Small Batch Funeral Potatoes – AKA cheesy potato casserole with cornflake topping, party potatoes, for potluck potatoes – scaled down to make an exceptional aspect dish.
- 3 cups frozen cubed potatoes -thawed at room temperature for at least 30 minutes
- 1 (15 oz.) can condense cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
For the Corn Flake Topping:
- 2 cups corn flakes cereal
- 1/4 cup butter -melted
Preheat oven to 350 degrees F. Sprays a 7×11 (or 9×9) inch baking dish with cooking spray.
In a large bowl, add the potatoes, cream of chicken soup, sour cream, cheddar cheese, salt, and garlic powder. Stir until well combined and the potatoes are evenly coated.
Pour the potatoes into the baking dish and spread them out into an even layer.
Place the corn flakes in a plastic food storage bag. Seal the bag and use your hands to gently squeeze the bag and crush the corn flakes.
Pour the crushed corn flakes into a small bowl. Add the melted butter. Stir to coat the cereal.
Spoon the corn flakes evenly over the potatoes.
Bake uncovered for 35 minutes. Cool 5 minutes before serving.
Serving: 1/8th of the recipe | Calories: 301kcal | 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