Funeral potatoes with hashbrowns
A creamy, cheesy hashbrown casserole with a crispy cornflake topping, perfect for potlucks, holidays, and family gatherings.
Ingredients
- 30 oz frozen hashbrowns shredded or diced, thawed
- 2 cups sour cream
- 10.5 oz cream of chicken soup or cream of mushroom for a vegetarian option
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried minced onion
- 10 tablespoons butter divided
- 2 cups cornflakes crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the casserole base:
- In a large bowl, mix sour cream, cream of chicken soup, 6 tablespoons melted butter, salt, pepper, and dried onion.
- Stir in hashbrowns and cheddar cheese until well combined.
- Spread the mixture evenly in the prepared baking dish.
- Prepare the crispy topping:
- In a separate bowl, mix crushed cornflakes with 4 tablespoons melted butter.
- Sprinkle evenly over the casserole.
- Bake uncovered for 40-50 minutes, until the casserole is bubbly and the topping is golden brown.
- Serve warm and enjoy!
Notes
- Make-Ahead: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours before baking.
- Freezing: Freeze the assembled casserole without the topping for up to 3 months. Thaw overnight, add the topping, and bake.
- Crunchier Topping Alternative: Substitute Ritz crackers, panko breadcrumbs, or potato chips for a different texture.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed gluten-free crackers instead of cornflakes.