Description
Pioneer Woman Funeral Potatoes are a rich and creamy potato casserole made with shredded hashbrowns, cheese, and a crunchy topping. This dish is a staple at many family gatherings and potlucks, offering a comforting and satisfying flavor that everyone loves.
Ingredients
Scale
- 1 package (30 ounces) of frozen shredded hashbrowns, thawed
- 1 can (10.5 ounces) of condensed cream of chicken soup
- 2 cups of sour cream
- 1/2 cup of melted butter
- 2 cups of shredded cheddar cheese
- 1 small onion, finely chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of cornflakes, crushed
- 1/4 cup of melted butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the base: In a large bowl, combine the thawed hashbrowns, cream of chicken soup, sour cream, 1/2 cup melted butter, shredded cheddar cheese, chopped onion, salt, and black pepper.
- Prepare the baking dish: Spread the mixture evenly in a 9×13-inch baking dish.
- Add the topping: In a separate bowl, mix the crushed cornflakes with 1/4 cup melted butter.
- Top the casserole: Sprinkle the cornflake mixture evenly over the potato mixture.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is bubbly.
- Cool slightly before serving to allow the casserole to set.