Ingredients (~8 servings)
- 1 (30 oz) bag frozen hash browns, thawed
- 2 cups sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup (1 stick) salted butter, melted
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 1/2 cups shredded cheddar cheese
- 2 cups corn flakes, crushed
Preheat Oven and Prep Your Dish
Get your oven to 350F with a rack in the center position.
Lightly grease a 9×13 inch baking dish – I just use butter or cooking spray.
Mix the Potato Base
In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, 1/4 cup of the melted butter, Parmesan, salt, pepper, garlic powder, onion powder, and 1 1/2 cups of the cheddar.
Mix until everything is well combined – the hash browns should be completely coated.
Transfer this mixture to your prepared baking dish and spread it into an even layer.
Top with the remaining 1 cup of cheddar cheese.
Make the Cornflake Topping
In a small bowl, mix the remaining 1/4 cup melted butter with the crushed corn flakes.
The flakes should be well coated but not soggy.
Sprinkle this evenly over the entire casserole.
Bake Until Golden and Bubbling
Bake for ~50-60 minutes or until the top is golden brown and the edges are bubbling.
You’ll know it’s done when the cornflake topping is crispy and the cheese is melted all the way through.
Let it cool for ~5 minutes before serving – this helps it set up so it doesn’t fall apart when you scoop it.
Funeral Potatoes
Ingredients
Ingredients (~8 servings)
- 1 bag frozen hash browns 30 oz, thawed
- 2 cups sour cream
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup salted butter 1 stick, melted
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 1/2 cups shredded cheddar cheese
- 2 cups corn flakes crushed
Instructions
- Preheat oven to 350F and grease 9×13 inch baking dish.
- Mix hash browns, sour cream, soup, melted butter, Parmesan, seasonings, and 1 1/2 cups cheddar in large bowl.
- Spread mixture evenly in baking dish and top with remaining cheddar.
- Combine remaining melted butter with crushed corn flakes and sprinkle over casserole.
- Bake 50-60 minutes until golden brown and bubbling.
- Let cool 5 minutes before serving.
