Hash Brown Casserole {aka Funeral Potatoes}
Hash Brown Casserole (aka Funeral Potatoes) is a comforting side dish that everybody loves! This Midwest favorite is popular at potlucks.
Servings: 12 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 package frozen hash brown potatoes, thawed 2 pounds
- ½ cup butter melted
- 1 can condensed cream of chicken soup, undiluted 10.5 oz.
- 1 container sour cream 8 oz.
- ½ cup onions finely chopped
- 2 cups Cheddar cheese shredded
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- ¼ cup melted butter
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the hash browns, 1/2-cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Spread the mixture into a 9x13-inch casserole dish.
- In a medium bowl, combine the cornflakes with 1/4-cup melted butter. Sprinkle the cornflake mixture over the top of the casserole.
- Bake uncovered in preheated oven for 45 minutes or until the potatoes are cooked through and the casserole is hot.
Notes
- Make this casserole a main dish by adding about one pound of cooked and crumbled ground beef, cooked and crumbled breakfast sausage, ham cubes, or the protein of your choice.
- Sometimes I like to add bell peppers and onions - or to make my life even easier; I buy the frozen bag of Southern-Style O'Brien potatoes.
- You can use any kind of crumbled crackers (such as Ritz or other types of buttery crackers) in place of the cornflakes. I've heard panko breadcrumbs are good, too.
- You can prepare this recipe in a slow cooker if you prefer! Combine the hash browns, 1/2-cup butter, condensed soup, sour cream, onion, cheese, salt, and pepper in a large bowl and then transfer the mixture to a greased 5-quart or larger slow cooker. Combine the cornflakes with the 1/4-cup butter and sprinkle the cornflake mixture over the potato mixture. Cover and cook on HIGH for 1-1/2 to 2 hours or on LOW for 3-4 hours or until the casserole reaches an internal temperature of 165°F near the center and the edges are bubbly.
Nutrition
Calories: 281kcal | Carbohydrates: 13g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 536mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg
