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January 6, 2016 3 Comments

Yummy Funeral Potatoes

large pan of cheesey potatoes with corn flakes on top. yummy funeral potatoesYummy Potatoes, Funeral Potatoes, Cheesy Hashbrown Casserole? Whatever you call them, there’s no arguing. They’re delicious! These Yummy Funeral Potatoes go great with our favorite All Night Barbecue Ham.

In our family, we call them Yummy Potatoes, and we usually make them on Christmas and Easter or any time our family gets together for a nice dinner. 

Store-bought shredded hashbrowns are a great shortcut for making this delicious, creamy, and cheesy potato dish.  However, my mom never did it that way growing up. She always cooked the potatoes and then shredded them with the large grate of a cheese grater. It’s more economical and gives a slightly different texture to the potatoes.

blue plate with ham slices, green bean casserole and a serving of hashbrown cheesy casserole with a fork taking a bite out of it.More Recipes for the Holidays

  • Simple “How to” Tips for Cooking a Turkey
  • Homemade Cranberry Sauce
  • The Best Easy Baked French Toast
  • Dutch Apple Pie
  • Lion House Rolls
  • Blueberry Jello Salad

Step-by-step pictures for how to make Yummy Funeral Potatoes
Step by step picture collage of how to make yummy funeral potatoes. There are nine pictures showing the steps9x13 baking dish with cheesy funeral potatoes and a hand towel in the back ground that is white with blue lines.

I will be giving the directions for making them without store-bought hashbrowns, but if that works better for you, go for it. It is a great time saver.

I have seen these potatoes topped in many different ways. My favorite is to sprinkle crushed cornflakes mixed with a little melted butter on top during the last 10-15 minutes of cooking. It gives them an excellent crunch factor and really enhances the flavor of the dish.

The other thing that I feel is paramount when making these Yummy Funeral Potatoes, is to use one can of cream of mushroom soup and one can of cream of chicken. Most people use two cans of cream of chicken soup, but I LOVE the flavor when you swap one out for cream of mushroom. DELICIOUS!

how to make yummy funeral potatoes

  • Place large potato pieces in a large pot and cover with water. Generously salt the water (about 2 tsp).
  • Bring to a boil and cook until potatoes are fork-tender, about 20 minutes.
  • Drain and let cool to a temperature that you can handle touching.
  • Using the large grate side of a cheese grater, grate the potato pieces. Put grated potatoes in a large bowl and set aside.
  • In a deep frying pan or two-quart saucepan, saute the chopped onion in the 3 tbsp of butter for 3-4 minutes until they are clear and tender.
  • Add sour cream and both creamed soups. Stir well until heated throughout.
  • Pour mixture over grated potatoes and stir until well combined.
  • Add the shredded cheese and stir until combined.
  • Pour mixture into a lightly greased 9×13 pan. The mixture should come up to about 2/3 or 3/4 of the height of the pan.
  • For the cornflake topping, in a medium bowl, combine cornflakes and 3 tbsp of butter. Mix until combined. Sprinkle the cornflake mixture evenly on top of the potato mixture. (This step is optional.)
  • Bake in a 350-degree oven for 45-60 minutes or until bubbling on the sides and hot in the center.
  • If you don’t want the cornflakes on top, sprinkle an additional cup of shredded cheese on top during the last 10 minutes of cooking.
pinterest collage with two images of yummy potatoes. one is the serving dish with a spoon taking a scoop the other is a plate with ham and green bean casserole along with the potatoes.Tips for making Yummy Funeral Potatoes
  • To cool down the drained and cooked potatoes, place them in the refrigerator to speed up the process.
  • If you end up with too much of the potato mixture, put some in a second pan and freeze it for another time. Leave the topping off until ready to bake. 
  • Store-bought shredded hashbrowns are a great shortcut and time saver for making this dish. Start at step #5 in the recipe instructions if using store-bought hashbrowns.
  • Instead of using a cornflake topping, top the potato mixture with cheese, crushed potato chips, or bread crumbs.
  • You can make this dish ahead of time. Make as directed in the instructions but don’t put the topping on.  Refrigerate until ready to bake. Let it come to room temperature, prepare the topping and place it on top of the potato mixture, and then bake according to the instructions.

blue plate with a large scoop of yummy funeral potatoes front and center with a fork taking a bite. there is also ham and green bean casserole on the plate

Chef’s tools:

  • Large Pot
  • Cheese Grater
  • Mixing Bowls
  • Wooden Spoons
  • 9×13 Glass Baking Dish
  • Serving Spoon

For Your Sweet Tooth

The-Best-Microwave-caramels-with-brown-sugarThe Best Microwave CaramelsCaramel-Corn-Puffs-1Caramel Corn Puffs {Hands Down, the BEST treat EVER!}Knockoff Swig Sugar Cookies

Yummy Funeral Potatoes
 
Print
Prep time
1 hour
Cook time
60 mins
Total time
2 hours
 
Nostalgic Potato dish that is always a hit. Cheesy potatoes in a creamy sauce, topped with crunchy buttery corn flakes.
Author: Who Knows? This is my mom's version.
Recipe type: Potato
Serves: 12-15
Ingredients
  • 3 lbs russet or white potatoes, cleaned and cut into approx 2"x2" pieces
  • 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
  • CORNFLAKE TOPPING (optional)
  • 1½ cup cornflakes, crushed
  • 3 tbsp butter, melted
Instructions
  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.
  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 saucepan, saute the chopped onion in the 3 tbsp of butter for 3-4 minutes until they are clear and tender.
  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 until combined.
  9. Pour mixture into a lightly greased 9x13 pan. The mixture should come up to about ⅔ or ¾ of the height of the pan. (If you have too much mixture, put some in a second pan and freeze it for another time.)
  10. For the cornflake topping, in a medium bowl, combine cornflakes and 3 tbsp of butter. Mix until combined. Sprinkle the cornflake mixture evenly on top of the potato mixture. (This step is optional.)
  11. Bake in a 350-degree oven for 45-60 minutes or until bubbling on the sides and hot in the center.
  12. If you don't want the cornflakes on top, sprinkle an additional cup of shredded cheese on top during the last 10 minutes of cooking.
3.5.3251

More of our Favorite Casseroles

broccoli casseroleBroccoli Casserole with Chicken…can be made in 30 minutes or less…mexican-casserrole-perfect-week-night-mealMexican Casserole {Perfect Weeknight Meal}Disappearing Casserole {Leftover Makeover}
pinterest image of a plate with a holiday dinner on it. there is a large scoop of funeral yummy potatoes on it with a fork about to take a bite

 

Casseroles, Christmas, Cream of Chicken Soup, Cream of Mushroom Soup, Easter, Family Favorite Recipes, Holiday, Ingredients, Recipes, Side Dishes, Sour Cream, Thanksgiving
Cheesy Potato Casserole, easy potato recipes, Funeral Potatoes, funeral potatoes recipe, Hashbrown Casserole, potato casserole, potato casserole without hashbrowns, potato recipes, Yummy Funeral Potatoes, Yummy Funeral Potatoes recipe
3 Comments

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3 Comments

  1. Leslie

    April 4, 2021 at 10:11 am

    Making today for Easter! 😋

    reply to this comment
    • Maria

      April 5, 2021 at 12:28 pm

      Yay! Hope you enjoyed them!

      reply to this comment
  2. Krysta Shultz

    August 24, 2023 at 5:38 pm

    PARTY-I made this for our Thanksgiving dinner and it was everything I remembered from the recipe my mom made as a kid! It is so easy and so delicious. I have added it it to my book of “holiday recipes” for future use. It is the best!

    reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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