Funeral Potatoes Recipe

Frozen hash browns: Shredded potatoes that are typically found in the freezer section of the grocery store.

Sour cream: A creamy dairy product that adds richness and tang to the dish.

Cream of chicken soup: A canned soup that provides a creamy base and chicken flavor.

Cheddar cheese: Shredded cheese that melts beautifully and adds a sharp, cheesy flavor.

Onion: Chopped onions add a bit of sweetness and depth of flavor.

Cornflakes: Crushed cereal that creates a crunchy topping for the casserole.

Butter: Melted butter helps bind the cornflakes and adds richness.

When preparing the hash browns for this dish, ensure they are fully thawed and drained of any excess moisture. This will prevent the casserole from becoming too watery and help achieve a creamy, cohesive texture. Additionally, finely chop the onion to ensure even distribution and a balanced flavor throughout the dish. For an extra layer of flavor, consider lightly sautéing the onion in a bit of butter before mixing it with the other ingredients. This will bring out its natural sweetness and add depth to the overall taste.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, though you may need to squeeze out excess moisture.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture but with less fat and more protein.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup can provide a similar creamy consistency and savory flavor.

• shredded cheddar cheese - Substitute with shredded Colby-Jack cheese: Colby-Jack cheese melts well and offers a similar mild flavor.

• chopped onion - Substitute with chopped shallots: Shallots have a milder, slightly sweeter flavor that can complement the dish well.

• crushed cornflakes - Substitute with crushed potato chips: Crushed potato chips can provide a similar crunchy texture and a bit of extra saltiness.

• melted butter - Substitute with olive oil: Olive oil can provide a similar richness and help achieve a crispy topping.

• Allow the funeral potatoes to cool completely after baking. This prevents condensation, which can make the dish soggy.

• Transfer the cooled potato mixture to an airtight container or wrap the entire baking dish tightly with plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.

• For short-term storage, place the container in the refrigerator. The funeral potatoes will stay fresh for up to 3-4 days.

• For long-term storage, place the wrapped dish or container in the freezer. The funeral potatoes can be frozen for up to 2-3 months without losing quality.

• When ready to reheat, if frozen, transfer the funeral potatoes to the refrigerator and allow them to thaw overnight. This ensures even reheating.

• Preheat your oven to 350°F (175°C). If the potatoes were refrigerated, you can bake them directly without thawing.

• Cover the dish with aluminum foil to prevent the cornflake topping from burning. Bake for 20-25 minutes if thawed, or 45-50 minutes if frozen, until the potatoes are heated through and bubbly.

• For a crispy topping, remove the foil during the last 10 minutes of baking. This will allow the cornflakes to regain their crunch.

• Serve immediately and enjoy the comforting, cheesy goodness of your funeral potatoes.

• Preheat your oven to 350°F (175°C). Place the leftover funeral potatoes in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 20-25 minutes until heated through.

• For a quicker option, use the microwave. Transfer a portion of the funeral potatoes to a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a crispy top, use a broiler. Place the funeral potatoes in an oven-safe dish and broil on high for 3-5 minutes. Keep a close eye to avoid burning.

• For stovetop reheating, place the funeral potatoes in a non-stick skillet over medium heat. Stir occasionally and cook for about 10 minutes until heated through and slightly crispy.

• To reheat in an air fryer, preheat the air fryer to 350°F (175°C). Place the funeral potatoes in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the dish at 350°F (175°C) until it is bubbly and golden brown.

• Large bowl: Used to combine the hash browns, sour cream, cream of chicken soup, cheddar cheese, and onion.

• Baking dish: Used to spread the potato mixture for baking.

• Separate bowl: Used to mix the crushed cornflakes with melted butter.

• Measuring cups: Used to measure out the sour cream, shredded cheddar cheese, and crushed cornflakes.

• Measuring spoons: Used to measure out the melted butter.

• Spatula: Used to mix the ingredients together in the large bowl and to spread the mixture into the baking dish.

• Knife: Used to chop the onion.

• Cutting board: Used as a surface to chop the onion.

• Can opener: Used to open the can of cream of chicken soup.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Thaw hash browns overnight: Place the frozen hash browns in the refrigerator the night before to ensure they are fully thawed and ready to use.

Mix ingredients in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Pre-crushed cornflakes: Buy pre-crushed cornflakes or crush them in advance to speed up the topping preparation.

Melt butter in the microwave: Quickly melt the butter in the microwave instead of on the stovetop to save a few minutes.