This easy cheesy potato casserole has a crispy cornflake topping. Otherwise known as "funeral potatoes," it is a popular holiday side dish or church potluck recipe.
PREP TIME 10 minutesminutes
COOK TIME 40 minutesminutes
TOTAL TIME 50 minutesminutes
YIELD 12servings
Ingredients
20ounceshash brownsthawed
1/2onionminced
2cupssour cream
1(10.5 ounce) can cream of chicken soup
2cupsshredded cheddar cheese
8tablespoons(1 stick) butterdivided
1/4tspcayenne pepper or 2 shakes of hot sauce
1tspseasoned or kosher salt
1/4tsppepper
2cupscorn flakes cereal
Instructions
Preheat the oven to 350°F.
In a large mixing bowl combine the hash browns, minced onion, sour cream, cream of chicken soup, and shredded cheese.
Melt 4 tablespoons of butter and add it to the potato mixture along with the cayenne pepper or hot sauce, salt, and pepper. Stir to combine.
Spread the potato mixture in a 9 x 13-inch baking dish.
Melt the second 4 tablespoons of butter in a microwave safe measuring cup. Stir the cornflakes into the butter with a fork until evenly combined. Sprinkle evenly over the potatoes.
Bake the potato casserole for 40 - 50 minutes. Serve warm.
CROCK POT INSTRUCTIONS:
Prepare the potato base as directed. Spray a slowcooker pot with cooking spray. Spread the potatoes evenly in the pot. Cover and cook on HIGH for 3 - 4 hours or on LOW for 5 - 6 hours.
Combine the cornflakes and butter as directed. Spread them evenly on a baking sheet.
Bake at 350°F for 5 minutes or until crispy.
Place them in a serving bowl with a spoon right next to the Crock Pot for guests to top their own servings of potatoes.
Recipe Notes
MAKE AHEAD TIPS:The casserole can be prepared 24 hours ahead of time and kept covered and refrigerated. Wait to combine the cornflakes and butter until just before baking. Let the potatoes thaw on the counter for 30 minutes before baking, top with fresh cornflakes topping, and bake.Alternatively, the entire casserole can be baked fully the day before and refrigerated. Let thaw for 30 minutes before reheating.