This cheesy hash brown casserole, often known as “Funeral Potatoes”, is a comforting, crowd-pleasing side dish that’s ideal for potlucks. With a creamy base and a crunchy cornflake topping, it’s no wonder this dish is a family favorite.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
Why You’ll Love This Recipe
- Simple ingredients you likely have on hand.
- Perfect for gatherings, as it feeds a crowd.
- Easy to prepare with minimal prep time.
- Rich, cheesy flavor complemented by a delightful crunch.
Ingredients
- 12 ounces sour cream: Adds creaminess; Greek yogurt can be a substitute for a tangier flavor.
- 10.5 ounces Cream of Chicken soup: Provides a flavorful base. Substitute with cream of mushroom for a vegetarian option.
- 1/3 cup onions (chopped, fresh or frozen): Adds a subtle sweetness and depth.
- 1 teaspoon salt: Enhances overall flavor.
- 1/2 teaspoon garlic powder: Adds aromatic flavor.
- 1/2 teaspoon black pepper: Provides a slight peppery heat.
- 3/4 cup butter (melted, divided): Adds richness and is used for both the casserole and topping.
- 30 ounces frozen hash brown potatoes (thawed): The base of the casserole. Fresh grated potatoes can be used if preferred.
- 12 ounces cheddar cheese (shredded): Gives a sharp, cheesy flavor. Monterey Jack is a good substitute.
- 1.5 cups corn flakes (crushed): Provides a crunchy topping.
- Diced green onions or parsley (for topping): Optional for garnish and added freshness.
How to Make It
Step 1: Prepare the Oven and Dish
Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch casserole dish with nonstick cooking spray. This ensures the casserole won’t stick and aids in easy cleanup.
Step 2: Remove Excess Moisture from Potatoes
Pat the thawed shredded hash brown potatoes with a paper towel. This step is crucial to prevent the casserole from becoming waterlogged and ensures it bakes with a perfect texture.
Step 3: Mix the Cream Base
In a large bowl, combine sour cream, canned soup, onions, salt, garlic powder, black pepper, and 1/2 cup of the melted butter. Stir well to create a smooth, flavorful base for the potatoes.
Step 4: Combine with Potatoes and Cheese
Add the thawed shredded potatoes and shredded cheddar cheese to the cream mixture. Stir until the potatoes are evenly coated, ensuring every bite is flavorful.
Step 5: Assemble the Casserole
Transfer the potato and cheese mixture into the prepared baking dish. Use a spatula to smooth it into an even layer, promoting even cooking.
Step 6: Prepare and Add the Topping
In a small bowl, mix the crushed cornflakes with the remaining 1/4 cup of melted butter. Evenly distribute this mixture over the casserole, ensuring a crispy, golden topping.
Step 7: Bake and Rest
Bake in the preheated oven for about 50 minutes, until the topping is golden brown and the casserole is bubbling. Allow it to rest at room temperature for 5 minutes before serving to let the flavors settle. Optionally, garnish with diced green onions or parsley for a touch of color.
Recipe FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Add the cornflake topping just before baking to keep it crisp. Allow the cooled dish to come to room temperature before baking to ensure even heat distribution.
Are there any low-fat options?
To reduce the fat content, you can use low-fat sour cream, reduced-fat cheddar cheese, and a lower-calorie butter substitute. Keep in mind that these changes may alter the flavor and texture slightly.
What can I use instead of corn flakes?
If you don’t have corn flakes, crushed Ritz crackers or Panko breadcrumbs make excellent alternatives. Each will give a different but delicious texture to the topping.
