This Cheesy Hashbrown Casserole, also known as Cheesy Funeral Potatoes, makes an appearance at all family gatherings. So easy and delicious and perfect for a crowd!

Ingredients

2 lb frozen hashbrowns (cubed)

16 oz sour cream

2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)

1 can (10 ½ oz ) cream of chicken soup

1 tsp kosher salt

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¼ tsp black pepper

2 Tbsp minced onion

¾ cup melted butter,divided

2 cup corn flakes, crushed

Instructions

Preheat oven to 350 degree F.

In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and ½ cup of the melted butter. Mix until thoroughly combined. Pour into a 13×9 baking dish.

In a small bowl, combine remaining ¼ cup melted butter with crushed corn flakes. Sprinkle over top of casserole.

Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!

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Notes

*May be prepared ahead of time and stored in refrigerator. If doing this, the hashbrowns will be thawed. You can now bake it for about 45 minutes covered, and 5 minutes uncovered. ENJOY

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 376

Total Fat: 27g

Saturated Fat: 9g

Trans Fat: 1g

Unsaturated Fat: 14g

Cholesterol: 41mg

Sodium: 799mg

Carbohydrates: 28g

Fiber: 2g

Sugar: 2g

Protein: 8g