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Funeral Potatoes

Creamy hash brown casserole topped with crunchy Cornflakes.
Author: Jessica Pinney
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Overhead view of white oval baking dish filled with orange, cheesy funeral potatoes topped with cornflakes.
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5 from 1 vote

Ingredients

  • 3/4 cup butter (melted, divided)
  • 1/4 cup chopped onion
  • 1 cup cubed Velveeta cheese
  • 1 16 oz. container sour cream
  • 1 10 3/4 oz. can condensed cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 32 oz. package frozen cubed hash browns, thawed
  • 2 cups Cornflakes (lightly crushed)

Instructions

  • Heat the oven to 350° and spray a casserole dish with cooking spray.
  • Melt a tablespoon of butter in a pan and cook the onions for 4 minutes.
  • Melt a tablespoon of butter and stir into the cornflakes till well combined.
  • Combine the velveeta cheese, cream of chicken soup, remaining butter, garlic powder, and paprika in a bowl.  Melt in a microwave for 3 minutes, stirring every minute.
  • Stir the onions into the cheese sauce.
  • Place the hash browns in the casserole dish and pour the cheese sauce over the potatoes, stirring to combine.  Spread the shredded cheese over the potatoes.
  • Spread the cornflakes evenly over the cheese.
  • Place in the oven and bake for 45 minutes until bubbly and the topping is browned lightly.
  • Remove and let sit for 5 minutes before serving.