This dish might have a somber name, but there's nothing sad about cheesy potatoes baked until golden and bubbly. Funeral Potatoes are a Utah staple-served at weddings, holidays, family reunions, and yes, funerals.
I hadn't even heard of them until a friend from Salt Lake brought a pan to a potluck. When I asked her for the recipe, she laughed and said, "It's not really a recipe-it's more of a Utah rite of passage."
Now they're one of my go-to comfort sides. Easy to throw together, feeds a crowd (or just the two of us with plenty of leftovers), and bakes up beautifully in a small RV oven or toaster oven.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
This week, we are featuring the beautiful state of Utah.
What Are Funeral Potatoes?
Funeral Potatoes are a creamy, cheesy potato casserole-typically made with frozen hash browns, sour cream, cream of chicken soup, and topped with a crispy layer of something crunchy. In Utah, that's usually cornflakes. In my version? Buttery Ritz crackers.
They get their name because they're commonly served after church funerals in the Mormon community, but don't let that stop you from making them any day of the week.
Why You'll Love This Recipe
- Uses frozen hash browns-no peeling or shredding
- Comes together in one bowl, no fuss
- Freezer-friendly (make ahead for busy RV days)
- Comfort food at its finest
- Scales down easily for two
Tips for RV Cooking
- Use a toaster oven or convection oven if your RV doesn't have a full-size oven.
- If baking at a campsite, this can be done in a foil pan over indirect heat on a grill-just keep the lid closed and rotate for even browning.
- This recipe can also be smoked on a smoker at 350 degrees F for about an hour, or until the potatoes are tender. This gives the potatoes a completely different flavor profile. Smoky AND cheesy? Sign me up!
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Frozen diced potatoes - A serious time-saver and the perfect texture. No peeling, no shredding.
- Cream of chicken soup - Adds that nostalgic creamy base.
- Sour cream - Tangy, rich, and essential for that classic flavor.
- Shredded cheddar cheese - Melted into the mix and sprinkled on top for extra gooeyness.
- Yellow onion - Sautéed in butter until soft and sweet, this adds real depth.
- Butter - Not just for sautéing-also melted and tossed with the crackers for that golden topping.
- Ritz crackers - Crushed and buttery, they brown beautifully and add a satisfying crunch.
- Seasonings- Garlic powder, smoked paprika, cayenne pepper (optional)
- Salt and pepper- to taste
Instructions
Preheat oven to 350°F. Grease a 9x13 baking dish or a similar-sized foil pan.
Sauté the onions: In a small skillet, melt 1 tablespoon of the butter over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes.
Mix the casserole: In a large bowl, combine the cream of chicken soup, sour cream, paprika, garlic powder, cayenne pepper (if using), and the sautéed onions. Season with salt and pepper. Taste and adjust seasoning as necessary.
Add hashbrowns and shredded cheese. Stir until everything is completely incorporated.
Spread the mixture evenly in the prepared pan.
Toss crushed Ritz crackers with melted butter in a small bowl. Sprinkle over the top.
Bake uncovered for 45-50 minutes, until golden and bubbly around the edges.
Serving Suggestions
- Serve with baked ham, meatloaf, or roasted chicken
- Add to a brunch spread with scrambled eggs and fruit
- Pair with a green salad for a simple supper
Variations
- Swap Ritz for cornflakes, potato chips, or panko
- Use pepper jack or smoked gouda for a twist
- Add cooked bacon or diced ham to make it a main dish
- Sub cream of mushroom or celery soup for a vegetarian version
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble everything except the cracker topping. Cover and refrigerate up to 2 days. Add topping just before baking.
Can I freeze Funeral Potatoes?
Definitely. Assemble in a foil pan (without the topping), wrap tightly, and freeze. Thaw overnight in the fridge, add your topping, and bake as directed, adding 10 extra minutes if still a little cold.
Cooking for Two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
More Recipes from Forks in the Road
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
Final Thoughts
Funeral Potatoes may have started in Utah, but they've earned a permanent spot in our rotation. Whether you're feeding a crowd or just want a cozy side dish for two, this recipe checks all the boxes-simple, satisfying, and always a hit.
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Cheesy Funeral Potatoes
Ingredients
- 1 30-32 oz bag frozen diced hash browns, thawed
- 1 can 10.5 oz cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped onion
- 1 sleeve Ritz crackers crushed
- 1 stick 8 tablespoons butter, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or foil pan.
- Sauté the onions: In a small skillet, melt 5 tablespoons of butter over medium heat. Add chopped onion and cook until soft and translucent, about 4-5 minutes.
- Mix the casserole: In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (if using), and the sautéed onions. Season with salt and pepper.
- Spread the mixture evenly in your prepared pan.
- Make the topping: In a small bowl, mix the crushed Ritz crackers with the remaining 3 tablespoons of melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 45-50 minutes, until hot and bubbly with a golden topping.
Notes
Cooking for Two
Scaled-Down Version (serves 2–3):- 2 cups thawed frozen diced hash browns
- ½ cup sour cream
- ½ cup shredded cheddar
- ¼ can (about 5 tablespoons) cream of chicken soup
- ¼ cup finely chopped onion
- 4 tablespoons butter, divided
- Salt and pepper, to taste
- ¼ sleeve Ritz crackers, crushed (8-10 crackers)
- Preheat oven to 350°F. Grease an 8x8 pan or two mini loaf pans.
- In a small skillet, melt 2 tablespoons of butter and sauté the onions until soft, 3-4 minutes.
- In a medium bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and a pinch of cayenne pepper (if using), and the sautéed onions. Season with salt and pepper.
- Spread in prepared pan(s).
- Combine crushed crackers with the remaining melted butter and sprinkle on top.
- Bake for 30-35 minutes, or until golden and bubbly.
Leftover Tip
What to Do with the Rest of the Cream of Chicken Soup If you’re making the small-batch version, you’ll only need about ¼ of a standard 10.5-oz can of cream of chicken soup. Here are a few easy ways to use up the rest so it doesn’t go to waste: 1. Freeze it for next timeSpoon the leftover soup (about 6–7 tablespoons if you used a quarter can) into a small airtight container or silicone ice cube tray. It’ll keep in the freezer for up to 3 months and you’ll already have it portioned out for the next time you make Funeral Potatoes or another small-batch casserole. 2. Add it to scrambled eggs or a breakfast bake
Stir a tablespoon or two into scrambled eggs or a small egg bake. It adds creaminess and a little savory boost. 3. Stir into rice or noodles
Mix it into hot cooked rice or egg noodles with a bit of milk or broth for a quick side dish. Toss in frozen peas or leftover chicken if you’ve got it. 4. Make a single-serving pot pie
Combine the soup with leftover shredded chicken and frozen mixed veggies, then spoon into a ramekin and top with biscuit dough or puff pastry. Bake until bubbly and golden. 5. Use as a base for soup
Thin it out with a bit of broth or milk and toss in a handful of cooked rice, chicken, or veggies for a quick creamy soup for one.
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