Funeral Potatoes
Funeral Potatoes - creamy, cheesy potatoes topped with buttery crunchy corn flakes. Some people call these funeral potatoes but they are also called gooey potatoes or party potatoes.
Ingredients
- 1 (2 lb) bag of frozen cubed or shredded hash browns, thawed
- 2 cups sour cream
- 2 cups shredded sharp cheese
- 1 (10.5 ounce) can cream of chicken soup, (see note)
- 1/2 cup butter, melted
- (optional) Small bunch of green onions, sliced
TOPPING:
- 2-3 cups Corn flakes
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add the hash browns, sour cream, cheddar cheese, cream of chicken soup, melted butter and green onions (if using). Mix together well.
- For the Topping: Crush corn flakes lightly in a ziploc bag. Mix corn flakes and butter together. Reserve for later for topping.
- Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350 degrees for 50-60 minutes. Cover top of casserole with corn flake mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned. Adjust bake time as needed so that the potatoes are tender. There's nothing worse than crunchy potatoes.
Video
Notes
Source: My friends Ryan and Heidi Clark. I did add butter to the corn flakes on top.
I have adjusted this recipe to use just one can of cream of chicken soup.
Serving: 1grams