Funeral Potatoes
Cheesy, creamy baked hashbrown casserole topped with crunchy cornflakes!
Servings: 10 servings
Ingredients
- 28- ounce package frozen cubed hashbrowns thawed (800 grams)
- 1 tablespoon olive oil
- 1 10- ounce can cream of chicken soup
- 1 cup sour cream
- ¾ cup salted butter divided and melted
- 2 ½ cups cheddar cheese shredded
- 2 ½ cups Cornflakes
Instructions
- Preheat the oven to 350F.
- Place hash browns in a colander. Drizzle oil in a 9x13 casserole dish and evenly place thawed hashbrowns in and set aside.
- Add soup, sour cream, and ½ of the melted butter into a medium bowl and mix well.
- Add in shredded cheese and mix again then pour on top of hashbrowns and mix until fully incorporated.
- In a small bowl mix together cornflakes and the remaining melted butter, then layer over potatoes and bake for about 40-50 minutes until the top just starts to become golden.
- Allow it to cool slightly before serving.
Nutrition
Serving: 1g | Calories: 560kcal | Carbohydrates: 33g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1000mg | Fiber: 2g | Sugar: 2g
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