5.0 from 33 votes
Funeral Potatoes
When you bake hash browns combined with creamy chicken soup, sour cream, and cheese and then top them with some crunchy cornflakes, what you’ve got is Funeral Potatoes! It’s a delicious cheesy potato casserole that is super easy to make and sure to become your new favorite go to party pleaser!
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
Ingredients
- 30 ounces frozen hash browns thawed
- ½ teaspoon salt or to taste
- ½ teaspoon ground pepper or to taste
- 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.
Cup of Yum
Notes
- The butter needs to be fully melted, not just soft for it to properly mix with the other ingredients.
- Set a timer to make sure that you don’t forget about the funeral potatoes in the oven. You want them to be browned but not burnt.
- To make this recipe completely meat-free, use cream of mushroom soup or cream of celery soup in place of the cream of chicken soup.
- These cheesy potatoes will keep in the refrigerator for up to
- in an airtight container.
- Melt the butter. The butter needs to be fully melted, not just soft for it to properly mix with the other ingredients.
- Don’t over-bake the casserole. Set a timer to make sure that you don’t forget about the funeral potatoes in the oven. You want them to be browned but not burnt.
- Make it vegetarian. To make this recipe completely meat-free, use cream of mushroom soup or cream of celery soup in place of the cream of chicken soup.
- These cheesy potatoes will keep in the refrigerator for up to 5 days in an airtight container.
Nutrition Information
Serving
1serving
Calories
355kcal
(18%)
Carbohydrates
21g
(7%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
74mg
(25%)
Sodium
458mg
(19%)
Potassium
302mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
911IU
(18%)
Vitamin C
8mg
(9%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 355
% 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.