Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
Funeral Potatoes bring together thawed hash browns and a rich base of sour cream and cream of chicken soup, seasoned with salt, pepper, and dried minced onion. The addition of melted butter enhances the creaminess and flavor, while sharp cheddar cheese folded in provides a cheesy texture throughout the dish. A topping of crushed cornflakes mixed with butter gives a crisp, golden layer after baking. The casserole is baked uncovered at 350°F for 40-50 minutes until the topping is golden brown and the interior is bubbly. This dish pairs well with roasted or baked meats, adding a comforting side to hearty meals.
The recipe allows using either diced or shredded hash browns. To prep, thaw hash browns fully to prevent excess moisture. The cornflake topping adds a distinct crunch contrasting with the creamy base. The recipe also includes a freezer-friendly option—make the casserole without the topping, then freeze for up to three months; add the topping before baking from thawed.
Ingredients
- 30 ounces hash browns diced or shredded will work, THAWED, frozen
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup (or homemade)
- 10 Tablespoons butter , divided, melted
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon onion dried minced
- 2 cups cheddar cheese shredded
- 2 cups corn flakes cereal
Instructions
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees F.
- Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
- Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
- Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
- Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
- Bake uncovered at 350 F for 40-50 minutes.
- Serve these with baked ham, oven roasted turkey, or flank steak.
Notes
- If substituting fresh potatoes, parboil 10 small potatoes and dice them to use instead of frozen hash browns.
- To freeze, omit the cornflake topping and cover the casserole tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator, then add the topping before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 71mg | 24% |
| Sodium | 666mg | 28% |
| Potassium | 257mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 191mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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