Funeral Potatoes Hashbrowns (Print version)
Creamy casserole with shredded hashbrowns, cheddar, and a crunchy buttered topping, ideal for comfort meals.
# What you'll need:
→ Main Casserole
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→ Topping
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# How to make it:
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, condensed cream of chicken soup, sour cream, melted butter, chopped onion, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread the hashbrown mixture evenly into the prepared baking dish, pressing gently to create a uniform layer.
04 - In a separate small bowl, toss the crushed cornflakes with melted butter. Stir until all flakes are evenly coated with butter.
05 - Sprinkle the buttered cornflake mixture evenly over the top of the casserole.
06 - Bake uncovered for 40 to 45 minutes until the topping is golden brown and the casserole is bubbly around the edges.
07 - Let the casserole rest for 5 to 10 minutes before serving to allow it to set for easier scooping.
# Expert suggestions:
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- It feeds a crowd without breaking the bank or requiring fancy techniques
- The combination of textures creates pure comfort food magic
- You can assemble it ahead and bake when needed
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- Soggy hashbrowns ruin the texture so thaw completely and drain any excess liquid
- The cornflake topping can burn quickly so check at 35 minutes if your oven runs hot
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- Potato chips or panko make fun alternatives to cornflakes
- Grating your own cheese melts better than pre-shredded bags