Funeral Potatoes (Print Version)
# Ingredients:
01 -
1 bag frozen hash browns (30 oz), diced or shredded, thawed.
02 -
2 cups sour cream.
03 -
1 can cream of chicken soup (10.5 oz), store-bought or homemade.
04 -
10 tbsp butter, split into 6 tbsp and 4 tbsp, melted.
05 -
1 tsp salt.
06 -
1/4 tsp black pepper.
07 -
1 tsp dried minced onion.
08 -
2 cups cheddar cheese, shredded.
09 -
2 cups corn flakes cereal.
# Instructions:
01 -
Let potatoes thaw overnight in the fridge, or warm them on a baking sheet at 200°F for about 20 minutes.
02 -
Heat oven to 350°F.
03 -
Mix sour cream, chicken soup, 6 tbsp melted butter, salt, pepper and dried onion in a bowl.
04 -
Add thawed potatoes and cheddar cheese, stir everything together gently.
05 -
Spread mixture in a 9x13 metal baking pan.
06 -
Put cornflakes in a big ziplock bag and crush them with your hands or rolling pin.
07 -
Mix the crushed cornflakes with the remaining 4 tbsp melted butter, sprinkle on top.
08 -
Bake uncovered for 40-50 minutes until the top gets golden and crunchy.
09 -
Goes great with ham, turkey, or steak.
# Notes:
01 -
Can use 10 small potatoes instead - boil them briefly and dice.
02 -
To freeze: make without cornflake topping, freeze up to 3 months. Thaw overnight and add topping before baking.