Easy and delicious Funeral Potatoes (Cheesy Potatoes) recipe with buttery cornflake topping. The perfect side dish for any holiday, party, or gathering!
While Mashed Potatoes are a Thanksgiving potato dish you can’t live without, these cornflake potatoes are also a must have in many families!
Why are they often called funeral potatoes? This cornflake covered cheesy potato casserole dish is most known for becoming a staple at funeral luncheons.
In some families, this dish is a must have for the holidays right along side other favorites like green bean casserole.
First, make sure that you have thawed your hash browns in the fridge overnight. This is the easiest way to do it.
Funeral potatoes use southern style hash browns, otherwise known as the tasty little cubes of potatoes instead of shredded.
How to make cheesy potatoes with corn flakes
Step 1: Dice up your garlic and onion and cook in a skillet with butter until the onion is soft.
Step 2: Add all of the rest of the cornflake potato ingredients to a mixing bowl:
- thawed southern style hash browns
- cooked garlic/onion mixture
- cream of mushroom soup
- plain greek yogurt OR sour cream
- half of the fresh grated sharp cheddar
- fresh grated parmesan cheese
Step 3: Mix it all together and spread it out in a greased 9 by 13 casserole dish.
Step 4: Top the cheesy potatoes with the remaining 1 cup of sharp cheddar cheese.
Be sure you spend that extra minute or two to grate your cheese fresh, it really makes the flavor so much better than the bagged stuff!
Making the corn flake topping
Step 5: Measure the cornflakes out and place in a ziploc bag. Crush them up, then mix with 3 tablespoons of melted butter to form the topping.
Spread the crushed cornflakes over the top of the cheesy potatoes.
Step 6: Bake the cornflake potatoes at 350 degrees for around 50-60 minutes, or until bubbly and browned and crunchy on top.
How to store/reheat funeral potatoes?
Put the leftover potatoes in an airtight container in the fridge and keep for up to 3 days.
To reheat, just microwave until hot.
The flavor is so cheesy, and the crunchy corn flake topping is perfect for this dish.
Alternatively, you could use panko or crushed ritz crackers on top if you wanted to switch things up!
If you need a delicious and fast side dish to feed your family, try making these cheesy potatoes for the holidays!
More Potato Recipes
- Hash Brown Casserole
- Hash Brown Egg Casserole Bake
- Famous Crispy Potato Casserole
- Roasted Potatoes & Onions
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
- 32 oz bag of southern style hash browns (cubed potatoes, not shredded), thawed overnight in the fridge
- 1 small yellow onion, diced
- 5 cloves of garlic, minced
- 5 tablespoons butter
- 1 can cream of mushroom soup
- 1 cup plain greek yogurt OR sour cream
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup grated fresh parmesan cheese
- 3 cups corn flakes, crushed
- 1 teaspoon salt
- Preheat oven to 350 degrees
- Add 2 tablespoons of butter to a medium sized skillet and add the diced garlic and minced onion
- Cook over medium heat until onion is soft, around 5-7 minutes
- In a large mixing bowl, add the onion garlic mixture, thawed hash browns, cream of mushroom soup, greek yogurt, parmesan, salt, and 1 cup of the fresh grated cheddar cheese
- Mix well and spread out into a greased 9 X 13 baking dish
- Top with remaining 1 cup of cheddar cheese
- Measure 3 cups of corn flakes and place in a ziploc bag. Crush them up with your hands
- Melt the remaining 3 tablespoons of butter and mix it in a bowl with the crushed corn flakes
- Spread the cornflakes over the top of the casserole
- Bake funeral potatoes at 350 degrees for 50-60 minutes, until bubbly and browned
Amount Per Serving: Calories: 361Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 41mgSodium: 898mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 11g