Small Batch Funeral Potatoes – AKA cheesy potato casserole with corn flake topping, party potatoes, or potluck potatoes – scaled down to make a great side dish.
This cheesy potato casserole is absolutely delicious. Â It’s base is creamy cheesy potatoes that get topped with buttered corn flakes cereal that get crispy when baked.
A traditional Funeral Potatoes recipe (AKA potluck potatoes or party potatoes) makes a ton.  So it’s a great dish to bring to an event with a lot of people, like a funeral, potluck, or party. 🙂
The only problem with this recipe (other than the name) is that even though it’s really good, I would never make it as a side dish because I don’t want to have to eat cheesy potatoes every day for a week.
Problem solved! Â This small batch version of funeral potatoes is great for a side dish to feed your family. Â Now you don’t have to wait for a big event to eat these perfect potatoes.
How to make this Funeral Potatoes recipe:
- Add cubed potatoes to a large bowl (I use bagged frozen potatoes)
- Add a can of cream of chicken soup, sour cream, and shredded cheese
- Add salt and garlic powder
- Stir it all together and pour it into a baking dish
Make the crispy buttery corn flake topping:
- Crush up some corn flake cereal
- Melt some butter in a medium bowl
- Add the cereal to the butter and stir it up
- Sprinkle the buttered corn flakes over the potatoes
- Bake
Looking for a lighter side dish to serve with these cheesy potatoes? Â Try:
- Avocado Cucumber Tomato Salad with Balsamic Vinaigrette
- Sugar Snap Peas with Garlic
- A side salad with homemade Garlic & Herb Vinaigrette
- Cucumber Salad with Vinegar from Real Mom Nutrition
Watch the step by step recipe video for Small Batch Funeral Potatoes below:
Small Batch Funeral Potatoes
Ingredients
- 3 cups frozen cubed potatoes -thawed at room temperature for at least 30 minutes
- 1 (15 oz.) can condensed 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
Instructions
- Preheat oven to 350 degrees F. Spray a 7x11 (or 9x9) 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.
Brandi Wallick says
Is it best to use Mild or Sharp Shredded Cheddar?
Carrie GoPack Read says
We use sharp and it is so good! I also use onion powder instead of garlic powder.
Elaine says
Can I use Panko instead of cornflakes. My whole household would have a hissy fit if I used cornflakes.
Sandra says
I don’t use the cornflakes & extra butter on top. They taste great!
Jacqueline coleman says
I thought they were a bit salty. Can you tell my what you think. I followed the recipe exactly how it is
Cindy says
Some cream of chicken in a can are more salty than others.
Allison says
Lol, just don’t tell them. You don’t taste cornflakes at all! They serve this as hashbrown casseroleay cracker barrel as well as other restaurants.
Sarah says
No they do not
Elizabeth Morris says
“cheese nips”
Berta Pauly says
Didn’t have frozen potatoes..used some boiled potatoes..didn’t have cream of chicken..used cream of mushroom.. didn’t have corn flakes..used crispy onions… turned out great…
Marlene says
Can they be made ahead of time and put in refrigerator and baked right before dinner