Small Batch Funeral Potatoes

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8

This cheesy potato casserole is my family’s favorite! The potatoes are topped with corn flake topping, then baked to perfection! Prep this casserole in minutes and have this ready on your dinner table in under an hour.

This Small Batch Funeral Potato is a small batch version of the party-size funeral potatoes. If you are serving this as a side dish and you are not planning on eating cheesy potatoes every day for a whole week, this recipe is perfect. The creamy cheese potato base topped with crispy buttered cornflakes cereal is perfectly delicious!

Ingredients

1 (15-ounce) can of condensed cream of chicken soup

1 c. sour cream

3 c. frozen cubed potatoes – thawed at room temperature for at least 30 minutes

1 c. shredded cheddar cheese

1/2 tsp garlic powder

1 tsp salt

CORN FLAKE TOPPING:

1/4 c. butter – melted

2 c. corn flakes cereal

How to make Small Batch Funeral Potatoes

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 7 x 11 or 9 x 9-inch baking dish.

Step 2: Place the potatoes, cream of chicken soup, sour cream, cheddar cheese, salt, and garlic powder in a large bowl. Toss well until the potatoes are completely coated.

Step 3: Into the prepared baking dish, transfer the potatoes, spreading them out into an even layer.

Step 4: In a plastic food storage bag, add the cornflakes. Close and seal the bag, then gently squeeze the bag with your hands to crush the cornflakes.

Step 5: Into a small bowl, pour the crushed cornflakes. Pour in the melted butter and stir well.

Step 6: Over the potatoes, evenly spoon the corn flakes.

Step 7: Place in the preheated oven and bake for about 35 minutes, uncovered.

Step 8: Remove from the oven when done and allow the potatoes to cool for about 5 minutes before serving. Enjoy!

Nutrition Facts:

Serving: 1/8th of the recipe | Calories: 301 kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 893mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 8.2mg | Calcium: 150mg | Iron: 3.5mg

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Small Batch Funeral Potatoes

This cheesy potato casserole is my family's favorite! The potatoes are topped with corn flake topping, then baked to perfection! Prep this casserole in minutes and have this ready on your dinner table in under an hour.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Appetizer

Cuisine American

Servings 8 people

Calories 301 kcal

Ingredients

  

• 1 15-ounce can of condensed cream of chicken soup
• 1 c. sour cream
• 3 c. frozen cubed potatoes - thawed at room temperature for at least 30 minutes
• 1 c. shredded cheddar cheese
• 1/2 tsp garlic powder
• 1 tsp salt
• CORN FLAKE TOPPING:
• 1/4 c. butter - melted
• 2 c. corn flakes cereal

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 7 x 11 or 9 x 9-inch baking dish.
• Place the potatoes, cream of chicken soup, sour cream, cheddar cheese, salt, and garlic powder in a large bowl. Toss well until the potatoes are completely coated.
• Into the prepared baking dish, transfer the potatoes, spreading them out into an even layer.
• In a plastic food storage bag, add the cornflakes. Close and seal the bag, then gently squeeze the bag with your hands to crush the cornflakes.
• Into a small bowl, pour the crushed cornflakes. Pour in the melted butter and stir well.
• Over the potatoes, evenly spoon the corn flakes.
• Place in the preheated oven and bake for about 35 minutes, uncovered.
• Remove from the oven when done and allow the potatoes to cool for about 5 minutes before serving. Enjoy!