Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
This casserole starts by mixing sour cream, cream of chicken soup, and half of the melted butter to create a rich, creamy base. Frozen diced hash browns, shredded cheddar cheese, salt, and black pepper are stirred in for bulk and flavor. The mixture is poured into a prepared 9x13-inch baking dish and topped with crushed cornflakes, providing a crunchy contrast once baked. Additional melted butter is poured over the cornflake topping to help it brown evenly during baking.
Baked at 350°F for 45-50 minutes, the casserole achieves a tender potato layer beneath a golden, crisp cornflake crust. It’s a comforting, flavorful dish often associated with gatherings due to its large size and hearty qualities.
Leftovers should be stored airtight in the refrigerator and can keep up to five days. The recipe can be prepared ahead by assembling the casserole without the cornflake topping, refrigerating for up to 24 hours, and then adding the topping just before baking for freshness and crispness.
Ingredients
- 1 bag hash browns 32 ounces, frozen diced
- 2 cups sour cream
- 1 can cream of chicken soup 10.5 ounces
- ½ cup butter melted and divided, unsalted
- 2 cups cheddar cheese shredded
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups corn flakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
- In a large bowl, stir together the sour cream, cream of chicken soup and half of the melted butter until well combined.
- Stir in the hash browns, cheese, salt and pepper and mix until well combined.
- Pour the mixture into the 9X13 pan and top with the cornflakes.
- Pour the remaining melted butter on top of the casserole.
- Bake for 45-50 minutes until the top of the casserole is golden brown and the potatoes are tender.
- Let the casserole sit for 10-15 and then it’s ready to serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Use shredded hash browns instead of diced if preferred for a different texture.
- For make-ahead, assemble casserole without cornflake topping, refrigerate up to 24 hours, then add topping and bake per instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 419mg | 17% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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