Funeral Potatoes
User Reviews
4.9
Funeral Potatoes
Description
Funeral Potatoes feature thawed hash browns mixed with sour cream, cream of chicken soup, and diced sautéed onions, creating a creamy and savory base. Seasonings including salt, pepper, and optionally dry mustard powder add subtle depth. Sharp cheddar cheese is incorporated into the mixture for savory richness and then sprinkled on top.
The casserole is baked until hot and bubbly, then topped with cornflakes drizzled with melted butter, which crisps up during continued baking to provide texture contrast. The dish is a hearty side known for its balance of creamy softness and crunchy topping.
Variations can include substituting lite sour cream or non-fat Greek yogurt in place of regular sour cream. Either regular or reduced-fat cream of chicken soup can be used. The casserole can be assembled ahead and refrigerated before baking but may require additional cooking time when baked from cold. Nutrition facts are approximate.
Ingredients
- 1 tablespoon butter
- 1 onion diced, small, white or yellow
- 16 ounces sour cream
- 10.25 ounces cream of chicken soup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder optional, dry
- 2 ½ cups cheddar cheese divided, shredded sharp
- 30 ounce hash browns thawed, frozen, package
- 2-3 cups cornflakes
- 1/4 cup butter melted
Instructions
- Preheat oven to 350 F.
- Melt butter in a skillet.
- Add onion, and cook until translucent, stirring as needed.
- In a large bowl, stir together sour cream, cream of chicken soup, salt, pepper, dry mustard, and 2 cups of cheddar cheese.
- Add hash browns and onions, and toss to combine.
- Grease a 9x13-inch baking dish.
- Add hash brown mixture to prepared baking dish.
- Bake for 45 minutes.
- Sprinkle with remaining 1/2 cup cheese.
- Sprinkle the top of casserole with corn flakes and then drizzle with melted butter. Bake for an additional 10-15 minutes, or until cheese is melted and casserole is hot and bubbly.
Notes
- Lite sour cream or plain non-fat Greek yogurt can substitute regular sour cream; fat-free sour cream is not recommended.
- Regular or 98% fat-free cream of chicken soup can be used depending on preference.
- A crunchy cornflake topping is added by sprinkling cornflakes and cheese over the unbaked casserole, then drizzling melted butter before the final bake.
- The casserole can be made ahead and chilled up to 24 hours before baking; increase baking time if baking from cold.
- Nutrition facts are estimates and can vary based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 311mg | 13% |
| Potassium | 229mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 246mg | 25% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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