Description
Indulge in the ultimate comfort food with these creamy, cheesy funeral potatoes featuring tender hashbrowns and an irresistibly crispy topping. Perfect for any gathering, this recipe is a guaranteed crowd-pleaser that’s surprisingly easy to make.
Ingredients
- 2 lbs (32 oz) frozen shredded hashbrowns, partially thawed
- 1 (10.5 oz) can cream of chicken soup
- 16 oz sour cream (full-fat recommended)
- 1 cup (2 sticks) unsalted butter, melted, divided
- 2 cups shredded cheddar cheese (or a cheddar/Colby Jack blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 cups crushed cornflakes (or crushed Ritz crackers, or panko breadcrumbs)
Instructions
- 1. Prepare Oven and Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- 2. Create Creamy Base: In a large mixing bowl, combine cream of chicken soup, sour cream, 1/2 cup (1 stick) melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- 3. Combine with Hashbrowns and Cheese: Add the partially thawed hashbrowns and 1 1/2 cups of shredded cheese to the creamy mixture. Gently fold until hashbrowns are fully coated.
- 4. Make Crispy Topping: In a separate small bowl, melt the remaining 1/2 cup (1 stick) butter. Stir in the crushed cornflakes until evenly coated.
- 5. Assemble Casserole: Pour the hashbrown mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining 1/2 cup cheese over the hashbrowns, then evenly spread the buttered cornflake topping over the cheese.
- 6. Bake to Golden Perfection: Bake for 45-60 minutes, or until bubbling around the edges and the topping is golden brown and crispy. Remove from oven and let rest 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 50 mins