For fresh potatoes, dice them into 1/2-inch pieces and boil in salted water for about 7 minutes or until just tender. Let them cool slightly, then continue with the recipe.
Store any leftovers tightly covered in the fridge for up to 4 days.
Funeral Potatoes
Servings 8
Creamy, cheesy, and comforting, funeral potatoes are always a hit at any gathering.
Ingredients
- 1 (32 ounce) bag diced hash brown potatoes thawed
- 4 tablespoons butter
- ½ onion finely chopped
- 1½ cups sour cream
- 2 (10.5 ounce each) cans condensed cream of chicken soup
- 2½ cups shredded cheddar cheese divided
Topping
- 1½ cups cornflakes
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350˚F. Grease a 9x13-inch casserole dish with butter.
- In a medium bowl, make the topping by gently crushing the cornflakes. Toss with 4 tablespoons of melted butter and set aside.
- In a small skillet, melt 4 tablespoons of butter over medium heat. Add the onion and cook until tender, about 5 minutes.
- In a large bowl, combine the butter and onions, sour cream, condensed soup, and 2 cups of cheese. Season to taste with salt & black pepper.
- Gently stir in the hash brown potatoes. Transfer the mixture to the prepared baking dish.
- Top with the remaining ½ cup of cheese and sprinkle the topping over top.
- Bake for 40-45 minutes or until browned and bubbly.
Notes
Nutrition Information
Calories: 511, Carbohydrates: 33g, Protein: 14g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 97mg, Sodium: 920mg, Potassium: 463mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1202IU, Vitamin C: 11mg, Calcium: 320mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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