Hello World KitchenBeta
A classic Midwestern comfort food, this creamy and cheesy potato casserole is topped with a delightfully crunchy, buttery cornflake crust. It's the ultimate crowd-pleasing side dish for holidays, potlucks, and family gatherings.
Ingredients
Potato Mixture
- 30 ounces Frozen shredded hash brown potatoes — Thawed (leave in the fridge overnight or counter for 45 mins)
- 2 cups Sour cream — Full fat preferred
- 10.5 ounces Condensed cream of chicken soup — 1 standard can (use cream of celery for a vegetarian version)
- 0.5 cup Unsalted butter — Melted (1 stick)
- 2 cups Sharp cheddar cheese — Freshly grated
- 0.5 cup Yellow onion — Finely diced (or 1 tbsp onion powder)
- 1 teaspoon Salt — To taste
- 0.5 teaspoon Black pepper — Freshly ground
- 1.5 cups Cooked ham (optional) — Diced (optional variation to make it a main dish)
Cornflake Topping
- 2 cups Cornflakes cereal — Lightly crushed
- 0.25 cup Unsalted butter — Melted (half a stick)
Instructions
-
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or a little butter.
~5 minEnsure your hash browns are fully thawed for even cooking. -
In a large mixing bowl, whisk together the sour cream, condensed cream of chicken soup, 1/2 cup melted butter, diced onion, salt, and black pepper until well combined.
~5 minIf adding the diced ham variation, mix it into the wet ingredients now. -
Add the thawed shredded hash browns and the grated sharp cheddar cheese to the wet mixture. Gently fold everything together until the potatoes and cheese are evenly coated.
~3 minUsing freshly grated cheese instead of pre-shredded melts much better and prevents a grainy texture. -
Transfer the potato mixture to the prepared 9x13-inch baking dish, spreading it out into an even layer with a spatula.
~2 min -
In a medium bowl, combine the lightly crushed cornflakes with the remaining 1/4 cup of melted butter. Toss until the cereal is evenly coated.
~2 minCrush the cornflakes by placing them in a zip-top bag and lightly rolling over them with a rolling pin. -
Sprinkle the buttery cornflakes evenly over the top of the potato mixture in the baking dish.
~1 min -
Bake uncovered in the preheated oven for 40 to 45 minutes, or until the edges are hot and bubbly, and the cornflakes are golden brown.
~45 minIf the topping begins to brown too quickly, loosely tent the dish with aluminum foil for the remaining bake time. -
Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.
~10 minResting allows the sauce to thicken slightly, making it easier to serve.
Nutrition
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Silicone spatula
Tips & Storage
- To make this recipe vegetarian, substitute the cream of chicken soup with condensed cream of celery or cream of mushroom soup.
- For a spicier kick, try adding 1/2 cup of diced green chiles or a few dashes of hot sauce to the wet mixture.
- Make-Ahead: You can assemble the casserole (without the cornflake topping) up to 2 days in advance. Cover tightly and refrigerate. When ready to bake, add the freshly made cornflake topping and add 10-15 minutes to the baking time since the dish will be cold.
- Storage: Store leftover Funeral Potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through to keep the topping crisp, or microwave individual portions (note that the topping will soften in the microwave).
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
