Hash Brown Casserole with Corn Flakes
This Hash Brown Casserole with Corn Flakes, sometimes called funeral potatoes, is one of my most popular dishes - and with good reason. Shredded hash browns, cream of chicken soup, sour cream, and shredded cheese are topped with buttery corn flakes to make the ultimate comfort food.
Equipment
Ingredients
For casserole
- 2 pounds shredded hash brown potatoes thawed
- 1 cream of chicken soup 10.75 oz
- 8 oz sour cream
- 2 cups shredded cheddar or cheddar jack mix
- ½ cup onions chopped
- 1 teaspoon salt
- Pinch pepper
For the topping
- ¼ cup butter melted
- 2 cups cornflakes crushed
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, shredded cheese, onion, salt, and pepper.
- Spread mixture in a greased 9 x 13 casserole dish.
- Crush 2 cups of cornflakes and sprinkle them over the casserole. Melt ¼ cup of butter in the microwave and evenly pour over corn flake mixture.
- Cover loosely with foil and bake for 45–55 minutes, or until hot and bubbly around the edges.
- Remove foil during the last 10–15 minutes if you’d like the topping extra crisp. Let rest for 5 minutes before serving.
Video
Notes
- Make sure the hash browns are fully thawed and drained before mixing to prevent excess moisture.
- For variation, stir in cooked bacon, diced ham, or chopped bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave and broil briefly to crisp the topping.
Nutrition
Calories: 341kcalCarbohydrates: 28gProtein: 10gFat: 21gSaturated Fat: 13gCholesterol: 59mgSodium: 616mgPotassium: 417mgFiber: 1gSugar: 2gVitamin A: 760IUVitamin C: 11.8mgCalcium: 250mgIron: 3.4mg
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