Cheesy Hashbrown Casserole (Funeral Potatoes)
Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next gathering. It uses common ingredients and has a crunchy topping.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen shredded hashbrowns, thawed
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until everything is well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- In a small bowl, mix the melted butter with the crushed cornflakes. Sprinkle this topping evenly over the potato mixture.
- Bake for 45 to 55 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a different topping, substitute crushed Ritz crackers for the cornflakes and mix them with 1/4 cup of melted butter.
- You can make this casserole ahead of time. Assemble the casserole completely (without the topping), cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
- If you do not have cream of chicken soup, you can substitute cream of mushroom soup or a mixture of 1 cup milk thickened with 2 tablespoons of flour and seasoned well.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 9
- Cholesterol: 60