Funeral Potatoes

Funeral Potatoes
(serves 16)

1 24-ounce bag frozen hash brown potatoes (we like diced), thawed

2 cans cream of chicken soup
2 cups sour cream*
1 cup grated cheddar*
one-half cup plus 2 T. melted butter*
one-third cup chopped onion
2 cups crushed cornflakes
salt to taste

Combine 2 T. melted butter and cornflakes.  Set aside.  In a large mixing bowl, combine remaining ingredients.  Blend well.  Pour potato mixture in a large oblong pan.  Sprinkle crushed cornflake mixture on top and bake at 350 degrees for 30 minutes.  Serve hot.

*Do not use low-fat versions of these ingredients.  Low-fat sour cream and cheddar will not melt, and margarine has water in it.


One thought on “Funeral Potatoes

  1. Amanda D

    This is basically the recipe that I use. I like the shredded hashbrowns though. However, I always use margarine and light sour cream and it always works fine. And, if I’m out of corn flakes (which I always am, since I never buy them!) I use either crushed up potato chips or Chex cereal and it’s just as good.


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