Funeral Potatoes
This Funeral Potatoes Recipe layers tender potatoes in a creamy sauce, melty cheddar, and a golden, buttery topping that everyone raves about. Perfect for potlucks and family dinners!
Ingredients
- 6 cups frozen hash brown potatoes thawed
- 10½ oz cream of chicken soup
- 1½ cups sour cream
- 2 cups shredded sharp cheddar cheese divided
- ½ cup chopped yellow onion
- ¼ cup unsalted butter melted
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper freshly ground if possible
- 2 cups crushed cornflakes gluten-free if needed
- 2 tbsp chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×13-inch baking dish.
- Stir cream soup, sour cream, melted butter, Dijon mustard, and seasonings until smooth.
- Fold in thawed hash browns, chopped onion, and 1½ cups shredded cheddar.
- Pour the mixture into the prepared dish.
- Combine crushed cornflakes and the remaining cheddar. Sprinkle over the potatoes.
- Bake for 45–50 minutes until golden-brown.
- Let it rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Thaw hash browns overnight in the fridge for better texture. Shred your own potatoes for a rustic bite. Choose a nonstick or buttered baking dish for even baking.
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