Funeral Potatoes
This dish features a creamy mixture of hash browns, cheese, and corn flakes, baked to perfection.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Casserole
- 1 bag frozen shredded hash browns, thawed
- 1 can cream of chicken soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- ½ cup butter, melted divided
- ½ cup diced onion
For the Topping
- 2 cups crushed corn flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine hash browns, cream of chicken soup, sour cream, cheddar cheese, half of the melted butter, and diced onion. Mix well.
- Spread the mixture into a greased baking dish.
- In a separate bowl, mix crushed corn flakes with the remaining melted butter, garlic powder, salt, and black pepper.
- Sprinkle the corn flake mixture over the casserole.
- Bake for 45 minutes or until the top is golden brown and bubbly.
Notes
Let the casserole cool for a few minutes before serving. You can add cooked bacon or ham for extra flavor.