Yummy Funeral Potatoes
Prep time
Cook time
Total time
Nostalgic Potato dish that is always a hit. Cheesy, potatoes, in a creamy sauce topped with crunchy buttery corn flakes.
Recipe type: Potato
Serves: 12-15
  • 3 lbs russet or white potatoes, cleaned and cut in halves or fourths depending on size (you want each piece to be about 2"x2"
  • 1 onion, diced
  • 3 tbsp butter
  • 1 cup sour cream
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • Corn flake topping, optional to make combine 1½ cups crushed cornflakes and 3 tbsp melted butter
  1. Place large potato pieces in a large pot and cover with water. Generously salt the water (about 2 tsp)(if using store bought hash browns skip to #5)
  2. Bring to a boil and cook until potatoes are fork tender about 20 minutes.
  3. Drain and let cool to a temperature that you can handle touching. (you can refrigerate them to speed up this process)
  4. Using the large grate side of your cheese grater, Grate the potato pieces, Put grated potatoes in a large bowl and set aside.
  5. In a deep frying pan or two quart sauce pan, saute the chopped onion in the 3 tbsp of butter until they are clear and tender. 3-4 minutes
  6. Add sour cream and both creamed soups. Stir well until heated throughout.
  7. Pour mixture over grated potatoes and stir until well combined,
  8. Add the shredded cheese and stir it though out as well.
  9. Pour mixture into a lightly greased 9x13 pan, it should come up to about ⅔ or ¾ the height of the pan. (If you have to much mixture, put some in a second pan and freeze it for another time)
  10. Sprinkle with corn flake mixture if desired and bake in a 350 degree oven for 45-60 minutes minutes or until bubbling on the sides and hot in the center. (if you don't want the cornflakes on top, sprinkle and additional cup of shredded cheese on top during last 10 minutes of cooking.
Recipe by Real Life Dinner at https://reallifedinner.com/yummy-funeral-potatoes/