Funeral Potatoes
A creamy and cheesy casserole that is a crowd-pleaser, perfect for gatherings and potlucks.
Ingredients
Main Ingredients
- 1 32 oz bag frozen hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 10.5 oz can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted divided
- 1/2 cup chopped yellow onion
- 1 teaspoon garlic powder
Topping
- 2 cups cornflakes, crushed
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine thawed hash browns, cheddar cheese, cream of chicken soup, sour cream, 1/4 cup melted butter, chopped onion, and garlic powder. Mix until well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed cornflakes with the remaining 1/4 cup melted butter.
- Sprinkle the cornflake mixture evenly over the potato mixture.
Cooking
- Bake uncovered for 45 minutes, or until the top is golden brown and the casserole is bubbly.
- Let cool for a few minutes before serving. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat by covering with foil and warming in the oven at 350°F until heated through. Can also be frozen before baking; thaw overnight in the refrigerator and bake as per original recipe.