Funeral Potatoes with Parmesan By Cathy Colander Based on Ben Braiser's Funeral Potatoes Featured on August 2025 Tags: #comfort #holiday #utah yo Prep: 15 min Cook: 50 min Total: 65 min Yield: 10 servings Ingredients 2 lb frozen hash browns 2 cup sour cream 1 can cream of chicken soup 10 tbsp butter 1 tsp salt 0.25 tsp black pepper 0.50 onion 2 cup shredded cheddar cheese 2 cup corn flakes 1 cup parmesan gratings Steps Thaw the hash browns on a baking sheet overnight and pat dry. Preheat over to 350 F Combine sour cream, cream of chicken soup, 6 tbsp of melted butter, salt, pepper. Mix well. Finely chop half an onion add add to the mixture. Add potatoes and shredded cheese and stir to combine. Spoon into baking tray, about one to two inches thick. Crush corn flakes into powder using a large ziplock bag. Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result. Bake uncovered for 50 minutes, then serve hot