Funeral Potatoes Recipe
Funeral Potatoes is a comforting, cheesy casserole featuring shredded hash browns baked in a creamy mixture of sour cream, cream cheese, and cream of chicken soup, topped with a crunchy buttery cornflake crust. This classic dish is perfect for family gatherings and potlucks, delivering a hearty and flavorful side that pairs well with a variety of mains.
- Prep Time: 15 minutes (plus overnight thawing)
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes (excluding thaw time)
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces package frozen shredded or cubed hash browns (thawed)
Topping
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Instructions
- Thaw Hashbrowns: Place the frozen hashbrowns in the refrigerator overnight to thaw completely. This ensures they cook evenly in the casserole.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Creamy Base: In a large bowl, combine the ½ cup melted butter, cream of chicken soup, sour cream, softened cream cheese, salt, black pepper, garlic powder, and grated yellow onion. Stir well until all ingredients are fully incorporated and smooth.
- Add Potatoes and Cheese: Fold the thawed hashbrowns and cheddar cheese into the creamy mixture. Mix gently but thoroughly to ensure everything is evenly distributed. Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: Crush the corn flakes inside a large freezer bag until small crumbs form. In a separate bowl or directly in the bag, combine crushed corn flakes with the ¼ cup melted butter, tossing until the flakes are fully coated. Evenly sprinkle this mixture over the hashbrown casserole for a crispy topping.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 40 to 45 minutes. The casserole should be bubbly and the topping golden brown when done. Remove from oven and allow to set for a few minutes before serving.
Notes
- For a vegetarian version, substitute cream of chicken soup with cream of mushroom or cream of celery soup.
- You can add cooked bacon or diced ham for added protein and flavor.
- Use sharp cheddar cheese for a tangier taste or mild cheddar for creamier flavor.
- Make sure the hashbrowns are fully thawed and not frozen in lumps for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
Keywords: funeral potatoes, cheesy hashbrown casserole, comfort food, potluck dish, side dish, creamy casserole, baked hashbrowns, cornflake topping
Find it online: https://yumwithmia.com/funeral-potatoes-recipe/
