Funeral Potatoes Recipe
Try the comforting Funeral Potatoes Recipe, a blend of creamy potatoes and crunchy cornflake topping, perfect for gatherings.
Ingredients
- ▢1/3 cup butter melted
- ▢2 cups sour cream
- ▢10.5 oz cream of chicken soup
- ▢1 teaspoon salt
- ▢1 teaspoon onion powder
- ▢2 cups shredded cheddar cheese
- ▢24 ounces frozen hash browns cubed or diced (not shredded), thawed
- ▢½ cup butter melted (1 stick)
- ▢3 cups corn flakes slightly crushed
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s ready the moment the casserole is assembled; this little step ensures even baking and that golden-brown finish forms reliably. While the oven warms, gather the bowls and baking dish so everything moves smoothly when it’s time to assemble.
Step 2: Mix the Ingredients
In a large matte grey ceramic mixing bowl, combine the melted butter with the sour cream, cream of chicken soup, salt, and onion powder. Stir these wet elements until silky and homogenous, then fold in the shredded cheddar and the thawed, cubed hash browns so the potatoes are fully coated in a thick, creamy mixture. Use a sturdy wooden spoon or flexible spatula to get every cheesy ribbon mixed in; you want pockets of orange cheddar visible amid the pale cream, and the hash browns to look moist and evenly distributed.
Step 3: Assemble the Casserole
Grease a 9x13-inch glass baking dish with a light sheen of non-stick spray so the casserole slides free after baking. Spoon or gently pour the potato-cheese mixture into the dish, smoothing the top with the back of a spatula to an even layer; the surface should look dense, creamy, and slightly pebbled with bits of cheddar and potato.
Step 4: Prepare the Crunchy Topping
In a separate small ceramic bowl, combine the slightly crushed corn flakes with the remaining melted butter, tossing until every flake is glossy and clumped just enough to give a rustic, irregular texture. Sprinkle or press the buttered cornflake clusters evenly over the potato layer so the top is thoroughly covered with flaky, golden bits ready to toast into a crisp crust.
Step 5: Bake
Place the topped casserole into the preheated oven and bake uncovered for about 45 minutes, or until the edges are bubbly, the top is an even golden brown, and the cornflake crust shows toasted highlights. Let the dish rest 5–10 minutes after removing it to allow the creamy interior to set slightly before scooping. Serve warm and watch the crunchy top crack pleasantly against the velvety potato beneath.
Notes
- Ensure hash browns are thawed to avoid sogginess.
- Use a baking dish that allows for even cooking.
- Do not cover while baking to achieve a crispy top.