Description

Funeral Potatoes is a comforting and classic casserole dish featuring creamy hash browns baked with a savory mixture of cream cheese, sour cream, cheddar, and crunchy cornflake topping. This hearty recipe is perfect for family gatherings and potlucks, delivering rich flavor and a satisfying texture with every bite.

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, shredded
32 ounces frozen shredded or cubed hash browns, thawed

Topping

2 ½ cups corn flakes, crushed
¼ cup unsalted butter, melted

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Instructions

Thaw Hashbrowns: Place the frozen hashbrowns in the refrigerator overnight to thaw completely, ensuring even cooking and proper texture in the casserole.
Preheat Oven and Prepare Dish: Preheat your oven to 350°F (177°C) and coat a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
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 until all ingredients are thoroughly blended into a smooth mixture.
Add Hashbrowns and Cheese: Fold in the thawed hashbrowns and shredded cheddar cheese into the creamy mixture until evenly combined. Then spread this mixture evenly into the prepared baking dish.
Prepare Topping: Crush the corn flakes in a large freezer bag until they reach a coarse crumb consistency. Mix the crushed corn flakes with the ¼ cup melted butter until the flakes are well coated. Sprinkle this topping evenly over the hashbrown mixture in the baking dish.
Bake: Place the casserole uncovered into the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the casserole is hot and bubbly throughout.

Notes

For a crispier topping, broil the casserole for the last 2-3 minutes carefully watching to prevent burning.
You can substitute cream of mushroom soup for cream of chicken soup to suit dietary preferences.
Adding diced cooked ham or bacon can provide a smoky flavor variation.
Make sure hashbrowns are fully thawed and drained of excess moisture to prevent sogginess.
This dish can be prepared a day ahead and refrigerated before baking, just increase baking time slightly if baked cold.