0 from 3 votes
Funeral Potatoes
Cheesy, creamy baked hashbrown casserole topped with crunchy cornflakes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 10 servings
Calories: 560 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 28- ounce package frozen cubed hashbrowns thawed (800 grams)
- 1 tablespoon olive oil
- 1 10- ounce can cream of chicken soup
- 1 cup sour cream
- ¾ cup salted butter divided and melted
- 2 ½ cups cheddar cheese shredded
- 2 ½ cups cornflakes
Instructions
- Preheat the oven to 350F.
- Place hash browns in a colander. Drizzle oil in a 9x13 casserole dish and evenly place thawed hashbrowns in and set aside.
- Add soup, sour cream, and ½ of the melted butter into a medium bowl and mix well.
- Add in shredded cheese and mix again then pour on top of hashbrowns and mix until fully incorporated.
- In a small bowl mix together cornflakes and the remaining melted butter, then layer over potatoes and bake for about 40-50 minutes until the top just starts to become golden.
- Allow it to cool slightly before serving.
Cup of Yum
Nutrition Information
Serving
1g
Calories
560kcal
(28%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
44g
(68%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
21g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
1000mg
(42%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 560
% Daily Value*
| Serving | 1g | |
| Calories | 560kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 1000mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.