Add some pizzazz to any kind of party with this cheesy, crispy casserole full of hash browns, cheddar, and more.
It’s not a proper party without a one-pan dish to pass around! If your gathering craves a side that’s satisfyingly crunchy and decadently creamy, try party potatoes. This unique casserole is a mix of hash browns, sour cream, cream of chicken soup, cheddar cheese, butter, onions, parsley, garlic, and—most surprisingly—corn flakes. Yep, that’s what makes the topping so deliciously crispy and flaky. And you might be surprised just how scrumptious it is, especially fresh out of the oven.
Although party potatoes take 45 minutes to bake, the prep time is much shorter, so you can easily start this before your fiesta and let the oven finish the job for you. By the time it’s done, it’ll be gooey and golden, ready for scooping onto plates or dipping into with corn chips. However you choose to dish it out, party potatoes are sure to satisfy the saltiest cravings.
Here’s the beautiful part: There’s no limit to what kind of party deserves this dish at its table. Birthdays, Thanksgiving dinner, game day, a workday that felt like a victory—each celebration becomes even more special with plates full of party potatoes.
Are Party Potatoes Healthy?
This dish is high in carbs, fat, and salt, so it’s not the healthiest and shouldn’t be eaten with every meal. That’s why party potatoes are reserved for special occasions—they’re fine as an indulgence within an otherwise well-balanced diet. Its redeeming factor is that each serving has a decent amount of protein. You can easily adjust this recipe to suit certain dietary needs. For example, make it vegetarian by replacing cream of chicken soup with cream of mushroom soup. To ensure those with a wheat allergy or sensitivity can enjoy your party potatoes, use gluten-free corn flakes.
Party Potatoes vs. Funeral Potatoes: What’s The Difference?
While you might see some slight variations between recipes for party potatoes and funeral potatoes, they are essentially the same dish. Funeral potatoes are said to have emerged among the Mormon community of Utah and were often served at post-funeral gatherings. Although some recipes may call for potato chips instead of corn flakes for the topping, many other recipes will be almost identical to those for party potatoes, so use whichever name you prefer best.
FAQs & Tips
Once cooled, party potatoes can be covered with aluminum foil or plastic wrap in the original baking dish, or they can be transferred to an airtight container. Refrigerate leftovers for up to 4 days. I don’t recommend freezing this dish, as it will ruin the casserole’s satisfying texture. To reheat, simply pop it in the oven with the same casserole dish and bake at 350°F for 15-20 minutes until it’s warm all the way through.
Yes! To save some time on party day, follow Step 2 to make the cheesy, well-seasoned hash brown filling. Cover this bowl with plastic wrap and refrigerate overnight before adding it to the dish and continuing with the rest of the recipe.
Some people like to go the “funeral potatoes” route and top their casserole with crumbled potato chips. But you can also use crumbled corn chips, rice crackers, or crispy fried onions.
Sure! I suggest adding one cup of sweet corn, which will up the sweet-and-salty factor while offering a little more nutrition. To include leafy greens, add a cup of either chopped spinach or chopped kale.
Serving Suggestions
Savor your party potatoes plain or with Flaxseed Crackers, Flatbread, or veggie sticks for dipping. As part of a larger meal, this casserole goes splendidly with Sweet Potato Cornbread and a Thanksgiving Salad. Whether you serve it as an appetizer or main course, party potatoes have a little something for everyone.
Party Potatoes
Ingredients
- 1 30-ounce package frozen shredded hash brown potatoes thawed
- 1 16-ounce container sour cream
- 1 10.5-ounce can cream of chicken soup
- 2 1/4 cups shredded cheddar cheese divided
- 5 tablespoons butter melted, divided
- 2/3 cup finely chopped onion
- 1 teaspoon salt
- 3/4 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- 2 cups crushed corn flakes
Instructions
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Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
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In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, 1 1/4 cups of shredded cheddar cheese, 3 tablespoons of melted butter, the chopped onion, salt, dried parsley, and garlic powder. Stir until evenly mixed.
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Spread the mixture evenly in the prepared dish.
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In a small bowl, mix the crushed corn flakes with the remaining 1 cup of cheese and the remaining 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
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Bake for 45 minutes, until the casserole is bubbly and the topping is golden brown. Let cool for 5 minutes before serving.
Nutrition
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