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Small Batch Funeral Potatoes
Amelia

Small Batch Funeral Potatoes

Small Batch Funeral Potatoes cheesy potato casserole with corn-flake topping, potluck potatoes or party potatoes, scaled to earn a fantastic side-dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Calories: 301
Ingredients Method

Ingredients
  

  • 15 oz condensed-cream of chicken soup
  • 1 cup shredded cheddar-cheese
  • 3 cups frozen cubed-potatoes thawed at room temperature for at least 30 minutes
  • 1 cup sour-cream
  • ½ tsp garlic-powder
  • 1 tsp salt
For the Corn Flake Topping
  • ¼ cup butter-melted
  • 2 cups corn-flakes cereal

Method
 

  1. Preheat oven to 350°F. Spray a 7×11"or even 9×9" baking-dish with cooking-spray.
  2. In a large-bowl, then put in the potatoes, cream of chicken soup, sour-cream, cheddar-cheese, garlic-powder, pepper and salt. Stir till well blended and the potatoes are evenly coated.
  3. Pour the potatoes to the baking dish & spread them out into an even layer.
  4. Put the corn-flakes in a plastic-food storage-bag and seal the bag then use the hands to squeeze the bag and crush corn flakes.
  5. Pour the crushed-corn flakes to a small-bowl. Then add the melted-butter. Stir to coat the cereal.
  6. Spoon the corn-flakes evenly over the potatoes and bake uncovered for 35 minutes and let cool 5 minutes before serving.