Amish Funeral Potatoes Recipe
Amish Funeral Potatoes is a creamy and cheesy casserole, topped with buttery cornflakes and baked until golden as an irresistible side dish!
Prep Time20 minutes mins
Cook Time55 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Amish Funeral Potatoes Recipe
Servings: 12
Calories: 261kcal
- 2 pounds frozen diced hash browns thawed (or use fresh potatoes, peeled, boiled, and diced)
- 1 can 10.75 ounces condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Topping
- 1/2 cup crushed cornflakes
- 2 tablespoons melted butter
Gather your ingredients. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, chopped onion, cheddar cheese, salt and pepper. Mix well.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, combine the crushed cornflakes and 2 tablespoons melted butter. Sprinkle this mixture evenly over the potatoes.
Bake for 45-50 minutes, or until golden brown and bubbly.
- If using fresh potatoes, boil them until fork-tender, but not mushy, before dicing.
- You can use any type of shredded cheese you prefer, such as Colby Jack or Monterey Jack.
- For a bit of a kick of heat, add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture.
- If you don't have cornflakes, you can use crushed potato chips or bread crumbs for the topping.
- This dish can be made ahead of time and refrigerated. Bake it the next day, adding a few extra minutes to the baking time if needed.
Calories: 261kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 426mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 4mg