Veggie Potato Bake – a take on Funeral Potatoes

This Veggie Potato Bake is a great option that feeds a crowd. It's a filling way to use up vegetables in your refrigerator.
Veggie Potato Bake

Last Updated on March 23, 2022

Veggie Potato Bake
Veggie Potato Bake

This Veggie Potato Bake is a great option that feeds a crowd. It’s a filling way to use up vegetables in your refrigerator. It’s also a good choice for a St. Patrick’s Day gathering.

This recipe is a rendition of Funeral Potatoes that I made for a Mother’s Day celebration at the Ascencia Homeless Shelter. I had made two, one with ham, and this one, for the vegetarians, with vegetables. I also make a smaller version of this for Thanksgiving dinner that everyone loves.

Potatoes for Potato Veggie Bake

The traditional recipe uses regular hash brown potatoes.  It’s very good and I like it that way, too.  However, in mine, I use frozen Southern hash brown potatoes. I like the mouthfeel a little better and they are also easier to get most of the moisture off them. If you don’t want to use frozen, by all means, use cubed potatoes, about a quarter-inch dice.


The traditional recipe used cream of mushroom soup. Yuk! That stuff is awful! It’s one thing I never have in my pantry because I like the homemade much better.  In this case, however, I do like to use canned soup.  I use canned celery soup.  If you don’t want to use canned soup, you could saute off an onion and celery until soft in 2 tablespoons of butter, then add 4 tablespoons of flour to make a roux and add a cup of milk and stir until it gets very thick.  It needs to be very thick because it’s going to be added to sour cream and make up the base of the casserole.

veggie potato bake

Veggie Potato Bake

This Veggie Potato Bake is a great option that feeds a crowd. It’s a filling way to use up vegetables in your refrigerator.
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting: 10 minutes
Total Time: 1 hour 10 minutes
Cuisine: American
Diet: Vegetarian
Difficulty: Easy
Newsletter: 2021-02-28
Servings (slide to adjust): 12
Calories per serving: 336kcal


3-quart casserole


  • 1 32 oz bag frozen southern hashed potatoes
  • 10.5 oz celery soup, canned
  • 1 bunch asparagus tips
  • 1 bunch broccoli florets, steamed till just done
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 cups sour cream
  • 1 ½ cups jack or swiss cheese, grated
  • ½ cup butter, melted
  • 2 cups Corn flakes
  • 1 cup Parmesan cheese, grated
Ingredients necessary for the recipe step are in italic.


  • 1 1/2 cups jack or swiss cheese
    Grate the cheese and set it aside.
  • 1 32 oz bag frozen southern hashed potatoes
    Let the potatoes completely thaw, and then put them on some paper towel to remove the moisture.
  • 1 onion
    Put the potatoes in a casserole pan. Add the chopped onion.
  • 10.5 oz celery soup, 2 cups sour cream
    Mix the sour cream, cheese, and soup together in a large bowl.
  • Put the mixture on top of the potato mixture, and with your hands, mix the whole thing up. Flatten it without crushing it.
  • 1 bunch asparagus tips, 1 bunch broccoli florets, 1 cup mushrooms
    Put the asparagus, mushrooms, and broccoli florets on top of that mixture, nicely.
  • 2 cups Corn flakes, 1 cup Parmesan cheese
    Carefully mix the corn flakes and Parmesan together, then carefully spread them on the casserole.
  • 1/2 cup butter
    Pour the melted butter on the bread crumb mixture.
  • Bake for about 40 minutes or until the cheese has slightly browned and the casserole is bubbling. Let the casserole cool for about 10 minutes before serving.


Serving: 147gCalories: 336kcalCarbohydrates: 10gProtein: 14gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 68mgSodium: 513mgPotassium: 272mgFiber: 1gSugar: 1g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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