Jodi's Cheesy Potatoes

You might know these as funeral potatoes or cheesy hash brown casserole, but by any name, Jodi’s cheesy potatoes are the casseroles that disappears first at every potluck and holiday spread. Frozen hash browns get layered with a creamy mix of soup, sour cream, milk, and green onions, plus plenty of cheese.

The corn flake topping is the magic touch. Crushed corn flakes drizzled with melted butter bake into a golden, crunchy crust that plays beautifully against the rich, creamy potatoes underneath. Do not skip the butter drizzle, since that is what crisps them up.

Layering the cheese in the middle and on top means melty cheese in every bite, not just on the surface. You can assemble it ahead and refrigerate until baking time, which makes it a holiday lifesaver. Bake until bubbly and golden, and if the top browns too fast, tent it loosely with foil.

Kitchen Tips

• Drizzle melted butter over the corn flakes so they bake into a golden, crunchy crust.
• Assemble it ahead and refrigerate, then bake when you need it. A great make-ahead potluck dish.
• Tent loosely with foil if the corn flake top browns before the casserole is heated through.

Variations

• Stir in diced ham or crumbled bacon to make it a main dish.
• Use cubed hash browns or shredded, depending on the texture you like.
• Swap crushed Ritz or French-fried onions for the corn flakes.