The Best Funeral Potatoes
A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!
Servings: 12 Servings
Ingredients
- 6 tablespoons unsalted butter, divided
- ¾ cup diced onion, about half a large onion
- 2 teaspoons minced garlic
- 1 (30-ounce) bag thawed shredded hash brown potatoes, or 12 small potatoes parboiled and shredded
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup sour cream, or plain greek yogurt
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups firmly packed, shredded sharp cheddar cheese, divided
- 1 ½ cup crushed cornflake cereal, or panko bread crumbs
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray and set aside.
- Add 2 tablespoons of butter and the onions to a medium-sized skillet. Cook over medium heat until the onions are translucent, about 4-5 minutes.
- Add the garlic and cook until fragrant, about 2 minutes. Remove from heat and set aside.
- In a large bowl, mix together the cooked onions and garlic, hash browns, condensed soup, sour cream, parmesan cheese, salt, pepper, and 1 ½ cups of the cheddar cheese.
- Transfer the potato mixture to the prepared baking pan and spread it evenly. Top with the remaining ½ cup of cheddar cheese.
- Melt the remaining 4 tablespoons of butter and combine it with the crushed cornflakes in a small bowl. Sprinkle evenly over the top of the cheddar cheese.
- Bake for 50-60 minutes, or until heated through and bubbly.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 766mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 13mg | Calcium: 188mg | Iron: 10mg
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