Funeral Potatoes

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

Cook Time: 40

Total Time: 50

Servings:

Ingredients

Potatoes

1 (32-ounce) bag frozen diced hash brown potatoes , thawed
1 (16-ounce) container sour cream
1 (10.5-ounce) can cream of chicken
¾ cup unsalted butter , melted, divided
¼ cup thinly sliced green onions , optional or swap with 1 Tablespoon minced onions
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 ½ cups shredded cheddar cheese , plus more if desired
2 cups cornflakes

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

Nutrition