Add Preferred SourceIf you’ve ever been to a potluck, holiday dinner, or family gathering where everyone lines up for the same casserole, chances are it was Funeral Potatoes. It’s comfort food at its finest, and the kind of dish people quietly hope someone brings.
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Who didn’t grow up eating Funeral Potatoes? In my family, they were pretty much always on the table during family meals. Everyone would make them slightly different, and there were always friendly arguments about who made the best.
This is my favorite version, and trust me, I’ve tried them all. It’s got cream cheese in it for extra creaminess, and no canned soup. Yes, I know just about every recipe from the 50s-70s has canned soup in it, but not this one! These Funeral Potatoes with no canned soup are easy, delish, and the buttery topping is the best part!
History
Funeral Potatoes with Cream Cheese is a variation of the classic Mormon and Midwestern casserole known as “funeral potatoes,” which became popular in the western United States during the 1950s and 1960s. The original dish, made with shredded potatoes, canned soup, sour cream, and cheese, was commonly served at church gatherings, funerals, and community meals because it was inexpensive and easy to prepare in large batches. The addition of cream cheese became more common in later decades, especially in the 1970s and 1980s, as richer, creamier casseroles gained popularity. This version reflects the mid-to-late 20th century tradition of comfort food designed to bring people together during times of need.
Ingredients
Potato Casserole
- Diced frozen hash brown potatoes – Don’t thaw them first. Frozen hash browns work perfectly from frozen and won’t get watery.
- Cream cheese – Must be softened to room temperature or you’ll get lumps in the mixture.
- Sour cream – Full-fat sour cream works best. Low-fat sour cream can make the casserole watery.
- Unsalted butter – I use unsalted so I can control the salt level in the finished dish.
- Shredded sharp cheddar cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
- Onion powder – Not onion salt, or the casserole will be too salty.
- Garlic powder – Not garlic salt, or the casserole will be too salty.
- Kosher salt
- Black pepper – Freshly cracked black pepper has the best flavor.
Topping
- Crushed cornflakes – Don’t substitute with bread crumbs. Cornflakes give the signature crispy, golden topping.
- Unsalted butter – You could use salted butter if that’s what you have.
How To Make Funeral Potatoes With Cream Cheese
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with nonstick spray. I like using an oil mister here so the edges don’t get greasy.
Place the softened cream cheese in a large mixing bowl and beat until smooth using a hand mixer or in the bowl of your stand mixer with the paddle attachment. This keeps the mixture creamy without whipping in extra air.
Add the sour cream and half of the melted butter and continue mixing until silky and fully blended. Use a flex-edge bowl scraper to pull everything from the sides so nothing gets wasted.
Add the frozen hash browns, shredded cheddar, onion powder, garlic powder, salt, and black pepper. Fold gently using a wide silicone folding spatula, lifting from the bottom so the potatoes stay intact.
Transfer the mixture to the prepared baking dish and spread it into an even layer. An offset icing spatula makes leveling fast and keeps the surface smooth.
Bake uncovered for 30 minutes, until the casserole is hot and bubbling around the edges. While it bakes, crush the cornflakes using a rolling pin and freezer bag or a manual food chopper. You want coarse crumbs, not powder.
Transfer the crushed cornflakes to a bowl and drizzle with the remaining melted butter. Toss gently large spoon until evenly coated. Remove the casserole from the oven and sprinkle the cornflake topping evenly over the surface, using your hands for the best control.
Return to the oven and bake uncovered for another 15 to 20 minutes, until the topping is deeply golden and crisp. Let it rest for about 5 minutes before serving so it sets up and scoops cleanly. Serve hot and enjoy every creamy, crunchy bite.
Chef Jenn’s Tips
- Let the cream cheese fully soften before mixing, or it will leave lumps.
- Hand-shredded cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents.
- If the topping browns too fast, loosely tent with foil near the end.
- For extra richness, stir in 1/4 cup grated Parmesan with the cheddar.
Make It A Meal
Serve these creamy Funeral Potatoes with Beer Braised Bratwurst for a hearty dinner at home, or try them as a creamy side to Grandma’s Salmon Cakes. Of course, Funeral Potatoes make the best potluck dish, but don’t forget to take a fun retro Sunshine Salad as a sweeter option.
Storage
Store leftover funeral potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through.
Funeral Potatoes With Cream Cheese
Ingredients
Potato Casserole
- 1 30-ounces bag frozen hash brown potatoes diced
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/2 cup unsalted butter melted, divided
- 2 cups sharp cheddar cheese shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Topping
- 2 cups crushed cornflakes
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Beat the softened cream cheese in a large bowl until smooth with hand beaters, or in the bowl of your stand mixer with the paddle attachment. Add the sour cream and half of the melted butter and mix until fully combined.
- Fold in the hash browns, cheddar cheese, onion powder, garlic powder, salt, and black pepper until evenly coated.
- Spread the mixture evenly in the prepared baking dish.
- Bake uncovered for 30 minutes, until mostly heated through.
- Mix the crushed cornflakes with the remaining melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for another 15 to 20 minutes, until hot and golden on top.
- Let rest for 5 minutes before serving.
Notes
Chef Jenn’s Tips
- Let the cream cheese fully soften before mixing, or it will leave lumps.
- Hand-shredded cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents.
- If the topping browns too fast, loosely tent with foil near the end.
- For extra richness, stir in 1/4 cup grated Parmesan with the cheddar.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.