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Cheesy Potatoes with Corn Flakes

Cheesy Potatoes with Corn Flakes

Cheesy potatoes with corn flakes (funeral potatoes) made with shredded hash browns, sour cream, cream cheese, and a buttery, crispy topping.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12 serving

Calories: 411 kcal per serving

Ingredients

  • 1 bag - frozen shredded hash browns
  • 2 ½ cup - sharp cheddar cheese
  • 1 ½ cup - sour cream
  • 1 can - cream of chicken soup
  • 4 ounce - cream cheese
  • ½ cup - yellow onion
  • ½ cup - salted butter
  • ½ teaspoon - garlic powder
  • ½ teaspoon - dried parsley
  • ½ teaspoon - smoked paprika
  • ¼ teaspoon - black pepper
  • 2 cup - corn flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, mix together the shredded cheese, sour cream, soup, cream cheese, onion, ¼ cup melted butter, garlic powder, parsley, smoked paprika, and black pepper until combined.
  3. Stir in the thawed shredded hash browns until evenly coated.
  4. Spread the potato mixture evenly into the prepared baking dish and smooth the top into an even layer.
  5. In a small bowl, toss the crushed corn flakes with the remaining ¼ cup melted butter until well coated. Sprinkle the buttery corn flakes in an even layer over the top of the potatoes.
  6. Bake for 40–45 minutes, or until the casserole is bubbling at the edges and the corn flake topping is golden brown and crispy. Let it sit for 10 minutes before serving. Serve warm.

Nutrition

Energy: 411 kcal | Total Fat: 32 g | Saturated: 15 g | Trans: 1 g | Cholesterol: 72 mg | Total Carbs: 24 g | Fiber: 2 g | Sugars: 2 g | Proteins: 9 g | Sodium: 594 mg | Polyunsaturated: 3 g | Monounsaturated: 11 g

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