Description
Funeral Potatoes is a comforting and creamy hash brown casserole featuring a savory blend of cream of chicken soup, sour cream, cheddar cheese, and a crispy cornflake topping. Perfect for gatherings and potlucks, this casserole delivers a rich, cheesy flavor with crunchy texture, baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 6 cups frozen shredded hash brown potatoes, thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese
- 1/4 cup finely chopped onion (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Topping
- 2 cups cornflakes, crushed
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Mix Base Ingredients: In a large bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
- Add Cheese and Onion: Stir in the shredded cheddar cheese and finely chopped onion if you’re using it to add extra flavor and texture to the casserole.
- Incorporate Hash Browns: Gently fold the thawed shredded hash brown potatoes into the mixture, making sure they are evenly coated without breaking them up too much.
- Transfer to Baking Dish: Spread the potato mixture evenly into the prepared baking dish, smoothing the top with a spatula for uniform baking.
- Prepare Topping: In a small bowl, mix the crushed cornflakes with the melted butter until all the flakes are coated. This will create a buttery, crispy topping.
- Sprinkle Topping and Bake: Evenly sprinkle the buttered cornflake mixture over the top of the casserole. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the casserole is bubbly and the topping is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving. This allows the casserole to set and makes it easier to serve.
Notes
- If you prefer a vegetarian variation, substitute the cream of chicken soup with a cream of mushroom or vegetable soup.
- For extra crunch, you can add crushed potato chips or breadcrumbs in place of cornflakes for the topping.
- Onion is optional, but it adds a nice flavor—use green onions for a milder taste.
- Allow the casserole to rest for 5 to 10 minutes after baking for easier slicing and serving.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if cooking cold.
- To make it gluten-free, ensure the cream soup and cornflakes are certified gluten-free or use gluten-free alternatives.
