Small Batch Funeral Potatoes (Print Version)
# Ingredients:
→ Main Mixture
01 -
3 cups frozen cubed potatoes, thawed at room temperature for at least 30 minutes
02 -
15 ounces condensed cream of chicken soup
03 -
1 cup sour cream
04 -
1 cup shredded cheddar cheese
05 -
1/2 teaspoon garlic powder
06 -
1 teaspoon salt
→ Corn Flake Topping
07 -
2 cups corn flakes cereal
08 -
1/4 cup butter, melted
# Instructions:
01 -
Preheat oven to 350°F. Coat a 7×11-inch or 9×9-inch baking dish with nonstick cooking spray.
02 -
In a large bowl, combine the thawed cubed potatoes, condensed cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, and salt. Stir thoroughly until potatoes are evenly coated and mixture is homogenous.
03 -
Transfer the potato mixture to the prepared baking dish and spread evenly to create a uniform layer.
04 -
Place corn flakes cereal in a sealed plastic food storage bag and crush lightly using your hands. Transfer crushed cereal to a small bowl, pour in melted butter, and mix to coat cereal evenly.
05 -
Distribute the buttered corn flake topping evenly over the potato mixture. Bake uncovered for 35 minutes until the topping is golden and the filling is bubbling.
06 -
Allow casserole to cool for 5 minutes before serving.
# Notes:
01 -
For best results, fully thaw the potatoes to ensure even baking throughout the casserole.