An easy side dish to feed a hungry large crowd, these delicious funeral potatoes are a creamy, cheesy mixture topped off with crunchy cornflake topping.
Prep Time10 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr15 minutesmins
Course: Side Dish
Keyword: Funeral Potatoes Recipe
30 ouncesfrozen hash browns,thawed 30 min before cooking
½teaspoonground black pepper
2½cupsshredded cheddar cheese
1cancream of chicken soup
Add 1 tablespoon of butter to a medium-sized skillet. On medium-high heat, cook your onions until they are soft, about 5 minutes.
In a large mixing bowl, combine your hash browns, salt, black pepper, garlic powder, sour cream, shredded cheddar cheese, cream of chicken soup, and your cooked onion. Stir well.
Preheat your oven to 375°F.
Put your potato mixture into a 9x13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it's bubbling on the sides and in the middle, about 20 to 30 more minutes depending on your oven. Once it's bubbling in the middle you know it's done.
Crush corn flakes by putting them in a gallon Ziploc bag and using a rolling pin.
Take the casserole out of the oven and sprinkle the crushed corn flakes on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn't burn.
Remove from the oven and serve immediately.
If your hash browns are still frozen, mixing the ingredients together will take a bit of muscle. I recommend taking the hash browns out to thaw, as it will make this step much easier on the arms!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
To crush your cornflakes evenly and quickly, try placing them in a Ziploc bag and rolling over them with a rolling pin.