You’ve probably seen them at a potluck, sitting right next to the glazed ham or the slow-cooker meatballs. They go by many names: cheesy potatoes, hash brown casserole, or that "potato thing with the cornflakes." But if you’re from a certain part of the country—or if you spend any time on the Food Network website—you know them as funeral potatoes by Pioneer Woman. Ree Drummond didn't invent the concept, obviously. These have been a staple of Church of Jesus Christ of Latter-day Saints (LDS) culture and Midwestern family reunions for decades. However, she basically became the modern patron saint of this specific, buttery, carb-heavy masterpiece.
It’s a weird name. Let’s be real. Calling a dish "funeral potatoes" sounds a bit macabre if you aren't used to it. The name comes from the fact that this casserole is the go-to dish for after-funeral luncheons because it’s easy to make in massive batches, feeds a crowd, and is the culinary equivalent of a warm hug when you’re grieving. It’s pure comfort. It’s also incredibly salt-dense, which, honestly, is what people need when they’ve been crying all morning.
The Secret Sauce of the Ree Drummond Version
What makes the funeral potatoes by Pioneer Woman stand out from the generic recipe on the back of a frozen potato bag? It’s not just one thing. It’s the sheer lack of restraint. Ree is known for her "more is more" approach to dairy, and this recipe is the poster child for that philosophy. Most versions use a can of condensed cream of chicken soup and some sour cream. Ree’s version leans heavily into that, but she often emphasizes the texture of the potatoes themselves.
The base is usually frozen hash browns. You can use the cubed kind or the shredded kind, though the shredded ones tend to soak up the sauce better, creating a more cohesive, almost pudding-like consistency. Then comes the fat. We’re talking a half-cup of melted butter, a whole container of sour cream, and at least two cups of sharp cheddar cheese. Some people try to use low-fat sour cream or skim milk. Don't. You’ll end up with a watery mess that lacks the structural integrity required for a proper funeral potato experience.
The topping is where the real debate happens.
Traditionally, you’ve got three camps:
- The Cornflake Camp (The Ree Drummond preference)
- The Ritz Cracker Camp
- The Potato Chip Camp
Ree usually goes for the cornflakes crushed up and tossed in—you guessed it—more melted butter. It provides this specific, malty crunch that cuts through the richness of the cheese. If you use crackers, it’s saltier. If you use chips, it’s greasier. The cornflakes stay crunchy longer, even when the leftovers are reheated in a microwave the next day.
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Why This Specific Recipe Dominates Search Results
If you search for these potatoes, Ree's face is everywhere. Why? Because she demystified "Mormon food" for the rest of the world. For a long time, funeral potatoes were a regional or religious secret. By putting it on The Pioneer Woman and featuring it in her cookbooks, she gave it a broader appeal. She treated it with the same respect she gives a high-end ribeye.
There’s also the ease of it. You don't need a knife. You barely need a bowl if you're feeling lazy enough to mix it in the baking dish (though Ree recommends a bowl for a more even distribution of the "glop"). It’s a "dump and bake" recipe. In a world of over-complicated 15-step TikTok recipes, there is something deeply grounding about opening a bag of frozen potatoes and a can of soup. It’s honest. It’s not trying to be "fusion" or "elevated." It’s just dinner.
Actually, it’s barely even dinner. It’s a side dish that thinks it’s an entree.
Common Mistakes That Ruin the Casserole
Even with a recipe this simple, things can go south. The biggest mistake is not thawing the potatoes properly. If you throw rock-solid frozen hash browns into the mix, they release too much water as they cook. Your casserole will be soupy at the bottom and cold in the middle.
- Thaw them completely.
- Pat them dry. - Seriously, use a paper towel.
Another issue is the cheese. Pre-shredded cheese is coated in potato starch or cellulose to keep it from clumping in the bag. That's great for tacos, but it sucks for casseroles because it doesn't melt as smoothly. If you want the true funeral potatoes by Pioneer Woman experience, grate the cheese yourself from a block. It takes five minutes, and the resulting melt is significantly more luxurious.
The Cultural Significance of the "Casserole Culture"
We talk about SEO and recipes, but we often miss the "why." Why do people keep making this? It’s about the community. In the Intermountain West, the "Relief Society" often organizes these meals. It’s a logistical feat. When someone passes away, the community shows up with 15 pans of these potatoes.
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Ree Drummond tapped into that same "ranch wife" or "small-town neighbor" energy. Her brand is built on the idea that food is a way to take care of people. Whether you’re in a high-rise in Manhattan or a farmhouse in Oklahoma, the act of baking a bubbly, cheesy tray of potatoes for someone else carries weight. It says, "I know things are hard, so here are 4,000 calories."
Variations to Try (If You're Feeling Rebellious)
While the classic recipe is a masterpiece of 1950s-era food technology, people do tweak it. Some folks add diced ham to make it a full meal. Others add chopped green onions or even pickled jalapeños to cut through the fat.
Ree herself has experimented with different "cream of" soups. While cream of chicken is the standard, cream of mushroom adds an earthy hit that works surprisingly well. Some people even use cream of celery, though those people are generally considered outliers in the potato community.
One move that I personally think is underrated? Adding a splash of hot sauce or a teaspoon of dry mustard to the sauce. You won't taste the "heat," but the acid and mustard powder act as a brightener for the heavy dairy. It makes the cheddar taste "cheeddier," if that makes sense.
Nutrition? Let’s Not Pretend.
Let's be incredibly clear: this is not health food. If you are looking for a low-carb, keto-friendly, or heart-healthy option, you are in the wrong neighborhood. A single serving of funeral potatoes by Pioneer Woman is basically a week's worth of saturated fat. But that’s the point. This is celebratory food. Or grieving food. It’s not "I’m hitting the gym" food.
It’s important to acknowledge that this recipe relies heavily on processed ingredients. The frozen hash browns, the canned soup, the cornflakes—it’s a miracle of industrial food production. And yet, when combined, they create something that feels intensely homemade. It’s a paradox of American cooking.
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How to Get the Perfect Golden Crust
The hallmark of a great funeral potato dish is the contrast between the molten, creamy interior and the jagged, buttery top. If your top is soggy, you failed.
- Don't cover the dish with foil for the last 15 minutes of baking. You want the air to hit those cornflakes.
- Butter placement matters. Don't just drizzle it; ensure every flake is coated.
- Use a glass baking dish. Glass distributes heat differently than metal, often leading to better-browned edges, which are the best part.
When you pull it out of the oven, it should be bubbling around the sides. The smell of toasted cornflakes and sharp cheddar will fill your entire house. It’s an aggressive smell. A welcoming one.
Final Steps for the Perfect Potluck Result
If you're planning to make this for an event, transport it carefully. These things hold heat like a thermal blanket. If you take it out of the oven and immediately put it in an insulated carrier, the steam will ruin the crunch of the topping. Let it sit for 10 minutes on the counter first. The sauce needs time to "set" anyway. If you scoop it immediately, it'll run all over the plate. Give it a minute to find its soul.
Once you've mastered the basic funeral potatoes by Pioneer Woman, you'll realize it's less of a recipe and more of a template. You can swap the cheese, change the topping, or add herbs. But honestly? The classic version is a classic for a reason. It’s the ultimate legacy of Ree Drummond’s style: simple, indulgent, and undeniably effective at making people feel better.
Actionable Next Steps:
- Inventory Check: See if you have a bag of frozen hash browns (shredded) and a can of cream of chicken soup; these are the non-negotiables.
- Grate Your Own: Buy a block of sharp cheddar instead of the bagged stuff to ensure a better melt.
- Prep the Topping: Crush your cornflakes in a Ziploc bag so you don't make a mess, and mix them with melted butter before putting them on the casserole.
- Bake and Wait: Bake at 350 degrees until the middle is hot, but let it rest for 10-15 minutes before serving to ensure the consistency is creamy rather than runny.