Description
Funeral potatoes are a comforting, cheesy hash brown casserole made with creamy soup, sour cream, and topped with crunchy cornflakes — a beloved side dish at potlucks and family gatherings.
Ingredients
Units
Scale
- 1 (32 oz) bag frozen shredded hash browns, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup unsalted butter, melted (for mixture)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cornflakes, crushed
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, 1/4 cup melted butter, salt, and pepper.
- Fold in the thawed hash browns until well combined.
- Spread the mixture evenly in the prepared baking dish.
- In a small bowl, mix crushed cornflakes with 1/4 cup melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 45–50 minutes, or until the top is golden and the casserole is bubbly.
Notes
- For a meatless version, use cream of mushroom soup instead of chicken.
- Add diced ham or cooked bacon for a heartier casserole.
- Let rest for 10 minutes before serving to set properly.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg