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Funeral Potatoes

Creamy, crunchy, and indulgent, Funeral Potatoes are a beloved comfort food casserole perfect for family gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 pounds frozen hash browns (shredded) Can substitute with fresh grated potatoes if desired.
  • 1 cup sour cream Can use light sour cream for a lower-fat option.
  • 1 can (10-11 oz) cream of chicken soup Substitute with cream of mushroom soup for a vegetarian option.
  • 2 cups shredded cheese (cheddar or a cheddar blend) Sharp cheddar gives more bite; Monterey Jack yields a mellower creaminess.
  • 1 cup butter, melted Reduces saturated fat if part of the butter is substituted with neutral oil.
  • 2 cups crushed cornflakes Use gluten-free cornflakes for a gluten-free option.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, combine the frozen hash browns, sour cream, cream of chicken soup, and 1½ cups of the shredded cheese. Season with salt and plenty of black pepper. Stir until evenly mixed.
  3. Spread the potato mixture into the prepared baking dish in an even layer.
  4. In a medium bowl, stir the melted butter into the crushed cornflakes until well coated.
  5. Sprinkle the buttered cornflakes evenly over the top of the potato mixture and scatter the remaining ½ cup of shredded cheese on top if desired.
Cooking
  1. Bake for 45–60 minutes, until the casserole is bubbly and the topping is golden brown. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
  2. Let the casserole rest for 5–10 minutes before serving to allow it to set and scoop cleanly.

Notes

Store leftovers in the refrigerator for up to 3–4 days. Can be frozen for up to 2–3 months. To reheat, warm in the microwave or oven until heated through.