If I ask my oldest daughter Bella what she would like for dinner, she replies with “cheesy potatoes” every single time. This dish is one that is served at her Gram’s house for Sunday dinners pretty consistently.
I’ve heard them called “funeral potatoes” but only from people out of town as I don’t think that is an Ohio Valley term. Evidently, these type of potatoes are served at wakes and celebration of life in other parts of the country. And maybe that’s here too and I just have never heard that term. Possible Regardless, they are super delicious and absolutely a comfort food.
I have had this recipe with cubed potatoes and I have also seen it topped with Ritz crackers instead of cornflakes. I have also made it with cream of broccoli soup to make it vegetarian for my cousin. I have also subbed the potatoes for cauliflower to make it low carb. I’ll say it… not nearly as good! But still tasty for sure.
Although my daughter could eat this as a meal in itself, I serve this as a side dish with chicken or pork. If you like them half as much as my kiddo, you’re in for a treat.
Ingredients:
- 1 bag of shredded frozen potatoes
- 1 cup of sour cream
- 1 can of cream of chicken soup
- 8 oz of shredded cheddar
- 1 stick of melted butter
- 2 cups of corn flakes cereal
Directions:
1.Preheat oven to 350.
2. Combine first 4 ingredients in a bowl with 1/2 of the butter.
3. In a separate bowl, pour the other 1/2 of melted butter over the corn flakes and stir until covered.
4. Spray a casserole dish with cooking spray and scoop the potato mixture in the dish
5. Top with buttered corn flakes.
6. Bake on 350 for 30 minutes.
