Funeral Potatoes
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 cupsour cream
- 1(10.5-ounce) can cream of chicken soup (or cream of mushroom for vegetarian)
- 2 cupsshredded cheddar cheese
- 1/2 cupunsalted butter, melted
- 1 1/2 cupscornflake cereal, crushed (or panko breadcrumbs)
- 1 tsponion powder
- 1/2 tspgarlic 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.