Simple Recipes for Every Day
Funeral Potatoes
- Serves: 8
- Prep Time: 15 min
- Cook Time: 55 min
Ingredients
- 1 (30-ounce) bag frozen, shredded, or diced hash browns, thawed
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 8 tablespoons (1 stick) salted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ cups shredded cheddar cheese
- 2 cups corn flakes, crushed
Ingredients
- 1 (30-ounce) bag frozen, shredded, or diced hash browns, thawed
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 8 tablespoons (1 stick) salted butter, melted
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ cups shredded cheddar cheese
- 2 cups corn flakes, crushed
Method
- Preheat the oven to 350° F with a rack in the center position. Lightly grease a 9 x 13-inch baking dish.
- In a large bowl, combine the hash browns, sour cream, cream of chicken soup, 4 tablespoons of the butter, Parmesan, salt, pepper, garlic powder, onion powder, and 1½ cups of the cheddar. Mix until well combined. Transfer the potato mixture to the prepared baking dish and spread into an even layer. Top with the remaining cheddar.
- In a small bowl, mix the remaining 4 tablespoons of butter with the corn flakes. Sprinkle evenly over the casserole.
- Bake until golden brown and bubbling, 50 to 60 minutes. Let cool for 5 minutes before serving.
Notes
You can assemble the casserole (without the corn flake topping) up to 1 day ahead. Cover with plastic wrap and keep in the refrigerator. Add the topping just before baking. If baking from cold, increase baking time by 10 minutes.