Funeral Potatoes
This cheesy funeral potatoes recipe is a budget friendly casserole that might just become your family's new favorite side dish since it goes with everything!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American
Keyword: cheesy funeral potatoes, funeral potato casserole, funeral potatoes recipe
Servings: 10
- 30 ounces hash brown potatoes (thawed) see note
- 1/2 cup melted butter (1 stick) divided
- 2 cups sour cream
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Pepper to taste
- 1/3 cup scallions chopped
- 2 cups cheddar grated
- 2 cups corn flakes crushed
Thaw the hash brown potatoes (you can let them sit on your counter for an hour or so or thaw them in the fridge overnight).
Preheat your oven to 350F and move the rack to the middle position.
Melt the butter in a small bowl in the microwave or in a small pan on the stove.
Add the potatoes to a 9x13 casserole dish.
To a medium prep bowl, add the sour cream, cream of chicken soup, 4 tablespoons of the melted butter (half of it), garlic powder, salt & pepper, scallions, and cheese. Stir until combined.
Pour the mixture over the potatoes and toss until combined, then smooth them into an even layer.
Add the corn flakes to a large ZipLoc and crush them (use your hands or a rolling pin/bottle/etc.).
Mix the rest of the butter with the corn flakes (I do this in another bowl) then add the corn flake topping to the casserole.
Bake uncovered for 40-50 minutes or until hot and bubbly.
- Hash brown potatoes are sold in bags of various sizes in the frozen foods section of most grocery stores. Anything in the 30 oz. ballpark will work. I used diced ones, but you can try shredded ones if you prefer. You can instead use 2-3 pounds of Russet potatoes (dice them then boil them until they're just tender, then drain and add them to the casserole dish).
- Serves 6-10 depending on portion size.
Calories: 379kcal | Carbohydrates: 24g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 644mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 3mg