Funeral Potatoes with Hashbrowns
A comforting side dish featuring creamy, cheesy hashbrowns and a crunchy cornflake topping, perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 1 30 oz bag frozen hashbrowns, thawed Ensure hashbrowns are fully thawed for a smoother texture.
- 2 cups shredded sharp cheddar cheese For variation, try using pepper jack or mozzarella.
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian) Use cream of mushroom for a vegetarian option.
- ½ cup butter, melted
- ½ cup finely diced onion
Topping
- 2 cups crushed cornflakes (or Ritz crackers)
- 3 tbsp melted butter (for the topping)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix hashbrowns, cheddar cheese, sour cream, soup, melted butter, and diced onion until well combined.
- Spread the mixture evenly into the baking dish.
Topping
- In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the casserole.
Baking
- Bake uncovered for 45-50 minutes until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
If you have leftovers, let them cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Consider adding spices like garlic powder or smoked paprika for extra flavor. For a vegetarian version, add vegetables like broccoli or bell peppers.