Easy Funeral Potatoes
Easy Funeral Potatoes are the ultimate blend of creamy cheesy potato goodness. Using simple ingredients with straight-forward steps, this make-ahead casserole elevates any dinner or special occasion!
Servings: 12 servings
Calories: 293kcal
Ingredients
- 8 tablespoons salted butter divided
- 1 cup chopped yellow onion
- ¼ cup all-purpose flour
- 14.5 ounces chicken broth regular or low-sodium
- 1 cup milk
- 2 ½ teaspoons salt divided
- 1 teaspoon black pepper
- 2 ½ cups shredded Colby and Monterey Jack cheese divided
- 30 ounces frozen hash browns defrosted
- ¾ cup sour cream
- 2 cups cornflakes cereal
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.
- Melt 6 tablespoons of the butter in a large skillet over medium heat. Sauté onion for 3 minutes.
- Sprinkle with flour and cook for 1 minute. Whisk in chicken broth and milk. Bring to a boil, and let it simmer to thicken, about 5 minutes. Season with half of the salt and black pepper. Turn off the heat.
- Stir in 2 cups of the cheese until melted and smooth.
- In a large bowl, add hash browns, sour cream, the remaining salt and black pepper, and the cheese mixture. Pour the mixture in the prepared baking dish and spread evenly.
- Melt the remaining butter in a medium bowl. Fold the remaining shredded cheese and cereal. Evenly sprinkle over the top of the potato mixture.
- Bake covered with aluminum foil for 45 minutes. Remove the foil and bake an additional 15-20 minutes or until brown and bubbly. Rest for 10 minutes before serving. If desired, garnish with fresh parsley or sliced green onions.
Notes
Tips and Substitutions
- Cheese Varieties: Feel free to mix and match your favorite cheeses; cheddar cheese, pepper jack, or gouda all make excellent alternatives.
- Other Additions: You can add frozen vegetables like peas or broccoli for extra color and nutrition. Garlic powder or garlic salt can add a yummy zip!
- Butter. Unsalted butter can be used as well. Simply add an additional ¼ teaspoon salt to the cheese sauce and a pinch of salt to the topping.
- Gluten-Free Option: To make the dish gluten-free, use gluten-free flour and cornflakes.
- Topping Options: Potato Chips, Fritos corn chips, or panko bread crumbs can be used instead of cornflakes.
- Hash Brown Types. You can use either frozen shredded or diced hash browns based on your preference—just ensure they are thawed beforehand.
- Make-Ahead Tip: Prepare the casserole ahead of time, cover with a lid or plastic wrap, and refrigerate it for up to 24 hours before baking. Just set it out at room temperature while the oven preheats and add extra time by about 10-15 minutes to ensure it cooks through.
Storage and Freezing
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. You can freeze it for up to 2 months. Just ensure it's fully cooled before transferring it to a freezer-safe container. Thaw in the refrigerator before reheating.Nutrition
Calories: 293kcal | Carbohydrates: 23g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 921mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 8mg | Calcium: 251mg | Iron: 2mg
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