You need this easy, creamy, and gooey hashbrown casserole for your next gathering. This Funeral Potatoes Recipe is a simple make-ahead holiday side dish that feeds a crowd.
Author:Ahazzam
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:10 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 lbs frozen shredded hashbrowns, thawed
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of mushroom soup
1 cup sour cream
1 cup milk
1/2 cup butter, melted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1 cup crushed cornflakes (optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hashbrowns, cream of chicken soup, cream of mushroom soup, sour cream, milk, melted butter, onion powder, garlic powder, salt, and pepper. Mix until everything is just combined.
Stir in 1 1/2 cups of the shredded cheddar cheese. Do not overmix.
Pour the potato mixture into your prepared baking dish and spread it evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
If using the topping, mix the crushed cornflakes with 2 tablespoons of melted butter and sprinkle evenly over the cheese layer.
Bake for 45 to 55 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole rest for 10 minutes before serving. This is one of the best cheesy potatoes you will ever make!
Notes
For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
If you want an extra rich flavor, substitute the cream of chicken soup with cream of celery soup.
You can use any type of shredded potato, but frozen hashbrowns give the best texture for this easy potato bake.