Funeral Potatoes (aka Cheesy Hashbrown Casserole)

A blue rimmed enamel pan filled with funeral potatoes hashbrown casserole and a green handled spoon with two glasses of iced tea.

Funeral Potatoes (aka Cheesy Hashbrown Casserole)

Whether you call them funeral potatoes or hashbrown casserole, this creamy, cheesy side with a buttery cornflake crust is the covered dish that earns its spot at every gathering. One bowl, a bag of frozen hash browns, and 45 minutes in the oven is all it takes.

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Course: Side Dish

Cuisine: American, Southern

Prep Time: 10

Cook Time: 45

Servings:

Calories: 316kcal

Equipment

3-quart or 13- x 9-inch baking pan
dry measuring cups
measuring spoons
box grater
whisk
large bowl
medium bowl

Ingredients

1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 (8-ounce) block sharp Cheddar cheese, shredded
¾ cup salted butter, melted and divided
1 (32-ounce) package frozen diced hashbrown potatoes, thawed
½ cup chopped green onions, plus more for garnish
2 cups cornflakes, crushed

Instructions

Preheat the oven to 350°F. Lightly grease a 3-quart baking pan.
Whisk together the cream of chicken soup, sour cream, salt, pepper, garlic powder cheese, and ½ cup of the melted butter in a large bowl. Fold in the diced potatoes and green onions until combined.
Spoon the mixture in an even layer into the prepared baking pan.
Stir together the remaining butter and crushed cornflakes in a medium bowl. Sprinkle evenly over the hashbrown mixture.
Bake for 45 minutes or until the casserole is bubbly and the topping is golden brown. Remove from the oven and garnish with more green onions. Serve warm.

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Notes

Nutrition information is an estimate and will vary based on the specific brands and ingredients used.

Nutrition