Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
Funeral Potatoes combines thawed hash brown potatoes with a creamy seasoned sauce made from sour cream, melted butter, cream of chicken soup, and spices including onion powder, garlic powder, smoked paprika, salt, and pepper. Shredded cheddar cheese is stirred through the mixture for richness and melted mozzarella is sprinkled over the top just before baking. The casserole is topped with a mixture of melted butter and lightly crushed cornflakes, which bake to a crisp golden crust. Baking uncovered at 350°F produces a bubbly, creamy interior beneath a crunchy topping.
The dish is suitable as a warm side or filling main and suits occasions requiring simple, satisfying comfort food. It can accompany meats or stand alone as a vegetarian option if vegetable broth substitutes are used.
A make-ahead variation involves preparing a homemade chicken cream sauce with butter, flour, chicken stock, and cream in place of canned soup. Additionally, the assembled casserole can be refrigerated for a day or frozen for a few months, though cooking time will need slight extension. This flexibility helps accommodate meal prep needs.
Ingredients
- 1/2 cup unsalted butter melted
- 2 cups sour cream
- 10 oz cream of chicken soup canned
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 - 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 32 oz hash brown potatoes thawed, frozen, diced
- 1 1/2 cups cheddar cheese I prefer medium or sharp, shredded
- 1/2 cup mozzarella cheese shredded
TOPPING
- 1/4 cup unsalted butter melted
- 3 cups cornflake cereal lightly crushed
Instructions
- Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
- In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
- Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
- Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
- In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
- Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.
Notes
- Instead of canned soup and butter, prepare a homemade chicken cream sauce using butter, flour, chicken stock, and cream.
- The casserole can be assembled without the cornflake topping, covered tightly, and refrigerated for 1-2 days or frozen for 2-3 months before baking.
- If frozen, thaw before baking and add 10-15 minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 85mg | 28% |
| Sodium | 692mg | 29% |
| Potassium | 372mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 218mg | 22% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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