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Ultimate Easy Cheesy Potato Casserole (Funeral Potatoes)

A baked cheesy potato dish in a white casserole dish topped with a golden brown, crunchy cornflake crust.
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Make this creamy, cheesy potato casserole using frozen hash browns. It is a simple side dish perfect for potlucks, holidays, or family dinners, featuring a satisfyingly crunchy topping.

Ingredients

Scale
  • 1 (30 ounce) bag frozen shredded hash brown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes
  • 1/4 cup melted butter (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, cheddar cheese, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until everything is well combined and creamy.
  3. Spread the potato mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the 1 cup of crushed cornflakes with the 1/4 cup of melted butter reserved for the topping. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 45 to 55 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.
  6. Let the cheesy potato casserole rest for 5 to 10 minutes before you serve it.

Notes

  • For a richer flavor, substitute the cream of chicken soup with cream of mushroom soup.
  • You can prepare this entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • If you do not have cornflakes, you can use crushed butter crackers or panko breadcrumbs mixed with melted butter for the topping.

Nutrition

Find it online: https://littlekitchendiary.com/cheesy-potato-casserole-recipe-easy-bake/