One of Dave’s all-time favorite side dishes is something he grew up calling “Funeral Potatoes” — namely because this was a dish that was super easy to prepare ahead and bring to potlucks, funerals, or other food gatherings. Basically, they are just really good, really cheesy potatoes — and they are a perfect side dish for almost any type of meat.
This recipe is super simple, super quick to make, and can very easily be assembled a day in advance.
We made these potatoes for Nora’s 2nd birthday party (along with meatballs, brocoslaw, and hot fruit salad) and I regularly make it for potlucks or other family gatherings. The only bad thing about this recipe is we almost never end up with leftovers 🙂
Recipe for Cheesy Hashbrown Potatoes:
INGREDIENTS:
- 1 30 oz. pkg. frozen hash brown potatoes; thawed (shredded or cubed both work well)
- 1 11oz. can cream soup (or you can make your own to be less processed)
- 8 oz. sour cream
- 2 c. shredded cheese
- 2 t. minced onion
- 1 t. salt
- 1/4 c. melted butter (optional)
- 2 c. crushed cornflakes (optional)
DIRECTIONS:
- Mix all ingredients (minus butter and cornflakes) in a large bowl and dump into a greased 9×13 pan.
- Mix crushed cornflakes and melted butter and spread over top of the potatoes (this is optional and if I don’t have cornflakes, I just add some extra cheese on top)
- Bake at 350 for 1 hour.
I usually make it ahead of time (either that morning or the day before) and store it in the refrigerator. Then I just pull it out and bake it an hour before we’re ready to eat.
I made it without the cornflake topping this time.
Unless you don’t like potatoes or cheese (I can’t even imagine not liking either of those) you should love this side dish. And I promise, it really is as simple as it sounds.
I’ve personally never tried freezing this dish (mainly because I’m already using frozen potatoes) but since it can easily be made in advance, it’s still a big winner when it comes to feeding a hungry crowd — or just your family!
What are your favorite potato dishes?
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Shelly says
Your outdoor space is absolutely dreamy. I remember when you first bought the house. I started following your blog before Nora was born. Thanks for sharing how it’s progressing.
Andrea says
Thanks Shelly! I appreciate your long-time readership so much!
Linda Lane says
How long will cheesy potatoes keep in the fridge before baking them? Made some on Saturday for a dinner on Thursday.
Andrea says
Hi Linda,
In my opinion, I’d just put them in the freezer if you need them to keep for almost a week. However, at this point, it probably doesn’t pay to just freeze them for a day or so 🙂
I’m sure they’ll be fine!
Sarah says
Sorry, another question! How many does this serve? Having a party for 30-40 and wondering if I should double.
Sarah says
This recipe sounds amazing! One question…I saw when you had Simons bday party you said you got them out of the crock pot. Can you share how long and what level (high or low) you had this at? Or did you just bake it first and put it in the crock pot to warm?
TIA
Andrea says
I don’t really have a “recipe” for the slow cooker — I just put them in on low until they are warm and the cheese is melted (probably 4 -6 hours). Also, this recipe serves 8-12 depending on how many other side dishes you have. You would definitely want to make at least 3 batches — maybe 4 for your group.
Chonda says
This recipe sounds yummy!! I’m going to make it this evening, then bake it tomorrow evening. Do I use thawed or frozen potatoes?
Andrea says
I use the frozen hashbrowns… but you’ll need to let them thaw first so you can mix them in with the other ingredients. (we just ate these tonight — so yummy!)
Jen says
Thanks!! We use to make these all the time (before kids!!) and I decided this week I wanted them. I needed to see if I can make and wait to cook, but didn’t want to cook it when I got home or we’d be eating very late! So thanks for including that you make it and keep it in the fridge until later, it will make life a little easier in this karate lifestyle!
Jen
Andrea says
yes, you can easily make these ahead of time! hope you love them as much as we do!
Carol Kroll says
I’m mtking the cheesy hashbrown casserole to our son’s house in a few days, for dinner, GHe wants me to bake it ahead of time, so it’s hot when we get there.
It’s an hour’s drive to their house, and is in the thirties outside. It won’t stay hot for long, and I don’t want to have to reheat it. Wouldn’t it be better get there an hour earlier and bake it after we get there? I don’t want the potatoes to be over cooked? Your thoughts?
Andrea says
Hi Carol,
I would definitely make the potatoes at your son’s house. They usually don’t even take a full hour to bake — so you could probably eat within 45 minutes of arriving.
In my opinion, the potatoes probably wouldn’t stay very hot for the full hour commute… and the crunchy topping would probably get soggy from the steam.
Carol Kroll says
Thank you so much, and I appreciate your prompt reply!
Carol
mara says
definitely will try this one coming up!! Thanks, Andrea!
57haddreams says
Thank you! You gave me the answer I was looking for, I can make ahead and the potatoes won’t turn brown. I use French fried onions in the mix and more on top 10-15 min before they’re done. The butter I mix in, not on top…and a bit less. I love hearing of the other spins people put on these to make it “their” recipe.
Andrea says
you’re welcome — enjoy the potatoes 🙂
Jane says
Great recipe! I made half for dinner and froze half to eat at a later time. My family ate every last bite of the half I cooked. Also, I made cream of chicken soup myself since I didn’t have any in the pantry and it came out tasting amazing. Thanks for sharing.
Andrea says
so glad you and the family liked it. It’s definitely one of our favorites and glad to know it tastes just as good with the homemade cream of chicken soup!
Kris says
We call these party potatoes. One of my Aunts makes these for every holiday. I always look forward to them!
Jennifer says
Looks yummy! Our favorite way to eat potatoes: cube or thickly slice (maybe some onions, too), coat with olive oil or bacon grease in a shallow baking dish (don’t be afraid of bacon grease, animal fat is better for you than any vegetable or canola oil, contrary to modern blab, and it only takes a few tablespoons to coat–heck, you could even add the bacon), put the dish in the oven, THEN turn it on to 350. Letting it sit in the oven as it warms allows the potatoes to cook gradually before getting too browned. It will take about 25-30 min for the potatoes to cook. Half way through, pull out and season to go with the rest of your meal. I usually season with Italian herbs and lots of Real salt and pepper, but sometimes I might go with Mexican spices. If needed, I might add more oil or butter and usually top with crumbled or grated cheese of some sort. I’m sure you could make some short cuts–microwave first, cook at higher temp, smaller cubes or thinner slices–to cut cooking time. I cook everything at or below 350 to try to keep some nutrients. It’s our favorite way to eat potatoes, but I’m anxious to try a hash brown bake now!
Kari says
Love these! They are church potatoes at our house.
Gina, a book dragon says
This is a family favorite here too but we call them funeral potatoes. Once I grabs a bag of hashbrowns that had peppers in them, my Mom LOVED them. I usually leave out the onions 😉
Sandra says
Thanks Andrea for posting this recipe! It tastes amazing.
Mary says
You can make your own hashbrowns by peeling then grating your potatoes with a hand held cheese grater. They are also yummy fried.
Melinda says
Our family loves this dish too! Some days, especially in the summer, it’s difficult to have the oven on for an hour, so I adapted it to the microwave. I put it in a covered casserole dish and microwave on high for 10 minutes. Stir. Microwave for another 10 minutes. It even browns a bit around the edges.
I suppose if you wanted to do the topping, you could microwave it first, then add the topping, then broil for a few minutes.
I love Dave’s name for it! LOL
Heart and Haven says
I’m gonna have to try this…I think my kids would love it! And looks SUPER EASY to make too 🙂
Summer says
We love these too! My husband calls the green bean casserole that you make usually at Thanksgiving the “Funeral Beans.” The one with the soup and french onions on top… this totally made me laugh!
Robin says
Jamie — I have been wondering if you could freeze these potatoes and see that you did. I wasn’t sure you could with the soup and sour cream in the recipe. How do you cook them — do you thaw them out in the fridge and then cook according to the recipe or do you cook from frozen? Thanks for any help you can give me.
Deb says
I am making 2 9×13 pans of this for Easter and our 20 guests! 😉
Andrea says
yum… enjoy!
Deb says
I also sometimes use garlic instead of onions.
Lisa P. says
My grandmother’s recipe is very similar, sans cornflakes. Even without the topping, the butter still gets mixed into her casserole! We like to make it with the frozen “hashbrowns O’Brien”- the little cubes. Yummy! IT freezes just fine, uncooked. It can be baked from frozen; just be sure to give it plenty of time.
Kristen @ Joyfullythriving says
This is my husband’s favorite recipe, too! He likes leftovers so he can eat them for breakfast! Simple, delicious recipes are the best!
Melinda says
I’ve also had these for breakfast. I just make a patty out of it and fry it in a little butter. Yum!
Jamie says
I make this in triple batches and put in 8×8 and stick in the freezer. You can also make,this recipe in the crock pot. Mix all ingredients stick in crock pot and leave on high for 3 hours if I double the recipe and put in my crock pot I usually leave it on high for 5 hours.
Andrea says
thanks for sharing Jamie. As I mentioned in the post, I’ve never tried freezing this before, but glad to know it can be done with good results!