Funeral potato

 

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
• ▢1 teaspoon salt
• ▢1/4 teaspoon freshly ground black pepper
• ▢1 teaspoon dried minced onion
• ▢2 cups shredded cheddar cheese
• ▢2 cups cornflake cereal
• 4 T butter melted

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Instructions

 

• 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,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 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

*Or substitute 10 small potatoes, boiled 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. 

https://tastesbetterfromscratch.com/funeral-potatoes/