Cheesy Funeral Potatoes with Hash Browns

These cheesy funeral potatoes are hash browns, sour cream and a lot of cheddar under a buttery cornflake crunch. Total potluck hero.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Ingredients

30 ounces frozen hash browns thawed (diced or shredded)
2 cups sour cream
1 can 10.5 ounces cream of chicken soup
10 tablespoons butter melted and divided (6 tablespoons for the filling, 4 for the topping)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried minced onion
½ teaspoon garlic powder
¼ teaspoon paprika optional
2 cups sharp cheddar cheese shredded
2 cups cornflakes cereal

Instructions

Heat the oven to 350°F and grease a 9x13 baking dish.
In a large bowl, whisk the sour cream, soup, 6 tablespoons of the melted butter, salt, pepper, dried onion, garlic powder and paprika until smooth.
Fold in the thawed hash browns and cheddar until everything is coated.
Spread the potato mixture evenly in the baking dish.
Put the cornflakes in a zip-top bag, crush them lightly, then toss them with the remaining 4 tablespoons of melted butter.
Scatter the buttery cornflakes over the potatoes.
Bake uncovered for 40 to 50 minutes, until bubbly around the edges and golden on top. Let it rest for a few minutes before serving.

Recipe Notes

Thaw the hash browns all the way first so the casserole doesn't turn watery.
Make ahead: assemble without the topping, cover and refrigerate. Add the cornflakes right before baking.
Freeze without the topping for up to 3 months. Thaw overnight in the fridge, add the topping and bake.
If the top browns too fast, cover it loosely with foil.
Cream of mushroom or cream of celery soup works in place of cream of chicken.

Ovens vary, so start checking at 40 minutes. It may need up to 50 minutes to get bubbly around the edges and golden on top.