Funeral Potatoes is a comforting casserole of tender hash browns bound in a rich blend of sour cream, cream of chicken soup, melted butter and savory seasonings, then studded with sharp cheddar. A buttery corn-flake topping bakes up golden and crisp, adding a satisfying crunch to each creamy forkful. Perfect for potlucks or family gatherings, itâs an easy make-ahead crowd-pleaser. I modified the recipe to use fresh onions and add some parmesan to the crust. Also it definitely does not serve 12.
Ingredients
- 2 lb frozen hash browns
- 2 cup sour cream
- 1 can cream of chicken soup
- 10 tbsp butter
- 1 tsp salt
- 0.25 tsp black pepper
- 0.50 onion
- 2 cup shredded cheddar cheese
- 2 cup corn flakes
- 1 cup parmesan gratings
Steps
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Thaw the hash browns on a baking sheet overnight and pat dry.
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Preheat over to 350 F
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Combine sour cream, cream of chicken soup, 6 tbsp of melted butter, salt, pepper. Mix well.
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Finely chop half an onion add add to the mixture.
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Add potatoes and shredded cheese and stir to combine. Spoon into baking tray, about one to two inches thick.
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Crush corn flakes into powder using a large ziplock bag.
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Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result.
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Bake uncovered for 50 minutes, then serve hot