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When my father-in-law passed away in 2019, my husband and I found solace at his post-funeral potluck. In the auditorium of The Church of Jesus Christ and Latter-day Saints in Logan, Utah, tables were crowded with aluminum trays filled with sliced ham, green beans, frosted sheet cake—and cheesy potato casserole (A.K.A. Funeral Potatoes).
Even though my husband, Gavin, and I were both in a somber mood, the simple, hearty meal was extremely comforting, particularly the Funeral Potatoes. When I asked Gavin’s cousin about the dish, she noted that the Corn Flake–coated potato casserole is served at many Latter-day Saints (LDS) potluck-style functions—including post-funeral luncheon receptions in Utah and beyond, where it earned its eye-raising name. Since then, we’ve devoured Funeral Potatoes at several LDS community events, including my mother-in-law’s 80th birthday, and found the perfect recipe to recreate the cheesy, creamy comfort at home.
What Makes Funeral Potatoes Magical?
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Funeral Potatoes—also referred to as Hash Brown Casserole, Cheesy Potato Casserole, and Church Lady Casserole, depending on who you ask—is made with frozen hash browns or cubed potatoes, a creamy soup, sour cream, and shredded cheese. The components are spread in a 9×13-inch pan; coated with a crunchy element such as crushed Corn Flakes, crackers, or potato chips; and baked in the oven until bubbly and melty. Many recipes ask for some form of onion (dehydrated, powder, or chopped) and salt and pepper, while others feature additions such as diced ham or chopped scallions or chives. You can even make the specialty in the slow cooker or air fryer.
I could eat Funeral Potatoes every week, but we always make them for my birthday, Easter, Thanksgiving—and anytime a meal calls for a delicious potato side. Like many casseroles, Funeral Potatoes were likely born out of necessity to feed a crowd (in some cases, church community members or mourners). But no matter what you prefer to call them or where they’re served, you can’t deny the appeal of tender potatoes baked in a creamy sauce with a crunchy kick.
How to Make Funeral Potatoes
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I’ve tried several Funeral Potato recipes and my latest favorite is from an old community cookbook Gavin inherited from his late sister, Kellee. In Crestview Café: A Collection of Recipes Tried and True By Friends of Crestview Elementary School, the recipe submitted by Glenda Diggins is called Cheese and Hash Brown Potatoes with Corn Flakes—but has all the makings of the best Funeral Potatoes. The casserole gains richness from a ton of butter, cream of chicken soup, sour cream, and grated Cheddar cheese; has just the right amount of onion flavor; and is coated with crackly Corn Flakes. Here’s her recipe.
Cheese and Hash Brown Potatoes with Corn Flakes
- 1 (2-pound) bag frozen hash browns, thawed
- 1/2 cup melted butter or margarine
- 1 teaspoon salt/pepper
- 1/2 cup chopped onion
- 1 can cream of chicken soup
- 12-ounces sour cream
- 2 cups grated cheddar cheese
- Corn flakes
- Paprika (optional)
Mix all together. Pour into a buttered 9×13-inch baking dish. Top with 1 to 2 cups crushed Corn Flakes; sprinkle with paprika. Bake at 350 degrees F for 1 hour.
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