Description
If you’ve ever been to a potluck in the Midwest or a post-service gathering in a small-town church basement, chances are you’ve had the joy of tasting Funeral Potatoes.
Ingredients
- 1 (30 oz) bag frozen hash brown potatoes, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- ½ cup chopped onion (optional)
- ½ tsp garlic powder
- Salt and pepper to taste
- 1½ cups crushed cornflakes
- ¼ cup butter, melted
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Mix the Casserole Base
In a large bowl, stir together the thawed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, onion (if using), garlic powder, salt, and pepper. Mix until well combined.
Step 3: Assemble the Casserole
Spread the potato mixture evenly into the prepared baking dish.
Step 4: Make the Crunchy Topping
In a small bowl, mix the crushed cornflakes with melted butter until well coated.
Step 5: Top and Bake
Sprinkle the buttery cornflake mixture evenly over the casserole. Bake for 45 minutes, or until hot and bubbly and the top is golden brown.
Step 6: Cool and Serve
Let the casserole sit for 5–10 minutes before serving. This helps everything firm up slightly and makes serving easier.
Notes
Use cream of mushroom soup – for a vegetarian twist
Add diced ham or bacon – to turn this side into a full meal
Swap cornflakes for crushed Ritz crackers or panko – for different texture options
Make it spicy – add diced green chiles or jalapeños for a kick
Low-fat version – use reduced-fat sour cream and cheese
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 12 people
- Calories: 310 kcal
- Sugar: 2g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
Keywords: Funeral Potatoes