Description
Funeral Potatoes is a comforting and creamy casserole featuring shredded hash brown potatoes baked with a rich mixture of cream of chicken soup, sour cream, melted butter, cheddar cheese, and a crunchy cornflake topping. This classic American dish is perfect for family gatherings and potlucks, delivering a nostalgic, cheesy, and crispy experience in every bite.
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)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent the casserole from sticking.
- Mix the base: In a large bowl, combine the condensed cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir the ingredients together until the mixture is smooth and homogeneous.
- Add cheese and onion: Stir in the shredded cheddar cheese and finely chopped onion if using. This adds extra flavor and texture to the casserole.
- Incorporate potatoes: Gently fold the thawed hash brown potatoes into the creamy mixture, ensuring the potatoes are evenly coated without breaking them up too much.
- Transfer to baking dish: Spread the potato mixture evenly into the prepared baking dish, smoothing the top for an even layer.
- Prepare topping: In a small bowl, mix the crushed cornflakes with the 2 tablespoons of melted butter until the flakes are well coated. Sprinkle the buttery cornflake mixture evenly over the top of the casserole for a crispy finish.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes. Bake until the casserole is bubbly and the topping is golden brown and crisp.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set a bit, making it easier to serve and enhancing flavors.
Notes
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup.
- You can add cooked and crumbled bacon or diced ham for a meatier dish.
- If you prefer a spicier dish, add a pinch of cayenne pepper or smoked paprika to the base mixture.
- Make sure the hash browns are fully thawed to ensure even cooking.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven to maintain crispiness.
- Using fresh shredded cheddar cheese instead of pre-shredded ones often yields better melt and taste.
