Description

A comforting and creamy potato casserole known as Funeral Potatoes, featuring shredded hash browns, cheddar cheese, and a crispy cornflake topping, perfect for gatherings and potlucks.

Ingredients

Main Ingredients

6 cups frozen shredded hash brown potatoes, thawed
1 (10.5-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted
2 cups shredded cheddar cheese
1/4 cup finely chopped onion (optional)
1 teaspoon garlic powder
Salt and pepper, to taste

Topping

2 cups cornflakes, crushed
2 tablespoons butter, melted (for topping)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare the base mixture: In a large bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper. Mix until the ingredients are well incorporated and smooth.
Add cheese and onion: Stir in the shredded cheddar cheese and finely chopped onion if using, ensuring an even distribution.
Mix in potatoes: Gently fold the thawed shredded hash brown potatoes into the mixture until they are fully coated.
Transfer to baking dish: Spread the combined mixture evenly into the prepared 9×13-inch baking dish.
Prepare the topping: In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter until the cornflakes are evenly coated.
Apply topping and bake: Sprinkle the buttery cornflake topping evenly over the potato mixture. Bake in the preheated oven for 40–45 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
Cool and serve: Allow the casserole to cool slightly before serving to help it set and make serving easier.

Notes

You can substitute the cream of chicken soup with a cream of mushroom or celery soup for a vegetarian variation.
To keep it gluten-free, use gluten-free cornflakes and verify the soup’s gluten content.
Adding chopped green onions or chives on top after baking adds a fresh flavor and color contrast.
This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from chilled.
The casserole can be made dairy-free by using appropriate substitutes for sour cream, cheese, and butter.