Funeral Potatoes

Funeral Potatoes

Nancy Mottu 0

"This dish was served at my aunt's home after a family funeral. The woman who brought this fabulous dish had no name for it, so in my family, it is now known as the 'Funeral Potatoes'. I make it for every holiday and special barbecues too."

Ingredients 15 m {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 11 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1296 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
  2. In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
  3. Place potatoes in prepared dish, add soup mixture and mix well.
  4. Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
  5. Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.
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Reviews 29

  1. 34 Ratings


Oddly, our family also calls this dish "Funeral Potatoes" and that's the title I used to search for this. As others have mentioned, I too use the cubed hash browns (or the O'Brien kind); I use shredded cheese (of the cheddar variety) and one can of soup - cream of chicken. I also use corn flakes instead of bread crumbs. Also, I add about 1/2 of an onion, diced. Awesome! A great compliment to ham. I always make this for Easter. Good for potlucks too!


Funeral potatoes are yummy, one of my fav dishes. however, this particular recipe is bland and runny. Yes, I made exactly to the recipe. I won't use this recipe again, and advise anyone looking for funeral potatoes, to keep looking.

Cami Morrell Coy

I've made a recipe like this with just a few changes. Instead of using celery and mushroom soup I use two cans of cream of chicken, and use shredded cheese instead of process cheese. I also use crushed corn flakes instead of bread crumbs, and ad green onions. Very good.