Funeral Potatoes with Sour Cream (Easy Cheesy Hash Brown Casserole for a Crowd)
Funeral potatoes with sour cream are a creamy, cheesy hash brown casserole topped with buttery cornflakes—perfect for potlucks, holidays, or any comforting meal. Made with frozen hash browns, cheddar, sour cream, and cream of chicken soup, this easy casserole is ideal for feeding a crowd or prepping ahead.
Ingredients
For the Casserole:
- 1 30 oz bag frozen shredded hash browns, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cuo sour cream
- 2 cups shredded cheddar cheese
- ½ cup melted butter
- ½ cup finely chopped yellow onion
- ½ tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 2 cups crushed cornflakes
- ¼ cup melted butter
Optional Add-Ins:
- 1-2 cups diced ham or crumbled bacon
- Chopped green onions for extra flavor
- A pinch of cayenne or hot sauce for heat
Instructions
- Preheat Your Oven:Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Combine the Filling:In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, shredded cheese, melted butter, chopped onion, garlic powder, and a little salt and pepper. Stir everything until the mixture is creamy and the hash browns are fully coated. It should look rich and cheesy, with no dry spots. 🔪 Tip: If using fresh onions, sauté them first to mellow the bite.
- Spread in a Casserole Dish:Transfer the mixture into your prepared baking dish. Use a spatula to spread it evenly all the way to the edges.
- Make the Buttery Topping:In a small bowl, stir together the crushed cornflakes and melted butter. You want every crumb lightly coated. Sprinkle the topping evenly over the casserole, covering it edge to edge.
- Bake and Serve:Bake uncovered for 40–45 minutes, or until the edges are bubbling and the topping is golden brown. Let it sit for about 10 minutes before serving—this helps it set and makes it easier to slice.
Notes
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