Cheesy Funeral Potatoes with Hashbrowns
Deliciously creamy and cheesy funeral potatoes made with crispy hashbrowns, perfect as a comforting side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 (30 oz) package frozen hashbrown potatoes, thawed
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 2 cups crushed corn flakes
- 2 tablespoons melted butter (for topping)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, and chopped onion. Mix well.
- Season the mixture with salt and pepper to taste.
- Transfer the potato mixture into a greased 9×13 inch baking dish and spread evenly.
- In a small bowl, mix crushed corn flakes with 2 tablespoons melted butter.
- Sprinkle the corn flakes mixture evenly over the potato mixture.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Remove from oven and let cool slightly before serving.
Notes
For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup. Adding chopped green onions on top before baking adds extra flavor.