Funeral Potatoes with Hashbrowns
Want your Funeral Potatoes with Hashbrowns extra creamy? Discover 5 secret tips that will make your dish irresistibly smooth and delicious. Try it now!
Ingredients
- 1 30 oz bag frozen hashbrowns, thawed
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1 8 oz package cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, cream cheese, and melted butter. Stir until smooth and well combined.
- Add the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir to incorporate.
- Add the thawed hashbrowns to the mixture and gently fold everything together until well mixed.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a small bowl, mix the crushed cornflakes with a tablespoon of melted butter. Sprinkle the cornflake mixture over the top of the casserole.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and bubbly.
- Let the casserole sit for 5-10 minutes before serving.
- Enjoy your delicious Funeral Potatoes with Hashbrowns!