Best Funeral Potatoes

Funeral Potatoes... everyone has a recipe for this popular casserole! Here is my creamy and oniony version!

Course Side Dish

Cuisine American

Keyword funeral potatoes, funeral potatoes recipe, Texas Potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 573kcal

Author Katie Cooksey

Ingredients

butter for greasing pan
1 tablespoon butter
1 medium onion diced
2 lbs hash browns frozen, diced (not shredded)
1/2 cup butter melted
21.5 ounces condensed cream of chicken soup (two 10.75 ounce cans)
2 cups sour cream
salt to taste
black pepper to taste
2 cups cheddar cheese freshly grated
3 cups corn flakes crushed
2 tablespoons butter

US Customary - Metric

Instructions

Preheat oven to 350° F. Prepare a 9x13 casserole dish by greasing with butter or nonstick spray.
Saute onion in 1 tablespoon butter until translucent in a medium skillet.
In a large bowl, add frozen hash browns, melted butter, cream of chicken soup, sour cream, grated cheese, cooked onion, salt, and black pepper. Mix together until combined.
Replace medium skillet to the heat and melt the remaining 4 tablespoons butter.
Add in crushed corn flakes and stir to toast about 1 minute. Sprinkle over top casserole.
Bake uncovered for 40-45 minutes or until hot and bubbly. Serve hot.

Video

Notes

Make Ahead + Storage Instructions

To make ahead: Prepare everything, cover, and refrigerate up to 24 hours before baking. Wait to add the cornflake topping until just before baking.

To refrigerate: Store leftover funeral potatoes in its original casserole dish, covered with plastic wrap - or in an airtight container for 3-4 days in the refrigerator.

To freeze: Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge 24 hours before you want to bake it. Bake as normal.

Nutrition