Funeral Potatoes
User Reviews
5
Funeral Potatoes
Description
This recipe starts with thawed and drained shredded potatoes combined with sour cream, cream of chicken soup, melted butter, cheddar cheese, salt, and optional onion powder, which creates a creamy base. The mixture is placed in a baking dish and topped with crushed corn flakes coated in melted butter for a crisp golden crust after baking.
Baked at 350°F for about 45 minutes, the dish develops a cheesy, creamy interior with a crunchy topping, combining textures. The use of corn flakes is highlighted for its superior crispness compared to other toppings like panko or crackers.
Funeral potatoes are well suited for feeding large groups and can be prepared ahead by assembling and storing without the topping, which can be added just before baking. Leftovers keep for about three days and reheat well in the microwave. Multiple casseroles can be made simultaneously for large gatherings.
Ingredients
- 1 (32-ounce) package hash browns or shredded potatoes, frozen, diced
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- ¾ cup unsalted butter melted, divided
- 2 cups cheddar cheese shredded
- 1 teaspoon salt
- 1 teaspoon onion powder optional
- 2-3 cups corn flakes crushed
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside.
- Place hash browns in a colander and let sit until fully thawed and drained.
- Meanwhile, in a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
- Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
- Add potatoes to cheese mixture and stir until combined. Place in the prepared dish.
- Combine cornflakes and remaining ¼ cup melted butter in a large resealable plastic bag and shake until cereal is coated.
- Sprinkle buttered cornflakes over potatoes.
- Bake for 42–46 minutes. Serve warm.
Notes
- Make ahead by preparing the potatoes mixture but omit the cornflake topping until ready to bake; refrigerate up to 24 hours before baking.
- Cornflakes give the best crunchy topping, though panko breadcrumbs or crushed crackers can be used as alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave until warmed through.
- This recipe yields about 16 servings and is ideal for large gatherings; multiply the recipe and use multiple baking dishes as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 61mg | 20% |
| Sodium | 516mg | 22% |
| Potassium | 69mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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