Funeral Potatoes Casserole
Servings: 12 people
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!
- 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
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.
- 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.
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