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Funeral potato casserole without a cornflake topping.
Victoria Haneveer

Funeral Potatoes Recipe without Corn Flakes

You don’t have to use corn flakes if you don’t want to. A potato casserole with corn flakes is always good but this alternative corn flake-free recipe is also delicious. This is a simple version of funeral potatoes without corn flakes so add your own touches as you see fit to customize it.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Ingredients Method Notes

Ingredients
 

  • 2 cans condensed cream of chicken soup (10½ ounces (298g) each; do not dilute)
  • 1½ cups grated cheddar cheese (about 170g)
  • ½ cup (25g) dehydrated onion flakes
  • 30 ounces (850g) thawed hash browns
  • 1 pint (475ml) sour cream
  • Large handful crushed potato chips

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 13 x 9-inch (33 x 23cm) casserole dish.
  2. Mix the soup with the cheese, sour cream and onions.
  3. Stir in the thawed, well-drained hash browns.
  4. Spoon the mixture into a 13 x 9-inch (33 x 23cm) casserole dish.
  5. Sprinkle the potato chips on top.
  6. Bake for about 45 minutes, until the potatoes are tender, the filling is bubbling and the center reaches 165°F (74°C). Cover loosely with foil if the chips brown too quickly.

Notes

Thaw and drain the hash browns before mixing. Add the crushed chips just before baking. Tortilla chips or cheese-flavored potato chips can replace plain potato chips.
Refrigerate covered; eat within 3 to 4 days. Freeze without the crunchy topping for up to 3 months for best quality; the dairy mixture may separate slightly. Thaw in the refrigerator, add fresh topping and bake until the center reaches 165°F (74°C).