Funeral Potatoes Recipe

Overhead photo of Funeral Potatoes baked in a white rectangular dish.

Funeral Potatoes Recipe

Funeral potatoes are the ultimate comfort food side dish. Shredded hashbrowns are mixed with cheddar cheese, sour cream, cream of chicken, then topped with crushed buttery cornflakes. We love to serve this dish for Sunday dinners or on the holidays.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 344kcal

Author Whitney Wright

Equipment

Ingredients

30 oz bag shredded hashbrowns thawed
6 tablespoons unsalted butter
3/4 cup onion diced, can use yellow, white or sweet onion
10.5 oz cream of chicken
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups sour cream can use light or regular
2 cups cheddar cheese shredded, mild or sharp is fine!
2 cups cornflakes slightly crushed
4 tablespoon unsalted butter melted

Instructions

Butter a 9x13 inch pan. Preheat oven to 350°F.
In a skillet over medium heat melt the 6 T of butter. Once melted add the onion and cook until softened, 6-8 minutes. Transfer the onions to a large bowl.
Add the hash browns, cream of chicken soup, salt, pepper, sour cream, and cheese to the large bowl. Mix to combine.
Transfer the mixture to the prepared baking dish and level so that it’s in an even layer.
In a medium bowl mix the cornflakes and melted butter. Sprinkle over the hash browns. Bake uncovered for 45-50 minutes until golden and bubbly.

Notes

Cornflakes: Measure the cornflakes AFTER you've crushed them. Also this is optional, you don't have to use the cornflake topping, but we like the slight crunch it gives.

I haven’t made this with frozen hashbrowns, I worry the excess liquid will mess with the flavors and consistency.

If you aren't fond of shredded hash browns you can use country style hash browns.

Store covered in the fridge for up to 4 days.

Nutrition