Funeral Potatoes with Hashbrowns (Printable)
A creamy casserole featuring shredded hashbrowns, cheddar, sour cream, and a crunchy cornflake topping.
# What's Needed:
→ Main Casserole
01 - 32 oz bag frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 10.5 oz can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Topping
10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until all ingredients are evenly incorporated.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing gently to create an even layer.
04 - In a separate bowl, toss crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflake mixture evenly over the top of the casserole.
06 - Bake uncovered for 40-45 minutes until the topping is golden brown and the casserole is bubbly around the edges.
07 - Let the casserole rest for 5-10 minutes before serving to allow it to set for easier scooping.
# Tips for Success:
01 -
- The contrast between the velvety, seasoned potato filling and that impossibly crunchy, buttery topping creates texture in every single bite
- It feeds a crowd effortlessly and travels beautifully to potlucks, making you the person everyone secretly hopes showed up with food
02 -
- Completely thawing and even patting dry your hashbrowns prevents a watery casserole, which I learned after serving what was essentially cheesy potato soup once
- The topping burns quickly in the last few minutes, so start checking at 40 minutes and cover loosely with foil if needed
03 -
- Add diced ham or cooked bacon directly to the potato mixture if you want to turn this into a complete meal
- Grate your own cheese instead of buying pre-shredded bags for a smoother melt