Cheesy Funeral Potatoes Recipe

Thaw the hash browns. Be sure to allow enough time for your frozen hash browns to thaw completely before mixing with the other ingredients so the casserole doesn't become too runny.

Preheat the oven to 350°F.

Soften the onion. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 3-5 minutes or until the onion is just soft. Don't let the onion get browned or crispy.

Meanwhile, melt the rest of the butter. Do this in a medium size bowl and set aside.

Make the filling and assemble. In a large mixing bowl whisk together the sour cream and cream of chicken soup with 5 tablespoons of the melted butter and the kosher salt and black pepper. Add the thawed potatoes and the cooked onion and stir to combine, then add the shredded cheese until mixed well. Transfer the mixture to 11x13-inch baking dish and top with more cheese if desired.

Top with Corn Flakes. Add the Corn Flakes to the remaining 2 tablespoons of melted butter and toss lightly to coat. Spread evenly over the potato mixture.

Bake. Bake for 1 hour 30 minutes. Check the casserole at about 1 hour 10 minutes and if the corn flakes are getting too browned, tent the pan with aluminum foil. Rest for 5 minutes before serving. This casserole is great for serving hot or warm.