Classic Funeral Potatoes
This classic Funeral Potatoes recipe features a creamy, cheesy potato casserole topped with a buttery, crispy corn flake crust. It's a comforting side dish that's perfect for potlucks and family gatherings.
Equipment
- oven
- 9x13-inch baking dish
- large mixing bowl
- small bowl
Ingredients
Main Ingredients
- 2 bags (30-ounce) frozen shredded hash browns thawed
- 1 can (10.5-ounce) cream of chicken soup
- 16 ounces sour cream
- 2 cups sharp cheddar cheese, shredded divided
- 1/2 cup (1 stick) butter, melted divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 cups corn flakes, crushed
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 cup of cheddar cheese, 1/4 cup of melted butter, onion powder, garlic powder, salt, and pepper; stir until evenly coated.
Assembly and Baking
- Pour the potato mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the potato mixture.
- In a separate small bowl, combine the crushed corn flakes with the remaining 1/4 cup of melted butter, stirring until well coated.
- Evenly sprinkle the buttery corn flake mixture over the cheese layer.
- Bake for 45-55 minutes, or until the casserole is bubbly and the topping is golden and crispy.
Serving
- Let the casserole rest for 5-10 minutes before serving to allow flavors to meld and the casserole to set slightly.
Notes
For an extra kick, try adding a pinch of cayenne pepper to the potato mixture. You can also prepare this casserole ahead of time and refrigerate it before baking; simply add an extra 10-15 minutes to the baking time if baking from cold.