Description
Discover the best funeral potatoes with hashbrowns! This step-by-step recipe ensures easy to bake and best flavor funeral potatoes, perfect for any gathering.
Ingredients
Scale
- 2 lbs (32 oz) frozen shredded hashbrowns (slightly thawed)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (16 oz) container sour cream (full-fat recommended)
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 cups crushed cornflakes OR Ritz crackers for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine slightly thawed hashbrowns, cream of mushroom soup, sour cream, 1/4 cup melted butter, 1 1/2 cups shredded cheddar cheese, onion powder, garlic powder, salt, and pepper. Mix well.
- Spread the hashbrown mixture evenly into the prepared baking dish.
- In a small bowl, combine crushed cornflakes (or crackers) with the remaining 1/4 cup melted butter. Spread evenly over the hashbrown mixture. Sprinkle with remaining 1/2 cup cheddar cheese, if desired.
- Bake for 45-60 minutes, or until bubbly and golden brown on top. If topping browns too quickly, cover loosely with foil.
- Let rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 50 mins