Funeral Potatoes
The Best Funeral Potatoes - A creamy and cheesy hashbrown casserole made with tart sour cream, smooth cream cheese, and flavorful cheddar cheese and topped with a cheesy cornflake crust for a crunch like no other.
Ingredients
Potatoes
- 1 lb shredded hash browns
- ½ cup unsalted butter (melted)
- 1 medium yellow onion (diced)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 (15 oz can) cream of celery soup
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup cheddar cheese (grated)
Topping
- 1½ cups cheddar cheese (grated)
- 3 tbsp unsalted butter (melted)
- 2 cups corn flakes (crushed)
Instructions
- Preheat the oven to 350 degrees, spray a 9 x 13-inch baking dish with cooking spray, and set aside.
- Mix melted butter, onions, salt, black pepper, cream of celery soup, sour cream, and cream cheese in a large bowl. Mix until well combined.
- Add hash browns and cheddar cheese to wet ingredients. Mix until well combined.
- Add potato mixture to the prepared 9 x 13-inch baking dish and spread them out evenly.
- Sprinkle 1½ cups of cheddar cheese over the top of the potatoes.
- Mix crushed corn flakes and melted butter in a medium bowl, and sprinkle over the potatoes.
- Bake for 35-40 minutes or until casserole is browned and bubbles around the edges.
- Serve while hot and enjoy!
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