Hash Brown Casserole With Corn Flakes
Funeral potatoes, also known as a cheesy hash brown casserole, combine tender hash browns, a creamy, cheesy mix, and a crispy cornflake topping for a comforting, family-friendly meal. Perfect for potlucks and holiday parties!
Ingredients
- 1 tablespoon olive oil
- 2 32 ounce bags frozen shredded hash browns, thawed
- 2 10.5 ounce cans cream of mushroom soup
- 2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 cup onion caramelized
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter melted
- 2 cups corn flakes cereal
Instructions
- Preheat the oven to 375 degrees F, and grease a 9x13 baking dish with the olive oil.
- In a large bowl, combine the thawed hash browns, cans of soup, sour cream, cheddar cheese, Monterey jack cheese, caramelized onions, garlic powder, salt, and pepper. Mix them until fully incorporated.
- Transfer the creamy hash brown mixture to the prepared baking dish and smooth the top evenly.
- In a separate small bowl, toss the 2 cups of crushed cornflakes with 2 tablespoons of melted butter until well coated.
- Sprinkle the buttery cornflakes evenly over the top of the casserole and bake in a 375 degree F oven for 45-50 minutes, until it is bubbly and the cornflake topping is crispy and golden brown.
- Allow your cheesy potato casserole to cool for 5 minutes before serving it on its own or with a side.
Nutrition
Serving: 1gCalories: 752kcalCarbohydrates: 54gProtein: 18gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 29gTrans Fat: 1gCholesterol: 75mgSodium: 1511mgFiber: 5gSugar: 5g
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