Wedding Potatoes (aka Cheesy Funeral Potatoes)

Creamy, cheesy, and guaranteed to steal the show

Let’s be real—some dishes just understand the assignment. No dramatic entrance, no artsy garnish needed. They show up, take their place on the table, and completely own it. That’s exactly what Wedding Potatoes do. Whether it’s a holiday, potluck, family dinner, or yes—even a wedding or a funeral (they’re emotionally versatile), this casserole is the side dish equivalent of a mic drop.

I’ve also heard of this dish referred to as Funeral Potatoes (don’t worry, no dark energy here—just deep comfort) but in my house, my mom always called them Wedding Potatoes. Maybe she just wanted to give them a cheerier name? Either way, we’re talking about the same dish – crispy hash browns, tangy sour cream, melted cheddar, and a golden cornflake topping that crunches in all the right ways. It’s rich, nostalgic, and dangerously easy to make.

Word of warning: people will ask for seconds. Then the recipe. And quite possibly your lifelong friendship.

Why You’ll Love These Wedding Potatoes

Shows up for every occasion—and never disappoints
Cheap date (aka budget-friendly)
Comes together with almost zero fuss
Feeds a small army
Freezer-friendly, in case you like to plan ahead—or pretend you do
Basically edible comfort in casserole form

Ingredients

2 lbs frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
½ cup chopped onion
1 cup milk
1/2 cup melted butter
1 (10 oz) can cream of chicken soup
1 cup sour cream
1/4 tsp black pepper
1 tsp salt
1 1/2 cups crushed cornflakes
3 tbsp melted butter

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, combine the thawed hash browns, cheddar cheese, and chopped onion.

3. In a separate bowl, whisk together the milk, 1/2 cup melted butter, cream of chicken soup, sour cream, salt, and pepper.

4. Pour the milk mixture over the potatoes and stir everything together until well combined.

5. Spread the mixture evenly into the prepared baking dish.

6. In a small bowl, mix the crushed cornflakes with the remaining 3 tablespoons of melted butter.

7. Sprinkle the cornflake topping evenly over the casserole.

8. Bake for 1 hour, or until golden brown and bubbly

Pro Tips

Use freshly grated cheddar for the best melt and flavor.
Swap cream of chicken soup for cream of mushroom to make it vegetarian.
Add a handful of chopped green onions or chives for freshness.
Make ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Pairing Suggestions

Honestly, this dish plays well with everything, but here are some A+ pairings:

Sliced ham, roast turkey, prime rib, Crockpot Cola Ribs —take your pick
Brunch-y faves like eggs, quiche, or pancakes (yes, potatoes AND pancakes are allowed)
A crisp salad if you’re feeling balanced
Or just a fork and a solid sense of self-worth

Final Thoughts

If you haven’t made Wedding Potatoes before, this is your cue. They’re comforting, cheesy, and wildly crowd-pleasing—kind of like your favorite aunt at family gatherings. Bring them once, and people will expect them every time after that. Sorry, not sorry.