Description

These cheesy, creamy, crunchy-topped potatoes are the ultimate comfort food! A classic side dish for holidays, potlucks, or any meal where you want something hearty and satisfying. Pioneer Woman’s take on funeral potatoes uses frozen hash browns, sour cream, cheddar cheese, and a buttery cornflake topping for that irresistible texture and flavor.

Ingredients

1 (32 oz) bag frozen shredded hash browns, thawed
1/2 cup unsalted butter, melted
1 medium onion, finely chopped
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups crushed cornflakes
2 tablespoons butter, melted (for topping)

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Instructions

Preheat oven to 350°F (175°C).
In a large skillet, melt 1/2 cup butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
In a large bowl, mix together the cooked onions, cream of chicken soup, sour cream, shredded cheddar, salt, and pepper.
Fold in the thawed hash browns until evenly combined.
Spread the mixture into a greased 9×13-inch baking dish.
In a separate bowl, mix the crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over the top.
Bake uncovered for 45 minutes, or until the top is golden brown and the center is hot and bubbly.
Let sit for 5–10 minutes before serving.

Notes

You can substitute cream of mushroom soup for a vegetarian version.
Add diced ham or cooked bacon for extra protein.
For a spicier version, mix in chopped green chilies or a dash of hot sauce.

Nutrition

Serving Size: 1/8 of recipe
Calories: 360
Sugar: 2g
Sodium: 620mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 8g
Cholesterol: 55mg