Cheesy Funeral Potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Ingredients
1 (32-ounce) package frozen diced or shredded hash browns, THAWED*
2 cups sour cream
1 (10.5 ounce) can cream of chicken soup
3/4 cup 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
Instructions
Allow hash brown to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees F for about 20 minutes, until thawed.
Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, 1/2 cup of melted butter, salt, pepper and dried onion in a bowl. Mix well.
Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
Add remaining 1/4 cup of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
Bake uncovered at 350 F for 40-50 minutes.
Notes:
*You can substitute 10 small potatoes, parboiled and diced.
To Freeze:To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.
Nutrition Info:
Calories: 336kcal, Carbohydrates: 17g, Protein: 7g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 71mg, Sodium: 666mg, Potassium: 257mg, Sugar: 1g, Vitamin A: 905IU, Vitamin C: 5.9mg, Calcium: 191mg, Iron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.