You asked for it and I'm happy to dig deep into some recipe archives for a classic side dish that truly never disappoints. Now where I'm usually one for cooking fully from scratch, I love a nostalgic recipe approach that uses some convenience products to result in a dish that's truly a crowd pleaser.
Now many call this recipe, "funeral potatoes" but in a cringy sort of way, that's not the only time I wish to enjoy this side dish! So I simply call them my "Cheesy Corn-flake Potatoes"! They're delicious, easy, and a great dish to serve with just about any main course you can imagine. This recipe comfortably serves twelve and if your group is smaller, the leftovers are wonderful! So let's go!
- 1 ½ c. sour cream
- 2 10 oz cans condensed cream of chicken soup
- 2 c. sharp cheddar cheese, shredded
- 32 ounces frozen diced hash brown potatoes
- ½ t. salt
- ½ t. black pepper, ground
- 4 ea green onions, chopped fine
- 2 c. corn flakes cereal
- 8 T. unsalted butter, melted
Preheat oven to 350F degrees. Spray a 9 x 13- inch glass baking dish with cooking spray generously and set aside. In a large bowl mix together the sour cream, cream of chicken soup, cheese, salt, pepper, and green onions. Pour potatoes into the bottom of the baking dish. Top with the sour cream mixture. Bake uncovered for 30 minutes. Top the baking potatoes with cornflakes and pour the melted butter over the top. Bake for another 30 minutes uncovered or until the top is golden brown and a knife inserted into the center comes out hot.
Adapted from: SimpleJoy