This cheesy potato casserole is the perfect side dish for the holidays. You may have heard this particular recipe be called ‘funeral potatoes’, or ‘potluck potatoes’ but no matter what you call them, everyone agrees they are ridiculously delicious!
- 1/3 cup butter, melted
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 24 ounces frozen diced hash browns (cubes, not shreds), thawed
- ½ cup butter (1 stick), melted
- 3 cups corn flakes, slightly crushed
If you want more natural, organic ingredients (I know some of you don’t like cream of chicken soup in a can, etc) you can try these alternatives:
Organic sour cream (I would not recommend swapping the sour cream for Greek yogurt)
10 ounces of homemade cream of chicken soup concentrate instead of canned. Here is one recipe I like.
Organic onion powder
Preheat the oven to 350F degrees.
In a large mixing bowl, combine the 1/3 cup of melted butter, sour cream, cream of chicken soup, salt, and onion powder. Stir in the shredded cheddar cheese and thawed diced hash browns.
Pour the mixture into a 9×13 inch glass baking dish greased with non-stick cooking spray.
In a medium mixing bowl, combine the ½ cup of melted butter and crushed corn flakes. Stir until the corn flakes are coated in the butter. Spoon the corn flake mixture over the casserole.
Bake the casserole uncovered for 45 minutes until it is bubbly and golden brown around the edges. Cool for 5-10 minutes before serving.
Makes 12 servings
Prep time: 10 minutes
Cook time: 45 minutes