Funeral Potatoes
Serve a crowd with this easy, classic recipe for funeral potatoes. These cheesy potatoes with cornflakes are a favorite at holidays and family gatherings.
Equipment
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 2 cups sour cream
- ½ stick (4 tablespoons) unsalted butter melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 30-ounce package frozen cubed hashbrowns thawed and drained from any excess liquid
For the Topiing
- 2 cups shredded cheddar cheese
- 1 cups cornflakes crushed
- ½ stick (4 tablespoons) unsalted butter melted
Instructions
- Preheat the oven to 350°F/180°C.
- In a medium sized mixing bowl, combine the cream of chicken soup, sour cream, melted butter, onion powder, garlic powder, salt and pepper.
- Add the thawed hash browns to the mixture and give everything a good mix.
- Transfer to a 9x13 casserole dish, and smooth the top to an even layer.
- To make the topping, in a medium bowl combine the cheddar cheese with cornflakes, add the butter and give everything a quick toss.
- Top the potato mixture with the cornflake topping, and bake uncovered for 45-50 minutes. The top should be lightly browned and bubbly.
Notes
- To Make Ahead: Make recipe through step . Cover and refrigerate for up to 24 hours, or freeze for up to 3 months. When ready to bake, Thaw if needed, and make the cornflake topping fresh. Bake as directed.
- To Store: Keep leftovers covered and in the fridge for up to 4 days. Reheat the whole pan in the oven, or individual servings in the microwave.
- You can use fresh potatoes instead of frozen ones. Peel and cube enough potatoes to get enough to fill your casserole dish most of the way. Add the cubed potatoes to a large pot, cover with cold water, and bring to a boil on the stove. Cook for 1-2 minutes until the potatoes are softened most of the way. Drain and allow to cool before continuing.
- Shredded Hashbrowns can be used as well. The casserole has a different, but still very delicious texture when made this way.
- Feed a larger crowd by doubling this recipe. You can even multiply it a few times if you need to! Cook in multiple 9x13-inch pans, or use large disposable pans instead. You will likely need to bake the casserole for longer if you use a larger pan.
- Feel free to use any type of cream soup in place of cream of chicken.
Nutrition
Calories: 163kcal | Carbohydrates: 4g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 250mg | Potassium: 70mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/funeral-potatoes/