top of page
  • Writer's pictureDairy Keen

Funeral Potatoes

Funeral Potatoes aren’t just for funerals, they are perfect for Easter Dinner.

20-ounce package of shredded hash browns

1 Can (10.75 ounce) Condensed Cream of Chicken Soup OR Cream of Mushroom Soup

1/2 Cup of Milk

1 Cup Dairy Sour Cream

2 teaspoon Garlic Powder

1 Tablespoon Salt

½ teaspoon Pepper

2 Cups grated Sharp Cheese

1/3 Cup minced fresh onion or 2 Tablespoons dried Minced Onion


2 Cups corn flakes (plain not “frosted”), measure then crumble

2 Tablespoon butter or margarine, melted

In a large bowl, combine all soup, milk, sour cream and spices. Stir to combine and stir until smooth. Add the cheese and onion, stir to combine. Gently stir in the potatoes. Spray a 13 X 9 pan with cooking spray. Place the potato mixture into the pan. Spread out the potatoes and level in the pan.

To make the topping: In a zip lock bag place in the corn flakes and crush with a rolling pin. In the same bag, pour in the melted butter. Seal the bag and shake to coat all cornflakes. Top potato mixture with corn flake mixture.

Bake uncovered at 350 degrees for 45 minutes.

Can also be made in a #12 Outdoor Dutch oven, just put 16 coals on top and 8 on the bottom. Do not stir, but rotate the pan occasionally, will take about an hour in a Dutch oven. Put the corn flake topping on in the last 20 minutes.

**To make Gluten Free use Gluten Free Soup but omit the milk, and use Gluten Free Corn Flakes or Corn Chex. Regular Corn Flakes contain malt barley syrup which is NOT Gluten Free.


Recent Posts

See All

Black Bean and Corn Salad

I found this recipe and it was super easy to throw together. I made it with a fresh ear of corn, I didn’t cook it I just cut the raw corn off the cob. The corn was my favorite part. It has beans f

Loaded Potato Skins

I was making Loaded Baked Potato Soup and I had a lot of potato skins left over. This is perfect for using up those skins. I love that when I am making baked potatoes, I just throw extra potatoes into

Asparagus Parmesan Fries

When it is springtime in the Rockies, I love to eat Asparagus. This is a quick and easy appetizer or side dish. Everyone loves it, which I hate because there isn’t enough left for me! Asparagus Parm


bottom of page