Cheesy Funeral Potatoes
Cheesy Funeral Potatoes are a delicious potato casserole made with hash browns, cheese, and a crisp topping. Served on many occasiona, not just funerals.
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Servings: 8
Calories: 329kcal
Equipment
- 13"x9" Baking Dish
- Skillet or Frying Pan
Ingredients
- 8 Tablespoons Unsalted Butter, divided
- 1 lg Onion, diced
- 1 tsp Kosher Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1 (10.5 oz) can Cream of Chicken Soup
- 2 cups Sour Cream
- 2 cups Shredded Cheese (I use 1 cup Monterey Jack and 1 cup Sharp Cheddar)
- 30 oz Frozen Shredded Hash Browns, thawed, if possible
- 3 cups Corn Flakes Cereal, crushed
Instructions
- Heat oven to 375° F
- Spray a 13"x9" baking dish with cooking spray.
- In a large pan or Dutch oven, cook the onion in 4 Tablespoons of the butter until soft.
- Add the salt, pepper, garlic powder and onion powder.
- Stir in the cream of chicken soup and the sour cream.
- Stir in the cheese and then the hash browns. Stir well to combine.
- Pour the potato mixture into the prepared baking dish. Then spread evenly and smooth the top.
Make the Topping
- Crush the corn flakes in a large zipper plastic baggie. Then pour into a bowl.
- Melt the remaining 4 Tbsp of butter and mix with the corn flakes, coating all of the crumbs. Then spread evenly over the potato mixture.
Bake the Casserole
- Cover the dish with foil and bake for 25 minutes. Then remove foil and bake another 15 to 25 minutes, or until the casserole is heated through and bubbly, and the topping is browned. Serve.
Notes
If you don't have cornflakes, try light salt potato chips or Ritz® style butter crackers.
Nutrition
Calories: 329kcal