Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
This casserole combines thawed hash brown potatoes with a mixture of sour cream, condensed cream of chicken soup, melted butter, garlic powder, salt, pepper, scallions, and shredded cheddar cheese. The ingredients are stirred together and layered evenly in a baking dish.
The topping consists of crushed corn flakes mixed with melted butter, which provides a crisp contrast to the creamy potato base once baked. The casserole is cooked uncovered in the oven until hot, bubbly, and the topping is golden brown.
Many supermarkets sell frozen hash browns suitable for this dish, including diced or shredded varieties. Alternatively, fresh Russet potatoes can be diced, boiled just until tender, drained, and used instead.
This recipe serves between 6 and 10 people depending on portion size, making it useful for gatherings or family meals.
Ingredients
- 30 ounces potatoes see note, hash brown, thawed
- 1/2 cup butter divided, melted, 1 stick
- 2 cups sour cream
- 1 (10.5 ounce) can cream of chicken soup condensed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- black pepper to taste
- 1/3 cup scallions chopped
- 2 cups cheddar cheese grated
- 2 cups corn flakes crushed
Instructions
- Thaw the hash brown potatoes (you can let them sit on your counter for an hour or so or thaw them in the fridge overnight).
- Preheat your oven to 350F and move the rack to the middle position.
- Melt the butter in a small bowl in the microwave or in a small pan on the stove.
- Add the potatoes to a 9x13 casserole dish.
- To a medium prep bowl, add the sour cream, cream of chicken soup, 4 tablespoons of the melted butter (half of it), garlic powder, salt & pepper, scallions, and cheese. Stir until combined.
- Pour the mixture over the potatoes and toss until combined, then smooth them into an even layer.
- Add the corn flakes to a large ZipLoc and crush them (use your hands or a rolling pin/bottle/etc.).
- Mix the rest of the butter with the corn flakes (I do this in another bowl) then add the corn flake topping to the casserole.
- Bake uncovered for 40-50 minutes or until hot and bubbly.
Notes
- Frozen hash brown potatoes in approximately 30 ounce bags work well; use diced or shredded according to preference.
- Fresh Russet potatoes can be boiled and substituted if preferred.
- This casserole serves about 6 to 10 people based on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 644mg | 27% |
| Potassium | 367mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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