Best Ever Funeral Potatoes Recipe
This irresistible Funeral Potatoes Recipe is a creamy, cheesy, potato hotdish casserole filled with shredded hash browns and onions and topped with a crispy cornflake topping. It’s the perfect side dish for holidays, potlucks, and family dinners.
Servings: 8 servings
Calories: 439kcal
Ingredients
- 2 cups sharp cheddar cheese - freshly shredded
- 1½ cups sour cream
- 1 (10.5 ounce) can cream of chicken soup - or cream or mushroom soup
- 8 tablespoon butter - melted and divided (1 stick)
- ½ white onion - finely diced
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon Ground black pepper
- 1 (26-ounce) bag frozen shredded potatoes (frozen hash browns) - thawed completely
- 2 cups cornflakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly spray or grease a 9x13-inch casserole dish or large oven-safe skillet.
- Stir the shredded cheese, sour cream, cream of chicken soup, 1/2 of the melted butter, diced onion, garlic salt, onion powder, and black pepper in a large bowl.
- Gently stir in the thawed and drained potatoes until combined, taking care not to over-mix. Spread the potato mixture evenly in the prepared pan and set aside.
- Carefully stir the remaining melted butter with the cornflakes, then sprinkle evenly over the top of the potatoes.
- Bake uncovered for 50-60 minutes, turning the pan around halfway through. The potatoes should be bubbling around the sides, and the cornflakes should be golden brown (if the cornflakes start to burn, tent the casserole dish with foil until the casserole is fully cooked).
- Let it rest for 10 minutes before digging in and serving with freshly chopped parsley if desired.
Notes
- Note: The cornflakes will get soggier the longer they sit, so it’s best to serve this immediately.
- Cornflake alternatives: Ritz crackers, potato chips, bread crumbs, or French-fried onions all make a yummy crunchy topping.
- Cream of chicken soup alternatives: Cream of mushroom soup or cream of celery soup. You can also make this recipe with homemade cream of chicken soup.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 439kcal | Carbohydrates: 28g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 912mg | Potassium: 386mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 10mg | Calcium: 265mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
