Comfort Food
When you say you are making ‘Funeral Potatoes’ most folks know exactly what you are talking about. They are pure comfort food and that’s how they got the name. Often when someone passes, we all just want to do something for those who are grieving. Most of the time we just don’t know what to do other than pray and be there, right? Maybe help clean their house, do some laundry and make sure they have all the food they need. And this is one of those foods that many folks have made in a time of need. 
Cheesy and creamy with a crunchy chip topping (say that three times fast!) It tastes SO good and maybe brings just a little bit of comfort in each bite.
Funeral Potatoes
There are a few different recipes for this same dish and they are all yummy. This is just my version. I love to add seasoning to the potatoes (chives, garlic and onion powder) to amp up the flavor just a bit. I think this would be a wonderful side dish with Crock Pot Mississippi Pot Roast!
Ingredients:
1 (28 oz.) package frozen cubed O’Brien potatoes, thawed
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon dried onion flakes
1 tbsp. dried chives
2 cups shredded cheddar cheese
1 (10.5 oz.) can cream of chicken
2 cups (16 oz.) sour cream
2 cups crushed potato chips
3 tbsp. butter, melted
Directions:
Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour. Preheat oven to 375f degrees. Spray an 11×7 baking dish with nonstick cooking spray (you can also use a 9×13 baking dish.) In a large bowl, mix together the thawed potatoes with seasonings and cheese.
Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
Crush potato chips (measure out 2 cups after crushing.)
After potatoes are cooked, spread crushed chips over potatoes.
Pour melted butter over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes. If you want a darker topping, pop it under the broiler for a minute or two.
Allow potatoes to cool for about 10 minutes before serving.
Then dig in!
- 1 28 oz package frozen cubed O'Brien potatoes thawed
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 teaspoon dried onion flakes
- 1 tbsp dried chives
- 2 cups shredded cheddar cheese
- 1 10.5 oz can cream of chicken
- 2 cups sour cream
- 2 cups crushed potato chips
- 3 tbsp butter melted
- Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
- Preheat oven to 375f degrees. Spray an 11x7 baking dish with nonstick cooking spray (you can also use a 9x13 baking dish.)
In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
- Spread mixture into prepared baking dish.
- Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
- Crush potato chips (measure out 2 cups after crushing.)
- After potatoes are cooked, spread crushed chips over potatoes.
- Pour melted butter over crushed chips.
- Place back into oven and cook uncovered for an additional 10 minutes. If you want a darker topping, pop it under the broiler for a minute or two.
- Allow potatoes to cool for about 10 minutes before serving.
Gorgeous and mouth watering! Always love a crunchy topping!
I make this all the time to take to potluck dinners too.
Thought I was the only one who called this funeral potatoes. I use whole potatoes, boil them, then grate, add chopped green onions, and sometimes Ortega green chilies chopped. Then use cream of chicken soup, sour cream and cheddar cheese. Salt and pepper to taste. Topping is bread crumbs (seasoned) with melted butter. Oh so delicious.
Thanks Donna!!! I was going to try plain potatoes with added chives and peppers but did not know if it would work….now I will try it (I have a mixture of crushed potato chips – plain, bbq, cheddar, loaded baked potato, etc) to top it with…………wish me luck!!!!
Sounds fantastic, I will try this as a variation, Thanx, Cinda Rhodes
How do you grate a boiled potato
I’ve always used fresh boiled grated potatoes. My mother did from the time I was little. I’m curious to see what the “frozen” is like. Have you tried both and which one is better?
My husband hates sour cream. What can I substitute. Thank you.
You could use plain Greek yogurt.
He will never taste the sour cream. Don’t tell him and he will NEVER know.
My husband and son-in-law also dislike sour cream, but love these potatoes.
You could divide mixture in half in separate dishes.
His won’t have sour cream. Who cares how his taste.
Yogurt would be a good substitute and buttermilk
I’ve just prepared this recipe this morning…… not for funeral, but for church pot luck dinner group tonight! Even tastes good before actual baking!
Has anyone made in crock pot?
Recipe sounds delicious. What can be used in place of the cream of chicken? I’m allergic to MSG.
Hi Lisa! I don’t think Cream of Chicken soup has any MSG in it. At least not the brands that I have used. Maybe look for an organic brand and check the labeling but not many products have MSG in them anymore. Hope that helps 🙂 There are also recipes on the internet to make your own Cream soups!
Lisa E.
My sister is also allergic to MSG. Campbell’s Heart Healthy Cream of Chicken is MSG Free! You enjoy the heck out of these!
if you got inspired, I just saw a recipe for make your own cream of mushroom, but sure you could make your own cream of chicken. I feel your pain. my oldest daughter has a terrible allergy to MSG. had to reasearch all the other names it goes by and there are tons! and she’s over 40. she never grew out of that allergy
I’ve made several batches of this recipe for cream soup substitute from thr “Simply in Season” cookbook. Give it a try!
2 c dry milk powder
3/4 c cornstarch
1/4 c chicken bouillon granules
1 tsp dried basil
1/2 tsp pepper
2 tsp dried minced onion
Combine all ingredients.
To use combine 1 1/4 c cold water with 1/3 mix. Bring to a boil stirring constantly. This substitutes for 1 (10 oz) can of soup.
Interesting dish, but as it is just fats and carbohydrates – what do you eat it with please? ???? I ask because of the richness of the ingredient combinations..
Eat it with whatever protein you like 🙂 Grilled chicken would be good!
Husband does not like peppers, are there another type of frozen potatoes I can use that have no peppers?
This casserole looks so delicious!
Yep, any other frozen potatoes will work. The shredded hash brown potatoes are a good option. 🙂
You can buy the cubed potatoes that have no peppers or onions.
Plain cubed hashbrowns or shredded. You could use less sour cream and substitute with sour cream and onion chips. Make it a main dish by adding, chicken or ham. One thing about this recipe, you can’t ruin it too much. You can give the exact recipe to 5 people and get five resuslts
Brandie: This recipe looks soooo good and so yummy! Never made this before. Going to give it a try and I am sending a printed copy to my daughter and family! Thank you so much for all of the wonderful recipes!
I make this. I love Ritz crackers as a topping too. Will have to try it with potato chips!
I’ve never heard of funeral potatoes before; just had to click on it! Your photos are beautiful and this dish looks super delish! Pinning!
Looks. Simple and delicious, have to make it
I also call them Easter Potatoes, Christmas Potatoes , etc. Instead,I use hash brown and corn flakes
I made this today, and put my own twist on it! This is so yummy, easy to make, and was a big hit!
Greek yogurt
I saw this recipe and for some reason I’m wanting to add corn to it. Do you think that would be ok?
Also, I’m wanting to double the recipe. How long should I bake it for?
I think vegetarians can add cream of mushroom instead of chicken for this dish. It would still be delicious! Great comfort food !
Is the Campbell’s cream of Chicken really gluten free? I can’t wait to make it????
I made a version of this but instead of using canned soup i chopped a medium onion and sauteed til tender then added 1/2 cup flour cooked until i felt the raw flour taste would be gone then added a combination of milk and chicken broth til mixture was thickened and bubbly. Then i added Monterey jack and cheddar cheese along with sour cream and thawed hash brown potatoes. I then crushed potato chips in seperate bowl along with some parmesan cheese and Tablespoon of melted butter and mixed until crumbly . Put the potatoe mixture in casserole and topped with chip mixture . Everyone raved….Delish!
Can you make up the day before and cook it before you serve it? It looks delicious!
If I am using fresh potatoes, green peppers and onions, how cooked do they need to be? Do they go in raw or partially cooked or what? Thanks!
These comments are like Stand up Comedy! Never in all my years heard such Brilliant Remarks, if you know what I mean.
A Mormon here as a side note, the last several funeral dinners I have been to have all had funeral potatoes. Some people think its offensive to serve something so cliche. But I know the ones who had passed on would have approved.
My family has made this dish for years and had always called them Company Potatoes..because the dish serves quite a few. I was taken for a spin when I was asked to make three pans full for a relative’s funeral dinner; when I arrived at the church, a nice older lady took them from me to put into the kitchen and said “OH, how appropriate! Funeral Potatoes for a funeral!” I later asked my aging Aunt (whom had taught me how to make them ages ago, if that was what the real name was…She said “Yes…but I didn’t want anyone to be sad or think someone had died, so we called them “Company Potatoes”!
I think of this dish as a casserole taken after the funeral to the home where others are gathered with food they have brought. I was program director for a group of Senior Citizens for over 16 years and we had pot-luck once monthly. Many ladies brought potatoes such as this to our pot-luck! All were delicious!
This looks so easy and delicious. I’m wondering how it would turn out if I added some diced him, shredded (cooked) chicken, or crumbled bacon. Too much?
I don’t understand why most cheesy potato recipes call for cream of chicken or cream of celery soup. I always use cream of potato, and mine turns out delicious. Try the cream of potato. So much better!!!
Thank you, Victoria! I wanted to skip the cream of chicken since I don’t eat meat.
Will make this with your suggestion.
I noticed that Campbell’s Cream of Chicken soup was. In the picture. It is not gluten free.
Can you make this the night before and keep in the fridge (sans chips) until ready to bake the following day?
This looks easy to make and absolutely mouthwater-worthy!
I would love to make this but want to use real potato and in the crock pot. Any advice on cook time?
Hi Ashley, these are real potatoes – just frozen. This is the only way I’ve made it so I’m sorry I can’t give advice on cook time. Perhaps someone else on here has! 🙂