Funeral Potatoes For Two

So, you’ve scrolled past one too many glorious, cheesy, potato-y comfort food pics and now your stomach is staging a full-on rebellion, huh? But then you look at those epic casserole recipes and think, “Who am I cooking for? An army? I just want enough for me and maybe… *maybe*… one other person.” Been there, friend. And that’s exactly why we’re shrinking down the legendary, soul-hugging, crowd-pleasing Funeral Potatoes into a manageable, utterly delicious Funeral Potatoes For Two situation. No funeral required, just pure potato bliss.

Why This Recipe is Awesome

Okay, let’s be real: “Funeral Potatoes” sounds a bit morbid, right? But trust me, there’s nothing sad about these spuds. This recipe is awesome because it’s like a warm hug for your insides without the guilt of making enough to feed a small village. Seriously, this version is practically idiot-proof – and if I can make it without setting off the smoke detectors, you’re golden. It’s got that perfect creamy, cheesy, crispy thing going on, and it’s surprisingly quick to throw together. Plus, it’s a genius way to use up those frozen hash browns lurking in the back of your freezer. Win-win-win, if you ask me!

Ingredients You’ll Need

No need for a grocery store rampage here. We’re keeping it simple and delicious. Here’s your hit list for making magic happen:

• 16 oz bag frozen shredded hash browns: The OG. Don’t thaw ’em. Seriously, don’t.
• 1 can (10.5 oz) cream of chicken or mushroom soup: Your creamy base. Go for whichever soup speaks to your soul (or your pantry).
• ½ cup sour cream: Adds that tangy, rich goodness. Don’t skip it, unless you want less goodness.
• ½ cup shredded cheddar cheese: Because what’s a potato casserole without cheese? A tragedy, that’s what.
• 2 tablespoons unsalted butter, melted: Flavor town express.
• ½ teaspoon salt: Or to taste, you’re the boss.
• ¼ teaspoon black pepper: A little kick.
• ¼ teaspoon onion powder (optional but recommended): Adds a subtle depth. Trust me on this one.
• ½ cup crushed cornflakes: For that legendary crunchy topping. Seriously, this is non-negotiable for the classic experience!
• 1 tablespoon melted butter (for the topping): To make those cornflakes sing.

Step-by-Step Instructions

Alright, apron on (or not, we don’t judge), let’s get cooking! This is gonna be easier than deciding what to binge-watch next.

1. Preheat & Prep: Crank that oven to 350°F (175°C). Lightly grease a small baking dish (an 8×8 inch or similar small casserole dish is perfect for two).
2. Mix the Creamy Goodness: In a large bowl, whisk together the cream of chicken/mushroom soup, sour cream, ½ cup shredded cheddar, 2 tablespoons melted butter, salt, pepper, and onion powder (if you’re using it, which you should). Make sure it’s well combined – no lumpy bits, please!
3. Introduce the Spuds: Gently fold in the frozen shredded hash browns. Don’t overmix! You just want everything coated evenly. Overmixing can make the potatoes gummy.
4. Into the Dish: Spoon the potato mixture into your prepared baking dish. Spread it out evenly.
5. Bake (Round 1): Pop it into the preheated oven and bake for 30 minutes. This gives the potatoes a head start on getting tender and bubbly.
6. Crunch Time Topping: While it’s baking, put those cornflakes in a zip-top bag and crush ’em. You don’t want powder, just nice crumbles. Mix the crushed cornflakes with 1 tablespoon of melted butter.
7. Finish it Off: After 30 minutes, pull the dish out of the oven. Sprinkle the buttery cornflake mixture evenly over the top. Return it to the oven and bake for another 10-15 minutes, or until the topping is golden brown and crispy, and the potatoes underneath are bubbling hot.
8. Cool & Devour: Let it cool for a few minutes before serving. It’ll be molten hot, and you want to appreciate every cheesy, potato-y bite without singeing your taste buds.

Common Mistakes to Avoid

Even though this recipe is pretty foolproof, there are a few potholes you can swerve around to ensure peak potato perfection:

• Forgetting to Preheat the Oven: Rookie move! Your potatoes need that consistent heat from the get-go for even cooking. Don’t rush it.
• Thawing the Hash Browns: I know, I said it before, but it bears repeating. Seriously, do NOT thaw them. They’ll get mushy and watery, and nobody wants watery potatoes.
• Overmixing the Potato Mixture: Handle those hash browns with a gentle hand. Aggressive mixing can break them down and lead to a gummy texture. We’re going for fluffy, not gluey.
• Skipping the Cornflake Topping: Look, you *could*, but you’d be missing out on the iconic crispy counterpoint to all that creamy goodness. It’s like leaving the sprinkles off a cupcake – just wrong.
• Not Greasing the Dish: Unless you love scraping burnt potato bits off your casserole dish, give it a quick spray or butter rub. Your future self will thank you.

Alternatives & Substitutions

Feeling adventurous? Or maybe your fridge is playing hard to get with certain ingredients? No worries, here are some ways to shake things up:

• Cheese Swap: Cheddar is classic, but feel free to experiment! Monterey Jack, Colby, or a Mexican blend would all be delicious. Gruyère? Fancy! Just stick to something that melts well.
• Soup-er Alternatives: Cream of celery or even cheddar cheese soup can work in a pinch if cream of chicken/mushroom isn’t your jam. Just know it might slightly alter the flavor profile.
• Topping Tactics: No cornflakes? No problem (well, *some* problem, but we can fix it). Crushed Ritz crackers, crushed potato chips, or even panko breadcrumbs mixed with a bit of melted butter will give you a decent crunch.
• Spice it Up: Want a little kick? Add a dash of cayenne pepper, a pinch of smoked paprika, or a few dashes of hot sauce to the potato mixture.
• Make it Meaty: Got some leftover cooked ham or crumbled bacon? Stir it in with the potatoes for an extra layer of flavor and heartiness. FYI, bacon is always a good idea.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, probably sarcastic) answers!

• Can I use fresh potatoes instead of frozen hash browns? Well, technically yes, but why add extra work? You’d need to par-boil and shred them, which defeats the “easy peasy” vibe we’re going for. Stick with frozen for convenience!
• Can I make this ahead of time? You bet! Assemble everything (minus the cornflake topping) and cover it tightly. Pop it in the fridge for up to 24 hours. When you’re ready to bake, add the topping and bake as directed, possibly adding 5-10 extra minutes since it’s starting cold.
• How do I store leftovers? If there *are* any leftovers (a big “if”), just cover the dish tightly with plastic wrap or foil and refrigerate for up to 3 days.
• Can I freeze Funeral Potatoes? You *can*, but the texture might be a little different upon reheating, especially the creamy sauce and the topping. If you do, bake it first, then cool completely before freezing in an airtight container. Thaw in the fridge overnight and reheat gently.
• What should I serve these with? Oh, honey. Everything! They’re perfect alongside roasted chicken, ham, grilled steak, or even just a simple green salad to pretend you’re being healthy. They’re basically a side dish MVP.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better, IMO. But hey, if that’s all you’ve got, it’ll still work!

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a legendary comfort food classic, scaled perfectly for you and your favorite dining companion (or just you, because self-love, people!). Whether it’s a cozy night in, a side dish for a smaller gathering, or just because you *deserve* something warm and cheesy, these Funeral Potatoes For Two are here for you. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it!