Known across the Midwest and Amish country as funeral potatoes — the dish everyone brings because everyone eats it. Shredded potatoes, sour cream, and sharp cheddar under a crushed cornflake topping that bakes into a golden crunch.
Ingredients
- 1 bag frozen shredded hashbrowns, thawed
- 1 cup sour cream
- 2 cups sharp cheddar, shredded
- 1 can cream of chicken soup
- 1/4 cup melted butter, plus more for the topping
- 1/2 cup diced onion
- 1 1/2 cups crushed cornflakes
Method
- Combine hashbrowns, sour cream, cheddar, soup, melted butter, and onion in a large bowl.
- Spread into a greased 9×13 baking dish.
- Toss crushed cornflakes with a little melted butter and scatter over the top.
- Bake at 350°F for about 1 hour, until bubbly and golden.
The cornflake topping is essential — it’s the contrast against the creamy potatoes that makes this the pan that always comes home empty.
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