Funeral Potatoes
This creamy, cheesy funeral potatoes recipe is the ultimate comfort food casserole made with hash browns, sour cream, cheddar, and a rich homemade sauce and topped with a crispy cornflake and potato chip crust. Learn how to make the best funeral potatoes from scratch -- no canned soup needed.
Servings: 12
Ingredients
- 1/2 cup Salted Butter
- 1 Onion (diced)
- 1/4 cup Flour
- 1 cup Milk (whole or 2%)
- 2 cups Chicken Broth
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 1/2 cups Monterey Jack Cheese (grated)
- 1 cup Sharp Cheddar Cheese (grated)
- 1 cup Sour Cream
- 28 to 30 ounce pkg. Frozen Shredded Hashbrown Potatoes
- 1 cup Kettle Cooked Potato Chips * (crushed)
- 1 cup Corn Flakes Cereal * (crushed)
Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 8-10 minutes.
- Stir in flour and cook for 1–2 minutes. Slowly whisk in milk and chicken broth until smooth and thickened. Season with salt and pepper.
- Remove from heat and stir in sour cream, Monterey Jack, and cheddar cheese until melted and smooth.
- Add the frozen hash browns and mix until fully coated. Make sure to break up any large pieces. Transfer to the prepared baking dish.
- Crush the kettle cooked potato chips and corn flakes and sprinkle evenly over the casserole.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly. Let rest before serving.
Notes
You can use a mix of kettle cooked potato chips and corn flakes or just use one of them. The topping needs to be a total of 2 cups.
Recipe adapted from Pioneer Woman's Funeral Potatoes recipe.
Nutrition
Calories: 308kcal | Carbohydrates: 23g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 640mg | Potassium: 399mg | Fiber: 1g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 8mg | Calcium: 241mg | Iron: 2mg
