Funeral Potatoes
A comforting and cheesy hash brown casserole perfect for gatherings.
Ingredients
Main Ingredients
- 30 ounces frozen hash browns, thawed
- 2 cups sour cream
- 10.5 ounces cream of chicken soup
- 10 tablespoons butter, divided and melted
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal
Instructions
- Thaw the frozen hash browns in the fridge overnight or in the oven at 200°F for about 20 minutes.
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, 6 tablespoons of melted butter, salt, pepper, and dried onion. Mix until well combined.
- Add the thawed hash browns and shredded cheddar cheese to the mixture. Stir gently until everything is evenly coated. Spoon the mixture into a 9x13'' baking pan.
- For the topping, place the corn flakes in a large ziplock bag and gently crush them with your hands or a rolling pin until they are in small pieces.
- Add the remaining 4 tablespoons of melted butter to the crushed cornflakes, mixing well. Sprinkle the mixture evenly over the potato mixture in the baking pan.
- Bake the casserole uncovered at 350°F for 40-50 minutes, or until the top is golden and crispy. For an extra crispy topping, consider broiling for the last few minutes of baking.
- Remove from the oven and let it cool slightly before serving. This dish pairs wonderfully with baked ham or your favorite main course.
Notes
For a crispy topping, consider broiling the casserole for the last few minutes of baking.