Cheesy Potatoes with Corn Flakes
on Oct 20, 2023, Updated Oct 22, 2024
These Cheesy Potatoes With Corn Flakes are always a hit side dish! Also known as funeral potatoes, this classic family favorite is great for holidays and special occasions.
Why we love these cheesy potatoes
- Easy to make: These cheese potatoes use frozen hash brown potatoes and takes just a few minutes to throw together.
- Comfort food: Creamy cheesy potatoes are topped with a crunchy buttery corn flake topping for an absolutely delicious comfort food taste.
- Great for special occasions: Need a holiday side dish for Thanksgiving, Christmas, Easter, or any occasion? This one is sure to be a hit with the whole family!
Why are they often called funeral potatoes?
This cornflake covered cheesy potato casserole dish is most known for becoming a staple at funeral luncheons.
Ingredients Needed
- Southern style frozen hash browns: the small cubed style
- Yellow onion
- Garlic
- Cream of mushroom soup
- Butter
- Sour Cream: or substitute plain unsweetened greek yogurt
- Sharp Cheddar cheese: freshly grated
- Parmesan cheese: freshly grated
- Corn Flakes
- Salt
How to make cheesy potatoes with corn flakes
Step 1: Dice up your garlic and onion and cook in a skillet with butter until the onion is soft.
Step 2: Add all of the rest of the cheesy potato ingredients to a mixing bowl: the thawed hash browns, garlic and onion mixture, cream of mushroom soup, sour cream, half of the sharp cheddar, salt, and the parmesan cheese.
Step 3: Mix it all together and spread it out in a greased 9 by 13 casserole dish.
Step 4: Top the cheesy potatoes with the remaining 1 cup of sharp cheddar cheese. Be sure you spend that extra minute or two to grate your cheese fresh, it really makes the flavor so much better than the bagged stuff!
Making the corn flake topping
Step 5: Measure the cornflakes out and place in a ziploc bag. Crush them up, then mix with 3 tablespoons of melted butter to form the topping.
Spread the crushed cornflakes over the top of the cheesy potatoes.
Step 6: Bake the cheesy cornflake potatoes at 350 degrees for around 50-60 minutes, or until bubbly and browned and crunchy on top.
How to Store
- Storing: Leftover cheesy potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Microwave leftovers or heat them up in the oven at 350 until heated through.
The flavor is so cheesy, and the crunchy corn flake topping is perfect for this dish.
You have to try making these cheesy potatoes for the holidays!
More Side Dish Recipes
Cheesy Cornflake Potatoes
Ingredients
- 32 oz bag of southern style hash browns, cubed potatoes, not shredded, thawed overnight in the fridge
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 5 tablespoons butter
- 1 can cream of mushroom soup
- 1 cup sour cream , or plain greek yogurt
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup grated fresh parmesan cheese
- 3 cups corn flakes, crushed
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees
- Add 2 tablespoons of butter to a medium sized skillet and add the diced garlic and minced onion
- Cook over medium heat until the onion is soft, around 5-7 minutes
- In a large mixing bowl, add the onion garlic mixture, thawed hash browns, cream of mushroom soup, sour cream, parmesan, salt, and 1 cup of the fresh grated cheddar cheese
- Mix the filling well, then spread it out into a greased 9 X 13 baking dish
- Top the hash brown potatoes with the remaining 1 cup of cheddar cheese
- Measure 3 cups of corn flakes and place in a ziploc bag. Crush them up with your hands
- Melt the remaining 3 tablespoons of butter and mix it in a bowl with the crushed corn flakes
- Spread the cornflake topping over the top of the casserole
- Bake the cheesy potatoes with corn flakes at 350 degrees for 50-60 minutes, until bubbly and browned on top
