Funeral Potatoes with Ham is crowd-pleasing, delicious comfort food. The filling is rich and creamy and the whole thing is topped off with a buttery and crunchy corn flake topping.
Great Holiday Side
These Funeral Potatoes make a great casserole for Thanksgiving, when you can’t possibly have too many casseroles. And this recipe is also a great way to use up leftover Easter ham.
What Are Funeral Potatoes
Never heard of Funeral Potatoes? It is a casserole made from diced potatoes or hash browns that is popular in Idaho and Utah and is often served at family gatherings following funerals. The topping can vary but it is usually crushed corn flakes, which I have used, or crushed potato chips. We tend to have a box Corn Flakes lingering in the pantry, but not potato chips. They get eaten up right away. 🙂
I like the slight sweetness the cornflakes give. It contrasts well with the cheesy, salty filling.
There’s a huge amount of sour cream, making this casserole potato and sour cream nirvana. It is so incredibly rich and filling, you really can’t eat a whole lot of it so one casserole will feed quite a few people. To flavor the casserole up some, I like to add about 1 1/2 teaspoons of the powdered ranch dressing mix that comes in a little packet. I use Hidden Valley Ranch. You can use the leftover ranch mix to make salad dressing or to mix into mashed potatoes or double stuffed potatoes.
The ham adds flavor and makes it feel a little like a main dish casserole, but you can leave it out. My daughter is vegetarian so I only mix ham into one side of it.
You could also add broccoli or peas instead of the ham or in addition.
For all of Spicy Southern Kitchen’s side dish recipes go HERE.
More Holiday Casseroles
- Southern Broccoli Casserole
- Crock Pot Sweet Potato Casserole
- Butternut Squash Casserole
- Pineapple Casserole
- 1/4 cup butter
- 1 small onion, diced
- 1 can condensed cream of mushroom soup
- 1 (16-ounce) container sour cream
- 1/4 cup milk
- 1 (30-ounce) package frozen hash browns, defrosted
- 2 cups shredded sharp cheddar cheese
- 8 ounces ham, diced
- 1 1/2 teaspoons dry Ranch mix, I use Hidden Valley Ranch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- dash of hot sauce
- 1 1/2 cups Corn Flakes, crushed
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees and lightly grease a 13 x 9-inch baking dish.
- Melt butter in a skillet over medium heat. Add onion and cook until beginning to soften, about 3 to 4 minutes. Remove from heat.
- In a large bowl, mix together all ingredients (including onions), except Corn Flakes and melted butter.
- Transfer mixture to prepared baking dish.
- In a small bowl, mix together crushed Corn Flakes and melted butter. Sprinkle on top of casserole.
- Bake for 45 to 55 minutes.