Cheesy Cornflake Potatoes
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.
Servings: 10
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
- 2 cups sharp cheddar cheese freshly grated
- 1/2 cup parmesan cheese freshly grated
- 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 the garlic and onion over medium heat until the onion is soft, around 5-7 minutes.
- In a large mixing bowl, add the onion and 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 in an even layer.
- Bake the cheesy potatoes with corn flakes at 350 degrees for 50-60 minutes, until bubbly and browned on top
Video
Nutrition
Calories: 337kcal | Carbohydrates: 28g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 811mg | Potassium: 386mg | Fiber: 2g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 4mg