Funeral Potatoes Recipe


  • ▢3/4 cup butter divided
  • ▢1 medium onion diced
  • ▢2 pounds diced hash browns thawed and cubed
  • ▢2 10.75 ounce cans condensed cream of chicken soup
  • ▢2 cups sour cream
  • ▢2 cups grated cheddar cheese
  • ▢1/2 teaspoon salt
  • ▢1/2 teaspoon black pepper
  • ▢3 cups corn flakes cereal lightly crushed


  • Preheat oven to 350F.
  • Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the diced onion and saute until soft and translucent.
  • In a large mixing bowl, combine the cooked onions, hash browns, 1/2 cup (1 stick/8 tablespoons) of melted butter, cream of chicken soup, sour cream, grated cheddar cheese, salt, and pepper. Scoop this mixture into a greased 9×13-inch glass baking dish.
  • In a skillet, heat the remaining 3 tablespoons of butter over medium heat until melted. Add the slightly crushed corn flake cereal and saute, stirring often, until lightly browned; about 2-3 minutes. Spread the browned corn flakes over top of the casserole.
  • Bake the casserole for 40-45 minutes at 350F. Cool slightly before serving.

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