cheesy potato casserole with corn flake topping
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5 from 17 votes

Small Batch Funeral Potatoes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: funeral potatoes, party potatoes, potato casserole
Servings: 8 servings
Calories: 301kcal
Author: Amanda Finks


  • 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


  • 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.



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