The Best Cornflake Potatoes Funeral Casserole Recipe Ever
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Funeral Casserole? I know it seems like a strange thing to talk about as I normally touch on budget-friendly recipes, but bear with me. My father-in-law passed away on April first at the ripe old age of 97. We haven’t been able to hold the funeral yet, but made plans for when things open up enough for us to be able to give him the send off a World War Two hero deserves. We were talking about all the great food we used to have at family reunions and funerals – the incredible generation of cooks that helped make a tough time easier. Cornflake potatoes are something that came to the top of the list. What else comes up as a top funeral casserole other than macaroni and cheese?
What other recipes would work for a large family get-together? Our Chicken and Wild Rice Casserole Recipe, Hearty 6 Layer Casserole, The Best Rhubarb Cake You’ve Ever Had, or even our Easy Peasy Pizza Casserole Recipe. Our Lemon Caper Chicken Potato Casserole Recipe and Crock Pot Tater Tot Cheesy Chicken Casserole are usually huge hits too. California Blend Casserole is a great side dish, as well as our family standby of Hearty Calico Beans Recipe From Grandma.
I know you can get a five-pound bag of russet potatoes for under a buck most weeks at your local grocery store, but by using frozen hashbrown dices, you dramatically shorten your prep time for your cornflake potatoes. Just watch the sale cycle at your local grocery store and you will often find them on sale for two bucks or less – usually in a two for four dollars sale. I stock up and then just pop them into the freezer for when I am ready to whip up a quick dish like this.
How to make Cornflake Potatoes:
You will need:
- 5 cups hashbrowns*- cubed, not shredded
- 1 1/2 cups sour cream
- 1 cup cream of chicken soup (can use 1 can)
- 1 cup melted butter, divided
- 1 teaspoon ranch seasoning (can use whatever seasoning you like)
- 2 cups shredded cheese
- 2 cups corn flakes, crushed
Note: if using frozen hash browns for your cornflake potatoes, allow them to thaw before proceeding with the recipe.
Preheat oven to 350 degrees and then grease a 9” x 13” casserole dish and set it aside.
In a large bowl, combine the hash browns, sour cream, cream of chicken soup, shredded cheese, and 1/2 cup of the melted butter. Add seasoning, if desired.
Stir well to combine and then fold the mixture out into your prepared casserole dish.
In a small bowl, combine the crushed Corn Flakes with remaining 1/2 cup of melted butter. Stir well to combine.
Sprinkle the butter-corn flake crumble over the potato mixture.
Bake your cornflake potatoes for 40-45 minutes, until corn flake mixture appears dry and cheese is melted.
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