Funeral Potatoes - Cheesy Potato Casserole Topped with Corn Flakes

Ingredients

• 1 cup butter (Divided; 1/2 cup for the potato mixture and 1/2 cup for the cornflake topping.)
• 2 cup sour cream
• 1 can condensed cream of chicken soup (Use undiluted; the source does not specify adding water.)
• 1 tsp salt
• 1 tsp onion powder
• 2 cup shredded cheddar cheese
• 24 oz frozen diced hash browns (Thawed; use diced hash browns in cubes, not shredded hash browns.)
• 3 cup corn flakes (Crushed for the topping.)

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Melt 1/2 cup of the butter in a small microwave-safe bowl.

3. 3

   In a large mixing bowl, combine the melted butter, sour cream, condensed cream of chicken soup, salt, and onion powder.

4. 4

   Mix the shredded cheddar cheese and thawed diced hash browns into the sour cream mixture until combined.

5. 5

   Pour the potato mixture into a greased 9 × 13-inch glass baking dish.

6. 6

   Melt the remaining 1/2 cup of butter in a small microwave-safe bowl.

7. 7

   In a medium mixing bowl, combine the melted butter and crushed corn flakes. Stir until the corn flakes are coated with butter.

8. 8

   Spoon the buttered cornflake mixture evenly over the casserole.

9. 9

   Bake the casserole uncovered for 45 minutes, until it is bubbly and golden brown around the edges.

10. 10

    Cool the casserole for 5–10 minutes before serving.

Notes

For a make-ahead version, assemble the casserole without the cornflake topping, cover it with plastic wrap, and refrigerate for up to 24 hours. Prepare and add the cornflake topping immediately before baking as directed. The source notes that shredded hash browns can also be used, although diced hash browns are the specified ingredient.

Nutrition per serving

• side dish
• American
• casserole
• vegetarian
• baked
• holiday
• potluck
• make-ahead