Irresistible Funeral Potatoes with Hashbrowns
Make the best funeral potatoes with hashbrowns using this simple recipe. Creamy, cheesy, and topped with crunchy cornflakes, this classic comfort dish is perfect for gatherings and family dinners.
Ingredients
- 2 pounds 900g frozen shredded hashbrowns, thawed
- 2 cups 200g sharp cheddar cheese, shredded and divided
- 1 cup 230g sour cream
- 1 can 10.5 oz/295g cream of chicken soup
- 1/2 cup 115g butter, melted and divided
- 1 medium onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups 60g cornflakes, lightly crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Thaw hashbrowns completely.
- In a large bowl, combine cream of chicken soup, sour cream, most of the melted butter (reserve 2 tablespoons), salt, pepper, and garlic powder.
- Add chopped onion and 1½ cups of cheddar cheese to the mixture and stir well.
- Fold in thawed hashbrowns until evenly coated.
- Transfer mixture to prepared baking dish.
- Mix crushed cornflakes with remaining melted butter.
- Sprinkle remaining 1/2 cup cheese over potato mixture.
- Top with buttered cornflake mixture.
- Bake uncovered for 45-50 minutes until golden and bubbling.
- Allow to rest 5-10 minutes before serving.
Notes
Nutrition Facts (Per Serving)
- Calories: 285
- Protein: 8g
- Carbohydrates: 22g
- Fat: 19g
- Fiber: 2g
- Sodium: 450mg