Funeral Potatoes Recipe -
Funeral Potatoes Recipe
  • READY IN 15 mins

Funeral Potatoes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
Aug 16, 2007

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!

Most Helpful Critical Review
Mar 18, 2008

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.

Apr 06, 2007

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.

Apr 12, 2010

My family has been making a version of this dish for years and years, it was a neighborhood staple and IS called funeral potatoes bcs it is served after funerals to the family. The way we make it though: Use shredded cheese, not cheese sauce No butter No water These changes will make the dish not soupy. Every person in the neighborhood had their own style to making it; add bacon or ham chunks, green onions, a "flake" type cereal for a crusty top, or a touch of cayenne pepper will give it a kick

Dec 13, 2003

The casserole is very soupy and was not a very big hit for Christmas lunch. The processed cheese spread overpowers the recipe. I would not serve this again.

Dec 13, 2003

I tried this at a annual Fire christmas dinner and it was a BIG hit. Everyone loved it and wanted the recipe. My husband also requests it but it makes alot so he only gets it on Thanksgiving and Christmas dinners.

Oct 06, 2003

After our company downsized, I hosted a wake party for the dearly departed and thought this would be a fun dish to serve. I thought the sauce and topping were about twice what you would need for 2 pounds of potatoes, so I added another half of a bag of potatoes. It looked great with its lightly browned bread crumb topping, but only about 3 people besides me dared to eat it. Maybe they just weren't hungry. My advice is to decrease the sauce and topping ingredients rather than increase the potatoes, because it makes a huge amount. With all the processed ingredients, it will probably never spoil, but I decided to throw it away after a week as one serving was enough for me. I think I'll try a funeral pie next time.

Sep 06, 2004

I make this recipe often, but in mine I add two cups of shredded sharp cheddar. Instead of water I add a half soup can of milk. And instead of bread crumbs, crushed corn flakes. Much tastier! Sometimes I add ham and bell peppers too.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 1296 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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