Description
- Funeral Potatoes are a creamy, cheesy, and crunchy comfort food classic perfect for any occasion. Made with tender hash browns, a rich sour cream and cheese sauce, and a crispy buttery topping, this casserole is a crowd-pleaser at potlucks, holidays, or even a simple family dinner.
Ingredients
Scale
- 1 (32-ounce) bag frozen hash browns (shredded or diced)
- 1 cup sour cream
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cups shredded cheddar cheese
- 1/2 cup unsalted butter, melted
- 1 1/2 cups cornflake cereal, crushed (or panko breadcrumbs)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Chopped chives for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine sour cream, cream of chicken soup, cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix well.
- Add the frozen hash browns to the bowl and gently stir until evenly coated.
- Spread the potato mixture evenly into the prepared baking dish.
- In a separate small bowl, mix the crushed cornflakes with melted butter. Sprinkle evenly over the top of the casserole.
- Bake for 40-50 minutes, or until hot and bubbly, and the topping is golden brown.
- Remove from the oven and let cool slightly. Garnish with chopped chives if desired. Serve warm.
Notes
- For extra crunch, substitute crushed Ritz crackers or potato chips for the cornflakes.
- Add cooked, diced chicken or ham for a more filling casserole.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
- If baking from frozen, cover with foil and bake for an additional 10-15 minutes, removing the foil halfway through baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes