“Funeral Potatoes”

Name: “Funeral Potatoes”
Cuisine: American
Ingredients: 30 oz frozen hash browns or diced (thawed); 2 cups sour cream; 10.5 oz can cream of chicken soup; 2 tbs Mayo (optional); Salt & pepper to taste; 1 tsp fresh chopped onion of choice; 2 cups shredded cheddar cheese; 2 cups corn flakes cereal; 10 tbs butter, divided, melted

Elyse Rose @elyserose

USA

There are many versions of this recipe sometimes called party potatoes depending where you are from. This is how I made them with what I had.

Elyse Rose @elyserose

USA

There are many versions of this recipe sometimes called party potatoes depending where you are from. This is how I made them with what I had.

Saved

Ingredients

30 ozfrozen hash browns or diced (thawed)
2 cupssour cream
10.5 ozcan cream of chicken soup
2 tbsMayo (optional)
Salt & pepper to taste
1 tspfresh chopped onion of choice
2 cupsshredded cheddar cheese
2 cupscorn flakes cereal
10 tbsbutter, divided, melted

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Steps

1

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 onion in a bowl. Mix well.
Add potatoes and shredded cheese and stir to combine.
2

Spoon mixture into a single layer in a 9x13'' pan.
3

Add cornflakes to a large ziplock bag and crush gently with your hands, side of knife 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.