Description
Classic Cheesy Funeral Potatoes is a comforting casserole dish featuring shredded hash browns baked in a creamy, cheesy sauce topped with buttery crushed corn flakes for a crunchy finish. This hearty dish is perfect for family gatherings or potlucks, delivering a nostalgic taste of creamy cheese, tender potatoes, and savory onion flavors.
Ingredients
Scale
Main Ingredients
- 1 stick of butter (divided)
- 30 oz frozen shredded hash browns (thawed)
- 1 medium onion (diced)
- 1/4 cup all purpose flour
- 1 cup milk
- 2 – 10.5 oz cans condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 3 cups corn flakes (crushed)
- Salt and Pepper to taste
Instructions
- Prepare the baking dish and onion: Preheat oven to 350°F (175°C). Place 1 tablespoon of butter in a 9×13 inch casserole dish and put it in the oven as it heats to melt the butter, which will be used to grease the pan. Meanwhile, melt 5 tablespoons of butter in a large deep skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add flour: Sprinkle the 1/4 cup of flour over the softened onions in the skillet. Cook for an additional 2 minutes while stirring to remove the raw flour taste.
- Make the sauce: Slowly whisk in 1 cup of milk gradually until smooth and lump-free. Then add both cans of condensed cream of chicken soup, whisking until the mixture is well combined and smooth without lumps.
- Incorporate sour cream and cheese: Remove the skillet from heat. Stir in 1 cup of sour cream and 2 cups of shredded cheddar cheese until the cheese melts and the mixture is creamy. Season with salt and pepper to taste, and adjust seasoning if needed.
- Mix hash browns: Add the thawed shredded hash browns in two batches to the sauce, stirring gently until fully coated. Transfer this mixture to the buttered casserole dish.
- Prepare topping: Melt the remaining 2 tablespoons of butter and pour over the crushed 3 cups of corn flakes. Stir to coat the flakes evenly. Sprinkle the buttered corn flakes evenly over the potato mixture in the casserole dish.
- Bake the casserole: Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the edges are bubbly.
- Rest and serve: Remove the casserole from the oven and allow it to sit for 15 minutes before serving. This lets the dish set and cool slightly for best texture and flavor.
Notes
- Use a large deep skillet to comfortably mix the sauce and hash browns.
- Crushing the corn flakes finely helps create a more even crispy topping.
- Make sure the hash browns are thawed before mixing for even cooking.
- You can substitute cream of mushroom soup for cream of chicken for a different flavor.
- Letting the casserole rest after baking helps it firm up and makes it easier to serve.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
