Funeral Potatoes Casserole
These traditional funeral potatoes are so easy to make and are always a crowd pleaser when served at Thanksgiving and the holidays. Quick to prep, they are a delicious side to serve up all year round!
Servings: 12 people
Ingredients
- 30 ounces frozen diced hash browns thawed
- 5 Tablespoons salted butter divided
- 1 small onion diced
- 10.5 ounces condensed cream of chicken soup
- ½ cup heavy cream
- 1 cup cheddar cheese shredded
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups corn flakes cereal crushed
Instructions
- Thaw bag of hash browns.
- Preheat the oven to 350 degrees F and lightly grease a 9 x 13-inch baking dish.
- Melt 2 Tablespoons of butter in a small skillet over medium heat.
- Add the onion. Sauté for 3-5 minutes until translucent and fork tender.
- Transfer onion to a bowl with the thawed hash browns, soup, cream, shredded cheese, dry mustard powder, garlic powder, salt, and black pepper and stir.
- Transfer potatoes to 9x13 dish and spread in an even layer.
- Melt the remaining 3 Tablespoons butter. Mix with the corn flakes cereal and sprinkle on top of the potatoes in an even layer.
- Bake for 30-40 minutes or until golden brown and bubbly.
- Best when served warm.
Notes
- Leftovers can be kept for up to 3 days in an airtight container.
- Mix up your toppings! Try topping these with Ritz crackers, potato chips or panko breadcrumbs.
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 417mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg