Funeral Potatoes

Name: Funeral Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 30 ounces frozen hash browns (, diced or shredded will work, THAWED*); 2 cups sour cream; 10.5 ounce can cream of chicken soup ((or homemade)); 10 Tablespoons butter (, divided, melted); 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried minced onion; 2 cups shredded cheddar cheese; 2 cups corn flakes cereal

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 12

Author : Lauren Allen

cheesy potatoes funeral potatoes hashbrown casserole

Ingredients

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30 ounces frozen hash browns (, diced or shredded will work, THAWED*)2 cups sour cream10.5 ounce can cream of chicken soup ((or homemade))10 Tablespoons butter (, divided, melted)1 teaspoon salt1/4 teaspoon freshly ground black pepper1 teaspoon dried minced onion2 cups shredded cheddar cheese2 cups corn flakes cereal

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Instructions

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Step 1

Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.

Step 2

Preheat oven to 350 degrees F.

Step 3

Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

Step 4

Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

Step 5

Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

Step 6

Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

Step 7

Bake uncovered at 350 F for 40-50 minutes.