Cheesy Funeral Potatoes Casserole
User Reviews
5
Cheesy Funeral Potatoes Casserole
Description
This casserole begins with preparing a roux of melted butter and flour cooked briefly to remove raw flour taste, then gradually whisking in milk until the sauce thickens. Sour cream and shredded cheeses are then incorporated, creating a smooth and flavorful sauce.
Seasonings including onion powder, garlic powder, chicken bouillon, salt, and pepper enhance the depth of flavor. The sauce is combined with thawed frozen hash browns and transferred to a well-greased 9x13-inch baking dish.
The topping is made by mixing crushed corn flakes with melted butter, which is spread on top of the casserole before baking at 350°F until golden and bubbly, adding a crunchy contrast to the creamy potatoes beneath.
This dish serves well as a hearty side for holiday meals or potlucks and can be prepared in advance by assembling up to step eight and refrigerating for up to three days before baking, allowing flexibility in meal planning.
Ingredients
Casserole
- ½ cup butter melted, unsalted
- ¼ cup all-purpose flour
- 1 cup milk whole is what I use, 2% may be substituted, at room temp
- 2 cups sour cream at room temp, full fat
- 1 cup cheddar cheese at room temp, shredded
- 1 cup Colby jack cheese at room temp, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 32 ounces hash browns from a frozen package that are thawed (shredded hash browns may be substituted, diced or cubed
Topping
- 3 cups corn flakes crushed
- ¼ cup butter melted, unsalted
Instructions
- Preheat oven to 350F and spray a 9x13-inch baking dish (or 2.5 to 3 quart baking dish) very well with cooking spray; set aside.
- Casserole - To a large saute pan, add the butter, and heat over medium-high heat to melt, whisk constantly.
- Add the flour and cook for 1 minute; whish constantly. Tips - Do not shortcut this step. First, you need to cook the flour or later on yoru casserole will have an odd raw flour taste. Secondly, this is a roux, which is what is used to help thicken the cream sauce and casserole later on, since we are not used any canned/condensed/cream-of style soups.
- Slowly add the milk; whisk constantly and continue to do so for about 1 minute, or until the sauce begins to thicken slightly.
- Add the sour cream and whisk to combine.
- Add both cheeses, all three seasonings, salt, pepper, and whisk constantly until the cheese has melted.
- Add the hash browns and stir to combine and coat evenly.
- Turn the mixture out into the prepared pan; set aside momentarily.
- Topping - To a large bowl, add the Corn Flakes. Tip - I crush the corn flakes in my hand, a heaping handful at a time. They don't have to be in a fine dust or too small. Therefore crushing them in my hand is the fastest, easiest, and creates no extra dishes or appliances to wash.
- Evenly drizzle the melted butter over the cereal and toss to evenly coat, noting that it won't seem like there's quite enough butter, but it's enough to just moisten some of the flakes, which is that's needed.
- Evenly add the topping over the casserole.
- Bake for about 25 minutes, or until the lightly golden browned and bubbling around the edges, or as desired. Tip - I rotate my pan once midway through for even baking and browning. All ovens vary, so just keep an eye on your casserole to make sure the corn flakes aren't getting overly browned nor are burning.
- Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days, or in the freezer for up to 3 months. Note that the Corn Flakes will not stay crispy on the leftovers or for anything that's been frozen. They absorb the moisture from the cheesy potatoes below and that's just the way it is. See below for make-ahead tips.
Notes
- To prepare ahead, assemble through Step 8, cover, and refrigerate for up to 3 days before baking.
- Remove from fridge at least 30 minutes before baking to allow it to come closer to room temperature.
- Add the corn flake topping just before baking to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 504kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 73mg | 24% |
| Sodium | 748mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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