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Easy Cheesy Funeral Potatoes Casserole

Close-up of a creamy, cheesy potato bake in a glass dish, featuring a golden, crunchy cornflake topping.
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You need this creamy, gooey hashbrown casserole for your next gathering. This Funeral Potatoes Recipe is a simple, make-ahead side dish perfect for holidays or potlucks.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hashbrown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed cornflakes (optional topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hashbrown potatoes, cream of chicken soup, sour cream, melted butter, 1/2 cup of the shredded cheddar cheese, salt, and pepper. Mix until everything is well combined.
  3. Spread the potato mixture evenly into your prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
  5. If using the topping, mix the crushed cornflakes with 1 tablespoon of melted butter and sprinkle evenly over the cheese layer.
  6. Bake for 45 to 55 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
  7. Let the Cheesy Potato Casserole rest for 5 to 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer.
  • This recipe is a fantastic potluck favorite because it travels well and reheats nicely.

Nutrition

Find it online: https://epicureempire.com/cheesy-potato-casserole-funeral-potatoes-recipe/