These funeral potatoes are rich, creamy, and cheesy, with sour cream, onions, extra seasonings, and a crunchy potato chip topping. A guaranteed crowd-pleaser, this cheesy potato casserole disappears fast—perfect for potlucks, holidays, or family dinners.
I made these funeral potatoes for Easter and had to share the recipe right away—it’s that good. If you’re unfamiliar with the name, “funeral potatoes” simply refers to a comforting cheesy potato casserole commonly served at gatherings. While the dish is often associated with funeral meals in some regions, it’s equally suited to holiday tables, potlucks, or any time you want an easy crowd-pleasing side.
What sets my version apart is the choice of potatoes. Instead of plain diced potatoes or frozen hash browns, I used O’Brien potatoes—diced potatoes already mixed with peppers and onions—which adds an extra layer of flavor with very little effort.
For me, sour cream and onion is one of the best savory combinations, so this casserole leans into that flavor profile. It includes sour cream, dried onions, chives, and fresh green onion, and I finish it with crushed sour cream & onion potato chips for a salty, crisp topping. It was gone quickly—everyone went back for seconds and thirds. I hope you try it and enjoy!
Funeral Potatoes
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Ingredients
- 28 oz package frozen cubed O’Brien potatoes, THAWED
- 10.5 oz can cream of chicken soup
- 2 cups light sour cream
- 2 cups shredded cheddar cheese
- 1 tsp garlic salt
- ½ tsp ground black pepper
- 1 Tbsp dried onion flakes
- 1 Tbsp dried chives
- 1 green onion, sliced
- 2 cups crushed sour cream & onion potato chips (measure after crushing)
- 3 Tbsp butter, melted
Instructions
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Thaw the potatoes in the refrigerator overnight, or on the counter for about 1 hour.
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar, garlic salt, black pepper, dried onion flakes, dried chives, and sliced green onion. Stir until well mixed, then fold in the thawed O’Brien potatoes.
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Grease a 9×13-inch baking pan with cooking spray. Spread the potato mixture evenly in the pan. Cover with foil and bake for 45 minutes, or until bubbly around the edges.
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Remove the foil and sprinkle the crushed potato chips over the top. Drizzle the melted butter over the chips. Return to the oven and bake uncovered for another 10 minutes. For a darker, crispier topping, broil 1–2 minutes more while watching closely. Let cool 10 minutes before serving.
Notes
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