Funeral potatoes are a beloved comfort-food casserole from the Mountain West, especially in Utah and surrounding states, where they often appear at potlucks, family gatherings, and post-service meals that gave the dish its memorable name. This stripped-down 4-ingredient version keeps the appeal intact: creamy shredded potatoes, plenty of cheddar, and a baked top that turns deeply golden around the edges. It is inexpensive, easy to assemble, and exactly the kind of practical casserole that earns repeat requests.
Serve these potatoes alongside baked ham, roast chicken, meatloaf, pork chops, or a simple green salad to balance the richness. They also fit naturally on a holiday table with green beans, glazed carrots, or fruit salad, and they are especially good with a spoonful of hot sauce or a scattering of sliced green onions if you want a little contrast.
4-Ingredient Funeral Potatoes
Servings: 8
Ingredients
1 bag (30 to 32 ounces) frozen shredded hash brown potatoes, thawed
2 cups sour cream
1 can (10.5 ounces) condensed cream of chicken soup
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. In a large mixing bowl, stir together the thawed hash browns, sour cream, condensed soup, and 1 1/2 cups of the cheddar cheese until evenly combined.
3. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup cheddar over the top.
4. Bake for 45 to 50 minutes, until hot and bubbly with a deeply golden top and browned edges. Let rest for 10 minutes before serving.
Variations & Tips
Make it extra cheesy: If you want a richer casserole, increase the cheddar to 2 1/2 or even 3 cups. Fold most of it into the potatoes and still save a generous handful for the top so you get that classic browned crust.
Use cream of mushroom: For a slightly earthier flavor or a meat-free pantry swap, replace the cream of chicken soup with condensed cream of mushroom soup. The casserole will still bake up creamy and familiar.
Add a crunchy topping: This 4-ingredient version is intentionally simple, but if you are not strict about the count, a topping of crushed cornflakes or buttery cracker crumbs adds wonderful texture. Scatter it over the cheese just before baking.
Don’t skip thawing: Thawed hash browns mix more evenly and bake more consistently than frozen ones. If they go into the dish still icy, the casserole can turn watery and may need extra time in the oven.
For the best corner pieces: Bake in a glass or light-colored metal dish and let the casserole cook until the edges are visibly browned and bubbling. Resting the dish before serving helps it set so those crisp-edged portions lift out neatly.