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Funeral Potatoes
Creamy hash brown casserole topped with crunchy Cornflakes.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●pan
- ●bowl
- ●microwave
📝 Preparation Steps
1
Heat the oven to 350° and spray a casserole dish with cooking spray.
2
Melt a tablespoon of butter in a pan and cook the onions for ⏱️ 4 minutes.
3
Melt a tablespoon of butter and stir into the cornflakes till well combined.
Cornflakes (lightly crushed)2 cups
4
Combine the velveeta cheese, cream of chicken soup, remaining butter, garlic powder, and paprika in a bowl. Melt in a microwave for ⏱️ 3 minutes, stirring every minute.
5
Stir the onions into the cheese sauce.
6
Place the hash browns in the casserole dish and pour the cheese sauce over the potatoes, stirring to combine. Spread the shredded cheese over the potatoes.
7
Spread the cornflakes evenly over the cheese.
Cornflakes (lightly crushed)2 cups
8
Place in the oven and bake for ⏱️ 45 minutes until bubbly and the topping is browned lightly.
9
Remove and let sit for ⏱️ 5 minutes before serving.
Nutrition Facts
calories
329 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
878 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
78 mg
carbohydrate Content
13 g
saturated Fat Content
17 g
unsaturated Fat Content
7 g
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