Description
This creamy, cheesy, and crispy funeral potato casserole is the perfect side dish for family gatherings, holidays, or potlucks. Made with frozen hashbrowns, sour cream, and cheddar cheese, it’s rich, flavorful, and incredibly easy to make. Topped with a buttery cornflake crust, every bite is a perfect mix of creamy and crunchy goodness.
Ingredients
Scale
- 1 (30 oz) bag frozen hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- ½ cup butter, melted
- ½ cup finely diced onion
- 2 cups crushed cornflakes (or Ritz crackers)
- 3 tbsp melted butter (for the topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix hashbrowns, cheddar cheese, sour cream, soup, melted butter, and diced onion until well combined.
- Spread the mixture evenly into the baking dish.
- In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the casserole.
- Bake uncovered for 45-50 minutes until golden brown and bubbly.
- Let cool for a few minutes before serving. Enjoy!
Notes
- For extra crunch, toast the topping in a skillet before adding it.
- Add cooked bacon bits or diced ham for a heartier dish.
- Swap cream of chicken soup for cream of mushroom to make it vegetarian.
- To make it spicier, stir in chopped jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg