Funeral Potatoes
A warm, creamy potato bake with a crunchy cornflake top, perfect for potlucks and family meals.
Ingredients
Base Ingredients
- ½ cup unsalted butter (melted)
- 14.5 ounces cream of chicken soup
- 1 ½ cups sour cream
- 8 ounces cream cheese (softened)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ cup yellow onion (grated)
- 2 cups cheddar cheese
- 32 ounces package frozen shredded or cubed hash browns (thawed)
Topping
- 2 ½ cups corn flakes (crushed)
- ¼ cup unsalted butter (melted)
Instructions
Preparation
- Thaw the hashbrowns in the fridge overnight.
- Preheat the oven to 350°F and coat a 9x13 pan with nonstick cooking spray.
Mixing
- Mix the melted ½ cup butter, cream of chicken soup, sour cream, softened cream cheese, salt, black pepper, garlic powder, and grated onion until smooth.
- Stir in the thawed hashbrowns and cheddar cheese until well combined.
- Spread the mixture evenly into the prepared baking dish.
Topping
- Crush the corn flakes in a bag and mix with ¼ cup melted butter until coated.
- Press the topping over the potato mixture.
Baking
- Bake uncovered for 40–45 minutes until hot and the top is golden.
Notes
Serve warm from the oven. Pairs well with ham, turkey, chicken, or roasted vegetables. Garnish with chopped green onions or parsley for added color.
