Funeral Potatoes Crispy Cornflake Cheddar (Printable Version)

Comforting cheesy potatoes topped with a crunchy cornflake and cheddar crust, ideal for cozy gatherings.

# 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 to Follow:

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, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Let rest 10 minutes before serving.

# Additional Tips::

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the heavy lifting while you relax.
  • That crispy-crunchy cornflake topping tastes fancy but uses ingredients already in your pantry.
  • The combination of sour cream and butter creates a creamy center that feels indulgent without being heavy.
  • It feeds a crowd and actually improves when made ahead, so stress melts away at potlucks.
02 -
  • Don't skip thawing the hash browns—frozen potatoes release water as they cook, and that extra moisture can make your casserole soupy rather than creamy, no matter how much soup you added.
  • The cornflake topping will only stay crispy if you eat within a few hours; this dish is best served fresh from the oven or reheated gently at 300°F rather than sitting in a warm oven where the crust softens into soggy sadness.
  • Taste the potato mixture before it goes in the oven because once everything is baked together, you can't adjust seasoning easily.
03 -
  • Crush the cornflakes by hand in the bag right before assembling the topping so they stay as large as possible and maintain that shattering texture instead of turning into fine crumbs.
  • If your casserole is browning too quickly on top before the center is hot, tent it loosely with foil for the last 15 minutes of baking—this is a common problem that ruins otherwise perfect dishes.
  • Save any leftover cornflake mixture in an airtight container and sprinkle it over other casseroles or roasted vegetables; it becomes a secret weapon for adding texture anywhere.
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