Funeral Potatoes with Hashbrowns (Printable)
A creamy, cheesy casserole loaded with hashbrowns and topped with a buttery, crunchy topping.
# What You'll Need:
→ Main Casserole
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→ Topping
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# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing lightly to create an even layer.
04 - In a separate bowl, toss crushed cornflakes with melted butter, stirring until flakes are evenly coated.
05 - Sprinkle buttered cornflakes evenly over the casserole. Bake uncovered for 40-45 minutes until topping is golden brown and casserole is bubbly around edges.
06 - Remove from oven and let rest 5-10 minutes before serving to allow casserole to set for easier scooping.
# Expert Hints:
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- This is the ultimate comfort food that feeds a crowd without breaking the bank or requiring fancy techniques
- The crispy, buttery topping against the creamy potato center creates that perfect texture combination everyone craves
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- Frozen hashbrowns must be completely thawed before mixing, or you'll end up with a watery, separated casserole that never quite sets properly
- Dont skip the resting period after baking—I learned this the hard way when I served it too soon and watched it collapse into a delicious but unappealing puddle
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- Southerners swear by adding a pinch of cayenne pepper to the topping for warmth that sneaks up on you
- Grating your own cheese instead of buying pre-shredded makes a noticeable difference in how smoothly it melts