Okay, picture this: a creamy, cheesy, potato-y dream… that’s what this funeral potatoes with hashbrowns recipe is ALL about! Seriously, I’ve never met anyone who *doesn’t* love it. It’s like, pure comfort food magic, y’know? My first time trying it? My neighbor, bless her heart, brought it over after my pup got sick, and it was the perfect pick-me-up. Now, I make it for every holiday, potluck, you name it! They’re super easy to throw together, which is a lifesaver when you’ve got a million other things going on. Plus, everyone always raves about them! So, if you’re looking for a crowd-pleasing side dish, especially around the holidays, this viral funeral potatoes with hashbrowns recipe is a guaranteed home run. Seriously, I feel like *I’m* a potato expert after making this so many times – perfected it for potlucks and picky eaters alike!
Why You’ll Love This Funeral Potatoes with Hashbrowns Recipe
Okay, seriously, get ready to fall in love! Here’s why this funeral potatoes with hashbrowns recipe is about to become your new go-to:
- It’s unbelievably easy! Seriously, even *I* can’t mess it up (and that’s saying something!).
- The taste is out of this world! Cheesy, creamy, potato-y goodness in every single bite!
- It’s a guaranteed crowd-pleaser! Seriously, watch it disappear at your next potluck or holiday gathering.
- Perfect for any occasion! From casual dinners to fancy feasts, these potatoes are always a hit.
- Hello, comfort food! Need I say more?
Ingredients for Funeral Potatoes with Hashbrowns
Alright, let’s gather our goodies! This funeral potatoes with hashbrowns recipe is so simple, you probably have most of this stuff already! I always get a little giddy getting everything together – it’s like a treasure hunt in my pantry!
- 1 (32-ounce) package frozen hashbrowns, thawed (I usually use Ore-Ida – they just seem to crisp up perfectly!)
- 1 (10.75-ounce) can condensed cream of chicken soup (or cream of mushroom if you’re feelin’ veggie!)
- 1 cup sour cream (full-fat is my fave – it makes it extra creamy!)
- 1/2 cup melted butter (yes, real butter! Grandma would approve!)
- 1 teaspoon salt (or to taste!)
- 1/2 teaspoon black pepper (freshly ground is always best!)
- 2 cups shredded cheddar cheese (I like to use a sharp cheddar for a little extra zing!)
- 1/2 cup crushed cornflakes (for that perfect crispy topping!)
- 2 tablespoons melted butter (for the cornflake topping – don’t skimp!)
See? Nothing too crazy, right? Let’s get cookin’!
How to Make Funeral Potatoes with Hashbrowns
Okay, time to get down to business! This is seriously the easiest funeral potatoes with hashbrowns recipe *ever*. Just follow these steps, and you’ll be golden (and cheesy!). Trust me, if I can do it, YOU can do it!
- Preheat your oven to 350°F (175°C). This is super important! You want that oven nice and hot so the potatoes get all bubbly and delicious. Plus, let’s be real, preheating is like, the adult version of “ready, set, GO!”
- In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, melted butter, salt, and pepper. Just dump it all in there! Don’t be shy! I like to use a big ol’ mixing bowl so I don’t make a mess (oops, sometimes I still do!). Make sure everything is mixed well.
- Add 1 1/2 cups of the shredded cheddar cheese to the mixture and stir until combined. Okay, confession time: sometimes, I add a little *extra* cheese at this point. Don’t tell anyone! Seriously though, cheese is life, am I right?
- Pour the potato mixture into a greased 9×13 inch baking dish. Make sure you grease that dish well, or you’ll be stuck scraping potatoes off the bottom for days! I like to use cooking spray – it’s just easier. Pro tip: If you’re taking it to a potluck, use a disposable aluminum pan. Easy peasy cleanup!
- In a small bowl, combine the crushed cornflakes and the remaining 2 tablespoons of melted butter. Mix it up good! You want those cornflakes nice and buttery. This is what gives the topping that amazing crunch!
- Sprinkle the cornflake mixture evenly over the potato mixture. Don’t be afraid to get your hands dirty! I find it’s easier to just sprinkle it on with my fingers. Just make sure your hands are clean, obvs!
- Bake for 30-40 minutes, or until golden brown and bubbly. Okay, this is the hardest part – waiting! The smell will be driving you crazy, I promise. But trust me, it’s worth it! You’ll know it’s done when the top is golden brown and the potatoes are all bubbly and delicious-looking.
- Remove from oven and let cool for a few minutes before serving. If you can wait that long! Seriously though, letting it cool for a few minutes helps it set up a bit, so it’s easier to serve. Plus, you won’t burn your tongue!
And that’s it! Seriously, how easy was that? Now, go forth and conquer that potluck! You’re gonna be a star!
Tips for the Best Funeral Potatoes with Hashbrowns
Want to take your funeral potatoes with hashbrowns from “good” to “OMG AMAZING!”? Of course, you do! Here are a few of my tried-and-true tips. I’ve learned these tricks through *many* batches, so trust me on this!
- Cheese, cheese, and more cheese! Seriously, don’t skimp! I love a sharp cheddar, but a Colby Jack or even a little Gruyere would be fantastic. A blend is even better! Experiment and find *your* perfect cheese combo.
- Don’t overbake! Nobody likes dry potatoes. Start checking them around 30 minutes and keep an eye on them. You want them golden brown and bubbly, but still creamy underneath.
- The baking dish matters! A 9×13 inch dish is perfect, but you can use a slightly smaller one if you want thicker potatoes. Just adjust the baking time accordingly. I’ve even made them in a cast iron skillet – so rustic and delish!
- Mix-ins are your friend! Wanna kick it up a notch? Add some cooked bacon, diced ham, or even some sautéed onions and peppers to the potato mixture. Trust me, it’s a game changer!
Variations on this Funeral Potatoes with Hashbrowns Recipe
Okay, so you’ve mastered the basic funeral potatoes with hashbrowns… awesome! Now, let’s get a little crazy, shall we? The beauty of this recipe is how easy it is to customize! I always tweak it based on my mood or what I have in the fridge – it’s SO forgiving!
- Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture for a little kick. I’m a wimp, so I usually just add a little, but you do you!
- Cheese swap! Not a cheddar fan? (Gasp!) Try using Monterey Jack, Pepper Jack, or even a smoky Gouda. Each cheese brings a totally different vibe!
- Veggie boost! Stir in some cooked broccoli, cauliflower, or even some spinach for a healthier twist. Hey, we gotta get our veggies in somehow, right?
- Go gluten-free: Simply use gluten-free cream of chicken soup and cornflakes. Easy peasy!
- Make it vegetarian? Use cream of mushroom soup and make sure your cheese is vegetarian-friendly (some cheeses use animal rennet). You won’t even miss the chicken!
Seriously, the possibilities are endless! Get creative and make this funeral potatoes with hashbrowns recipe your own!
Serving Suggestions for Funeral Potatoes with Hashbrowns
Okay, so you’ve got your amazing funeral potatoes with hashbrowns… now what? Well, these babies go with just about anything, but here are a few of my faves. Think comfort food heaven!
- Ham! Seriously, ham and funeral potatoes are a match made in heaven. Especially around Easter!
- Roasted chicken or turkey. Crispy skin + creamy potatoes = perfection.
- BBQ ribs! The sweetness of the BBQ sauce is amazing with the cheesy potatoes.
- A simple green salad. Gotta get those greens in somehow, right? It balances the richness!
Trust me, whatever you serve it with, it’s gonna be a hit! These potatoes are just that good!
How to Store Funeral Potatoes with Hashbrowns
Woohoo, leftovers! (If there *are* any… these usually disappear FAST!) Here’s the lowdown on keeping your funeral potatoes with hashbrowns fresh. ‘Cause even cheesy potato dreams deserve a good storage strategy!
- Fridge: Pop those leftover potatoes into an airtight container and they’ll be happy in the fridge for 3-4 days.
- Freezer: Wanna keep ’em even longer? Freeze ’em! Just make sure they’re completely cooled first. They can hang out in the freezer for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight and reheat.
- Reheating: Oven’s my go-to! A little sprinkle of cheese on top before reheating makes ’em extra yummy. You can microwave them too, but they might not be as crispy.
Frequently Asked Questions About Funeral Potatoes with Hashbrowns
Still got questions about these amazing funeral potatoes with hashbrowns? No sweat! I’ve rounded up some of the most common questions I get asked, so you can be a funeral potato pro in no time! And hey, if you’re still curious about potatoes in general, check out this page for more potato-y goodness!
Can I make funeral potatoes with hashbrowns ahead of time?
You betcha! In fact, I often do! Just assemble everything in the baking dish, cover it tightly with plastic wrap, and pop it in the fridge. Then, when you’re ready to bake, just take it out of the fridge about 30 minutes beforehand and bake as directed. Easy peasy! Just be sure that the dish you are using can perform at a lower temperature.
What kind of cheese is best for funeral potatoes with hashbrowns?
Okay, this is totally a matter of personal preference, but as I mentioned before, I’m a big fan of sharp cheddar. It gives it that classic cheesy flavor! But honestly, you can use whatever you like! Colby Jack, Monterey Jack, even a little Gruyere would be amazing. Experiment and find your fave! As long as it melts well, you’re good to go!
Can I freeze funeral potatoes with hashbrowns?
Yep! Funeral potatoes with hashbrowns freeze really well. Just make sure they’re completely cooled before you wrap them tightly in plastic wrap and then foil. They can hang out in the freezer for up to 2 months. To reheat, thaw them in the fridge overnight and bake as directed. They might be a little bit softer than freshly made ones, but they’ll still be delicious!
What if I don’t have cornflakes?
No cornflakes? No problem! You can use crushed potato chips (trust me, it’s delicious!), Ritz crackers, or even just a little extra shredded cheese. The topping is mostly for texture, so anything crunchy will work!
How do I keep my funeral potatoes with hashbrowns from being watery?
The key is to make sure your hashbrowns are well-drained after thawing. Press them between paper towels to remove excess moisture. Also, don’t overbake the potatoes, as that can also cause them to release more liquid. If you are trying to make a really big batch, consider making two smaller batches to avoid the water.
Nutritional Information Disclaimer
Okay, quick disclaimer: the nutritional info here is just an estimate! It can vary based on the exact ingredients/brands you use. So, don’t take it as gospel, okay?
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Funeral Potatoes With Hashbrowns
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic comfort food casserole with a crispy topping.
Ingredients
- 30 ounces frozen hashbrowns, thawed
- 10.75 ounces condensed cream of chicken soup
- 16 ounces sour cream
- 1/2 cup melted butter
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crushed cornflakes
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine hashbrowns, cream of chicken soup, sour cream, 1/2 cup melted butter, 1 1/2 cups cheddar cheese, salt, and pepper.
- Pour mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine crushed cornflakes and 1/4 cup melted butter.
- Sprinkle cornflake mixture evenly over the potato mixture.
- Sprinkle remaining 1/2 cup cheddar cheese over the cornflakes.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for a few minutes before serving.
Notes
- For a crispier topping, broil for the last few minutes of baking.
- Add diced ham or cooked bacon for extra flavor.
- Use different types of cheese, such as Monterey Jack or Colby.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg