Description
Funeral Potatoes is a comforting and creamy cheesy hash brown casserole, traditionally made with shredded potatoes, sour cream, cream of chicken soup, cheddar cheese, and a crunchy cornflake topping. This easy-to-make dish is baked until bubbly and golden brown, perfect for potlucks, family gatherings, or a hearty side dish.
Ingredients
Scale
Main Ingredients
- 6 cups frozen shredded hash brown potatoes, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese
- 1/4 cup finely chopped onion (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Topping
- 2 cups cornflakes, crushed
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Prepare the creamy mixture: In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper. Mix well until the ingredients form a smooth and uniform sauce.
- Add cheese and onion: Stir in the shredded cheddar cheese and finely chopped onion (if using) into the creamy mixture to evenly distribute the flavors.
- Combine with potatoes: Gently fold the thawed shredded hash brown potatoes into the mixture until every potato strand is evenly coated with the cheesy sauce.
- Spread in baking dish: Transfer the potato mixture into the greased baking dish and spread it out evenly to form a smooth layer.
- Prepare and add topping: In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter until well combined. Sprinkle this crunchy topping evenly over the potato casserole.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes until the casserole is bubbly around the edges and the topping is golden brown and crispy.
- Cool and serve: Remove the casserole from the oven and let it cool slightly for a few minutes before serving to allow it to set and enhance flavors.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup or a vegetarian cream soup option.
- You can add cooked bacon or diced ham for extra flavor and protein.
- If you prefer a crunchier topping, add chopped pecans to the cornflake mixture.
- Make ahead tip: Assemble the casserole and store it covered in the refrigerator for up to 24 hours before baking.
- Ensure the hash browns are fully thawed and drained to avoid excess moisture in the casserole.
