Funeral Potatoes

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Questions & Reviews

1. 20 Going on 80 says:

   I. Love. These. You guys have me craving these now!
2. claire says:

   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.
3. Anonymous says:

   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!!!
4. Kim says:

   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!!
5. Unknown says:

   I’m making these tonight with the Slow Cooker Parmesan Pork…. I can not WAIT to eat dinner!
6. Diana Lee says:

   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.
7. La La La Leah says:

   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. =)
8. Vander Plaats Music Studio says:

   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.
9. knightriders says:

   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!
10. Katie says:

    How do you cook the half you freeze?
11. Heather says:

    Just shared my version (added chicken) on my blog!
12. Turning Heads Kennel says:

    Howdo you recommend preparing for freezing?
13. Camille says:

    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!
14. Camille says:

    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!
15. Barb says:

    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.
16. Six Sisters says:

    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.
17. The life of Joanne says:

    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
18. Six Sisters says:

    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
19. April says:

    Do you thaw the frozen hashbrowns first?
20. Six Sisters says:

    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
21. BuckeyezRule says:

    Funeral potatoes are so yummy!!!! I’d never heard of, or tried them until we moved to Utah. 🙂 love your site. 🙂
22. Morgan says:

    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.
23. Amy says:

    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!
24. Therese says:

    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.
25. Lori says:

    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
26. Dawn @ Reveal Natural Health says:

    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.
27. Nancy says:

    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.
28. Cyd says:

    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.
29. Jenn Hoff says:

    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!
30. Jenn Hoff says:

    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.
31. Jenn Hoff says:

    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.
32. Cyd says:

    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!!!!
33. Emily says:

    Can you freeze this? I’m making and freezing baby meals and need some side dishes 😉
34. Cyd says:

    This can easily be frozen as a freezer meal side dish!
35. Karla says:

    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
36. Cyd says:

    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.
37. Michelle says:

    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?
38. Amy says:

    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.
39. Cyd says:

    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/
40. Amy says:

    Odd, I could have sworn I got my copy of the recipe from here, which had an alternate option for the soup. hmm…
41. Amy says:

    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.
42. Cyd says:

    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. 🙁
43. Maureen says:

    Amy could you post the alternate version from the old site? I have been looking for it and cannot find it— Thanks!
44. Liz says:

    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.
45. Liz says:

    originally posted at Six Sisters’ Stuff, found via the Wayback Machine. 🙂
46. Liz says:

    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. 🙁
47. Paula says:

    Can you please provide more detail on the pork dish you mentioned? A link to the recipe would be ideal. Thank you.
48. Cyd says:

    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.
49. Nicole says:

    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.
50. Cyd says:

    You may have to crumble them up when thawed and then that would work. We have never made these potatoes with hash brown patties.
51. Terry Boettcher says:

    Would love to make these, but don’t have the sour cream, can I substitute half and half.
52. Cyd says:

    Half and half will not work for these potatoes. You will need sour cream.
53. Shauna Hair says:

    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.
54. Stephanie Jenkins says:

    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.
55. Lorraine Dobson says:

    I am a fan of yours have a some of your cookbooks. I wondered which of your cookbooks include the Fu eral Potatoe recipe?
56. Cyd says:

    Hi Stephanie. We are so glad that you found us! Thanks for sharing your Greek Yogurt tip in place of the sour cream.
57. Maria Elena says:

    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
58. Maria Elena says:

    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
59. Loree says:

    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 8×8 size, and it worked out wonderfully. The Ritz cracker topping is definitely the addition that takes this recipe from great to Wow! Thank you!!!
60. Robin F says:

    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.
61. Gina says:

    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”!
62. Momma Cyd says:

    These are some of our favorite potatoes! So glad you like the “Cheesy Potatoes”. We’ll have to try them with Cream of Celery.
63. Heather says:

    This did not cook in 40 minutes. The middle was still cold and slightly frozen. I followed it to the letter.
64. Tiffany says:

    What is the serving size for the nutrition info?
65. Momma Cyd says:

    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.
66. Kelly S. says:

    This recipe was fantastic!
67. Sharon says:

    Where is the recipe version without the caned soup? I much prefer it. Thank you!
68. ShaNae says:

    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?
69. Momma Cyd says:

    You could freeze it in an 8 x 8 foil pan.
70. Pat says:

    I added bacon bits before I added the crushed crackers. So good
71. Tara Hendrickson says:

    Can I make ahead and just refrigerate for a couple days until baking or should I just freeze?
72. Bobbi @ Six Sisters says:

    Yes you can absolutely store in the fridge for a couple of days before baking. I would hold off on adding the ritz or corn flake topping until just before baking or it might get soggy.
73. Linda Bingham says:

    Can this be made in a crock pot?
74. Bobbi @ Six Sisters says:

    You sure can! Mix everything other than half of the shredded cheese in a bowl until combined then pour into the crock pot. Cover and cook on high for 3 hours, stirring once every hour. Then add the remaining shredded cheese and let it cook until it’s melted. You can add the topping to it before serving.