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A serving of cheesy hashbrown casserole with crushed cornflake topping on a white fluted plate with a fork, on a blue napkin, the glass baking dish behind
Katie Helen

Funeral Potatoes

Cheesy funeral potatoes with thawed hashbrowns, cream of chicken soup, sour cream, cheddar, and buttery cornflake topping.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 24 ounces frozen hashbrowns thawed
  • 1 can cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup melted butter for filling
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 2 cups shredded cheddar cheese
  • 3 cups crushed cornflakes for topping
  • 1/2 cup melted butter for topping

Method
 

  1. Thaw hashbrowns for about 1 hour in a colander.
  2. Move potatoes to a large bowl.
  3. Add sour cream, cream of chicken soup, and 1/2 cup melted butter. Mix well.
  4. Add salt, onion powder, and shredded cheddar cheese. Continue mixing until evenly combined.
  5. Spread mixture into a greased 9x13 baking dish.
  6. Toss crushed cornflakes with the remaining 1/2 cup melted butter.
  7. Sprinkle buttered cornflakes evenly over the casserole.
  8. Bake uncovered at 350°F for 45 to 50 minutes, until hot, bubbly, and golden on top.

Notes

Thaw hashbrowns fully before mixing so the casserole does not turn watery. Add the cornflake topping right before baking if making ahead. If the topping browns too quickly, lay foil loosely over the pan without sealing it tight. Leftovers keep refrigerated for up to 4 days and reheat best in the oven.