Cheesy Potato Casserole - aka Funeral Potatoes. Super simple to make and tastes SO good! Frozen hash browns, sour cream, onion, cheddar cheese, cheese soup, melted butter, cornflakes. I could honestly make a meal out of just these potatoes. Can make in advance and refrigerate or freeze for later. Makes a lot of food, great for potlucks, cookouts, dinner parties, and the holidays!
Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
Combine hashbrowns, onion, sour cream, cheese, soup, salt, and pepper. Spread into the prepared pan.
Combine crushed cornflakes and melted butter. Sprinkle on top of potatoes.
Bake for 45 to 50 minutes or until golden crisp and bubbly.
Notes:
I do not fully thaw the hash browns before adding them to the casserole. I take them out of the freezer and let them thaw just enough so I can break them up.
You can use any shredded cheese that you prefer. I use cheddar cheese.
Can Potato Casserole be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it overnight before baking. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
Can Potato Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil and freeze. The casserole will keep up to 3 months in the freezer.
To bake the casserole after freezing, thaw and bake as directed.