Funeral Potatoes: Pressure Cooker Comfort Made Easy
This easy comfort food casserole blends creamy sour cream, cheesy shredded cheddar, and crispy cornflake topping over hearty hash browns—perfectly cooked to tender in the pressure cooker and finished in the oven for golden perfection.
Equipment
- 1 Mixing bowl Large
- 1 9x13 baking dish greased
Ingredients
Main Ingredients
- 32 oz Frozen diced hash browns or shredded potatoes
- 2 cups Sour cream full-fat preferred
- 10.5 oz Cream of chicken soup or cream of mushroom or celery as alternative
- ¾ cup Unsalted butter melted, divided
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Salt
- 1 teaspoon Onion powder optional
- 2-3 cups Corn flakes crushed
- ¼ cup Extra butter melted, for topping
- Black pepper optional
Instructions
Instructions
- Preheat oven to 350°F after pressure cooker phase for topping crisp.
- In large bowl, mix sour cream, cream of chicken soup, ½ cup melted butter, cheddar cheese, salt, and onion powder until creamy.
- Add thawed frozen diced hash browns and stir until evenly combined.
- Spread mixture into greased 9x13 baking dish in even layer.
- Crush corn flakes and combine with remaining ¼ cup melted butter until coated.
- Sprinkle buttery corn flakes evenly over casserole top.
- Bake uncovered for 30–40 minutes until top is golden and bubbly.
- Let cool for few minutes before serving for best flavor and texture.
Notes
Prep up to a day ahead without topping and refrigerate. Add topping just before baking. Store leftovers covered in fridge for 3 days or freeze up to 2 months. Reheat gently with added butter or sour cream to prevent drying out.