Funeral Potatoes: Potato Casserole with Corn Flakes
This recipe pairs hash browns with soup, sour cream, cheddar and more. It’s a crispy topped cheesy potato casserole which will disappear fast. This is true comfort food.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Oven
Ingredients
Scale
- 24 ounces (680g) thawed hash brown cubes
- 1 can cream of chicken soup
- 2 cups (500ml) sour cream
- 2 cups (470g) shredded cheddar cheese
- 1 cup (250 ml) melted butter
- 1 teaspoon salt
- 1 teaspoon onion powder (optional but good)
- ½ teaspoon garlic powder (optional but good
- 2½ cups (190g) crushed corn flakes
Instructions
- Pour the frozen hash browns into a colander and let them thaw.
- Drain off the liquid.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put the soup, sour cream and half the butter in a bowl and stir.
- Mix in the cheese, salt and onion powder and garlic powder (if using).
- Now add the thawed potatoes and stir well.
- Spoon the mixture into a 13 x 9-inch (33 x 23cm) baking pan.
- Dot on the rest of the butter then sprinkle over the corn flakes.
- Bake for about 45 minutes or until golden and piping hot.
Notes
- If you can get cream of bacon soup in your local grocery store, it makes a tasty change from the cream of chicken soup.
- Feel free to use less or more corn flakes in the topping. Some cooks like a thin topping while others are generous with the corn flakes. It’s just down to personal preference.
- You can use your favorite kind of potato or corn chips for the topping instead of the corn flakes. Part of the fun is coming up with new variations to this funeral potatoes recipe.
Keywords: funeral potatoes recipe, how to make funeral potatoes, funeral potatoes with corn flakes, corn flake potatoes, cheesy potatoes
Find it online: https://victoriahaneveer.com/funeral-potatoes/