Funeral Potatoes Cornflake Cheddar (Printable)

Comfortably baked potatoes with a crunchy cornflake and cheddar topping, rich and golden brown.

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

# Expert Hacks:

01 -
  • It comes together in under twenty minutes of actual work, leaving you time to breathe before guests arrive.
  • The contrast between the buttery, crunchy topping and creamy potato layer creates a texture that keeps you coming back for more.
  • It feeds eight people generously without requiring fancy ingredients or techniques you don't already know.
02 -
  • Don't skip the thawing step for the hash browns—frozen potatoes will release excess moisture during cooking and make your casserole watery instead of creamy.
  • The cornflake topping will only stay crispy if you add it right before baking; if you assemble it more than an hour ahead, the melted butter soaks into the flakes and they go soft.
03 -
  • Grate your cheese fresh rather than using pre-shredded whenever possible; it melts more smoothly and creates a creamier texture overall.
  • Don't be shy with the salt in the potato mixture—the soup is mild, and you need enough seasoning to make every spoonful taste intentional rather than bland.
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