Description
A comforting and creamy Funeral Potatoes recipe with a crispy cornflake topping, perfect for potlucks and family gatherings.
Ingredients
Scale
- 1 (30 ounce) package frozen shredded hash brown potatoes
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped yellow onion (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed cornflakes
- 2 tablespoons melted butter (for topping)
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- 2. In a large bowl, combine hash browns, cream of chicken soup, cream of mushroom soup, sour cream, 1/2 cup melted butter, onion (if using), salt, and pepper. Stir well.
- 3. Stir in 1 1/2 cups of the shredded cheddar cheese.
- 4. Pour mixture into the prepared baking dish and spread evenly.
- 5. In a small bowl, combine crushed cornflakes and 2 tablespoons melted butter. Toss to coat.
- 6. Sprinkle cornflake mixture evenly over the potatoes, then sprinkle with the remaining 1/2 cup cheddar cheese.
- 7. Bake for 40-50 minutes, until bubbly and golden brown.
- 8. Let rest for 5-10 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in a covered oven at 325°F (160°C) for 20-30 minutes, removing foil for the last 10 minutes if desired, or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g