Funeral Potatoes
Funeral potatoes: cheesy hash brown casserole with sour cream, cream of chicken soup, cheddar and Parmesan under a buttery cornflake crust. Serves 8.
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Ingredients
- 30 ounce bag frozen hash browns shredded or diced, thawed
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup
- 8 tablespoons salted butter 1 stick, melted, divided
- 1/4 cup Parmesan cheese freshly grated
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly cracked
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 1/2 cups cheddar cheese shredded, divided
- 2 cups corn flakes crushed
Instructions
- Heat the oven to 350°F with a rack in the center and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the hash browns, sour cream, cream of chicken soup, 4 tablespoons of the butter, the Parmesan, salt, pepper, garlic powder, onion powder and 1 1/2 cups of the cheddar. Mix well.
- Spread the potato mixture evenly in the dish and top with the remaining cheddar.
- In a small bowl, mix the remaining 4 tablespoons of butter with the crushed corn flakes and sprinkle them evenly over the top.
- Bake 50 to 60 minutes, until golden brown and bubbling and the center reaches 165°F. Let it cool 5 minutes before serving.
Notes
Thaw and drain the hash browns first. Make ahead: refrigerate assembled (no topping) up to 1 day. Leftovers 3 to 4 days in the refrigerator; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 32.2gProtein: 14.3gFat: 37.6gSodium: 1007mgFiber: 2.6gSugar: 3.9g