Funeral Potatoes
A creamy, cheesy potato casserole that feels like a warm hug on a plate. This classic dish is a nostalgic comfort food perfect for gatherings and holiday spreads.
Ingredients
- 2 pounds frozen shredded hash brown potatoes thawed
- 1 cup diced yellow onions
- 2 cups shredded sharp cheddar cheese
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter melted
- 1 1/2 cups crushed cornflakes or crushed Ritz crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- Salt and pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or coat with nonstick spray.
- In a large bowl, stir together sour cream, condensed soup, milk, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Add thawed hash browns, diced onions, and 1½ cups of shredded cheese to the creamy mixture. Gently fold to coat.
- Spoon potato mixture into the dish and sprinkle crushed cornflakes mixed with butter and remaining cheese over the top.
- Bake uncovered for 45–55 minutes until bubbly and golden brown. Tent with foil if topping browns too quickly.
- Let the casserole rest for 10 minutes before cutting. Garnish with chopped chives or parsley before serving.
Notes
For the creamiest texture, use full-fat sour cream. You can make it dairy-free by using vegan butter and dairy-free cheese alternatives.
Nutrition
Calories: 350kcal
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