Funeral Potatoes Hashbrowns (Printable)
Cheesy hashbrowns baked with creamy topping and crunchy cornflakes, perfect for warm, comforting sides.
# What You Need:
→ Main Casserole
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→ Topping
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# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hashbrowns, shredded cheddar cheese, cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix until evenly distributed throughout.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing gently to create an even layer.
04 - In a separate bowl, toss crushed cornflakes with melted butter until flakes are evenly coated.
05 - Sprinkle buttered cornflakes evenly over the casserole surface. Bake uncovered for 40-45 minutes until topping is golden brown and edges are bubbly.
06 - Remove from oven and let rest 5-10 minutes before serving to allow casserole to set for easier scooping.
# Expert Advice:
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- This casserole hits that perfect spot where creamy meets crunchy, cheesy meets buttery, and everyone inevitably asks for the recipe
- It travels beautifully to potlucks, feeds a crowd without breaking the bank, and somehow tastes even better as leftovers the next day
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- I once forgot to thaw the hashbrowns and ended up with a soupy, uneven mess—take them out the night before or use the defrost setting on your microwave
- The cornflake topping can burn quickly, so start checking at 35 minutes and loosely tent with foil if it's browning too fast
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- Grate your own cheese instead of buying pre-shredded—it melts so much better into the sauce
- Warm the sour cream slightly before mixing so it incorporates smoothly without leaving lumps