Description
Funeral potatoes are a beloved Utah-style cheesy hash brown casserole featuring a creamy potato base and a buttery, crispy cornflake topping. Perfect for potlucks, holidays, or family dinners, this comforting dish delivers rich flavor, golden crunch, and nostalgic warmth in every bite.
Ingredients
Scale
- 32 oz frozen shredded hash browns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 2 cups sour cream
- 1 1/2 cups sharp cheddar cheese, grated (divided)
- 1/2 cup unsalted butter, melted (divided)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cornflakes, crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1 cup cheddar cheese, 1/2 cup melted butter, diced onion, garlic powder, salt, and pepper. Mix gently until evenly combined.
- Transfer mixture into prepared baking dish and spread evenly.
- Sprinkle remaining 1/2 cup cheddar cheese over the top.
- In a separate bowl, mix crushed cornflakes with remaining 1/4 cup melted butter until coated.
- Spread cornflake mixture evenly over the casserole.
- Bake for 45–50 minutes until hot, bubbly, and golden brown on top.
- Allow to rest for 10 minutes before serving to set properly.
Notes
- Thaw and pat hash browns dry to prevent excess moisture.
- For extra flavor, sauté onions in butter before mixing.
- Substitute cream of mushroom soup for a vegetarian version.
- For gluten-free, use gluten-free soup and certified gluten-free cornflakes.
- Assemble ahead and refrigerate overnight; add topping just before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 60 mg