Funeral Potatoes Cheddar Cornflakes (Printable)

Comfortable cheesy potato dish topped with crisp cornflakes and sharp cheddar, perfect for sharing.

# What You'll Need:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake uncovered for 40-45 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Remove from oven and let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The cornflake topping stays crispy even as it bakes, creating a textural contrast that makes this casserole feel special rather than ordinary.
  • You can have it in the oven in under twenty minutes, which means you're actually relaxing before guests arrive instead of panicking in the kitchen.
  • It reheats beautifully, so it's perfect for make-ahead meals or feeding a crowd without last-minute stress.
02 -
  • Don't skip thawing the potatoes ahead of time—frozen ones will release water during baking and make your casserole soggy instead of creamy.
  • Taste the potato mixture before it goes in the oven, because you can adjust seasoning now but not after.
  • If your topping looks too dark at the 30-minute mark, loosely tent it with foil for the remaining time—you want golden, not burnt.
03 -
  • Use sharp cheddar, not mild—it has enough personality to taste like actual cheese instead of just melted cream.
  • Don't oversalt the potato mixture since both the soup and cheese bring their own sodium; you can always add more at the table but you can't take it back.
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