Funeral Potatoes (Cheesy Hashbrown Casserole)

Funeral potatoes casserole served in a white bowl.

5 from 1 review

Funeral Potatoes (Cheesy Hashbrown Casserole)

Funeral Potatoes are creamy, cheesy, and topped with buttery crunch - basically everything you want in a comfort food casserole.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Servings servings

Calories 308kcal

Author Lise Sullivan Ode

Equipment

Ingredients

1 bag (30–32 oz) frozen shredded hash browns, thawed
1 can (10.5 oz) cream of chicken soup
2 cups sour cream
2 cups shredded sharp cheddar cheese
1/2 cup salted butter, melted (divided)
1/2 cup chopped onion (optional)
2 cups crushed corn flakes
Salt and pepper, to taste

Instructions

Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, onion if using, half of the melted butter, and a little salt and pepper. Stir until well combined. Spread the mixture evenly into the prepared baking dish.
In a small bowl, stir together the crushed cornflakes with the remaining melted butter. Sprinkle evenly over the potato mixture. Bake for 40-45 minutes, until the casserole is hot and bubbly and the topping is golden brown. Remove from oven, let cool slightly, and serve warm. Store leftovers covered in refrigerator for up to a week.

Video

Notes

Make ahead: Assemble the casserole without the topping, cover, and refrigerate up to 24 hours. Add topping just before baking.
Freezer friendly: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Add diced ham or chicken to make it a main dish.

Nutrition