Funeral Potatoes
This funeral potatoes recipe is a creamy cheddar hash brown casserole with a golden cornflake topping that disappears first at every holiday table.
Ingredients
Potatoes
- 1 (32-ounce) bag frozen diced hash brown potatoes , (or shredded) thawed
- 1-2 cups sour cream
- 1 (10.5-ounce) can cream of chicken
- ½ cup unsalted butter , melted, divided
- ½ teaspoon onion powder , 1 teaspoon dried minced onions or 1/4 cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese , plus more if desired
- 2 cups cornflakes
Instructions
- Prep. Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
- Combine. In a medium bowl, stir together 1 cup sour cream (add more if you like it extra creamy), 1 can cream of chicken, 1/4 cup melted butter, 1/2 teaspoon onion powder (or green onions), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in 32 ounces diced hash brown potatoes and 1 1/2 cups shredded cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
- Topping. Crush 2 cups corn flakes in a zip-top bag with a rolling pin. Add remaining 1/4 cup melted butter and mix until combined.
- Bake. Sprinkle crushed cornflakes on top. Bake 40 to 45 minutes, or until golden brown and bubbling hot.
- Serve. Let rest 5 minutes before serving. Enjoy while warm!
Notes
Swap the hash browns for shredded potatoes, use potatoes o' brien or a dozen boiled and diced baby potatoes.
Try it with celery or cream of mushroom instead of chicken.
Start with 1 cup of sour cream and add a second if you prefer a creamier casserole.
Make Ahead: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours. Add the cornflake topping right before baking. If baking from cold, add 5 to 10 minutes to the bake time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat single servings in the microwave, or warm the full casserole at 350°F for 15 to 20 minutes.
Freezing: Freeze without the topping for up to 3 months. Thaw overnight in the fridge, add the cornflake topping, and bake as directed.
Nutrition
Calories: 152kcal, Carbohydrates: 5g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 304mg, Potassium: 48mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
