These easy and delicious Funeral Potatoes (also called cheesy potatoes) are a cheesy hash brown casserole that makes the perfect warm side dish for any meal, holiday dinner, or potluck.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 30 ounces frozen hash browns , diced or shredded will work, THAWED*
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup (or homemade)
- 10 Tablespoons butter , divided, melted
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal
Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
Bake uncovered at 350 F for 40-50 minutes.
*Or substitute 10 small potatoes, parboiled and diced
To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.
Calories: 336kcal | Carbohydrates: 17g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 666mg | Potassium: 257mg | Sugar: 1g | Vitamin A: 905IU | Vitamin C: 5.9mg | Calcium: 191mg | Iron: 2.4mg