Go Back
+ servings
Funeral Potatoes
Print

Funeral Potatoes Recipe

Budget-friendly, super easy, and delicious Funeral Potatoes are the perfect side dish for almost any meal. Bake a batch and take them to your next potluck or family reunion.
Course side
Cuisine American
Keyword can you make funeral potatoes ahead of time, funeral potatoes recipe, how to make funeral potatoes, recipe for funeral potatoes, what are funeral potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10 servings
Calories 575kcal
Author Beth Pierce

Ingredients

  • 1 tablespoon butter
  • ½ medium onion finely chopped
  • 32 ounces frozen hash brown potatoes thawed for 30-40 minutes
  • ½ cup butter melted
  • 16 ounces sour cream
  • 1 can 10.5 ounce cream of chicken soup
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 ¼ cups shredded sharp cheddar cheese
  • 1 ¼ cups shredded Monterey Jack cheese
  • ¼ cup butter melted
  • 2 cup crushed corn flakes

Instructions

  • Preheat oven to 350 degrees.  Grease a 9 x 13-inch casserole dish.
  • Melt 1 tablespoon of butter in a skillet over medium heat.  Add onions and cook until tender, approximately 5 minutes
  • In a large bowl, stir together hash brown potatoes, onion, 1/2 cup melted butter, sour cream, cream of chicken soup, garlic powder, salt, pepper, cheddar, and Monterey jack.  Spoon into prepared dish.
  • Stir together 1/4 cup melted butter and crushed cornflakes.  Sprinkle over the potatoes.  Bake for 40-45 minutes or until golden brown and bubbly.

Notes

  • Take the frozen hash browns out of the freezer and let them sit on the counter for about 1 hour before starting this recipe. This gives them time to thaw so the mixture does not freeze into one big glob.
  • If you are pressed for time, you do not have to saute the onion, but it adds more depth and flavor and is well worth the extra 5 minutes.
  • This recipe calls for frozen hash brown potatoes, but any frozen or parboiled potato will work. Shredded hash browns are a family favorite.
  • Substitute cream of mushroom soup or celery soup for the cream of chicken soup.
  • Do not use low-fat sour cream or cheese for best results, as they don't taste as good with the casserole.

Nutrition

Calories: 575kcal | Carbohydrates: 59g | Protein: 13g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 777mg | Potassium: 556mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1841IU | Vitamin C: 29mg | Calcium: 271mg | Iron: 15mg