Funeral Potatoes
Funeral potatoes, aka Cheesy Potato Casserole, the hot side dish that EVERYONE loves.
Servings: 10 - 12 servings
Calories: 427kcal
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups sour cream
- 10 oz can cream of chicken soup
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 - 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 32 oz frozen diced hash brown potatoes, thawed
- 1 1/2 cups shredded cheddar cheese (I prefer medium or sharp)
- 1/2 cup shredded mozzarella cheese
TOPPING
- 1/4 cup unsalted butter, melted
- 3 cups cornflake cereal, lightly crushed
Instructions
- Preheat oven to 350 F degrees. Grease a 9x13 or 3 quart baking dish and set aside.
- In a large mixing bowl, add 1/2 cup melted butter, sour cream, cream of chicken soup, salt, pepper, onion powder, garlic powder and smoked paprika. Stir well.
- Add in thawed hash brown potatoes and the cheddar cheese and stir well to combine.
- Transfer to prepared baking dish, and sprinkle with mozzarella cheese.
- In a small mixing bowl, combine 1/4 cup melted butter and cornflakes, stirring well. Spread evenly over the top of the casserole.
- Bake uncovered, 45-50 minutes, until hot and bubbly and cornflakes are golden brown.
Video
Notes
NO CONDENSED SOUP VERSION
Omit the cream of chicken soup and melted butter.- 1/3 cup butter
- 1/3 cup all purpose flour
- 1/2 cup chicken broth
- 1/2 cup half and half or heavy cream
MAKE AHEAD DIRECTIONS
Assemble casserole WITHOUT the cornflake topping, cover tightly, then refrigerate for 1-2 days or freeze for up to 2-3 months. Thaw, if frozen, then bake as directed, adding 10-15 minutes to the cook time.Nutrition
Calories: 427kcal | Carbohydrates: 27g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 692mg | Potassium: 372mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1145IU | Vitamin C: 9.7mg | Calcium: 218mg | Iron: 3.8mg
