FUNERAL POTATOES || Family Favorite || What's For Dinner Wednesday?

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Homemade broth is lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

cornflakes

🥗Healthier: panko breadcrumbs

💰Cheaper: generic cereal

Panko adds crunch without the sugar of sweetened cereals.

Preheat oven to 350°F (175°C).

In a large bowl, add 1 lb of shredded hash brown potatoes.

Add 12 oz of cream of chicken soup to the bowl.

Eyeball and add about 1 cup of sour cream from a 2-cup container.

Dump in the entire 5 oz container of parmesan cheese.

Add 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.

Add 2 cups of sharp cheddar cheese to the mixture.

Grate half of a medium-sized onion and add it to the bowl.

Crush 3 cloves of garlic and add to the mixture.

Mix all ingredients together in the large bowl until well combined.

Transfer the potato mixture into a greased 9x13 baking dish and pat it down.

In a Ziploc bag, add 4 cups of corn flakes and crush them gently without pulverizing.

Melt 3 tablespoons of salted butter in the microwave and add it to the crushed corn flakes.

Mix the corn flakes with the melted butter until coated.

Spread the cornflake mixture evenly over the potato mixture in the baking dish.

Bake in the preheated oven for about 1 hour, checking periodically to avoid burning the corn flakes.

Remove from the oven once the top is golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens