Funeral Potatoes Hashbrowns (Printable)
Creamy, cheesy hashbrown casserole topped with buttery crunch. Perfect side dish for holiday meals or potlucks.
# What You'll Need:
→ Main Casserole
01 - 1 (32 oz) bag frozen shredded hashbrowns, thawed
02 - 2 cups shredded cheddar cheese
03 - 1 (10.5 oz) can condensed cream of chicken soup
04 - 1 cup sour cream
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup finely chopped yellow onion
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Topping
10 - 2 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, condensed soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing lightly to create an even layer.
04 - In a separate bowl, toss the crushed cornflakes with melted butter until evenly coated and the butter is distributed throughout.
05 - Sprinkle the buttered cornflake mixture evenly over the entire surface of the casserole.
06 - Bake uncovered for 40–45 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
07 - Let the casserole rest for 5–10 minutes before serving to allow it to set for easier scooping.
# Expert Suggestions:
01 -
- Feeds a crowd without breaking the bank or your schedule
- That impossibly crispy buttery topping makes people suddenly appear in your kitchen
02 -
- Soggy hashbrowns ruin everything, so thaw them completely and squeeze out excess moisture with paper towels
- The top browns faster than the center heats, so if it's getting too dark too fast, tent with foil
03 -
- Avoid metal baking dishes for this since the acidic ingredients sometimes react and give a metallic aftertaste
- Let it rest the full 10 minutes before serving, or you'll end up with a delicious mess on your plate