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Cornflake-Topped Funeral Potatoes on a plate
Melissa Hart

Cornflake-Topped Funeral Potatoes

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 32 oz frozen diced hash brown potatoes thawed
  • 1 can 10 1/2 oz condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup finely chopped yellow onion
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 tbsp unsalted butter melted and divided
  • 2 cups lightly crushed cornflakes

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish with 1 teaspoon of the melted butter.
  2. Stir the soup, sour cream, cheddar, onion, salt, pepper and 4 tablespoons melted butter together in a large bowl.
  3. Fold in the thawed potatoes until every cube is coated, then spread the mixture in the dish.
  4. Toss the cornflakes with the remaining melted butter and scatter them evenly over the potatoes.
  5. Bake uncovered for 45 to 50 minutes, until the center bubbles and the topping is crisp and browned.
  6. Rest 10 minutes to set the potato mixture before serving.