Cheesy Hashbrown Casserole (Funeral Potatoes)
Make this simple, cheesy hashbrown casserole, often called funeral potatoes, for your next potluck or holiday gathering. It uses a creamy base and 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 lbs frozen shredded hashbrowns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed cornflakes
- 1/4 cup butter, melted (for topping)
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the thawed hashbrowns, condensed cream of chicken soup, sour cream, milk, 1/2 cup melted butter, cheddar cheese, 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 crushed cornflakes with the remaining 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the casserole.
- 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 mixed with melted butter for the cornflakes.
- You can substitute condensed cream of mushroom soup for the cream of chicken soup if you prefer.
- To prepare ahead, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 9
- Cholesterol: 55