Effortless Funeral Potatoes (Printable Version)
# What You'll Need:
01 -
1 tsp dried onion flakes.
02 -
2 cups of shredded cheddar cheese.
03 -
10 tbsp melted butter, divided into 6 tbsp and 4 tbsp portions.
04 -
1 bag (30 oz) frozen diced or shredded hash browns, defrosted.
05 -
2 cups sour cream.
06 -
1/4 tsp ground black pepper.
07 -
1 tsp salt.
08 -
2 cups cornflakes cereal.
09 -
1 can (10.5 oz) cream of chicken soup, store-bought or make it yourself.
# Preparation Steps:
01 -
Leave your hash browns in the fridge overnight to defrost, or pop them on a tray in the oven at 200°F for 20 minutes.
02 -
Preheat your oven to 350°F.
03 -
In a bowl, mix together the sour cream, chicken soup, 6 tbsp of melted butter, salt, black pepper, and the dried onion.
04 -
Pour in the thawed potatoes and shredded cheese, then gently fold everything together.
05 -
Spread the mixture evenly across a 9x13 metal baking dish.
06 -
Place the cereal inside a large ziplock bag and crush it up with a rolling pin or your hands.
07 -
Toss the crushed cereal with 4 tbsp of melted butter, then sprinkle over the mixture in the pan.
08 -
Bake for 40-50 minutes without a lid—look for a crunchy, golden finish on top.
09 -
This goes perfectly alongside turkey, ham, or even a steak dinner.
# Additional Tips:
01 -
Instead of frozen hash browns, you can boil about 10 small potatoes, let them cool, and then dice.
02 -
To freeze ahead, skip the cereal topping. Store for up to 3 months, then thaw in the fridge overnight and add the topping before baking.