Funeral Potatoes
Funeral Potatoes are the ultimate comfort food—creamy, cheesy, and topped with a crispy, buttery crunch. Perfect for potlucks, holidays, or any time you need a cozy, carb-loaded hug in casserole form!
Ingredients
- 1 30 oz bag frozen shredded hash browns, thawed
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom for vegetarian)
- 1 ½ cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup butter melted
- 1 tsp onion powder
- ½ tsp garlic powder
- Salt & pepper to taste
Topping:
- 2 cups crushed cornflakes
- 2 tbsp melted butter
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9x13” baking dish.
- Mix It Up: In a large bowl, combine cream soup, sour cream, melted butter, cheese, onion powder, garlic powder, salt, and pepper. Stir until smooth.
- Fold in Hash Browns: Gently mix in the thawed hash browns until evenly coated.
- Add the Crunch: In a separate bowl, toss crushed cornflakes with melted butter. Sprinkle over the casserole.
- Bake to Perfection: Bake for 45-50 minutes, or until golden and bubbly.
- Serve & Enjoy: Let cool slightly before digging in!
Notes
- Make-Ahead Tip: Assemble the casserole and refrigerate overnight before baking.
- Storage: Leftovers last up to 4 days in the fridge. Reheat in the oven for crispy topping!
- Freezing: Wrap unbaked casserole in foil and freeze for up to 3 months.