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, it’s 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.
Ingredients
-
2
lb
frozen hash browns
-
2
cup
sour cream
-
1
can
cream of chicken soup
-
10
tbsp
butter
-
1
tsp
salt
-
0.25
tsp
black pepper
-
0.50
onion
-
2
cup
shredded cheddar cheese
-
2
cup
corn flakes
-
1
cup
parmesan gratings
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.
- Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result.
- Bake uncovered for 50 minutes, then serve hot