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!
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
¼ tsp black pepper
2 Tbsp minced onion
¾ cup melted butter,divided
2 cup corn flakes, crushed
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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*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
Serving Size: 1
Amount Per Serving:
Total Fat: 27g
Saturated Fat: 9g
Trans Fat: 1g
Unsaturated Fat: 14g
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