Funeral Potatoes Hash Brown Casserole Recipe

Hash browns: Frozen potatoes that are shredded and ready to use.

Sour cream: Adds creaminess and tang to the casserole.

Cream of chicken soup: Provides a rich, savory base for the dish.

Shredded cheddar cheese: Melts into the casserole for a cheesy flavor.

Onion: Finely chopped to add a bit of crunch and flavor.

Crushed cornflakes: Creates a crispy, buttery topping.

Butter: Melted to mix with the cornflakes for the topping.

When mixing the hash browns with the sour cream, cream of chicken soup, shredded cheddar cheese, and chopped onion, ensure that the hash browns are fully thawed and drained of any excess moisture. This will help the casserole achieve a creamy texture without becoming watery. Additionally, for a more even distribution of flavors, consider sautéing the onions until they are translucent before adding them to the mixture. This step will enhance the overall flavor profile of the dish.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, just make sure to squeeze out excess moisture.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor while being lower in fat.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup can provide a similar creamy consistency and savory flavor.

• shredded cheddar cheese - Substitute with shredded Colby Jack cheese: Colby Jack cheese melts well and has a mild flavor that complements the dish.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy topping without altering the flavor significantly.

• melted butter - Substitute with olive oil: Olive oil can be used to achieve a similar richness and moisture in the dish.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the hash browns soggy.

• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.

• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through.

• For freezing, wrap the casserole tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn. Label with the date for easy tracking.

• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through and bubbly. If the topping needs a bit more crispness, broil for a few minutes at the end.

• For best results, consider freezing the casserole without the cornflake topping. Add the topping fresh before baking to maintain its crunchy texture.

• Preheat your oven to 350°F (175°C). Place the leftover Funeral Potatoes Hash Brown Casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through and bubbly.

• If you're in a hurry, the microwave is your friend. Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, then stir and continue heating in 1-minute intervals until hot.

• For a crispy top, use a skillet. Preheat the skillet over medium heat and add a small amount of butter or olive oil. Place a portion of the casserole in the skillet and cover with a lid. Cook for about 5-7 minutes, stirring occasionally, until the bottom is crispy and the casserole is heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish or line the basket with aluminum foil. Heat for about 10-15 minutes, checking halfway through to ensure even heating. This method will give you a nice, crispy topping.

• For a stovetop method, use a double boiler. Place the casserole in the top part of the double boiler and heat over simmering water. Stir occasionally until the casserole is heated through, which should take about 15-20 minutes. This method helps retain moisture and prevents the casserole from drying out.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, and chopped onion.

• Baking dish: Used to spread the hash brown mixture evenly for baking.

• Small bowl: Used to mix the crushed cornflakes with melted butter.

• Measuring cups: Used to measure out the sour cream, shredded cheddar cheese, and crushed cornflakes.

• Measuring spoons: Used to measure out the melted butter.

• Spatula: Used to mix the ingredients together in the large mixing bowl.

• Knife: Used to finely chop the onion.

• Cutting board: Used as a surface to chop the onion.

• Can opener: Used to open the can of cream of chicken soup.

• Mixing spoon: Used to mix the crushed cornflakes and melted butter in the small bowl.

Prepare ingredients in advance: Thaw the hash browns and chop the onion the night before to save time on the day of cooking.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix in one bowl: Combine all ingredients in a single large mixing bowl to minimize cleanup.

Microwave the butter: Melt the butter in the microwave for a quick and easy solution.

Pre-crushed cornflakes: Buy pre-crushed cornflakes or crush them in advance to save a step.