Corn Flake Potato Casserole
Serves
8
Total Time
55 min
Difficulty
Medium
Recipe-
Summary
this casserole is super easy to throw together; so easy, in fact, that my mom trusted me to make this side for thanksgiving when i was a kid! psa: they also call these “funeral potatoes”...because of all the cheese, butter, sour cream, cheese, butter, cheese, more cheese, more butter...oh well. this casserole is the best side dish for any holiday meal, and i guarantee any potato-lover will love them!
Ingredients
- 1 ½ bag frozen shredded hash browns
- 2 cups sour cream
- 2 cups cheddar cheese, grated
- 1 can condensed cream of chicken soup
- 1 ½ cup butter, melted
- ½ yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp. salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 5-7 cups corn flakes
Instructions
- preheat the oven to 350°F.
- add garlic and onions to a medium
- skillet and sauté over medium heat 4-5 minutes until browned. remove from heat and set aside.
- sprinkle shredded hash browns evenly in a 9 x13 casserole dish.
- in a large bowl, mix sour cream, cream of chicken, seasonings, onions and garlic, cheese, and ½ cup of the melted butter.
- pour the sour cream mixture over the potatoes and spread evenly to coat. do not mix with the potatoes. (i know it seems crazy, but it will all melt down in the baking process!)
- coat cornflakes with the remaining 1 cup melted butter., stirring gently.
- top the potatoes with the cornflakes and cover dish with aluminum foil.
- cover with foil and bake 40 minutes, then remove foil and bake an additional 10-15 minutes. (this will allow the potatoes to cook through without burning the cornflakes!)
- remove from the oven and serve!
Corn Flake Potato Casserole