Funeral Potato Casserole Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (or similar) baking dish with butter or nonstick spray. If using a smaller dish, the casserole will be thicker and may need a few extra minutes to heat through.

Wash, peel, and cut potatoes into 1-inch cubes so they cook evenly.

Place cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Drain potatoes thoroughly in a colander and return them to the hot pot for 1 minute to dry off excess moisture, then remove from heat.

Add 4 tablespoons of butter to the hot potatoes and mash until mostly smooth but leaving some texture, or mash completely for very smooth casserole.

Warm the milk slightly (20–30 seconds in the microwave) so it incorporates easily. Stir milk, sour cream, and softened cream cheese into the mashed potatoes until fully combined and smooth.

Fold in the can of condensed cream of mushroom soup, onion powder, garlic powder, remaining 1 teaspoon of salt, and black pepper. Taste and adjust seasoning as needed. If using bacon or thawed peas/mixed vegetables, fold them in now so they are evenly distributed.

Spread the potato mixture evenly into the prepared 9x13-inch baking dish, smoothing the top with a spatula.

Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over the potatoes, reserving about 1/2 cup for later.

In a small bowl, combine the French fried onions with the 2 tablespoons melted butter to help them brown evenly and stick to the casserole.

Sprinkle the buttered fried onions evenly over the cheese layer, then scatter the reserved 1/2 cup shredded cheddar on top of the onions for extra cheesiness.

Bake in the preheated 350°F (175°C) oven for 25–30 minutes, until the casserole is bubbly around the edges and the topping is golden. If you prefer a crispier topping, place under the broiler for 1–2 minutes watching closely to prevent burning.

Remove casserole from oven and let rest for 5–10 minutes to firm up for easier serving.

Sprinkle chopped fresh chives over the top if using. Serve hot.