Funeral Potatoes
Funeral Potatoes are a creamy, cheesy casserole that's a comforting classic, perfect for gatherings and potlucks.
Ingredients
Main Ingredients
- 2 pounds frozen hash browns, thawed
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
Topping
- 1 cup crushed cornflakes for topping
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, and melted butter. Stir until well mixed. Season with salt and pepper to your liking.
- Spread the mixture evenly into a greased 9x13-inch baking dish.
- In a separate bowl, mix the crushed cornflakes with a drizzle of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Baking
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven, let cool slightly, and serve warm.
Notes
For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or vegetable soup. Consider mixing in some diced green onions or jalapeños for a bit of heat. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.