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Cheesy funeral potatoes with a buttery corn flake topping
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5 from 2 votes

Fast and Easy Funeral Potatoes

Learn how to make the best, fast and easy funeral potatoes ever with a crunchy corn flake topping.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: funeral potatoes, potatoes
Servings: 12 Servings
Calories: 296kcal
Author: Charbel Barker

Ingredients

  • 6 Large Potatoes Cut into small cubes (or store-bought frozen hashbrowns)
  • 3 Cups Corn Flakes
  • 1 Can Cream of Chicken Soup
  • 2 Cups Shredded Cheddar Cheese
  • 2 Cups Sour Cream
  • 1 1/2 Sticks Butter
  • 1/2 Tsp onion powder
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Salt

Instructions

  • Preheat oven to 350 degrees fahrenheit
  • Cook the diced potatoes in boiling water for a few minutes until they are slightly cooked but not soft enough to mash. About 5 minutes. You can skip this step if you are using store bought frozen hashbrowns. Set aside.
  • Combine all of the ingredients except the corn flakes, the potatoes, and 1/2 stick of butter. Mix well.
  • Add the potatoes and mix again, and the spread in a 9x12 baking dish.
  • Put the corn flakes in a plastic bag and crush slightly. Add to a small bowl with the remaining 1/2 stick of melted butter and mix together.
  • Add the buttery corn flake topping to the top of the potato mixture and bake uncovered for 40-50 minutes.
  • Remove from the oven and serve.

Nutrition

Serving: 1Serving | Calories: 296kcal | Carbohydrates: 11g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 458mg | Potassium: 233mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg
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