Funeral Potatoes Recipe

Frozen shredded hash brown potatoes: These are the base of the dish, providing a hearty texture and flavor.

Vegan cream of chicken soup: This adds a creamy, savory element to the dish without using animal products.

Vegan sour cream: Contributes to the creaminess and tanginess of the casserole.

Vegan butter: Adds richness and helps bind the ingredients together.

Onion: Provides a subtle sweetness and depth of flavor.

Vegan shredded cheese: Melts into the dish, adding a cheesy flavor that everyone loves.

Cornflakes: Crushed and used as a crunchy topping to contrast the creamy interior.

When preparing the cornflakes topping, ensure they are evenly crushed to achieve a consistent texture. You can place the cornflakes in a resealable plastic bag and use a rolling pin to crush them. This will help create a uniform, crispy layer that complements the creamy hash brown mixture underneath.

• frozen shredded hash brown potatoes - Substitute with freshly grated potatoes: Freshly grated potatoes can be used if you prefer a fresher taste and texture. Simply grate the potatoes and squeeze out excess moisture before using.

• vegan cream of chicken soup - Substitute with vegan cream of mushroom soup: Vegan cream of mushroom soup provides a similar creamy texture and savory flavor, making it a great alternative.

• vegan sour cream - Substitute with coconut yogurt: Coconut yogurt offers a creamy consistency and a slight tang, similar to sour cream, and works well in vegan recipes.

• vegan butter - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, providing a rich flavor and helping to bind the ingredients together.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good substitute in recipes where a less intense onion flavor is desired.

• vegan shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great source of vitamins, making it a suitable alternative to vegan shredded cheese.

• cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture and can be used as a topping to add a crispy element to the dish.

• Allow the funeral potatoes to cool completely after baking. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled funeral potatoes to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the container in the refrigerator. The funeral potatoes will keep well for up to 3-4 days.
• For longer storage, consider freezing the funeral potatoes. Place the cooled dish in a freezer-safe container or wrap it tightly with aluminum foil and then plastic wrap to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The funeral potatoes can be frozen for up to 2-3 months.
• When ready to reheat, if frozen, thaw the funeral potatoes in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Transfer the funeral potatoes to an oven-safe dish if they were stored in a different container.
• Cover the dish with aluminum foil to prevent the top from browning too quickly. Bake for 20-25 minutes, or until heated through.
• For a crispy topping, remove the foil during the last 5-10 minutes of reheating. This will help the cornflakes regain their crunch.

• Preheat your oven to 350°F (175°C). Place the funeral potatoes in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Transfer a portion of the funeral potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the funeral potatoes in a toaster oven-safe dish, cover with foil, and heat for 15-20 minutes. Remove the foil for the last 5 minutes to crisp up the cornflakes topping.

• For stovetop reheating, use a non-stick skillet over medium heat. Add a small amount of vegan butter or olive oil to the pan. Spread the funeral potatoes evenly in the skillet and cook, stirring occasionally, until heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the funeral potatoes in an air fryer-safe dish or on a piece of foil. Heat for about 10-15 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Preheat to 350°F (175°C) to bake the dish until bubbly and golden brown.

• Large bowl: Combine thawed hash browns, vegan cream of chicken soup, vegan sour cream, melted vegan butter, chopped onion, and vegan shredded cheese.

• Mixing spoon: Mix all the ingredients well in the large bowl.

• 9x13 inch baking dish: Spread the mixture evenly in this dish.

• Measuring cups: Measure out the vegan sour cream, vegan butter, and vegan shredded cheese.

• Can opener: Open the can of vegan cream of chicken soup.

• Knife: Finely chop the small onion.

• Cutting board: Provide a surface to chop the onion.

• Crushing tool: Crush the cornflakes to top the dish.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Thaw hash browns overnight: Place the frozen hash browns in the fridge the night before to ensure they are fully thawed and ready to use.

Pre-chop onions: Chop the onion ahead of time and store it in an airtight container in the fridge.

Use pre-made soup: Opt for a store-bought vegan cream of chicken soup to save time on preparation.

Melt butter in microwave: Quickly melt the vegan butter in the microwave instead of on the stove.

Crush cornflakes in a bag: Place the cornflakes in a resealable bag and crush them with a rolling pin for easy cleanup.