Funeral Potatoes with Hashbrowns (Printable)

Creamy cheesy casserole loaded with hashbrowns and topped with buttery crunchy topping. Perfect comfort food for any occasion.

# What You'll Need:

→ Main Casserole

01 - 32 oz bag frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 10.5 oz can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Topping

10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted

# How-To Steps:

01 - Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing gently to create an even layer.
04 - In a separate small bowl, toss the crushed cornflakes with melted butter until evenly coated.
05 - Sprinkle the buttered cornflakes evenly over the casserole. Bake uncovered for 40–45 minutes until the topping is golden brown and the casserole is bubbly around the edges.
06 - Let the casserole rest for 5–10 minutes before serving to allow it to set and make serving easier.

# Expert Suggestions:

01 -
  • It's the ultimate crowd-pleaser that disappears from potluck tables faster than anything else
  • You can assemble it the night before and bake it fresh whenever you're ready
  • The combination of creamy, cheesy potatoes with that buttery crunchy topping is basically impossible to resist
02 -
  • Frozen hashbrowns must be completely thawed before mixing or you'll end up with uneven cooking
  • The casserole is done when it's bubbling around the edges and the cornflakes are golden brown
  • Letting it rest before serving is not optional—those few minutes make a huge difference in texture
03 -
  • Spray your measuring cup with cooking spray before the sour cream—it'll slide right out
  • If the top browns too quickly, tent loosely with foil for the last 10 minutes

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