If you've never had Utah Funeral Potatoes, think creamy, cheesy potato casserole with a buttery, crunchy topping. This easy funeral potatoes recipe is made with frozen diced hash browns, sour cream, cream of chicken soup, plenty of cheddar cheese, and buttery Ritz crackers on top.
A Note From My Kitchen
I'd never heard of funeral potatoes until a friend from Salt Lake brought a pan to a potluck. When I asked her for the recipe, she laughed. "It's not really a recipe," she said. "It's more of a Utah rite of passage."
Of course, that sent me straight down a rabbit hole.
Turns out the name is pretty literal. Funeral potatoes are tied to Utah, and the luncheons members of the Church of Jesus Christ of Latter-day Saints serve to families after a funeral. But nobody actually waits for a funeral to make them. They show up at holidays, family reunions, church suppers, and just about any potluck with a long folding table.
My version starts with diced frozen potatoes, and instead of the traditional cornflake topping, I use buttery Ritz crackers. That salty crunch on top of all those creamy potatoes is my favorite part.
And since Ken and I don't need a full 9x13 of cheesy potatoes sitting on the counter calling our names every time we walk past, I worked out a small-batch version too. Same dish, fewer opportunities for questionable decisions.
~ Holly ❤️
Recipe at a Glance
What it is: A Utah-style cheesy potato casserole made with diced hash browns, sour cream, cream of chicken soup, cheddar cheese, and a buttery Ritz cracker topping.
Flavor: Creamy, cheesy, savory, and buttery with a crisp, salty topping.
Time: About 10 minutes to prep and 45-50 minutes to bake.
Best for: Holidays, potlucks, Sunday dinner, or anytime you need an easy comfort-food side dish.
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 made with frozen potatoes, sour cream, cream of chicken soup, and cheddar, finished with something crunchy on top. In Utah, that's usually cornflakes. Mine gets buttery Ritz crackers.
The name comes from the luncheons served after funerals in the Church of Jesus Christ of Latter-day Saints, but they're just as likely to show up at holiday dinners and family reunions.
Why You'll Love This Recipe
- Frozen diced potatoes do the heavy lifting. No peeling, no shredding, and no grating your knuckles along with the potatoes.
- It's one bowl and one skillet. The onions soften in the skillet, everything else gets stirred together in the bowl, and that's the whole cleanup.
- It freezes well. A pan can be waiting in the freezer before a busy week or a travel day, which is about the nicest thing you can do for your future self.
- The small batch is a real recipe. It's scaled down in the recipe card with its own amounts and bake time, so you're not halving everything and hoping for the best.
Tips for RV Cooking
- No full-size oven? The small batch fits in a toaster oven or convection oven, baked in an 8x8 pan or two mini loaf pans. Keep an eye on the topping, since smaller ovens tend to brown the Ritz crackers faster.
- Baking at the campsite. Use a foil pan on the grill over indirect heat. Keep the lid closed and rotate the pan once or twice so it browns evenly.
- Try it on the smoker. Smoke it at the same temperature you'd use in the oven for about an hour, until the potatoes are tender. Smoky and cheesy in the same bite is hard to argue with.
- Prep before you hit the road. Assemble the casserole at home and keep the crushed crackers in a zip-top bag until it's time to bake, so the topping stays crunchy.
Let's Gather Up the Ingredients
- Frozen diced potatoes: They hold their shape in the oven instead of turning to mush, and they skip the peeling entirely. Let them thaw first so the casserole bakes evenly all the way through.
- Cream of chicken soup: This is the old-school shortcut that gives the casserole its creamy, savory base. It's also part of what makes it taste like the version people remember from potlucks.
- Sour cream: It adds a little tang that keeps all that cheese and butter from tasting heavy.
- Shredded cheddar cheese: Sharp cheddar gives you more flavor than mild, and shredding your own melts smoother than the bagged kind.
- Yellow onion: Softened in butter first, it melts into the potatoes and adds a sweetness you'd miss if it weren't there.
- Butter: It does double duty, cooking the onion and coating the crushed crackers so the topping bakes up golden.
- Ritz crackers: My swap for the traditional cornflakes. They bring a salty, buttery crunch that holds up well against the creamy potatoes underneath.
- Seasonings: Garlic powder and smoked paprika add depth, and a pinch of cayenne gives a little warmth without making it spicy. Skip the cayenne if you're feeding anyone heat-shy.
- Salt and pepper: Taste the mixture before it goes in the pan. Between the soup, cheese, and crackers, you may need less salt than you think.
Instructions
Get the oven going. Preheat the oven and grease your baking dish. A 9x13 or a foil pan for the full recipe, an 8x8 or two mini loaf pans for the small batch.
Soften the onion. Melt most of the butter in a small skillet and cook the onion until it's soft and translucent. You're not after color here, just sweetness.
Build the sauce. In a large bowl, stir together the cream of chicken soup, sour cream, the onion and all its butter, garlic powder, smoked paprika, and cayenne if you're using it. Season with salt and pepper, then taste it. This is your best chance to adjust before the potatoes go in.
Add the potatoes and cheese. Fold in the thawed potatoes and shredded cheddar until everything is evenly coated.
Spread it in the pan. Smooth it into an even layer so the middle cooks at the same pace as the edges.
Top it. Toss the crushed Ritz crackers with the rest of the melted butter and scatter them over the top.
Bake. Bake uncovered until the edges are bubbling and the topping is golden. If the crackers are browning faster than the middle is heating through, lay a piece of foil loosely over the top for the last stretch.
Serving Suggestions
- Next to something roasted. Baked ham is the classic pairing, but funeral potatoes and meatloaf might be my favorite weeknight version. Roasted chicken works too.
- On a brunch table. Set it out with scrambled eggs and fruit, and it does the job of hash browns for a crowd.
- With a green salad. Something crisp and a little acidic, like a Caesar, balances out all that creamy richness.
Variations
- Change the crunch. Cornflakes give you the traditional Utah version. Crushed potato chips or panko work too.
- Change the cheese. Pepper jack adds some heat, and smoked gouda leans into the smoker version from the RV tips.
- Make it a main dish. Stir in cooked bacon or diced ham, and dinner is one pan.
- Skip the chicken. Swap in cream of mushroom or cream of celery soup for a vegetarian version. Check the label, since some brands use chicken stock.
Frequently Asked Questions
Yes, and that's how I make mine. Crushed Ritz crackers tossed in butter give you a saltier, richer crunch. Potato chips and panko work too.
They're a traditional dish at the luncheons served after funerals in the Church of Jesus Christ of Latter-day Saints, especially in Utah. You'll also see them called cheesy potatoes or party potatoes.
Yes. Thawed potatoes bake evenly, while frozen ones can leave the middle cold and the casserole watery.
You can. The casserole will be softer and more uniform, without the bite of the diced potatoes.
Assemble everything except the cracker topping, cover, and refrigerate for up to two days. Add the topping right before it goes in the oven so it stays crisp.
Yes. Assemble in a foil pan without the topping, wrap it tightly, and freeze. Thaw overnight in the fridge, add the topping, and bake, giving it a little extra time if it's still cold in the middle.
Cooking for two these days?
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Get the 12-Week Bundle →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
These came into my life by way of a potluck and a friend from Salt Lake, and they've stuck around ever since. A full pan when there's a crowd, the small batch when it's just Ken and me.
If you grew up with funeral potatoes, I want to know what went on top at your house. Cornflake people, I'm listening. Ritz people, you already know.
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 10.5 oz can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped yellow onion
- 1 stick 8 tablespoons butter, divided
- 1 sleeve Ritz crackers crushed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9x13 baking dish or foil pan.
- Melt 5 tablespoons of the butter in a small skillet over medium heat. Add the onion and cook until soft and translucent, 4-5 minutes.
- In a large bowl, stir together the cream of chicken soup, sour cream, onion and butter, smoked paprika, garlic powder, and cayenne if using. Season with salt and pepper and taste.
- Fold in the thawed potatoes and shredded cheddar until evenly coated.
- Spread the mixture evenly in the prepared pan.
- Melt the remaining 3 tablespoons of butter and toss with the crushed crackers. Scatter over the top.
- Bake uncovered for 45-50 minutes, until bubbling at the edges and golden on top. If the topping browns too quickly, cover loosely with foil.
Notes
- 2 cups frozen diced hash browns, thawed
- ¼ can (about 5 tablespoons) cream of chicken soup
- ½ cup sour cream
- ½ cup shredded cheddar
- ¼ cup finely chopped yellow onion
- 4 tablespoons butter, divided
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of cayenne, optional
- Salt and pepper, to taste
- 8-10 Ritz crackers, crushed (about ¼ sleeve)
- Preheat the oven to 350°F. Grease an 8x8 pan or two mini loaf pans.
- Melt 2 tablespoons of the butter in a small skillet and cook the onion until soft, 3-4 minutes.
- In a medium bowl, stir together the soup, sour cream, onion, and butter, and seasonings. Season with salt and pepper and taste.
- Fold in the potatoes and cheese, then spread in the prepared pan.
- Toss the crackers with the remaining 2 tablespoons of melted butter and scatter over the top.
- Bake uncovered for 30-35 minutes, until golden and bubbling.
- Freeze it. Portion it into a small container or silicone ice cube tray. It keeps for up to 3 months and is already measured for your next small batch.
- Stir it into eggs. A spoonful or two makes scrambled eggs or a small egg bake creamier.
- Toss it with rice or noodles. Loosen it with a splash of milk or broth, and add frozen peas or leftover chicken if you have them.
- Make a single pot pie. Mix it with leftover chicken and frozen vegetables, spoon into a ramekin, top with biscuit dough or puff pastry, and bake until bubbly.
- Turn it into soup. Thin it with broth or milk and add cooked rice, chicken, or vegetables for a quick bowl for one.
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