Funeral Potatoes
A creamy, cheesy hash brown casserole made with French onion dip and two creamy soups, topped with a buttery crunch. Perfect for holidays, potlucks, and family dinners.
Servings 8
Ingredients
- 30-32 oz Bag of Frozen Hash Browns, thawed
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Mushroom Soup
- 8 oz French Onion Dip
- 2 Cups Sharp Cheddar Cheese, grated
- 1 stick Melted Butter, divided in half
- 2 Cups Corn Flakes Ritz Crackers, Fried Onions or Potato Chips also work well!
- 1/2 tbs each Garlic and Onion Powder
- 1/2 tsp Black Pepper
Instructions
- Preheat oven to 350°F / 175°C and grease a 9x13-inch baking dish.
- Mix all of the ingredients in a large bowl, except for 1/2 of the melted butter and the corn flakes
- Spread evenly into the prepared baking dish.
- Bake for 45 minutes, uncovered
- Mix the corn flakes with the other half of the melted butter. Spread evenly on top of the potatoes. Bake for 15 more minutes.
- Let rest for 5–10 minutes before serving.
Notes
Make Ahead:
To make ahead, assemble the casserole through step 3. Cover and refrigerate for up to 1 day, then proceed as directed.
To Freeze, assemble the casserole through step 3. Cover tightly and freeze for up to 3 months. When ready to bake, thaw them in the fridge overnight, then proceed as directed.
Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating:
Reheat in the oven at 350°F / 175°C until warmed through, or microwave individual portions.