Funeral Potatoes
Funeral Potatoes are a cheesy hash brown casserole perfect for holidays and potlucks.
Equipment
- 9x13 metal baking dish
Ingredients
Hash Brown Casserole
- 30 ounces frozen hash browns diced or shredded, THAWED
- 2 cups sour cream
- 10.5 ounces cream of chicken soup or homemade
- 10 tablespoons butter divided, melted
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal
Instructions
Preparation Steps
- 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.
- Preheat oven to 350 degrees F.
- Combine sour cream, cream of chicken soup, 6 Tablespoons 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 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
- Bake uncovered at 350 F for 40-50 minutes.
- Serve these with baked ham, oven roasted turkey, or flank steak.
Notes
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
Serving: 1cupCalories: 336kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 16gCholesterol: 71mgSodium: 666mgPotassium: 257mgSugar: 1gVitamin A: 905IUVitamin C: 5.9mgCalcium: 191mgIron: 2.4mg
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