Funeral Potatoes Cheddar Cornflake (Printable)

Cheesy potatoes with a golden cornflake and cheddar crust, ideal for cozy meals and sharing.

# What You’ll Need:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake, uncovered, for 40 to 45 minutes, until the top is golden brown and the casserole is bubbling at the edges.
07 - Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The cornflake topping gets impossibly crispy and stays that way, even after sitting on the table for twenty minutes.
  • It feeds a crowd without requiring you to babysit it in the oven, which means you can actually enjoy your guests.
  • Sharp cheddar mixed into both the filling and the crust means every single bite tastes intentional and rich.
02 -
  • Thaw those hash browns completely and squeeze out excess moisture with your hands or a clean kitchen towel, or your casserole becomes a soggy disappointment instead of a creamy dream.
  • The cornflakes toast a little as they bake, which means they continue to dry and crisp even after you pull it from the oven, so don't overbake thinking you need them darker.
03 -
  • Grate your cheese fresh from a block instead of using pre-shredded, because the anti-caking agents in bagged cheese can make your sauce slightly grainy instead of smooth and luxurious.
  • Crush the cornflakes by hand in the bowl rather than in a bag or food processor so you get varied textures—some powder for binding and some bigger pieces for actual crunch that survives baking.
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