Funeral Potatoes

Linda Elmenhorst


This recipe is from the "Whitrock Family Cookbook". It was submitted by Julie Elmenhorst Hammes who notes "My Grandma Dorothy Hammes gave me this recipe. We call these funeral potatoes because they are the most popular dish at all the funeral dinners in our home town."


★★★★★ 1 vote

About 10 more or less


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  • 2 lb
    frozen hash browns, thawed
  • 1 tsp
  • 1/4 tsp
  • 10 3/4 oz
    can of cream of chicken soup
  • 2 c
    grated cheddar cheese
  • 1/2 c
    chopped onion
  • 2 c
    sour cream
  • 1/2 c
    melted butter
  • 2 c
    corn flakes, crushed

How to Make Funeral Potatoes


  1. Heat Oven to 350. In a large bowl, place hash browns and season with salt and pepper. In a separate bowl, combine chicken soup, cheese, onion and sour cream; add to potatoes. Spoon into a buttered 3 quart casserole dish.
  2. Mix butter and crushed corn flakes; sprinkle over the potatoes. Bake at 350 degrees for 45 minutes.
  3. This can be divided in half and put into two smaller buttered casserole dishes and frozen.

Printable Recipe Card

About Funeral Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern

Show 8 Comments & Reviews

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