Description
Master the classic comfort of Funeral Potatoes with Hashbrowns using our easy-to-follow, step-by-step recipe. Get perfectly crispy, creamy results every time with minimal effort.
Ingredients
- 32 oz (2 lbs) frozen shredded hashbrowns, thawed and drained
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom/celery)
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1/2 cup finely diced yellow onion (optional, or 1 tsp onion powder)
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups crushed cornflakes (or crushed Ritz crackers)
Instructions
- 1. Thaw Hashbrowns: Thaw frozen hashbrowns completely and gently squeeze out any excess liquid using a clean kitchen towel.
- 2. Prepare Creamy Base: In a large bowl, whisk together cream of chicken soup, sour cream, 1/4 cup of the melted butter, diced onion (if using), salt, pepper, and garlic powder until smooth.
- 3. Combine Ingredients: Add the thawed hashbrowns and 1 1/2 cups of the shredded cheddar cheese to the creamy mixture. Gently fold until evenly coated.
- 4. Assemble Casserole: Pour the mixture into a greased 9×13 inch baking dish, spreading evenly. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- 5. Make Topping: In a small bowl, combine the crushed cornflakes with the remaining 1/4 cup of melted butter. Stir until the cornflakes are well coated.
- 6. Bake: Sprinkle the buttery cornflake topping evenly over the casserole. Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until bubbly and the topping is golden brown and crispy. Let rest 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 50 mins