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Pellet Grill Funeral Potatoes

These smoky pellet grill funeral potatoes are incredible and so easy to make! It is the perfect recipe for those who own a wood pellet grill like a Traeger! This cheesy potato casserole pairs well with any smoked or grilled meats, making it a great side dish for any BBQ or cookout. But the best part is that you can still make it even if you don’t own a pellet grill. Simply cook the hash brown potato casserole in your oven and enjoy the amazing flavors!

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What are Funeral Potatoes?

Funeral potatoes is a casserole made with shredded hash browns, cream of chicken or mushroom soup, sour cream, cheddar cheese, and a crushed cornflake topping. It is then baked for 1 hour in an oven or grill. 

Originating in Salt Lake City, Utah, this creamy hash brown casserole is served at funeral luncheons or gifted to families during mourning. However, it also appears at brunches, BBQs, and potlucks. The combination of shredded hash browns, creamy soup, sour cream, and melted cheddar cheese is delicious, and the crushed cornflake topping adds the perfect crunch. We love how versatile this dish is and how it always seems to be a crowd-pleaser.

For this recipe, we’ll take this popular Utah staple to the pellet grill for an added kiss of smoke. It brings out the flavors in the dish and takes it to the next level. Pair with your favorite protein and grilled carrots for a well-rounded meal!

Ingredients for Pellet Grill Funeral Potatoes:

  1. Shredded hash browns: You’ll need one large bag (or two smaller bags) of frozen hash browns. Aim for anywhere between 26-30 ounces total.
  2.  Sour cream: I recommend using full-fat sour cream for these smoked funeral potatoes. However, you can use a low-fat variety if preferred.
  3.  Cream of mushroom or chicken soup: You can use either of these soups in your funeral potatoes. Look for the condensed (10.5 ounces) canned soup. If you have a vegetarian (not vegan) in the family, use the cream of mushroom soup, but otherwise, the cream of chicken works great!
  4.  Shredded cheddar: I highly recommend using sharp cheddar for this creamy potato casserole. It will amp up that tart, cheesy flavor in this dish!
  5.  Butter: I have used salted and unsalted butter for this recipe, and these pellet grill funeral potatoes turned out delicious every time.
  6.  Crumble: Traditionally, crushed cornflakes are used for the topping. However, you can also use panko crumbs or crushed table crackers. If you need a gluten-free option, I recommend using crushed Rice Chex. 
  7.  9″x13″ Disposable Aluminum Pan: These disposable pans are perfect for outdoor cooking! They go from the pellet grill to the table and can house your leftovers too. Cover your leftover smoked funeral potatoes with foil and store it in the refrigerator for 3 days. Trust me; they won’t last long. These creamy hash brown potatoes will be gone within 24 hours! You can also use a 12″ cast-iron skillet for this recipe.

How to make Pellet Grill Funeral Potatoes:

  • Set your pellet grill or smoker to 350 degrees F., and plan for a 1 hour cooking time.
  • Suggested pellets: apple or some type of fruitwood blend.
  • Combine your hash browns, sour cream, soup, cheese, milk, seasonings, and melted butter in a large bowl—scoop the mixture out into your disposable pan or large cast-iron skillet. Level out with your spatula.
  •  Combine your crumble, and spread evenly to the top of your potato mixture.
  • Pop it in your pellet grill or smoker, cook for 1 hour, and voila! You’ll have perfectly smoked pellet grill funeral potatoes!

Oven method:

Follow the instructions above and cook your cheesy funeral potatoes in the oven for 1 hour at 350 degrees F. 


  • If you want to make some smoked funeral potatoes but don’t have shredded hash browns on hand, don’t worry. You can use country-style (cubed) hash browns instead. You should be able to find a 32-ounce bag in the freezer section of your local grocery store.
  • We suggest throwing in some diced green peppers, onions, or chopped cooked bacon for a little oomph!

These pellet grill funeral potatoes pair well with Pellet Grill Smoked Turkey and more!

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Pellet Grill Funeral Potatoes

!This cheesy potato casserole pairs well with any smoked or grilled meats, making it a great side dish for any BBQ or cookout.
5 from 10 votes
Print Rate
Course: Side Dish
Cuisine: American, American BBQ
Keyword: funeral potato recipe, funeral potatoes, pellet grill funeral potatoes, pellet grill side dish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 570kcal
Author: Derrick Riches and Sabrina Baksh


  • 26-30 ounces hash browns frozen shredded
  • 2 cups sour cream
  • 1 10.5 ounces cream of mushroom or cream of chicken
  • soup
  • 1 1/2 cups sharp cheddar shredded
  • 1/2 cup milk
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 cup melted butter
  • Crumble:
  • 1 1/2 cups corn flakes crushed
  • 1/4 cup melted butter


  • Preheat your pellet grill for 350 degrees F.
  • Add frozen hash browns, sour cream, cream of mushroom OR chicken soup, milk, seasonings, cheese, and melted butter in a large bowl. Stir well to combine.
  • Spoon potato mixture out into a 9″x13″ disposable aluminum pan. Even out the mixture and set it aside.
  • In a separate bowl, combine brushed corn flakes and 1/4 cup of melted butter. Top potato mixture evenly with crumble.
  • Place the pan into your pellet grill. Close the lid and cook for 1 hour.
  • Once cooked through, the funeral potatoes will be creamy, tender, and golden brown. Remove pan from the grill and let it sit for 10-15 minutes before serving,
  • Store leftover funeral potatoes in an airtight container in your refrigerator for 3-4 days.
  • *Oven cooking. Follow the assembly directions above, except cook your funeral potatoes in the oven at 350 degrees for 1 hour.


Calories: 570kcal | Carbohydrates: 34g | Protein: 15g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1232mg | Potassium: 601mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1392IU | Vitamin C: 12mg | Calcium: 332mg | Iron: 4mg

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