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Funeral Potatoes
Funeral Potatoes bring unbeatable comfort with minimal effort. This crowd-pleasing casserole will become your new go-to side dish.
Servings 8
Equipment
Ingredients
- 1 10.5-ounce can cream of chicken soup
- 4 ounces cream cheese softened
- ¾ cup sour cream full fat
- 8 tablespoons butter unsalted, melted, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 32-ounce bag frozen diced hashbrowns thawed
- 2 cups Colby Jack cheese shredded
- 2 cups cornflakes crushed
Optional Garnish
- green onions sliced
Instructions
- Preheat oven to 350º Fahrenheit. Grease a 9x13 inch casserole dish.
- In a large bowl, whisk together cream of chicken soup, softened cream cheese, sour cream, 4 tablespoons melted butter, garlic powder, onion powder, and black pepper until fully combined.
- Stir in the thawed hashbrowns and shredded cheese until the mixture is evenly coated. Transfer to the prepared dish and spread evenly.
- In a separate bowl, toss crushed cornflakes with the remaining 4 tablespoons of melted butter until fully coated. Sprinkle evenly over the casserole.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 15 to 20 minutes, until the potatoes are tender and the topping is golden.
- Let rest for a few minutes before serving.
Optional Garnish
- Top with sliced green onions.