Funeral Potatoes - Cheesy Hashbrown Potato Casserole

A baking pan of funeral potatoes with a spoon in the dish.

5 from 2 votes

Funeral Potatoes - Cheesy Hashbrown Potato Casserole

These funeral potatoes are a hearty, warm cheesy potato dish that is a winner addition to any family dinner, or holiday meal. They're a cheesy, and creamy hashbrown casserole that is topped with a crispy cornflake topping, and is destined to be a crowd favorite.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Keyword: Casserole, Funeral Potatoes, Potatoes

Servings:

Calories: 250kcal

Ingredients

30 oz frozen hashbrowns (diced or shredded will work, thawed)
16 oz sour cream
10.5 oz condensed cream of chicken soup
1/2 cup butter (divided and melted)
1 oz Onion Dip Mix
1 tsp salt (to taste)
2 cups shredded cheddar cheese (divided)
3 cups Corn flake cereal

Instructions

Allow potatoes to thaw in the fridge overnight.
Preheat the oven to 350 F.
Add the sour cream, cream of chicken soup, 1/4 cup melted butter, Onion Dip Mix, and salt to a large bowl and stir them together.
Add the potatoes, and 1 1/2 cups of the shredded cheese and stir it together to mix well.
Transfer the potato mixture into a 9x13 pan.
Sprinkle the extra cheese on top of the potatoes.
Crush the cornflakes in a ziplock bag with your hands, or with a rolling pin.
Add the cornflakes to a small bowl, with the remaining 1/4 cup of melted butter and stir it to combine.
Sprinkle the cornflakes over the top of the potatoes.
Bake the potatoes in the pan for 40-50 minutes, or until the topping is golden brown and the potatoes are hot throughout.

Nutrition