Funeral Potatoes (Cheesy Hashbrown Casserole)

• 32 ounces frozen hash browns, thawed
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup butter, melted
• 1/2 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cornflakes

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, mix together sour cream, mayonnaise, melted butter, green onions, salt, and pepper.
3. 3 Stir in the thawed hash browns until evenly coated.
4. 4 Spread the mixture into a 9x13 inch baking dish.
5. 5 Combine the cheddar and mozzarella cheeses and sprinkle over the top.
6. 6 Crush the cornflakes and sprinkle them over the cheese layer.
7. 7 Bake uncovered for 60 minutes until bubbly and golden brown.
8. 8 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add cooked bacon or ham for extra flavor.
• Use crushed potato chips instead of cornflakes for a different texture.

Substitutions

• Greek yogurt can replace sour cream for a tangier, healthier option.
• Use any shredded cheese blend you prefer.

Pairings

• Perfect alongside a hearty breakfast or brunch spread.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 10-15 minutes to cook time.

Serving Suggestions

• Serve with scrambled eggs for breakfast or a side of ham for brunch.

FAQ