Potato Casserole (aka Funeral Potatoes)

“My husband, Steve, and I had this at an event we went too. It was so good, we requested the recipe.” – Calla Ferre

“This was the last of the side dish recipes that I made and photographed for the cookbook website, and boy that was a mistake! When you look at this recipe it doesn’t look entirely appetizing, but it is so tasty! Also not quite as heavy as I expected. When I went to see if I could find similar recipes online, I came to find out that these are often referred to as ‘Funeral Potatoes’ as they are a common comfort food served at luncheons after memorial services at LDS churches.” – April Ferre

Potato Casserole (aka Funeral Potatoes)

Course: Main Courses – Casseroles


  • 1 32- Ounce Package Frozen Hash Browns Thawed
  • 1 10.75- Ounce Can Cream of Chicken Soup
  • 1 10.75- Ounce Can Cream of Mushroom Soup
  • 2 Cups Sour Cream
  • 2 Cups Cheddar Cheese Grated
  • 1/2 Cup Butter Melted
  • 1/2 Cup Onion Chopped
  • 2 Cups Corn Flake Crumbs
  • 1/4 Cup Butter Melted


  • In a medium bowl, combine soups, sour cream, cheese, 1/2 cup butter and onion and mix well.
  • In a large bowl, combine sauce and thawed hash browns. Spread evenly into a 9×13-inch baking pan.
  • Mix corn flake crumbs with 1/4 cup butter and sprinkle on top of potatoes.
  • Bake at 350 degrees for 45 to 60 minutes.

Recipe – Calla Ferre, Revised 2023 – April Ferre