Description
Funeral Potatoes is a classic American comfort food dish featuring a creamy, cheesy hash brown casserole topped with a buttery, crunchy cornflake crust. Perfect as a hearty side dish for family gatherings or potlucks, this recipe combines shredded hash browns with a savory mixture of cream of chicken soup, sour cream, cheese, and seasonings, baked until golden and bubbly.
Ingredients
Scale
Main Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 1/2 cup unsalted butter, melted
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped yellow onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 cups crushed cornflakes
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Combine Ingredients: In a large mixing bowl, mix the melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper together until smooth and uniform.
- Add Hash Browns: Stir in the thawed shredded hash browns thoroughly until all ingredients are well combined, ensuring every bite will be flavorful.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly to prevent sticking. Then transfer the hash brown mixture into the dish and spread it out evenly.
- Make Topping: In a small bowl, combine the crushed cornflakes with the remaining 2 tablespoons of melted butter, mixing until the cornflakes are evenly coated.
- Sprinkle Topping: Evenly sprinkle the buttered cornflakes over the top of the hash brown mixture to create a crunchy, golden crust.
- Bake: Place the baking dish uncovered into the preheated oven. Bake for 45–50 minutes, or until the casserole is bubbly and the top is golden brown.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and make serving easier.
Notes
- For extra richness and flavor, try using a blend of cheddar and Monterey Jack cheese.
- To make this dish vegetarian, substitute the cream of chicken soup with cream of mushroom soup.
- Leftovers reheat well and make an excellent side dish for breakfast or dinner.
