Funeral Potatoes

5 from 1 vote

We love making this Funeral Potatoes Recipe for special family get-togethers. Gooey, delicious, cheesy potatoes always go over well when feeding a crowd!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: Funeral Potatoes

Servings:

Calories: 504kcal

Author: Ryan Allen

Equipment

Ingredients

½ cup unsalted butter melted
14.5 ounces cream of chicken soup
1 ½ cups sour cream
8 ounces cream cheese softened
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¾ cup yellow onion grated
2 cups cheddar cheese
32 ounces package frozen shredded or cubed hash browns thawed
2 ½ cups corn flakes crushed
¼ cup unsalted butter melted

Instructions

Thaw hashbrowns in the refrigerator overnight.
Preheat oven to 350℉ and prepare a 9x13 baking dish by coating it with a nonstick cooking spray.
In a large bowl, combine ½ cup melted butter, cream of chicken soup, sour cream, cream cheese, salt, black pepper, garlic powder, and onion. Mix until well combined.
Add hashbrowns and cheese. Mix until well combined and place in prepared baking dish.
Crush the cornflakes in a large freezer bag. Add ¼ cups of melted butter and mix until coated. Then sprinkle over the hashbrown mixture.
Bake uncovered for 40-45 minutes.

Notes

Make sure your frozen hash browns have defrosted fully in the fridge overnight. If they’re still icy, the casserole can turn out watery instead of creamy.
Grate your own cheese if possible. It gives the best creamy, cheesy, gooey texture.
Cornflakes are a classic topping for this recipe but feel free to swap in crushed potato chips, Ritz crackers, or panko bread crumbs if you want.
You can assemble everything up to 2 days ahead of time and store in the fridge before baking.
Adding in ham or bacon makes this an even heartier dish with more protein.

Nutrition