Cheesy Funeral Potatoes with Hashbrowns
A comforting casserole featuring crispy hashbrowns baked in a creamy, cheesy sauce that’s perfect as a hearty side dish or potluck favorite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 2 cups cornflakes, crushed
- 1/4 cup melted butter (for topping)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, salt, and pepper.
- Mix until well blended and spread evenly into the prepared baking dish.
- In a separate bowl, mix crushed cornflakes with 1/4 cup melted butter.
- Sprinkle the cornflake mixture evenly over the top of the casserole.
- Bake for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Let cool slightly before serving.
Notes
For a vegetarian version, substitute cream of chicken soup with cream of mushroom soup and omit onion if desired. This dish pairs wonderfully with a fresh green salad.