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Cheesy Funeral Potatoes with Hashbrowns

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This comforting classic, Cheesy Funeral Potatoes with Hashbrowns, combines crispy golden hashbrowns with a rich, creamy cheese sauce baked to perfection. Perfect as a hearty side dish for any family gathering or holiday meal.

Ingredients

Scale
  • 1 (30 oz) bag frozen shredded hashbrowns, thawed
  • 2 cups shredded sharp cheddar cheese
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup diced onion
  • 2 cups crushed cornflakes
  • 2 tbsp unsalted butter, melted (for topping)
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and diced onion. Mix well until fully combined.
  3. Season the mixture with salt and pepper to taste.
  4. Spread the hashbrown mixture evenly into the prepared baking dish.
  5. In a small bowl, mix the crushed cornflakes with 2 tablespoons of melted butter until evenly coated.
  6. Sprinkle the cornflake mixture evenly over the top of the hashbrown mixture.
  7. Bake for 45–50 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
  8. Remove from the oven and let cool for 5 minutes before serving.

Notes

For extra flavor, stir in 1/2 cup cooked and crumbled bacon or swap cheddar cheese for a blend of cheddar and Monterey Jack. Serve with a fresh green salad for a complete meal.

Find it online: https://auntyspices.com/cheesy-funeral-potatoes-with-hashbrowns/