Description
A comforting and creamy casserole known as Funeral Potatoes, featuring crispy hash browns, cheesy sauce made with cream of chicken soup and sour cream, topped with toasted buttery corn flakes. This classic dish is perfect for family gatherings and potlucks.
Ingredients
Scale
Main Ingredients
- 3/4 cup butter (divided)
- 1 medium onion (diced)
- 2 pounds diced hash browns (thawed and cubed)
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 cups sour cream
- 2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 3 cups corn flakes cereal (lightly crushed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Onions: Heat 1 tablespoon of butter in a skillet over medium heat. Add diced onion and cook until soft and translucent to develop sweetness and flavor.
- Mix Casserole Base: In a large bowl, combine the cooked onions, thawed hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, grated cheddar cheese, salt, and pepper. Mix thoroughly to ensure everything is evenly distributed.
- Assemble Casserole: Transfer the mixture into a greased 9×13-inch glass baking dish, spreading it out evenly for consistent cooking.
- Prepare Topping: In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Add the lightly crushed corn flakes and sauté while stirring for 2-3 minutes until the flakes are lightly browned and crispy.
- Add Topping and Bake: Spread the browned corn flakes over the top of the casserole evenly. Bake in the preheated oven for 40-45 minutes until bubbly and golden brown on top.
- Cool and Serve: Remove casserole from oven and let it cool slightly before serving to allow it to set for easier portioning.
Notes
- Use thawed hash browns and ensure they are cubed for better texture.
- The topping can be customized with crushed Ritz crackers or crushed potato chips as alternatives to corn flakes.
- For a vegetarian option, substitute the cream of chicken soup with a cream of mushroom or vegetable soup.
- If you prefer a lower-fat version, use reduced-fat sour cream and cheese.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.
