Cheesy Funeral Potatoes
Hash browns, cheddar, sour cream and cream of chicken soup baked until bubbling under a crisp cornflake topping.
Cheesy Funeral Potatoes
Course: Side DishDifficulty: Easy12
servings15
minutes50
minutesHash browns, cheddar, sour cream and cream of chicken soup baked until bubbling under a crisp cornflake topping.
Ingredients
30 oz frozen shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 can (10.5 oz) cream of chicken soup
2 cups sour cream
1/2 cup chopped yellow onion
1/4 cup butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups crushed cornflakes
2 tablespoons butter, melted, for the topping
1 tablespoon chopped fresh chives
Directions
- Heat the oven to 350°F and grease a 9×13-inch glass baking dish.
- Thaw the hash browns and squeeze out extra water with a clean towel.
- Stir the soup, sour cream, onion, 1/4 cup melted butter, salt, pepper and garlic powder in a large bowl.
- Fold in the hash browns and 1 1/2 cups of the cheddar until no dry streaks remain.
- Spread the mixture in the dish and smooth the top.
- Bake uncovered for 30 minutes.
- Mix the cornflakes with the 2 tablespoons butter and the remaining cheese.
- Scatter the topping over the potatoes and bake 20 minutes, until the crust is golden and the edges bubble.
- Rest 10 minutes before serving.
- Finish with chives.
Notes
- Build the casserole without the topping a day ahead, cover it and keep it in the fridge. Add 10 minutes to the bake if it goes in cold. Cover leftovers and keep them 3 days. Swap the soup for a homemade white sauce if you prefer.
Why the topping goes on late
The cornflakes would burn in a long bake. Adding them for the last stretch keeps them crisp. The soup and sour cream make a creamy base. The soup and sour cream create the creamy base, and the cornflakes give a shatter-crisp crust. That mix is why the dish stays popular at church suppers and family gatherings.
Thaw the hash browns completely, then squeeze out the water. A wet casserole bakes up soupy.
Funeral Potatoes swaps
Crushed buttery crackers can replace the cornflakes. A homemade white sauce works for the soup. Do not use unthawed hash browns, since they release water.
This is a good make-ahead dish for a crowd. Cover it tightly in the fridge until baking day.
What to serve
Ham, baked chicken or a holiday roast.
This is a classic potluck dish. Carry it covered, and add the topping only if it will go straight into the oven.
A common mistake
Not squeezing the hash browns dry, which makes the dish watery.
Do not add salt before tasting the soup. Canned soup is already salty.
Cheesy Funeral Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 50 minutes
- Servings: 12 servings
- Ingredients: 12, led by frozen shredded hash browns, shredded sharp cheddar cheese, (10.5 oz) cream of chicken soup, sour cream
Tips for Cheesy Funeral Potatoes
Build the casserole without the topping a day ahead, cover it and keep it in the fridge. Add 10 minutes to the bake if it goes in cold. Cover leftovers and keep them 3 days. Swap the soup for a homemade white sauce if you prefer.
Cheesy Funeral Potatoes FAQ
How long does Cheesy Funeral Potatoes take?
Cheesy Funeral Potatoes takes 50 minutes of cooking after 15 minutes of prep.
How many people does Cheesy Funeral Potatoes serve?
This recipe makes 12 servings.
What do I need to make Cheesy Funeral Potatoes?
12 ingredients, led by frozen shredded hash browns, shredded sharp cheddar cheese, (10.5 oz) cream of chicken soup, sour cream. Amounts are in the recipe card above.
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