by Sheryl

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 8 servings

Creamy cheesy potatoes topped with crispy buttered corn flakes cereal. An out of this world potato casserole that is always a huge hit on potlucks, gatherings, and parties!


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

How to make Small Batch Funeral Potatoes

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×9 / 7×11-inch baking dish.

Step 3: In a large mixing bowl, add the cream of chicken soup, potatoes, cheddar cheese, garlic powder, sour cream, and salt. Stir until well mixed.

Step 4: Transfer the mixture into the prepared baking dish and spread it evenly on the bottom.

Step 5: Add the corn flakes inside a resealable plastic bag and crush the corn by squeezing it.

Step 6: Transfer the crushed cork flakes into a small mixing bowl.

Step 7: Add in the melted butter and stir until the cereals are coated.

Step 8: Spread the corn flakes on top of the potatoes.

Step 9: Place inside the preheated oven and bake for 35 minutes or until done.

Step 10: Remove from the oven and let it sit at room temperature to cool for at least 5 minutes.

Step 11: Serve and enjoy!

Nutrition Fact:

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

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