Effortless Funeral Potatoes (Print Version)
# Ingredients:
01 -
1 tsp dried onion flakes.
02 -
2 cups shredded cheddar cheese.
03 -
10 tbsp melted butter, split evenly into 6 tbsp and 4 tbsp portions.
04 -
1 can cream of chicken soup (10.5 oz), homemade or store-bought.
05 -
1 bag (30 oz) frozen hash browns, diced or shredded, fully thawed.
06 -
2 cups sour cream.
07 -
1 tsp of salt for seasoning.
08 -
1/4 tsp of ground black pepper.
09 -
2 cups corn flakes cereal.
# Instructions:
01 -
Turn on your oven and set it to 350°F.
02 -
Leave the potatoes in the fridge overnight, or warm them on a tray in a 200°F oven for 20 minutes.
03 -
Spread the mixture evenly into a 9x13-inch metal pan.
04 -
Put the cornflakes into a ziplock bag and smash them using your hands or a rolling pin.
05 -
Gently fold the thawed potatoes and cheese into the mixture and mix until combined.
06 -
Stir sour cream, 6 tbsp melted butter, soup, dried onion flakes, salt, and pepper together in a bowl.
07 -
Stir the crushed cereal with the remaining 4 tbsp of melted butter, then sprinkle on top of the dish.
08 -
Bake uncovered for about 40 to 50 minutes until it’s golden and crispy on top.
09 -
Pairs perfectly with turkey, steak, or ham.
# Notes:
01 -
Swap hash browns with 10 small, pre-cooked potatoes—just boil lightly and chop them.
02 -
To freeze: skip the cornflake topping, freeze up to 3 months, thaw overnight before baking, then add topping.