FUNERAL POTATOES (CHEESY POTATO CASSEROLE)
Creamy, cheesy, spicy, always delicious, and anytime welcome. It is about Funeral Potatoes.
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Servings: 12
Ingredients
- 1/4 cup unsalted butter, melted
- 1 cup sour cream
- 1/2 10 oz can cream of chicken soup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 16 oz frozen diced hash brown potatoes, thawed
- 3/4 cup cheddar cheese, shredded
- 1/3 cup mozzarella cheese, shredded
For topping:
- 3 tbsp unsalted butter, melted
- 1 1/2 cups cornflakes, lightly crushed
Instructions
- Preheat the oven to350 F. Add butter, sour cream, chicken cream soup, and all spices into a mixing bowl and stir until well combined.
- To the same bowl add thawed hash brown potatoes and cheddar cheese and stir to combine.
- Transfer the mixture to the greased 1 1/2 quart baking dish and top with shredded mozzarella.
- In a small bowl prepare the topping: mix cornflake cereal with melted butter.
- Top casserole with cornflakes and bake for 45 minutes. Enjoy!
Notes
- You can use real potatoes instead of hash browns. Peel 6 - 8 medium potatoes and dice them into 1 - inch cubes. Boil in water until fork tender. Then follow the recipe's directions.
- To top Funeral Potatoes, various ingredients may be favored. For example, crushed potato chips, grated cheese, French fried onions, bacon, and crushed Ritz or soda crackers, Tortilla strips, bread crumbs tossed in butter. The unmistakable crunch of corn flakes makes the dish more traditional, the other toppings – more original, individual and memorable