In a large mixing bowl, combine the sour cream, chicken soup, ¼ cup melted butter, onion powder, garlic powder, pepper, and cheddar cheese, then mix until combined.
Fold in the thawed hash browns and transfer the mixture to a 9x13-inch baking dish.
In a medium bowl, combine the crush corn flakes and ¼ cup melted butter until evenly coated. Spread the cornflake mixture over the top of the hash browns and bake for 35 to 40 minutes or until golden brown and bubbly.
Notes
Make ahead of time and store covered in the refrigerator for up to 4 days, until ready to cook.
Refrigerate any leftover funeral potatoes in the refrigerator for up to 3 days. Reheat in the microwave, or covered with foil in the oven at 325˚F for about 15 minutes or until warmed through.
Prep funeral potatoes and freeze uncooked and covered for up to 30 days. Thaw in the refrigerator overnight, then baked as directed.