Funeral Potatoes

5 from 6 votes

These Funeral Potatoes are made with hash browns, sour cream, cream of chicken soup, cheddar cheese, and butter, then topped with buttery corn flakes and baked until golden. They cost just $0.67 per serving and are always a potluck favorite.

Prep Time15

Cook Time45

Let Sit10

Total Time1 10

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $10.64, $0.67 per Serving

Ingredients

1 bag frozen diced Hash Browns 32 ounces
2 cups Sour Cream
1 can Cream of Chicken Soup 10.5 ounces
½ cup Unsalted Butter melted and divided
2 cups Shredded Cheddar Cheese
1 teaspoon Salt
¼ teaspoon Black Pepper
2 cups Corn Flakes

Instructions

Preheat the oven to 350°F and spray a 9x13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine sour cream, cream of chicken soup, and melted unsalted butter (half of the ½ cup total butter). Stir until smooth and well combined.
Add frozen diced hash browns, shredded cheddar cheese, salt, and black pepper. Stir until all ingredients are evenly combined.
Pour the potato mixture into the prepared 9x13-inch baking dish and spread it into an even layer.
Sprinkle corn flakes evenly over the top of the casserole.
Drizzle the remaining melted unsalted butter over the corn flakes.
Bake for 45–50 minutes, or until the topping is golden brown and the potatoes are tender.
Remove the casserole from the oven and let it rest for 10–15 minutes before serving.
Serve warm and enjoy.

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

You can use shredded hash browns instead of diced for this recipe if you prefer.

This recipe can be made ahead. Make the casserole as detailed but do not add the cornflake topping. Cover and refrigerate for up to 24 hours. When baking, add the cornflake topping and bake per the recipe.

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