Cheesy Funeral Potatoes
Creamy hash brown casserole topped with crispy cornflakes, perfect fast easy side dishes for BBQ or holidays.
Equipment
- 9x13 baking dish
- Large mixing bowl
- Ziplock bag
Ingredients
- 1/2 cup unsalted butter melted
- 14.5 ounces cream of chicken soup
- 1 1/2 cups sour cream
- 8 ounces cream cheese softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup yellow onion grated
- 2 cups cheddar cheese shredded, divided
- 32 ounces frozen shredded hash browns thawed
- 2 cups corn flakes crushed
- 1/2 cup unsalted butter melted for topping
Instructions
- In a large bowl, mix 1/2 cup melted butter, cream of chicken soup, sour cream, cream cheese, salt, pepper, garlic powder, grated onion, and 1 1/2 cups cheddar.
- Fold in thawed hash browns. Spread into greased 9x13 dish. Top with remaining cheese.
- Crush corn flakes in bag. Toss with 1/2 cup melted butter. Sprinkle over casserole.
- Bake at 350°F uncovered 40-45 minutes until bubbly and golden.
Notes
- Thaw hash browns overnight for best texture.
- Grate cheese fresh for superior melt.
- Make ahead: Assemble, refrigerate up to 2 days, bake later.