By Kaelie Rose
Funeral Potato Casserole
7 steps
Prep:20minCook:50min
This is a Midwest tradition. You can use 30 oz in frozen hash browns instead. Just make sure to thaw them first. I have decreased the sour cream from two cups because I thought it had too strong of a taste. If you love sour cream you'd might want to use two cups. You might could use cream cheese too. I also added extra corn flake mixture on top. Use a tin foil pan for easy clean up.
Updated at: Thu, 17 Aug 2023 12:00:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
78
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories349.6 kcal (17%)
Total Fat27.1 g (39%)
Carbs20 g (8%)
Sugars1.8 g (2%)
Protein8.1 g (16%)
Sodium832 mg (42%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Drain water from canned diced potatoes or thaw frozen hash browns overnight.
StrainerStep 2
Preheat oven to 350 degrees
OvenPreheatStep 3
Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
BowlStep 4
Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
Spoon
Baking dishStep 5
Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
Zip Top Bag
Rolling pinStep 6
Add remaining 6 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
Step 7
Bake uncovered at 350 F for 40-50 minutes.
OvenHeatNotes
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