I’ve never like the title of funeral hash browns so since I made this for Easter this year, I thought they deserved a new name.
I've updated the old fashioned recipe with some very interesting cheeses and as Ina would say I turned the volume up!
Ingredients
1 bag frozen hash browns
1 can cream of chicken soup
1 stick butter divided
2 cups total cheese, white cheddar, gruyere, Swiss, fontina, horseradish cheddar any combination of cheese! Get creative and experiment with good melting cheeses.
1/2 medium onion, diced
3-4 closes garlic, fresh or roasted
1 teaspoon onion powder (granulated is better)
1/2 teaspoon garlic powder (granulated is better)
1 tablespoon salt
1 teaspoon pepper
2 cups crushed cornflakes
Sauté onions diced onions in 4 tablespooons of butter until translucent, about 7-10 minutes on medium to low heat. Add cream of chicken soup, cheese, and spices until cheese has slightly melted. Add frozen hash browns and mix.
Pour into a 9x13 pan. I prefer to use a solid white 9x13 as it will look beautiful on your table. At this point you can refrigerate the mixture and serve in 3-5 days. This is a perfect meal for the holidays as it can be made well in advance and baked prior to serving. When ready to bake, preheat oven to 350 degrees. Bake the casserole for 30 minutes. In the meantime, melt the remaining 4 oz of butter and stir in the crushed cornflakes. Remove the casserole from the oven and sprinkle the cornflake mixture on top of the hash brown casserole. Continue baking until the edges are browned and bubbling.
if you are looking for a fancy way of serving these, try dividing the mixture between muffin tins. What an adorable way to steve an individual potato serving.