Description
Enjoy the classic comfort of Funeral Potatoes in a perfectly scaled-down version. This recipe delivers creamy, cheesy potatoes with a golden, crunchy topping, ideal for 2-4 servings.
Ingredients
- 16 oz (about 450g) frozen shredded hash browns, thawed and squeezed dry
- 10.5 oz (about 298g) can cream of chicken soup
- 1/2 cup (120g) sour cream
- 1/4 cup (56g) unsalted butter, melted and divided
- 1 cup (113g) shredded sharp cheddar cheese, divided
- 1/2 cup (56g) shredded Colby Jack cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup (28g) corn flakes, crushed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish or 1.5-quart casserole dish.
- In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, 2 tablespoons of the melted butter, half of the cheddar cheese, half of the Colby Jack cheese, salt, pepper, and garlic powder. Mix gently until well combined.
- Spread the potato mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar and Colby Jack cheese over the top.
- In a small bowl, combine the crushed corn flakes with the remaining 2 tablespoons of melted butter. Toss to coat. Sprinkle this mixture evenly over the cheese layer.
- Bake for 30-35 minutes, or until bubbly and the topping is golden brown and crispy. Let rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins