Funeral Potatoes with Parmesan
Funeral Potatoes is a comforting casserole of tender hash browns bound in a rich blend of sour cream, cream of chicken soup, melted butter and savory seasonings, then studded with sharp cheddar. A buttery corn-flake topping bakes up golden and crisp, adding a satisfying crunch to each creamy forkful. Perfect for potlucks or family gatherings, itâs an easy make-ahead crowd-pleaser. I modified the recipe to use fresh onions and add some parmesan to the crust. Also it definitely does not serve 12.
- Prep:
- 15
- Cook:
- 50
- Total:
- 65
- Yield:
- 10
Steps
-
Thaw the hash browns on a baking sheet overnight and pat dry.
-
Preheat over to 350 F
-
Combine sour cream, cream of chicken soup, 6 tbsp of melted butter, salt, pepper. Mix well.
-
Finely chop half an onion add add to the mixture.
-
Add potatoes and shredded cheese and stir to combine. Spoon into baking tray, about one to two inches thick.
-
Crush corn flakes into powder using a large ziplock bag.
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Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result.
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Bake uncovered for 50 minutes, then serve hot