These funeral potatoes are a crowd-pleasing hash brown casserole that are creamy with a crispy and buttery topping. The best cheesy potatoes side dish for holidays!
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 50 minutesminutes
Servings: 16
Ingredients
Potatoes
1 (32-ounce) bagfrozen diced hash brown potatoes, thawed
1(16-ounce) containersour cream
1(10.5-ounce) cancream of chicken
¾cupunsalted butter, melted, divided
¼cupthinly sliced green onions, optional or swap with 1 Tablespoon minced onions
½teaspoonKosher salt
¼teaspoonground black pepper
1 ½cupsshredded cheddar cheese, plus more if desired
2cupscornflakes
Instructions
Prep. Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
Combine. In a medium bowl, stir together 16 ounces sour cream, 1 can cream of chicken, 1/2 cup melted butter, 1/4 cup green onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in 32 ounces diced hash brown potatoes and 1 1/2 cups shredded cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
Topping. Crush 1 1/2 cups corn flakes in a zip-top bag with a rolling pin. Add remaining 1/4 cup melted butter and mix until combined.
Bake. Sprinkle crushed cornflakes on top. Bake 40 to 45 minutes, or until golden brown and bubbling hot.
Serve. Let rest 5 minutes before serving. Enjoy while warm!
Notes
Variations:
Swap the hash browns for shredded potatoes
Try it with celery or cream of mushroom instead of chicken
Swap the hash browns for a dozen boiled and diced baby potatoes