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You ever have one of those days when your house is a mess, your coffee’s gone cold for the third time, and all you want is to eat something warm and cheesy without thinking too hard about it?
Last Saturday was exactly that for me. The grandkids had been over—finger painting turned into wall art, somehow there were three open snack bags on the table, and I hadn’t sat down since 7 a.m. I was elbow-deep in cleaning mode when it hit me: I needed a break. Not a vacation (though that’d be nice), just… a comfort-food reset.
And that’s when I remembered Funeral Potatoes.
Okay, yes, the name’s odd. It’s one of those Midwest church basement dishes—named because it’s so commonly served at post-service gatherings and potlucks. But don’t let that scare you off. These potatoes are creamy, cheesy, crunchy-topped magic. They’ve gotten me through holidays, snow days, and more than a few tired Tuesday nights when takeout wasn’t in the budget.
I first had them at my Aunt Clara’s Easter brunch back in the ’90s. Hers were classic: canned soup, sour cream, cheddar, and a topping of cornflakes. Over the years I’ve fiddled a bit—swapping in Greek yogurt for a little protein boost, adding a pinch of smoked paprika, and sometimes crumbling in bacon when I’m feeling fancy.
Here’s how I make them now, in my slightly evolved but very much still “grandma-approved” way.
What You’ll Need:
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2 lbs frozen shredded hash browns (thawed and patted dry—very important)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream or full-fat Greek yogurt
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½ cup (1 stick) unsalted butter, melted
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2 cups sharp cheddar cheese, shredded (divided)
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1 teaspoon garlic powder
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1 teaspoon onion powder (or use ½ cup chopped onion if you have time)
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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1½ cups crispy fried onions (French’s or store brand)
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Optional: fresh chives or parsley for garnish
How to Make It:
First, preheat your oven to 350°F. Grab a 9×13-inch baking dish and grease it—nonstick spray or a quick swipe of butter does the trick.
In a large bowl, mix together the cream of chicken soup, sour cream (or Greek yogurt), melted butter, garlic powder, onion powder, salt, and pepper. Stir until it’s smooth and combined.
Add in half of your shredded cheddar and stir again. Now gently fold in the hash browns. Don’t mash them—just coat everything evenly.
Spoon the mixture into your baking dish and smooth the top a bit. Sprinkle the remaining cheddar over the surface, then top it all with your crispy onions. Try not to snack on them as you go—easier said than done.
Bake uncovered for 30 to 35 minutes. You’ll know it’s ready when the sides are bubbling and the top is golden and crisp. If the onions look like they’re getting too dark too soon, you can lay a piece of foil loosely over the top for the last 10 minutes.
Let it rest for about 10 minutes before you serve it. I know, it’s hard to wait, but it’ll slice cleaner and the flavors settle a little. Worth it.
Optional Add-Ins & Twists:
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Add 4 strips of cooked, crumbled bacon (because why not?)
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Stir in chopped jalapeños for a little heat
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Mix in green onions or chives for a fresh pop
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Swap in cream of mushroom or cream of celery if you want a vegetarian version
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Want to go rogue? Use tater tots instead of hash browns. It’s wild. It works.
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Need a dairy-free version? There are solid plant-based substitutes now—just check your labels
Storage & Reheating Tips:
Leftovers keep in the fridge for about 3 days, and honestly, they taste even better the next day. Just reheat in the oven at 350°F until warmed through (15 minutes or so). You can microwave it too, but the crispiness takes a hit—if you’re picky like me, pop it under the broiler for a minute afterward.
It also freezes well. I portion it out into freezer containers, label them with the date (learned that the hard way), and defrost in the fridge overnight before reheating.
Planning ahead? You can assemble everything up to a day in advance—just hold off on adding the onions until right before baking so they stay crispy.
One Last Thing:
I call this “funeral potatoes” out of habit, but around here, they’re also celebration potatoes. Lazy Sunday potatoes. I-need-something-solid-after-a-weird-week potatoes. They’re humble, flexible, and absolutely delicious. My kids request them for every holiday, and now my grandkids are hooked too.
Give them a try and see what all the fuss is about. And if you make a tweak or have your own family version? I’d love to hear it. Food is meant to be shared—and so are the stories that come with it.
Happy baking.
Funeral Potatoes (a.k.a. Celebration Casserole)
Ingredients
- 2 lbs frozen shredded hash browns thawed and patted dry
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream or full-fat Greek yogurt
- ½ cup unsalted butter melted
- 2 cups sharp cheddar cheese shredded, divided
- 1 tsp garlic powder
- 1 tsp onion powder or ½ cup chopped onion
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ cups crispy fried onions
- fresh chives or parsley optional, for garnish
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large bowl, mix soup, sour cream (or yogurt), melted butter, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in 1 cup of cheddar cheese, then fold in the hash browns until evenly coated.
- Transfer mixture to prepared baking dish and smooth the top.
- Sprinkle remaining cheddar cheese over the surface. Top with crispy fried onions.
- Bake uncovered for 30–35 minutes, until bubbling and golden. Tent with foil if onions brown too quickly.
- Let rest for 10 minutes before serving for best texture and flavor.
