Description
Classic creamy and cheesy potato casserole—also known as funeral potatoes—featuring hash browns, sour cream, condensed soup, melted cheese, and a buttery crunchy topping.
Ingredients
- 2 lb frozen diced or shredded hash brown potatoes, thawed
- 1 (10.5 oz) can condensed cream of chicken soup
- 16 oz sour cream
- ½ cup (1 stick) butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- 1 small yellow onion, finely chopped (optional)
- Salt & pepper, to taste
- 2 cups crushed corn flakes or potato chips
- 3–4 Tbsp melted butter for topping
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13″ baking dish.
- In a large bowl, combine thawed potatoes, soup, sour cream, melted butter, 1½ cups cheese, onion (if using), salt, and pepper.
- Spread mixture evenly in the prepared baking dish.
- Combine crushed corn flakes with remaining 3–4 Tbsp melted butter and sprinkle evenly on top.
- Bake uncovered for 60–75 minutes, or until hot, bubbly, and the topping is golden and crisp.
- Let rest 10–15 minutes before serving.
Notes
- Thaw potatoes overnight and drain to prevent sogginess :contentReference[oaicite:0]{index=0}.
- Mix in chopped green onions or diced ham for extra flavor and texture :contentReference[oaicite:1]{index=1}.
- Use crushed potato chips in place of corn flakes for an extra savory crunch :contentReference[oaicite:2]{index=2}.
- Assemble ahead: refrigerate before baking; add 10–20 minutes to bake time if cold :contentReference[oaicite:3]{index=3}.
- Leftovers store in an airtight container in the fridge for up to 4 days; can be frozen for 2–3 months :contentReference[oaicite:4]{index=4}.