Here is a traditional and delicious recipe for funeral potatoes. This potato casserole side dish is cheesy and creamy. This recipe uses frozen hash browns and a lot of ingredients that are already in your pantry.
This recipe is such a guilty pleasure, it is loaded with carbs and cheese. YUM! The cheesy potatoes are warm and creamy, and they are topped with a buttery, crispy corn flake topping.
Ingredients
- 1/3 cup butter, melted
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 24 ounces frozen diced hash browns (cubes, not shreds), thawed
- ½ cup butter (1 stick), melted
- 3 cups corn flakes, slightly crushed
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| Cheesy Funeral Potatoes |
Instructions
- Preheat the oven to 350F degrees.
- In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, salt, and onion powder.
- Stir in the shredded cheddar cheese and thawed diced hash browns.
- Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
- In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter.
- Spoon the corn flake mixture over the casserole.
- Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges.
- Cool for 5-10 minutes before serving.
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