Funeral Potatoes Recipe
Creamy, cheesy potatoes topped with buttery corn flakes are comforting and perfect for potlucks, parties, and holidays!
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Ingredients
- ⅓ cup butter melted
- 2 cups sour cream
- 1 can cream of chicken soup see recipe notes for creating your own sauce & skipping the canned soup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 24 ounces frozen diced hash browns cubes, not shreds, thawed
Topping:
- ½ cup butter 1 stick, melted
- 3 cups corn flakes slightly crushed
Instructions
Directions:
- Preheat the oven to 350F degrees.
- In a large mixing bowl, combine the ⅓ cup of melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns.
- Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
- In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter. Spoon the corn flake mixture over the casserole.
- Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.
Notes
Try making your own soup:Get a great recipe HERE
Nutrition
Calories: 358kcal | Carbohydrates: 19g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 696mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 7mg | Calcium: 192mg | Iron: 3mg