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Funeral Potatoes
Here is a traditional and delicious recipe for funeral potatoes. This potato casserole side dish is cheesy and creamy.
Servings
12
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Cooling Time
10
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Ingredients
1x
2x
3x
▢
1/3
cup
butter
melted
▢
2
cups
sour cream
▢
10.5
oz
cream of chicken soup
▢
1
teaspoon
salt
▢
1
teaspoon
onion powder
▢
2
cups
shredded cheddar cheese
▢
24
ounces
frozen hash browns
cubed or diced (not shredded), thawed
For the crunchy topping:
▢
½
cup
butter
melted (1 stick)
▢
3
cups
corn flakes
slightly crushed
Instructions
Preheat the oven to 350F degrees.
In a large mixing bowl, combine the 1/3 cup melted butter, sour cream, cream of chicken soup, salt, and onion powder.
Stir in the shredded cheddar cheese and thawed diced hash browns.
Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter.
Spoon the corn flake mixture over the casserole.
Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges.
Cool for 5-10 minutes before serving.
Nutrition
Serving:
1
Calories:
360
kcal
Carbohydrates:
20
g
Protein:
8
g
Fat:
28
g
Saturated Fat:
16
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
7
g
Trans Fat:
1
g
Cholesterol:
77
mg
Sodium:
668
mg
Potassium:
253
mg
Fiber:
1
g
Sugar:
2
g
Vitamin A:
992
IU
Vitamin C:
7
mg
Calcium:
186
mg
Iron:
3
mg
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