Funeral Potatoes
A creamy and comforting casserole made with frozen diced potatoes, sour cream, and cheddar cheese, topped with crunchy Cornflakes.
Ingredients
Main Ingredients
- 32 oz Frozen diced potatoes Make sure they are completely frozen before using.
- 16 oz Sour cream
- 10.5 oz Cream of chicken soup Can substitute with cream of mushroom soup.
- 2 cups Shredded cheddar cheese
- 0.5 cup Butter Melt for topping.
- 2 cups Cornflakes, crushed For the topping.
- to taste Salt Season to preference.
- to taste Pepper Season to preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the frozen diced potatoes, sour cream, cream of chicken soup, and shredded cheddar cheese.
- Season with salt and pepper to taste.
- Stir everything together until well combined.
- Pour the potato mixture into a greased 9x13 inch baking dish.
- In a separate bowl, melt the butter and mix it with the crushed Cornflakes until well-coated.
- Sprinkle the Cornflake mixture evenly over the potato filling.
Baking
- Place the dish in the preheated oven and bake for about 45 minutes to an hour, until the top is golden brown and crispy.
- Let it rest for about 10-15 minutes before serving.
Notes
Make it ahead of time by assembling the dish and storing it in the fridge. Let it sit for about 30 minutes before baking. Consider adding cooked and crumbled bacon or sautéed onions for extra flavor. Fresh herbs like parsley or rosemary can be added before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 2g
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