Funeral Potatoes Cornflake Cheddar (Print version)

Cheesy potato bake topped with a crunchy, golden cornflake and cheddar crust, perfect for comforting meals.

# 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

# Steps:

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. Mix until fully incorporated.
03 - Transfer the potato mixture evenly into the prepared baking dish, spreading to create an even layer.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Fold in 1 cup grated cheddar cheese.
05 - Distribute the cornflake-cheddar mixture evenly across the potato layer.
06 - Bake uncovered for 40-45 minutes until the top is golden brown and the casserole bubbles at the edges.
07 - Allow the casserole to rest for 10 minutes before serving.

# Cooking tips:

01 -
  • The cornflake topping stays crispy even after the casserole sits for a bit, which is honestly a miracle worth celebrating.
  • It's impossibly easy to throw together on a busy day, yet tastes like you spent hours in the kitchen fussing over it.
  • Sharp cheddar gives it a sophisticated edge that keeps this from tasting one-dimensional or heavy.
02 -
  • If you skip thawing and draining your frozen potatoes properly, the casserole becomes watery and disappointing, so treat this step like it matters because it absolutely does.
  • Undercooking the cornflake topping leaves it soft and damp instead of crispy, so let it bake the full time and don't be tempted to pull it out early.
03 -
  • Use a cheese grater to shred fresh sharp cheddar instead of buying pre-shredded, because fresh-shredded melts more smoothly and tastes noticeably better.
  • Crush your cornflakes by hand right before assembly so they stay crispy instead of absorbing moisture from sitting in a bowl.
Go back