Yummy 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.
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
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 corn flakes 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 corn flake 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 corn flakes on top, sprinkle an additional cup of shredded cheese on top during the last 10 minutes of cooking.
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 corn flake 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.
Chef’s tools:
For Your Sweet Tooth
- 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
- CORN FLAKE TOPPING (optional)
- 1½ cup corn flakes, crushed
- 3 tbsp butter, melted
- 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.
- 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 your 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 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.)
- For the corn flake 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 corn flakes on top, sprinkle an additional cup of shredded cheese on top during the last 10 minutes of cooking.
More of our Favorite Casseroles
Making today for Easter! 😋
Yay! Hope you enjoyed them!