Funeral Potatoes
There are many versions of Funeral Potatoes. Some recipes call for putting cheese (about 1 cup Cheddar, American or whatever you like) in the potato mixture and using buttered bread crumbs for the topping.
This recipe is for the “deluxe” casserole.
PrintFuneral Potatoes
There are many recipes for Funeral Potatoes. This recipe is for the “deluxe” casserole.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Side Dishes & Veggies
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
Topping (optional)
- 1 1/2 cups cornflakes
- 1/4 cup butter, melted
Casserole
- 2 (10.5 ounce) cans cream of chicken soup
- 1 pint (2 cups) sour cream
- 2 1/2 cups grated Cheddar cheese (divided)
- 1/2 cup dehydrated onion flakes
- Salt and pepper
- 1 (30 ounce) package frozen shredded or diced hash browns, thawed
- Chopped green onion (tops only – optional)
Instructions
- Heat the oven to 350 degrees F (175 degrees C). Butter a 9 x 13 inch or comparable casserole.
Topping
- In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.
Casserole
- Combine condensed soup, sour cream, 2 cups Cheddar cheese and onion flakes in a large bowl. Season to taste with salt and pepper. Gently mix in hash browns until well combined. Pour into a 9 x 13 inch casserole dish.
- Sprinkle with remaining 1/2 cup Cheddar cheese and cornflakes.
- Bake uncovered until cheese is melted and the top is crisp, about 45 minutes.
- Sprinkle with chopped green onion, if desired.
