why make this recipe
Funeral Potatoes with Hashbrowns give you a warm, creamy, and crunchy side that most people love. You can make it for family meals, potlucks, or holidays. It is easy to put together and fills the table quickly.
introduction
This casserole mixes hashbrowns, cheese, sour cream, and soup for a rich, comforting dish. It takes simple pantry items and turns them into a crowd pleaser. If you want a hearty main to go with it, try Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes for a full meal idea.
how to make Funeral Potatoes with Hashbrowns
Preheat the oven and grease a baking dish. In a large bowl, stir the thawed hashbrowns with cheese, sour cream, soup, melted butter, and onion until mixed. Spread the mix in the dish in an even layer. Mix crushed cornflakes with melted butter and sprinkle on top. Bake until the top is golden and the center is bubbling. Let it rest a few minutes so it sets a bit, then scoop and serve.
Ingredients :
1 (30 oz) bag frozen hashbrowns, thawed, 2 cups shredded sharp cheddar cheese, 1 cup sour cream, 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian), ½ cup butter, melted, ½ cup finely diced onion, 2 cups crushed cornflakes (or Ritz crackers), 3 tbsp melted butter (for the topping)
Directions :
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish., In a large bowl, mix hashbrowns, cheddar cheese, sour cream, soup, melted butter, and diced onion until well combined., Spread the mixture evenly into the baking dish., In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the casserole., Bake uncovered for 45-50 minutes until golden brown and bubbly., Let cool for a few minutes before serving. Enjoy!
how to serve Funeral Potatoes with Hashbrowns
Serve hot as a side dish with meat, chicken, or fish. Spoon out portions onto plates and add a green salad or steamed vegetables to balance the richness. It also works well at buffets and potlucks where people can help themselves.
how to store Funeral Potatoes with Hashbrowns
Cool the casserole to room temperature. Cover it tightly with foil or plastic wrap and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm inside. For longer storage, freeze in an airtight container for up to 2 months; thaw in the fridge before reheating.
tips to make Funeral Potatoes with Hashbrowns
- Thaw the hashbrowns enough so they mix easily but are not soggy.
- Use sharp cheddar for better flavor.
- Toast the cornflakes or crackers lightly for extra crunch.
- Let the dish rest 5–10 minutes after baking so it firms up for clean serving.
variation (if any)
- Make it vegetarian by using cream of mushroom soup.
- Add cooked, diced ham or cooked bacon for a meaty version.
- Stir in chopped green onions or chives for fresh flavor.
- Use crushed Ritz crackers or panko for a different topping texture.
FAQs
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, you can shred fresh potatoes, but squeeze out extra moisture so the casserole is not watery.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to a day before baking. Add the topping just before baking.
Q: How do I get a crispier topping?
A: Add a little extra melted butter to the crumbs and bake uncovered. You can broil for 1–2 minutes at the end, watching closely so it does not burn.
Q: Can I reduce the fat or calories?
A: Use low-fat sour cream and reduced-fat cheese, and cut back on butter. The texture will be slightly different but still tasty.
Q: Is this safe to freeze after baking?
A: Yes. Cool fully, wrap tightly, and freeze. Reheat from frozen at a lower temperature until heated through.
Funeral Potatoes with Hashbrowns
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if using cream of mushroom soup)
Description
A warm, creamy, and crunchy casserole made with hashbrowns, cheese, and toppings that’s perfect for gatherings.
Ingredients
- 1 (30 oz) bag frozen hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- ½ cup butter, melted
- ½ cup finely diced onion
- 2 cups crushed cornflakes (or Ritz crackers)
- 3 tbsp melted butter (for the topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix hashbrowns, cheddar cheese, sour cream, soup, melted butter, and diced onion until well combined.
- Spread the mixture evenly into the baking dish.
- In a separate bowl, combine crushed cornflakes with melted butter and sprinkle over the casserole.
- Bake uncovered for 45-50 minutes until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
For better flavor, use sharp cheddar cheese. Let the dish rest 5–10 minutes after baking for clean serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
