Funeral Potatoes – Cheesy Hashbrown Potato Casserole Recipe
Funeral Potatoes is a creamy, cheesy hashbrown casserole topped with a buttery cornflake crust. This comforting and crowd-pleasing dish combines the savory flavors of sour cream, cream of chicken soup, and cheddar cheese, making it perfect for family gatherings or potlucks.
- Prep Time: 15 minutes plus overnight thawing
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Potato Mixture
- 30 oz frozen hashbrowns (diced or shredded, thawed)
- 16 oz sour cream
- 10.5 oz condensed cream of chicken soup
- 1/4 cup butter, melted (divided)
- 1 oz Onion Dip Mix
- 1 tsp salt (to taste)
- 2 cups shredded cheddar cheese (divided)
Topping
- 3 cups Corn flake cereal
- 1/4 cup butter, melted (remaining portion from the 1/2 cup)
Instructions
- Thaw Potatoes: Allow the frozen hashbrowns to thaw in the refrigerator overnight to ensure even cooking and a creamy texture in the casserole.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the sour cream, cream of chicken soup, 1/4 cup of melted butter, Onion Dip Mix, and salt. Stir thoroughly to blend all ingredients.
- Add Potatoes and Cheese: Fold in the thawed hashbrowns and 1 1/2 cups of shredded cheddar cheese into the wet mixture, mixing well for an even distribution.
- Transfer to Baking Dish: Pour and spread the potato mixture evenly into a 9×13-inch baking pan.
- Add Cheese Layer: Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of the potato mixture for extra cheesiness.
- Prepare Topping: Crush the cornflake cereal by placing it in a ziplock bag and breaking it with your hands or a rolling pin until crumbly but not powdered.
- Combine Crumbs and Butter: In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup melted butter until well coated.
- Top Casserole: Evenly sprinkle the cornflake and butter mixture over the cheese layer on top of the potatoes.
- Bake: Place the casserole in the preheated oven and bake for 40-50 minutes until the topping is golden brown and the casserole is heated through.
Notes
- For best results, thaw hashbrowns overnight in the refrigerator, not at room temperature.
- Use diced or shredded frozen hashbrowns depending on your texture preference.
- Feel free to substitute cream of chicken soup with cream of mushroom for a different flavor.
- Ensure the cornflake topping is evenly coated with butter for a crispy crust.
- Let the casserole rest for 5-10 minutes after baking before serving for easier slicing.
