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

  1. Preheat oven to 350 degree F.
  2. 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.
  3. In a small bowl, combine remaining ¼ cup melted butter with crushed corn flakes. Sprinkle over top of casserole.
  4. 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