Funeral Potatoes
Here is a
traditional and delicious recipe for funeral potatoes. This side dish of
potatoes is cheese and creamy. This recipe uses frozen hash browns and lots of
ingredients that are already in your pantry.
INGREDIENTS
- 2-3 cups Cornflakes
- 2 cups sour cream
- 1/4 cup butter, melted
- 2 cups shredded sharp cheese, + ½ cup for topping
- 1 (2 lb) bag of frozen cubed or shredded hash browns
- 2 (10.5 ounce) cans cream of chicken soup
- Small bunch of green onions, sliced
INSTRUCTIONS
First, preheat
the oven to 350 degrees.
Then, combine
sour cream, 2 cups cheddar cheese, chicken soup cream and green onions in a
large bowl.
Add the hash
browns and mix well.
Lightly
crush the cornflakes in a ziploc bag.
Mix the
remaining 1/2 cup of cheese with 2 cups of corn flakes and butter.
Book for later.
Pour the
potatoes into a 9x13 baking dish. Cover and cook the potatoes at 350 degrees
for 40 to 50 minutes. (* I cook mine a little longer just to make sure they're
cooked. There's nothing worse than crunchy potatoes.) Cover the top with the
cornflake / cheese mixture and cook another 15 minutes until the potatoes boil
and the top is golden. Happy Cooking Time.
