Description
This funeral potatoes with hashbrowns recipe is perfect for spring gatherings and easy family meals. It’s a crowd-pleasing dish that’s both simple and delicious.
Ingredients
Scale
- 30 ounces frozen shredded hash browns, thawed
- 10.75 ounces condensed cream of chicken soup
- 16 ounces sour cream
- 1/2 cup melted butter
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed cornflakes
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, 1 1/2 cups cheddar cheese, salt, and pepper. Mix well.
- Pour mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine crushed cornflakes and 1/4 cup melted butter. Sprinkle evenly over the potato mixture.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the cornflake topping.
- Bake for 45-50 minutes, or until golden brown and bubbly.
- Let stand for a few minutes before serving.
Notes
- For a crispier topping, broil for the last few minutes of baking. Watch closely to prevent burning.
- You can use cream of mushroom soup instead of cream of chicken soup.
- Add diced ham or bacon for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg