Party Potatoes

5 from 2 votes
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This party potatoes recipe is the perfect dish to bring to your next gathering. Sometimes referred to as funeral potatoes, this warm potato and cheese casserole is topped with a crunchy corn flakes topping.

Wooden spoon dipping in cheesy potato casserole.


Why this recipe works

  • Easy – Just a few simple ingredients are needed. Easy enough for a weeknight meal, Sunday dinner, or special occasion.
  • Great for a crowd – This dish is wonderful to bring to a family gathering, holiday dinners, friendsgiving, and pot lucks.

Ingredients needed

Frozen hash browns – We are using the diced hash browns but you can also use shredded hash browns, similar to this copycat Cracker Barrel hash brown casserole.

Cheese – I like using sharp cheddar cheese but you could substitute with mild cheddar.

Butter – Unsalted butter. Melt before mixing with the crushed corn flakes.

Cream of chicken soup – Just one can is needed.

Sour cream – This helps make the dish extra creamy.

Onion – Diced onion is an optional ingredient but I think it adds a nice flavor. Make sure to dice them small.

Seasonings – Onion powder, salt, and ground black pepper are used.

Corn flakes – Use crushed cornflakes for the topping. Crush them using a rolling pin

Bag of frozen hash browns, bowl of cheese, corn flakes, sour cream, onion, can of soup, and seasonings.

How to make party potatoes with corn flakes

Step one: Thaw hash browns before assembling. Preheat oven to 350 degrees F. In a bowl, mix together sour cream, cream of chicken soup, and seasonings.

Bowl with creamy sauce and a yellow spatula.

Step two: Stir the sour cream mixture, diced onions, and shredded cheese in with thawed hash browns.

Bowl with hash browns and shredded cheese.

Step three: Spray 9 x 13 casserole dish with non-stick cooking spray. Spread potato mixture in the dish. Bake for 30 minutes. While baking, combine corn flakes and melted butter in a bowl. Spread corn flakes over potatoes and cook another 15 minutes.

Casserole dish with potato casserole topped with corn flakes.

Recipe tips

  • This recipe can be made ahead of time. Assemble the casserole, cover with aluminum foil and store in the refrigerator until ready to bake and serve.
  • If you want to add a little color, sprinkle with fresh parsley or diced green onions after it’s finished cooking.


Topping – You can substitute corn flakes with crushed potato chips or butter crackers like Ritz crackers.

Potatoes – Shredded hash browns can be used instead of the diced hash browns.

Cheese – Try substituting with mild cheddar or a cheddar blend for a more mild flavor.

Soup – Cream of chicken can be substituted with cream of mushroom soup.

How to store funeral potatoes

To store leftovers, let the baking dish completely cool. Cover with aluminum foil and store in the refrigerator. You can also transfer the remaining party potatoes to an airtight container to keep in the refrigerator.

They can be reheated in the oven or in the microwave.

If you would like to freeze, leave off the corn flake topping. Cover tightly and store in the freezer for up to 3 months.

What to serve with funeral potatoes, party potatoes

This side dish pairs well with many different mains like turkey, ham, roast chicken, meatloaf, pork tenderloin, and many more.

More delicious side dishes

Did you try this cheesy potato recipe? Let me know what you think in the comment section.

Wooden spoon dipping in cheesy potato casserole.
5 from 2 votes

Party Potatoes

By Heather
This party potato recipe is made with potatoes and cheese and topped with a crunch corn flakes topping.
Prep: 10 minutes
Cook: 38 minutes
Total: 47 minutes
Servings: 6


  • 32 ounces frozen hash browns thawed
  • 2 cup shredded sharp cheddar cheese
  • 1/4 cup butter, melted
  • 1/2 cup diced onion
  • 1 can cream of chicken soup
  • 1 teaspoon onion powder
  • 1 cup sour cream
  • 2 cups crushed corn flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 350 degrees F. Make sure the frozen hash browns are thawed.
  • In a large bowl combine sour cream, cream of chicken soup, onion powder, salt, and pepper.
  • Stir in diced onion and shredded cheese. Pour mixture over hash browns and stir to combine.
  • Spray a 9 x 13 baking dish with non-stick cooking spray. Pour mixture into dish. Cook for 30 minutes.
  • While the potatoes are baking combine crushed corn flakes and melted butter in a bowl. Spread the cornflakes over the top of the potatoes and bake another 10-15 minutes.



Calories: 756kcal | Carbohydrates: 101g | Protein: 20g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1479mg | Potassium: 693mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2355IU | Vitamin C: 30mg | Calcium: 339mg | Iron: 25mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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