Classic Funeral Potatoes
Classic Funeral Potatoes
Ingredients
For the Cheesy Potato Casserole
- 2 pounds frozen shredded hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1/2 cup butter, melted
- 1 cup sour cream
- 1 can cream of chicken soup, 10 1/2 ounces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Crispy Topping
- 2 cups cornflakes, crushed
- 1/4 cup butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the thawed shredded hash brown potatoes, shredded cheddar cheese, 1/2 cup of melted butter, sour cream, cream of chicken soup, salt, black pepper, and garlic powder. Mix thoroughly until all ingredients are well combined and the potatoes are evenly coated.
⏱️ 5 min
- 3
Transfer the potato mixture into the prepared 9x13 inch baking dish, spreading it out evenly.
⏱️ 2 min
- 4
For the topping, crush the cornflakes into coarse crumbs. In a small bowl, melt the remaining 1/4 cup of butter.
⏱️ 3 min
- 5
Evenly sprinkle the crushed cornflakes over the potato mixture in the baking dish. Drizzle the melted butter over the cornflakes.
⏱️ 1 min
- 6
Bake uncovered for 20 minutes, allowing the topping to begin crisping and the casserole to heat through.
⏱️ 20 min•🌡️ 375
- 7
Carefully remove the dish from the oven, cover it tightly with aluminum foil, and return it to the oven. Continue baking for another 25 minutes to ensure the potatoes are fully cooked and tender.
⏱️ 25 min•🌡️ 375
- 8
Remove the foil and bake for an additional 5 minutes, or until the cornflake topping is golden brown and crispy.
⏱️ 5 min•🌡️ 375
- 9
Remove the Funeral Potatoes from the oven and let them rest for 10 minutes before serving. This allows the casserole to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Funeral Potatoes
Ingredients
For the Cheesy Potato Casserole
- 2 pounds frozen shredded hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1/2 cup butter, melted
- 1 cup sour cream
- 1 can cream of chicken soup, 10 1/2 ounces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Crispy Topping
- 2 cups cornflakes, crushed
- 1/4 cup butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the thawed shredded hash brown potatoes, shredded cheddar cheese, 1/2 cup of melted butter, sour cream, cream of chicken soup, salt, black pepper, and garlic powder. Mix thoroughly until all ingredients are well combined and the potatoes are evenly coated.
⏱️ 5 min - 3
Transfer the potato mixture into the prepared 9x13 inch baking dish, spreading it out evenly.
⏱️ 2 min - 4
For the topping, crush the cornflakes into coarse crumbs. In a small bowl, melt the remaining 1/4 cup of butter.
⏱️ 3 min - 5
Evenly sprinkle the crushed cornflakes over the potato mixture in the baking dish. Drizzle the melted butter over the cornflakes.
⏱️ 1 min - 6
Bake uncovered for 20 minutes, allowing the topping to begin crisping and the casserole to heat through.
⏱️ 20 min•🌡️ 375 - 7
Carefully remove the dish from the oven, cover it tightly with aluminum foil, and return it to the oven. Continue baking for another 25 minutes to ensure the potatoes are fully cooked and tender.
⏱️ 25 min•🌡️ 375 - 8
Remove the foil and bake for an additional 5 minutes, or until the cornflake topping is golden brown and crispy.
⏱️ 5 min•🌡️ 375 - 9
Remove the Funeral Potatoes from the oven and let them rest for 10 minutes before serving. This allows the casserole to set and makes for easier serving.
⏱️ 10 min