Funeral Potatoes Recipe (Cheesy Potatoes)
Print PinServings: 15
Total Time: 1 hour
Calories: 302kcal
These easy-to-make funeral potatoes are always a hit at large gatherings and potlucks! Filled with two kinds of cheese and a crispy corn flake topping, these cheesy potatoes are the perfect comfort food and rival all other funeral potato recipes!
Ingredients
Casserole
- 1 cup diced yellow onion
- 1 tablespoon salted butter (for sautéing the onion)
- 1 cup sour cream
- 1 can cream of chicken soup (10.5 oz)
- 2 ½ teaspoon minced garlic
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ cup salted butter melted and cooled
- 30 oz shredded hash browns* thawed
- 2 ½ cup shredded sharp cheddar cheese**
- ⅓ cup parmesan cheese freshly grated***
Topping
- 4 cup corn flakes
- ¼ cup salted butter melted and cooled
Instructions
- Preheat the oven to 350° F. In a small pan, saute the diced onion with a tablespoon of butter on medium heat until translucent (about 3-5 minutes). Set aside and let cool.1 cup diced yellow onion, 1 tablespoon salted butter
- In a large bowl, whisk together the sour cream, cream of chicken soup, garlic, salt, and pepper. Then add the melted butter and whisk until well-mixed.1 cup sour cream, 1 can cream of chicken soup (10.5 oz), 2 ½ teaspoon minced garlic, 1 teaspoon fine sea salt, ¼ teaspoon ground black pepper, ½ cup salted butter
- Add the thawed hash browns (do NOT add them in frozen), sautéed onion, cheddar cheese, and parmesan cheese. Stir until well-mixed.30 oz shredded hash browns*, 2 ½ cup shredded sharp cheddar cheese**, ⅓ cup parmesan cheese
- Spray the 9x13 casserole dish with cooking spray, and spread the hashbrown mix evenly throughout.
- Place the corn flakes in a ziploc bag. Crush the cornflakes by hand, and then pour the cooled butter into the bag as well. Shake until all of the cornflakes are covered in butter, then sprinkle the corn flake topping evenly over the top of the hash browns.4 cup corn flakes, ¼ cup salted butter
- Place the casserole in the oven and bake for about 40-50 minutes, or until browning on the top and the cheese is bubbling. It's better to slightly overcook than undercook the casserole to make sure that the potatoes are cooked through.
- Serve immediately. Enjoy!
Notes
If you'd like to prepare this recipe ahead of time, make the hash brown base up to 24 hours before baking. Cover and keep it in the refrigerator. Prepare and add the corn flake topping right before baking to keep it from getting soggy.
*I will always prefer shredded hash browns to cubed. I think the texture is better in this recipe. That's a personal preference, so it's up to you! Cubed hash browns work as well. Just make sure to completely thaw the hash browns before adding them to the bowl--otherwise the creamy sauce will freeze to the hash browns and they will be hard to mix.
**Sharp cheddar adds the most flavor--and using a high quality of cheese is key. I usually use Tillamook, but use whatever brand you like.
***Freshly grated parmesan cheese will always be my preference, because pre-grated parmesan is always dry and doesn't incorporate well.
Equipment
- large bowl
- 13x9 casserole dish