Funeral Potatoes

 Funeral Potatoes

• 30 ounces frozen hash browns , diced or shredded will work, THAWED*

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• 2 cups sour cream

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• 10.5 ounce can cream of chicken soup (or homemade)

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• 10 Tablespoons butter , divided, melted

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• 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

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Directions:

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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.