Cheddar cheese. Hash browns. McCormick® Garlic Powder. All bubbly and warm under a crisp, buttery corn flake topping. Cheesy Potato Casserole – also known as Funeral Potatoes – makes a comforting and delicious side dish for any holiday occasion.
20m
PREP TIME
50m
COOK TIME
272
CALORIES
14
INGREDIENTS
Cheddar cheese. Hash browns. McCormick® Garlic Powder. All bubbly and warm under a crisp, buttery corn flake topping. Cheesy Potato Casserole – also known as Funeral Potatoes – makes a comforting and delicious side dish for any holiday occasion.
20m
PREP TIME
50m
COOK TIME
272
CALORIES
14
INGREDIENTS
Ingredients 12 Servings
- 2 tablespoons cornstarch
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Parsley Flakes
- 1 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 1 cup finely chopped onion
- 1 cup chicken stock
- 1 cup milk
- 1 cup sour cream
- 2 cups shredded Cheddar cheese, divided
- 1 bag (28 to 30 ounces) frozen shredded hash browns, thawed
- 1 cup crushed corn flakes
- 2 tablespoons melted butter
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix cornstarch, pepper, garlic powder, parsley and salt in small bowl. Set aside.
- 2 Melt butter in large skillet on medium-high heat. Add onion; cook and stir 3 to 4 minutes or until golden brown. Stir in cornstarch mixture. Add stock and milk; cook until sauce is slightly thickened and bubbly, stirring constantly. Remove from heat. Stir in sour cream and 1 cup of the cheese until well mixed. Stir in hash browns. Spoon into 13x9-inch baking dish sprayed with no stick cooking spray.
- 3 Mix corn flakes and melted butter in small bowl. Top potatoes with remaining 1 cup cheese and corn flake mixture.
- 4 Bake 40 to 45 minutes or until top is golden brown and bubbling around edges. Let stand 10 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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