Cheesy Potato Casserole – aka Funeral Potatoes. Super simple to make and tastes SO good! Frozen hash browns, sour cream, onion, cheddar cheese, cheese soup, melted butter, cornflakes. I could honestly make a meal out of just these potatoes. Can make in advance and refrigerate or freeze for later. Makes a lot of food, great for potlucks, cookouts, dinner parties, and the holidays!
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Pin This RecipeEasy Funeral Potatoes Recipe
This recipe comes from the book “Being Dead is No Excuse; The Official Southern Ladies Guide to Hosting the Perfect Funeral” by Gayden Metcalfe and Charlotte Hays. It is a hilarious book with great stories and fantastic southern recipes. They call this casserole Liketa Died Potatoes or Methodist Party Potatoes. I call this Cheesy Potato Casserole. Whatever you call it, just make it. This is SOOOOOO good! Super simple to make and it tastes great. I could honestly make a meal out of just these potatoes.
How to Make Cheesy Potato Casserole
This casserole is effortless to make. Combine frozen hash browns, onion, sour cream, cheddar cheese, cheese soup, salt and pepper. Put the potatoes in a greased 9×13 dish. Top with crushed cornflakes and melted butter and bake.
- I do not fully thaw the hash browns before adding them to the casserole. I take them out of the freezer and let them thaw just enough so I can break them up.
- You can use any shredded cheese that you prefer. I use cheddar cheese.
- Can Potato Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight before baking. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
- Can Potato Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil and freeze. The casserole will keep up to 3 months in the freezer.
- To bake the casserole after freezing, thaw and bake as directed.
What to Serve with Potato Casserole
We serve these potatoes with everything! Grilled chicken, pork, steaks. You name it! These yummy potatoes will go with it. I always have a pan in the freezer for a quick side dish.
This makes a lot of potatoes. This is a great recipe for potlucks, cookouts, dinner parties, and the holidays! Give this a try the next time you need an easy potato dish. I promise you won’t be disappointed.
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Cheesy Potato Casserole
Equipment:
Ingredients:
- 1 (32-oz) bag frozen shredded hash browns
- 2Ā½ cups grated sharp cheddar cheese
- 3 Tbsp dried minced onion flakes
- 1 (16-oz) container sour cream
- 1 (10.75-oz) can condensed cheddar cheese soup
- 1 tsp salt
- 2 tsp pepper
- 2 cups cornflakes crushed
- 1 stick butter, melted
Instructions:
- Preheat oven to 350ĀŗF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Combine hashbrowns, onion, sour cream, cheese, soup, salt, and pepper. Spread into the prepared pan.
- Combine crushed cornflakes and melted butter. Sprinkle on top of potatoes.
- Bake for 45 to 50 minutes or until golden crisp and bubbly.
Notes:
- I do not fully thaw the hash browns before adding them to the casserole. I take them out of the freezer and let them thaw just enough so I can break them up.
- You can use any shredded cheese that you prefer. I use cheddar cheese.
- Can Potato Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight before baking. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
- Can Potato Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil and freeze. The casserole will keep up to 3 months in the freezer.
- To bake the casserole after freezing, thaw and bake as directed.
Steph
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I have made these potatoes for over 20 years, these are a favorite every where I take them. I put crushed green onion potato chips instead of corn flakes, I tried the corn flakes but it didnāt have any flavor. I also use potato OāBrien, the onion and bell pepper give this casserole so much flavor!
I always have to double the recipe just so I can get some. I use cream of chicken soup & top them with French’s onions & more cheese & then some cut up green onions just before serving for color.
Love these. They are always a crowd pleaser. I've got some in the oven right now for my church lunch. Its a Baptist church, so I guess I'll have to come up with a new name for them š
I love these! Around my neck of the woods we call them funeral potatoes. And I top mine with crushed croutons, since I almost never have cornflakes around.