Can I use fresh potatoes instead of frozen hashbrowns?

You absolutely can, but here's my advice - shred those spuds right before mixing and squeeze them dry like they owe you money! Fresh potatoes release more moisture than frozen, so I recommend patting them with a clean towel before adding to your funeral potatoes. The texture will be slightly less uniform, but still delicious (my grandma always used fresh!).

How long does hashbrown casserole last in the fridge?

Leftovers (if you're lucky enough to have any!) keep beautifully for 3-4 days covered in the fridge. Reheat individual portions in the microwave, but for that signature crispy top, pop it back in the oven at 350°F for 15 minutes. Find more make-ahead meal inspiration on Pinterest !

Can I make this without condensed soup?

Yes! For a from-scratch version, mix 1 cup milk with 2 tbsp each flour and butter - whisk until thick, then season with onion powder and salt. Or try substituting my broccoli cheddar soup base for extra veggie goodness. The soup just provides creaminess, so any thick, savory sauce works!

What's better for the topping - cornflakes or Ritz?

Oh, now you're asking the important questions! Cornflakes give that classic crispy crunch we all know from funeral potatoes, but Ritz add a rich, buttery flavor. My secret? Mix both for the best of both worlds! Just crush them coarsely - you want texture, not dust.

Can I prepare this for keto meal planning?

Sure thing! Swap the hashbrowns for cauliflower rice (squeeze it dry!), use an almond flour thickener instead of soup, and top with crushed pork rinds. It won't be exactly the same, but it'll satisfy those cheesy potato cravings!

Irresistible Cheesy Hashbrown Casserole with 5-Star Crunch

Name: Cheesy Hashbrown Casserole (Funeral Potatoes)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (30 oz) package frozen shredded hashbrowns, thawed; 1 (10.5 oz) can condensed cream of chicken soup; 1 (8 oz) container sour cream; 2 cups shredded cheddar cheese; 1/2 cup unsalted butter, melted; 1/2 cup diced onion; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups crushed cornflakes or Ritz crackers

Cheesy Hashbrown Casserole (Funeral Potatoes)

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A classic potluck favorite with creamy, cheesy potatoes and a crispy topping. Perfect for holidays and gatherings.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 50 min
Total Time: 65 min
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 (30 oz) package frozen shredded hashbrowns, thawed
1 (10.5 oz) can condensed cream of chicken soup
1 (8 oz) container sour cream
2 cups shredded cheddar cheese
1/2 cup unsalted butter, melted
1/2 cup diced onion
1/2 tsp salt
1/4 tsp black pepper
2 cups crushed cornflakes or Ritz crackers

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, mix hashbrowns, soup, sour cream, cheese, 1/4 cup melted butter, onion, salt, and pepper.
Spread mixture into a greased 9×13-inch baking dish.
Combine crushed cornflakes or crackers with remaining 1/4 cup melted butter and sprinkle over the top.
Bake for 45-50 minutes until bubbly and golden.

Notes

For a gluten-free version, use gluten-free cream of chicken soup and cornflakes.
Make ahead: Assemble and refrigerate overnight before baking.
Freezer-friendly: Cover tightly and freeze before baking. Thaw in the fridge before cooking.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 1g
Protein: 8g
Cholesterol: 55mg

Find it online: https://kitchenuser.net/cheesy-hashbrown-casserole-recipe-funeral-potatoes/