Funeral Potatoes
A creamy and cheesy hash brown casserole with a crispy cornflake topping, perfect for any gathering.
Ingredients
- 2 cups sour cream
- 1 10.5-oz. can cream of chicken soup
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. garlic powder
- 1 30-oz. pkg. frozen shredded hash brown potatoes, thawed
- 2 cups shredded Cheddar cheese about 8 oz.
- 3/4 cup finely chopped white onion
- 2 heaping cups cornflake cereal coarsely crushed (about 2 1/2 oz.)
- 1/4 cup unsalted butter melted
Instructions
Preheat the Oven and Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Make the Potato Casserole Mixture:
- In a large mixing bowl, combine the sour cream, cream of chicken soup, salt, pepper, and garlic powder. Stir with a whisk until well combined.
- Fold in the thawed hash brown potatoes, shredded Cheddar cheese, and chopped onion. Mix until all ingredients are evenly incorporated.
Add Casserole Mixture to Baking Dish:
- Pour the mixture into the prepared baking dish and spread it into an even layer.
Make the Cornflake Topping:
- In a small mixing bowl, combine the crushed cornflakes and melted butter. Stir to coat the cornflakes evenly with the butter.
- Sprinkle the butter-coated cornflakes evenly over the potato mixture.
Bake the Casserole:
- Bake in the preheated oven for 35-40 minutes, or until the top is crispy and golden brown.
Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Notes
- Ensure the hash browns are fully thawed before mixing with the other ingredients.
- You can adjust the seasoning to suit your taste preferences.
- For a lighter version, use low-fat sour cream and reduce the amount of cheese.