Mini Funeral Potatoes (Printable Version)
Warm cheesy potatoes topped with corn flakes. Great for weeknights or get-togethers with just a few folks.
# What You'll Need:
→ Main Mixture
01 -
1 teaspoon salt
02 -
1/2 teaspoon garlic powder
03 -
1 cup shredded cheddar cheese
04 -
1 cup sour cream
05 -
15 ounces condensed cream of chicken soup
06 -
3 cups frozen diced potatoes, left out for at least 30 minutes to thaw
→ Corn Flake Topping
07 -
1/4 cup melted butter
08 -
2 cups corn flakes, whole
# Step-by-Step Guide:
01 -
Hit 350°F on your oven and spray a 7×11 or 9×9 baking pan so nothing sticks.
02 -
Dump thawed potatoes, cream of chicken soup, sour cream, shredded cheddar, salt, and garlic powder into a big bowl. Stir until it all comes together smoothly and the potatoes are well covered.
03 -
Slide the potato mix into the greased dish. Smooth it out so it's nice and even.
04 -
Put those corn flakes in a zip bag and give them a gentle smash with your hands. Move them into a small bowl and stir in the melted butter to coat every piece.
05 -
Scatter the buttery corn flakes on top. Pop it in the oven with no cover. Bake about 35 minutes till you see the top turn golden and the edges bubbling.
06 -
Wait about five minutes to let things settle, then dig in and serve.
# Additional Notes:
01 -
Let your potatoes thaw fully before you mix them in. That way it heats up right and bakes evenly.