Irresistible Funeral Potatoes with Hashbrowns for Comfort Food Magic

This creamy, cheesy Funeral potatoes with hashbrowns casserole is a perfect crowd-pleaser for any gathering.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

32 oz Frozen hashbrowns offers convenience and a sturdy base
1 cup Sour cream or Greek yogurt for a lighter version
10.5 oz Cream of chicken soup can swap with cream of mushroom for vegetarian option
2 cups Cheddar cheese shredded; Monterey Jack is a good mix-in
1/2 cup Butter melted; margarine can be a dairy-free option

For the Topping

2 cups Cornflake crumbs or crushed Ritz crackers or panko breadcrumbs

Equipment

Oven
Mixing bowl
Baking Dish
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Combine frozen hashbrowns, sour cream, cream of chicken soup, cheddar cheese, and melted butter in a mixing bowl until well blended.
Grease a 9x13-inch baking dish and pour the mixture into it, spreading it evenly.
Sprinkle cornflake crumbs generously over the top, covering the entire surface.
Bake in the preheated oven for about 45 minutes, until bubbling and golden brown.
Remove from oven and let it cool for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure the hashbrowns are evenly spread for uniform cooking. Leftovers are best reheated in the oven to maintain crispiness.

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