Description
Say hello to the ultimate comfort food, perfectly scaled for a smaller crowd. This recipe delivers a creamy, cheesy potato interior with an irresistibly crispy, buttery cornflake topping.
Ingredients
- 16 ounces (about half a bag) frozen shredded hash browns (do not thaw)
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup unsalted butter, melted
- 1 cup crushed cornflakes
Instructions
- Preheat Oven & Prepare Dish: Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or 1.5-quart casserole dish.
- Combine Filling: In a large mixing bowl, combine the frozen hash browns, cream of chicken soup, sour cream, shredded cheddar cheese, onion powder, garlic powder, salt, and black pepper. Stir until all ingredients are well combined and the hash browns are evenly coated.
- Transfer to Dish: Pour the hash brown mixture into the prepared baking dish and spread evenly.
- Prepare Topping: In a separate small bowl, combine the melted butter and crushed cornflakes. Stir until the cornflakes are fully coated.
- Add Topping & Bake: Sprinkle the buttered cornflake mixture evenly over the top of the potatoes. Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
- Rest & Serve: Remove from oven and let rest for 5-10 minutes before serving. Enjoy your perfectly comforting Small Batch Funeral Potatoes!
- Prep Time: 10 mins
- Cook Time: 35 mins