Funeral Cheesy Potatoes (Print Version)
# Ingredients:
→ Potato Base
01 -
1 large (32-ounce) bag of frozen diced potatoes (or shredded ones)
02 -
2 cups of sour cream
03 -
1 small (10.5-ounce) can of chicken soup in a creamy style
04 -
¾ cup melted unsalted butter, used in steps (½ cup for the mix, ¼ cup for topping)
05 -
2 cups grated cheddar cheese
06 -
1 teaspoon of salt
07 -
1 teaspoon of optional onion powder
→ Topping
08 -
Crushed cornflakes, around 2-3 cups
# Instructions:
01 -
Turn on your oven and set it at 350°F (175°C). Coat a 9×13-inch baking tray lightly with a bit of butter or cooking spray, then leave it nearby.
02 -
Pour the frozen hash browns into a colander and let them thaw at room temperature until no moisture remains.
03 -
As the potatoes are thawing, grab a big bowl and stir together the sour cream, chicken soup, and ½ cup of the melted butter. Keep stirring until totally smooth.
04 -
Toss the grated cheese, salt, and onion powder (only if you like it) into the creamy mixture. Stir it all together until combined.
05 -
Dump the thawed potatoes into the cream mixture and stir well so every bit gets covered. Spread it all out in the prepared pan.
06 -
Take a large resealable bag, add the crushed cornflakes, and pour in the last ¼ cup of melted butter. Seal it up and gently shake until the flakes are buttery.
07 -
Evenly sprinkle the buttery cornflakes over the potato mixture in the pan.
08 -
Pop the dish in the oven and bake for 42-46 minutes. You'll know it's ready when the edges bubble and the cornflake topping turns golden. Enjoy warm!
# Notes:
01 -
To prep ahead, leave off the cornflake topping until just before cooking. Store covered in the fridge for up to a day.
02 -
If you're out of cornflakes, crushed Ritz crackers or Panko breadcrumbs make a good swap.
03 -
Keep any leftovers for up to 3 days in a sealed container in the fridge. Reheat in the microwave when ready.