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Funeral Potatoes

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Funeral Potatoes are a rich, creamy, cheesy hash brown casserole topped with buttery, crunchy cornflakes. This crowd-friendly comfort food is perfect for holidays, potlucks, and family dinners.

Ingredients

  • 30 ounces frozen hash browns, diced or shredded, thawed
  • 2 cups sour cream
  • 1 can (10.5 ounces) cream of chicken soup
  • 10 tablespoons butter, melted and divided
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried minced onion
  • 2 cups shredded cheddar cheese
  • 2 cups cornflakes cereal

Instructions

  1. Thaw the frozen hash browns completely before assembling the casserole. For convenient preparation, thaw them overnight in the refrigerator.
  2. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish if desired.
  3. In a large mixing bowl, combine the sour cream, cream of chicken soup, 6 tablespoons melted butter, salt, black pepper, and dried minced onion. Stir until smooth and evenly combined.
  4. Add the thawed hash browns and shredded cheddar cheese. Fold together until the potatoes are evenly coated with the creamy mixture.
  5. Transfer the potato mixture to the prepared baking dish and spread it into an even layer.
  6. Place the cornflakes in a resealable bag and gently crush them with your hands or a rolling pin, leaving some texture for a crunchy topping.
  7. Combine the crushed cornflakes with the remaining 4 tablespoons melted butter and toss until evenly coated.
  8. Sprinkle the buttery cornflake mixture evenly over the potatoes.
  9. Bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbling around the edges and the topping is crisp and golden.
  10. Let the casserole rest for a few minutes before serving. Serve warm.

Notes

  • Either diced or shredded frozen hash browns work well. Diced potatoes provide a chunkier texture, while shredded potatoes create a softer casserole.
  • For fresh potatoes, substitute approximately 10 small potatoes that have been parboiled and diced.
  • For extra cheese, sprinkle additional shredded cheddar over the potato mixture before adding the topping.
  • Colby Jack, Monterey Jack, or a cheddar blend can replace some or all of the cheddar cheese.
  • For a vegetarian version, replace the cream of chicken soup with cream of mushroom or cream of celery soup.
  • Crushed buttery crackers or breadcrumbs can replace the cornflakes.
  • For a spicy variation, add diced jalapeño, green chiles, cayenne pepper, or crushed red pepper.
  • Store leftovers covered in the refrigerator for up to 3 to 4 days.
  • To make ahead, assemble the potato mixture without the topping and refrigerate for up to 1 day. Add the cornflake topping just before baking and allow approximately 5 to 10 additional minutes of baking time if needed.
  • To freeze, assemble without the cornflake topping, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the freshly prepared topping, and bake until hot and bubbling.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-funeral-potatoes-recipe/