Funeral Potatoes
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
12
-
Calories
355 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Funeral Potatoes
Description
This recipe uses thawed frozen hash browns combined with melted butter, chopped onions, cream of chicken soup, sour cream, and shredded cheddar cheese. The ingredients are mixed well and spread evenly into a baking dish. A crunchy topping made from crushed corn flakes mixed with additional melted butter is sprinkled over the surface.
The casserole bakes at a moderate temperature for about an hour until the interior is hot and bubbly and the corn flakes topping turns golden and crisp. The dish balances creamy, savory, cheesy flavors with the texture contrast of crunchy topping and tender potatoes.
Funeral Potatoes can serve as a rich side dish for family meals or potlucks. Variations can make it meat-free by substituting mushroom or celery cream soups for the chicken version. The dish stores well refrigerated in an airtight container for several days and can be reheated when needed.
Ensure the butter is fully melted before mixing for even distribution. Setting a timer prevents overbaking and burning. For a vegetarian version, substitute cream of chicken soup with appropriate alternatives.
Ingredients
- 30 ounces hash browns thawed, frozen
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, ground
- ¾ cup butter unsalted, melted (12 tablespoons)
- 1 medium onion chopped
- 10.5 ounces cream of chicken soup 1 can
- 2 cups sour cream
- 2 cups cheddar cheese shredded
- 2 cups corn flakes crushed
Instructions
- Preheat the oven to 350°F.
- Add the thawed hash browns, ½ cup of the melted butter, salt, pepper, onions, cream of chicken soup, sour cream, cheddar cheese and mix until well combined.
- Transfer the hash browns mixture to a 9x13-inch baking dish and spread it evenly.
- Mix the crushed corn flakes together with the remaining butter in a small bowl.
- Sprinkle the cornflake mixture over the potatoes evenly. Transfer the baking dish to the oven and bake for 1 hour until bubbly and golden brown.
Notes
- Use fully melted butter when mixing to blend ingredients uniformly.
- Set a timer to avoid overbaking; aim for a golden brown top without burning.
- For a meat-free variation, substitute cream of chicken soup with cream of mushroom or cream of celery soup.
- Store leftover casserole in an airtight container refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 458mg | 19% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
