Funeral Potatoes


  • 6 cups diced potatoes (or 2 lbs frozen hash browns, thawed)
  • 1 cup sour cream
  • 10¾ oz condensed cream of celery soup (or cream of chicken or mushroom)
  • 2 cups (more or less to taste) cheddar cheese, grated
  • ¾ cup corn flakes (or stale crushed potato chips)
  • salt & pepper for seasoning

Special Equipment

  • cheese grater
  • aluminum foil or nonstick cooking spray
  • 2-3 quart casserole dish or 9" x 13" baking dish


  1. Preheat oven to 350º
  2. Toss potatoes with soup and sour cream in a large bowl. Season with salt & pepper
  3. Place mixture in a greased or foil-lined 2-3 quart casserole dish, or 9" x 13" baking dish
  4. Top evenly with cheese, then corn flakes (or stale, crushed potato chips). (For a crispier corn flake, toss with 3 tbsp of melted butter before topping)
  5. Bake, uncovered for 30-45 minutes, until bubbly and crispy