Cheesy Funeral Potatoes with Hashbrowns
Cheesy Funeral Potatoes with Hashbrowns is a creamy, comforting casserole combining crispy hashbrowns, rich cheese, and a crunchy topping that’s perfect for gatherings and family meals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 cups frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onions
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups crushed cornflakes or crushed potato chips (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onions, garlic powder, and black pepper. Mix well until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed cornflakes with 2 tablespoons melted butter until coated.
- Sprinkle the buttery cornflake topping evenly over the hashbrown mixture.
- Bake in the preheated oven for 45-50 minutes until the casserole is bubbly and the topping is golden brown.
- Let it cool slightly before serving. Enjoy warm!
Notes
For an extra protein boost, stir in cooked and diced ham or cooked bacon before baking. Serve with a fresh green salad for a balanced meal.