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Ultimate Creamy and Cheesy Funeral Potatoes Casserole

Close-up of a square serving of cheesy funeral potatoes recipe with a crispy, golden-brown topping.
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This recipe yields a rich, creamy, and cheesy hash brown casserole with a satisfyingly crunchy topping, perfect for feeding a large group at any gathering.

Ingredients

Scale
  • 2 pounds frozen shredded hash browns, thawed
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, cream of mushroom soup, sour cream, milk, cheddar cheese, salt, and pepper. Mix until everything is evenly coated.
  3. Pour the potato mixture into the prepared baking dish and spread it into an even layer.
  4. In a small bowl, mix the melted butter with the crushed cornflakes until the flakes are coated.
  5. Sprinkle the buttered cornflake mixture evenly over the top of the casserole.
  6. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.
  7. Let the casserole rest for 10 minutes before serving.

Notes

  • You can prepare this casserole the night before; cover it tightly and refrigerate. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • For a different flavor, substitute cream of celery soup for the cream of mushroom soup.
  • If you prefer a stronger cheese flavor, use a mix of cheddar and Monterey Jack cheese.

Nutrition

Find it online: https://sundayflavor.com/funeral-potatoes-recipe-creamy-cheesy-casserole/