Funeral Potatoes

Family favorite Funeral Potatoes are cheesy potatoes with tender potatoes, a creamy sauce, and buttery corn flakes for a crispy topping. The perfect side dish for family dinner or any holiday meal!

Course Side Dish

Cuisine American

Keyword funeral potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 434kcal

Author Jessica - Together as Family

Ingredients

Cheesy Potatoes

1 bag (32 oz) frozen southern hash browns (cubed frozen potatoes, completely thawed)
1 container (16 oz) sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup (1 stick) butter melted
1½ teaspoons onion powder
1 teaspoon kosher salt
2 cups shredded mild cheddar cheese

Crunchy Cornflake Topping

3 cups cornflakes (crushed into fine crumbs)
4 tablespoons butter melted

Instructions

^{* Before beginning, make sure the frozen potatoes are completly thawed. Thaw in the fridge overnight OR leave out at room temperature for up to 2 hours before beginning.}
Preheat the oven to 350℉. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large mixing bowl, add the thawed hash browns, sour cream, cream of chicken soup, melted butter, onion powder, kosher salt, and shredded cheddar cheese. Mix until well combined.
1 bag (32 oz) frozen southern hash browns, 1 container (16 oz) sour cream, 1 can (10.5 oz) cream of chicken soup, 1/2 cup (1 stick) butter, 1½ teaspoons onion powder, 1 teaspoon kosher salt, 2 cups shredded mild cheddar cheese
Spread the potato mixture evenly into the prepared baking dish.
In a separate bowl, mix together the crushed crunchy cornflakes with the melted butter. Stir until well combined and all the cornflake crumbs are coated. Sprinkle the cornflake mixture evenly over top of the potatoes.
3 cups cornflakes, 4 tablespoons butter
Bake for 45-50 minutes or until the potatoes are hot and bubbly, and the top is golden brown.
Allow the casserole to cool for a few minutes before serving warm. Enjoy!

Video

Notes

Cornflake Topping Tip : Make sure the cereal is crushed into really fine crumbs, or larger crumbs if you prefer the bigger texture. Measure out the 3 cups of cereal first and then crush it into crumbs. Use a food processor or a Ziploc bag and something heavy to crush them (meat pounder or a rolling pin, etc).

Shredded Cheese : Use any variety of cheese in this casserole. Pepper Jack for some spice, Colby Jack, Monterey Jack, Sharp Cheddar cheese, White Cheddar, etc.

Frozen Potatoes : Substitute frozen diced potatoes with freshly diced potatoes - if using fresh potatoes (real potatoes) you need to make sure that they are diced very small and ensure they are well-drained of any moisture. You can also use the classic frozen hash brown potatoes (shredded or cubed), or the O'Brien version which has some chopped peppers and onions in it.

Cream of Chicken : Instead of using a can of cream of chicken soup try using cream of mushroom soup or cream of celery soup.

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