Funeral Potatoes
A creamy and indulgent side dish combining hash browns, sour cream, cream of chicken soup, cheddar cheese, and a crunchy cornflake crust. Perfect for gatherings, this comforting recipe is rich, savory, and satisfying with a golden, bubbly finish.
Servings: 8 servings
Calories: 325kcal
Ingredients
- 1 (32-ounce) bag frozen diced hash brown potatoes, thawed
- 1-2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup unsalted butter, melted and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 2 cups cornflakes
Instructions
- Preheat your oven to 350°F and butter a 9x13-inch baking dish.
- In a medium bowl, stir together sour cream, cream of chicken soup, 1/4 cup melted butter, onion powder, salt, and pepper until well combined.
- Stir in the hash brown potatoes and shredded cheese until fully incorporated.
- Spread the mixture into the prepared baking dish. Top with extra cheese if desired.
- Crush cornflakes in a zip-top bag with a rolling pin until finely crushed. Mix with remaining 1/4 cup melted butter until evenly moistened.
- Sprinkle the cornflake mixture over the potato mixture in the baking dish.
- Bake for 40 to 45 minutes until golden brown and bubbly.
Notes
For a cheesy twist, add extra shredded cheddar to the top layer.
Use panko breadcrumbs as a dairy-free alternative to cornflakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best texture.
Use panko breadcrumbs as a dairy-free alternative to cornflakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best texture.