These funeral potatoes are hands down one of the best dishes to feed a crowd with about 20 minutes of prep time. Using frozen diced hashbrowns, sour cream, cream of chicken, cheddar cheese, and a buttery Ritz and cornflake topping, the ingredients list is simple but full of creamy, rich flavor.
2poundsfrozen diced hashbrown potatoesthawed, 1 bag
2teaspoonsgarlic salt
2teaspoonsblack pepper
1Tablespoondried minced onion
2cupssour cream
1cupcream of chicken soup
8ouncesshredded cheddar cheese
4cupscorn flakes
2cupsRitz crackers
4Tablespoonsunsalted buttermelted and divided
Instructions
Preheat oven to 350 F. Spray a 13x9 baking dish with cooking spray.
In a large bowl, using gloved hands, combine thawed hash brown potatoes, garlic salt, black pepper, and dried minced onion.
In a medium bowl, whisk together cream of chicken soup, and sour cream.
Add shredded cheese, soup mixture, potato mixture, and 2 tablespoons of the melted butter to a large bowl. Use gloved hands to combine well.
Place corn flakes and crackers in a medium bowl and drizzle with the remaining 2 tablespoons of melted butter. Use gloved hands and toss to combine. Place cracker mixture in a large zipper plastic bag and use the back of a measuring cup or a rolling pin to crush the mixture.
Place the potato mixture in the prepared pan. Top with crush cereal/cracker mixture.
Bake uncovered in preheated oven for 40 minutes.
Notes
Depending on your personal tastes, you can lightly crush the crackers and cereal so that there are large chunks, or crush them more like we did.
You can easily prepare the entire casserole minus the Ritz and cornflake topping a day in advance. Cover the prepared casserole and store it in the refrigerator. Assemble the casserole with the topping the day of and bake according to directions, adding a few minutes to the bake time if needed (if it's going into the oven cold).
Store leftover funeral potatoes, covered or in an air-tight container, kept in the refrigerator for 3-4 days. The topping tends to lose its crunchiness once refrigerated.
You can substitute with frozen shredded hashbrowns instead.