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Funeral Potatoes

Creamy, cheesy hash brown casserole with sour cream, cheddar and a buttery cornflake topping, baked in a 9x13 dish. Serves 12 and can be assembled a day ahead.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Potato casserole
  • 1 bag frozen shredded hash browns 30 oz, thawed and patted dry
  • 2 cups sour cream 16 oz
  • 1 can condensed cream of chicken soup 10.5 oz, undiluted
  • 2 cups shredded sharp cheddar cheese 8 oz
  • 1 small yellow onion finely diced (about ¾ cup)
  • 5 tbsp unsalted butter 1 tbsp for the onion, 4 tbsp melted
  • ½ tsp garlic powder
  • 1 tsp kosher salt or ½ tsp table salt
  • ½ tsp black pepper
Cornflake topping
  • 2 cups crushed cornflakes from about 3 cups whole flakes
  • 3 tbsp unsalted butter melted

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Melt 1 tbsp butter in a small skillet over medium heat. Cook the onion until soft, about 5 minutes. Melt the remaining 7 tbsp butter.
  3. In a large bowl, stir the sour cream, soup, cheddar, onion, 4 tbsp melted butter, garlic powder, salt and pepper. Fold in the hash browns. Taste and adjust the salt.
  4. Spread the mixture evenly in the prepared dish.
  5. Toss the cornflakes with the remaining 3 tbsp melted butter and scatter over the top.
  6. Bake uncovered 45–55 minutes, until bubbling at the edges, hot in the center and deep golden on top. Tent with foil if the topping browns too fast.
  7. Rest 10 minutes before serving.

Notes

Butter: ½ cup (1 stick) total. Make ahead: assemble without the topping, cover and refrigerate up to 24 hours; top and bake from cold, adding 10–15 minutes. Storage: 4 days in the fridge or 3 months frozen. 8x8 dish: halve the recipe and bake 35–45 minutes. Let WPRM calculate nutrition.