a pan of these to put in the freezer (putting up your freezer meals for baby arrival soon), do you cook the assembled casserole and then cool and place in freezer? Or do you leave uncooked? Thanks!
    Reply
  23. Therese says:
    November 14, 2013
    I like the version with soup,but has anyone made it without the cheese? My boyfriend can't have dairy, and he don't like cheese. please help. I am restocking the freezer for the winter, we live in WY and getting to the store can be a bear.. anymore recipes would be great!! thanks.
    Reply
  24. Lori says:
    December 23, 2013
    This is my go to freezer meal. Last week I threw together 8 meals in less than an hour for my freezer cooking group. To make it a main dish I replace the cream of chicken with cheese soup and a can of water. Then add some diced ham. Cover and freeze. Before baking, I top with 1 sleeve Ritz crackers and 1/4 c. melted butter. http://freezermealexchange.blogspot.com/2011/09/ham-cheese-casserole.html
    Reply
  25. Dawn @ Reveal Natural Health says:
    July 13, 2014
    I prepare this recipe all the time! I make the version without the cream of chicken soup. Most times I add ham and make it the main dish.
    Reply
  26. Nancy says:
    September 15, 2014
    Can you use fresh potatoes for the non cream of chicken soup version? If so, how many potatoes? I am not fond of frozen hash browns.
    Reply
    • Cyd says:
      September 16, 2014
      You could use fresh potatoes. You'll want to rinse your freshly shredded potatoes before you cook with them, though; they release a lot of cloudy starch that holds water and might make your casserole a little goopy. You'll need the same amount as you would if they were hashbrowns. A pound of homemade hash browns is about 7 1/2 cups of loose shredded potatoes, or 5 1/3 cups of firmly packed ones. This recipe calls for 26 ounces. Hope this helps.
      Reply
      • Karla says:
        December 25, 2015
        Sorry, I'm not the best cook so one more question. If i use real potates, do they need to be cooked first? Thx for sharing your yummy recipes
        Reply
        • Cyd says:
          December 28, 2015
          Hi Karla. We always make this with frozen hashbrowns. Here are a few things I found on the internet about using real potatoes vs hashbrowns. The reviews are mixed, but I'll let you make the call for yourself. We have made a cheesy potato casserole before and we have cut the potatoes into small cubes and boiled them til fork tender. Then we mix it with the cream of chicken soup, sour cream and cheese and bake for about 35 to 40 minutes. Turns out great, not mushy at all. Here are the comments I found on the internet - There's a massive difference in bagged hash browns and fresh grated potatoes, as stupid as it sounds I'm going to disagree and say that frozen hash browns are better. First frozen hashbrowns aren't just frozen shredded potatoes, they're frozen "par-cooked" potatoes which means they're actually already cooked a bit. Second the act of freezing them actually helps them release moisture by creating ice crystals which actually breaks down some of the interior structure of the potato, this moisture converts to steam when cooking and also helps create that crisp on the outside, but soft in the middle type of hash brown you're used to. I've actually had a hard time getting home made hash browns to actually be better then quality frozen hashbrowns. But if you're going to do it, you want to par-cook the potatoes a bit, shred, then let the shreds dry (as others have noted this is key), then do a quick brown prior to using them No difference except the elbow grease and skinned knuckles. You'll want to rinse your freshly shredded potatoes before you cook with them, though; they release a lot of cloudy starch that holds water and might make your casserole goopy and/or keep it from getting crunchy on top.
          Reply
    • Jenn Hoff says:
      April 3, 2015
      I don't like hash browns, either, but these don't taste like hash browns at ALL when it's cooked. It's just a simple way of getting potatoes in there.
      Reply
  27. Jenn Hoff says:
    April 3, 2015
    Haha! This is so weird! I feel like I'm in the Twilight Zone. My mom was best friends with yours for a couple years when I was growing up in Layton. I was getting a recipe off your site when I realized who you all are! Now I HAVE to make this, because when we're sitting down to Easter dinner tomorrow, I can say, "Mom, this is Sister Adamson's recipe!" :) She will love that. What a small world!
    Reply
    • Jenn Hoff says:
      April 3, 2015
      P.S. I think I have another one of your mom's recipes in my recipe box. I also remember that Kristen taught me how to take the food off the fork with just your teeth. That way your lips never have to touch the silverware in case it's dirty. ....We both may have had some OCD issues. :) And my littlest sister, Camille, was named because we loved your Camille's name! What else. Oh, at dinner the other night, we were telling my parents about how we would start up at the top of the hill between your house and Bishop Smith's house, and ride our bikes down that ridiculously steep mountain they called a hill, and then NOT STOP at the bottom, because we wanted the momentum to take us halfway up the hill to our house. Even though there was a very good chance we could be hit by cars. Did you guys ever do that? My parents wanted yours as in-laws. So Ben was supposed to marry.... the one younger than Kristen, I can't remember her name. Then we got a wedding announcement, so we told him he had to marry the next one down. Then we'd get another announcement, and he had to marry the next one. :) After a while he ran out of options, so we let him marry the girl he was in love with. What a bummer.
      Reply
    • Cyd says:
      April 7, 2015
      Hi Jennifer!!! I absolutely love your mom! That is so funny about your memories of the neighborhood! I'll be sure my girls see your comments. I work on the blog with them! Have a Happy Easter and tell the fam the Adamson's say HI!!!!
      Reply
  28. Emily says:
    April 21, 2015
    Can you freeze this? I'm making and freezing baby meals and need some side dishes ;)
    Reply
    • Cyd says:
      April 23, 2015
      This can easily be frozen as a freezer meal side dish!
      Reply
  29. Amy says:
    October 31, 2017
    What happened to the version of this recipe that had an alternate for canned cream of chicken soup? The one where you made your own cream of chicken soup? I have a print out of it some place, and was looking for the recipe online so I could write up my grocery list.
    Reply
    • Cyd says:
      November 1, 2017
      Our recipe has always used canned cream of chicken soup. But here is a delicious recipe for homemade cream of chicken soup. https://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
      Reply
      • Amy says:
        November 1, 2017
        Odd, I could have sworn I got my copy of the recipe from here, which had an alternate option for the soup. hmm...
        Reply
        • Cyd says:
          November 6, 2017
          Now you have me wondering where the old recipe has gone. I would love to see it. One of the sisters may still have it. I'll have to check with them. I'm wondering if it was somehow lost when we switched over to the new site. :(
          Reply
          • Liz says:
            April 3, 2018
            Cyd, I was looking for the old recipe on Easter morning and found it via the Wayback Machine. I posted it here as a comment, but now it's gone. :(
      • Amy says:
        November 4, 2017
        So I found my copy of the recipe and I was right, I did get it from here, and older version of the site though.
        Reply
  30. Maureen says:
    December 16, 2017
    Amy could you post the alternate version from the old site? I have been looking for it and cannot find it— Thanks!
    Reply
  31. Liz says:
    April 1, 2018
    Cheesy Hashbrown Casserole (without Cream of Chicken soup) Potatoes: 3 tablespoons butter 1 large yellow onion, chopped 1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken broth 1 cup milk 1 ½ teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cups shredded sharp cheddar cheese (8 ounces) 26-ounce bag frozen shredded hash browns 1/2 cup light sour cream Topping: 3 cups cornflakes, lightly crushed 2 tablespoons butter, melted Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.
    Reply
    • Liz says:
      April 1, 2018
      originally posted at Six Sisters' Stuff, found via the Wayback Machine. :)
      Reply
  32. Nicole says:
    April 20, 2019
    My grocery store gave me the wrong hash browns. So now I have two packs of the hash brown patties. Can I use them in this recipe? Any thoughts? Thanks in advance.
    Reply
    • Cyd says:
      April 26, 2019
      You may have to crumble them up when thawed and then that would work. We have never made these potatoes with hash brown patties.
      Reply
  33. Terry Boettcher says:
    September 22, 2019
    Would love to make these, but don’t have the sour cream, can I substitute half and half.
    Reply
    • Cyd says:
      October 14, 2019
      Half and half will not work for these potatoes. You will need sour cream.
      Reply
  34. Shauna Hair says:
    November 24, 2019
    I usually put the frozen hash browns in the fridge the night before or leave them on the counter for an hour to partially thaw before making these. They are a little easier to work with because they aren't in frozen chunks. When I was a young mother and my husband and children all "Hated" onions, I always used minced onions. They made this simple dish even more simple and no one ever knew there were onions in it. Now that everyone is grown up and learned they must not hate onions after all, I still use the minced onions when I'm in a hurry.
    Reply
  35. Stephanie Jenkins says:
    July 3, 2020
    I really am enjoying this (new to me) site. I noticed the question about using half and half instead of sour cream. I use plain thick Greek yogurt instead of sour cream and it works great. This is a great and easy recipe.
    Reply
    • Cyd says:
      July 17, 2020
      Hi Stephanie. We are so glad that you found us! Thanks for sharing your Greek Yogurt tip in place of the sour cream.
      Reply
      • Maria Elena says:
        December 14, 2020
        I have been making this recipe for fifty years. In the beginning I would peel my potatoes,drain them,let them cool then put in butters casserole dish top with sliced onions,salt and petter,slice a stick of butter and lay on top then repeat the layer again,sometimes I would add my own grated cheddar cheese and then pour a pint of half and half and bake at 350 for 45 min to an hour. You can add the cheese or not. They are wonderful. Now with today's frozen hash browns I use them instead of all the work of peeling and shredding. No soup added. Maria Elena
        Reply
        • Maria Elena says:
          December 14, 2020
          Sorry for a few errors. After I let my potatoes cool I would shred them ,put in a buttered casserole dish,top with sliced onion,salt and pepper and slice a stick of butter and lay on top then I would repeat the layer,then pour in half and half ,cover with foil and bake for 45 min to an hour. You can add cheese if you want. Sorry for errors on first response
          Reply
  36. Loree says:
    December 26, 2020
    What a winner! I made - and served- this for the first time on Christmas, and it was a big hit. I modified the recipe into a smaller 8x8 size, and it worked out wonderfully. The Ritz cracker topping is definitely the addition that takes this recipe from great to Wow! Thank you!!!
    Reply
  37. Robin F says:
    February 21, 2021
    Love this recipe, I substitute on e can of cream of cheddar cheese soup and one can of cream of bacon (yeah, that’s actually a thing) soup. Tastes great! No need to freeze leftovers because there gone in a couple of days.
    Reply
  38. Gina says:
    March 26, 2021
    I love this recipe! I use cream of celery soup instead of the chicken. I feel that funeral potatoes gives this dish a bad rap...so at our house they are affectionately called “cheesy potatoes”!
    Reply
    • Momma Cyd says:
      March 26, 2021
      These are some of our favorite potatoes! So glad you like the "Cheesy Potatoes". We'll have to try them with Cream of Celery.
      Reply
  39. Heather says:
    April 4, 2021
    This did not cook in 40 minutes. The middle was still cold and slightly frozen. I followed it to the letter.
    Reply
  40. Tiffany says:
    August 23, 2021
    What is the serving size for the nutrition info?

    5 stars

    Reply
    • Momma Cyd says:
      August 23, 2021
      This recipe is for a 9 x 13 inch pan and can easily feed 12 with big servings. But you could also feed even 16 if there were children. So it really depends on how big of a serving you take. The nutrition info is for 1/12 of the pan.
      Reply
  41. Kelly S. says:
    November 25, 2021
    This recipe was fantastic!

    5 stars

    Reply
  42. Sharon says:
    December 15, 2021
    Where is the recipe version without the caned soup? I much prefer it. Thank you!
    Reply
  43. ShaNae says:
    April 4, 2022
    I have made this several times and we love it. My mom passed away, and now it is my dad, son and I. You mention freezing half for another time. What size pan would I use for both the freezing and baking?
    Reply
    • Momma Cyd says:
      April 5, 2022
      You could freeze it in an 8 x 8 foil pan.
      Reply
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