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funeral potatoes (utah potato casserole)

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

This recipe is from Utah where it's commonly served at large church gatherings, such as funerals, which is how it came to be known as 'funeral potatoes'. There are so many different versions of this recipe but this is how I make it. The recipe was originally called Utah Potato Casserole though some people have never heard it called that and are much more familiar with it's more common name, 'funeral potatoes'. The crumb topping gives the casserole a light crunch but inside is a creamy flavorful cheesy potato center.

(2 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For funeral potatoes (utah potato casserole)

  • 4 Tbsp
    unsalted butter
  • 1 c
    diced onion (about 1 small onion)
  • 2 clove
    garlic, minced
  • 30 oz
    package frozen shredded hash brown potatoes, lightly thawed
  • 10 1/2 oz
    can condensed cream of celery soup (or cream of chicken soup)
  • 1 c
    sour cream
  • 1/4 c
    grated parmesan cheese
  • 1 1/2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 2 c
    shredded sharp cheddar cheese
  • 1 1/2 c
    crushed potato chips or crushed corn flake cereal

How To Make funeral potatoes (utah potato casserole)

  • 1
    Preheat the oven to 350°F.
  • 2
    Heat 2 tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes.
  • 3
    In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar. Spread the mixture in a 9-by-13 inch casserole dish.
  • 4
    Melt the remaining 2 tablespoons butter. Top the casserole with the remaining 1/2 cup cheese and crushed potato chips (or cereal), then drizzle the melted butter over the top.
  • 5
    Bake in the oven about 1 hour or until it bubbles around the sides.

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