Cheesy Hashbrown Casserole (Funeral Potatoes)
Make this classic, comforting cheesy potato bake, perfect for potlucks and holidays. This recipe uses a simple topping.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs frozen shredded hash browns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter, melted
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes (for topping)
- 1/4 cup melted butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hash browns, condensed soup, sour cream, 1/2 cup melted butter, cheddar cheese, salt, and pepper. Mix until everything is evenly coated.
- Spread the potato mixture into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with the 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.
- You can prepare this make ahead casserole up to 24 hours in advance. Cover and refrigerate. Add about 10 minutes to the baking time if baking directly from the refrigerator.
- If you prefer a buttery topping instead of cornflakes, use crushed Ritz crackers mixed with the melted butter.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
- Cholesterol: 55