Funeral Potatoes | Easy & Delicious

Course Dinner, Main Course, Side Dish

Cuisine American

Keyword Cheese, Potatoes

Prep Time 10

Cook Time 45

Servings people

Calories 362kcal

1 28 ounce bag frozen cubed hash browns or potatoes (we used Ore Ida Potatoes O'Brien with onions and green peppers. You can also use shredded hash brown potatoes)
1 16 ounce container sour cream
1 10.5 ounce can cream of chicken soup (you can also use cream of mushroom soup)
1/2 cup butter, melted
1 teaspoon Kosher salt
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
2 1/2 cup shredded sharp cheddar cheese
2-3 cups crushed cornflakes (you can also use crushed Ritz Crackers or Lays potato chips, if preferred)

Preheat oven to 350 degrees.
Spray a 9x13 baking dish or pan with non-stick cooking spray. Add frozen cubed hash brown potatoes and melted butter.
In a large mixing bowl, add sour cream, shredded sharp cheddar, onion powdered, garlic powder, salt and cream of chicken soup and mix until well combined.
Add mixture evenly to the top of your frozen potatoes in you casserole dish. Top with additional shredded cheese, if desired.
Place in the oven and bake for 20 minutes. When 20 minutes have passed, add crushed cornflakes and bake for an additional 20-25 minutes. Add any additional salt and pepper, to taste.
Serve immediately and enjoy!

Spray the bottom of your slow cooker with non-stick cooking spray. Add all the ingredients to the slow cooker with the exception of 1 cup of cheese. Stir together, cover your slow cooker and cook on high for 3-4 hours or low for 5 hours or potatoes are tender.
Turn off your slow cooker, remove the lid and add remaining cheese. Cover your slow cooker for 10-12 minutes or until cheese is melted. Add any additional salt and pepper, to taste.
Serve hot and enjoy!