Funeral Potatoes
There are many recipes for Funeral Potatoes. This recipe is for the "deluxe" casserole.
Ingredients
Topping
- 1 1/2 cups cornflakes
- 1/4 cup butter, melted
- 2 (10.5 ounce) cans cream of chicken soup
- 1 pint (2 cups) sour cream
- 2 1/2 cups grated Cheddar cheese, divided
- 1/2 cup dehydrated onion flakes
- Salt and pepper
- 1 (30 ounce) package frozen shredded or diced hash browns, thawed
- Chopped green onion (tops only - optional)
Instructions
- Heat the oven to 350 degrees F (175 degrees C). Butter a 9 x 13 inch or comparable casserole.
Topping
- In a medium bowl, gently crush the cornflakes. Toss with the butter and set aside.
Casserole
- Combine condensed soup, sour cream, 2 cups Cheddar cheese and onion flakes in a large bowl. Season to taste with salt and pepper. Gently mix in hash browns until well combined. Pour into a 9 x 13 inch casserole dish.
- Sprinkle with remaining 1/2 cup Cheddar cheese and cornflakes.
- Bake uncovered until cheese is melted and the top is crisp, about 45 minutes.
- Sprinkle with chopped green onion, if desired.
Notes
You can forego the Topping and just sprinkle 1 1/2 cups crushed potato chips over the top before popping the casserole into the oven.
Attribution
