Funeral Potatoes
An easy side dish to feed a hungry crowd, Funeral Potatoes are a creamy, cheesy mixture topped off with crunchy corn flakes.
Ingredients
- 30 ounces frozen hash brown, thawed 30 min before cooking
- ½ large yellow onion, chopped
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups sour cream
- 2 ½ cups shredded cheddar cheese
- 1 can cream of chicken soup
- 3 cups corn flakes, crushed
Instructions
- Add 1 tablespoon of butter to a medium sized skillet. On medium-high heat, cook your onions until they are soft, about 5 minutes.
- In a large mixing bowl combine your hash browns, salt, black pepper, sour cream, shredded cheddar cheese, cream of chicken soup, and your cooked onion. Stir well.
- Preheat your oven to 375°.
- Put your potato mixture into a 9x13 casserole dish and cook in the oven for 30 minutes. Take out and stir the whole casserole well. Put back in the oven and continue to cook until it's bubbling on the sides and in the middle, about 20 to 30 more minutes depending on your oven. Once it's bubbling in the middle you know it's done.
- Crush corn flakes by putting them in a gallon ziploc bag and use a rolling pin.
- Take the casserole out of the oven and sprinkle the crushed corn flakes on the top. Put back in the oven for an additional 5 minutes but watch carefully so the topping doesn't burn.
- Remove from the oven and serve immediately.
Notes
Note: Be sure to take the frozen hash browns out of the freezer and give time to thaw, as it makes stirring the potato mixture much easier.
Nutrition
Sodium: 1219mgCalcium: 437mgVitamin C: 5mgVitamin A: 1351IUSugar: 5gFiber: 1gPotassium: 241mgCholesterol: 98mgCalories: 461kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 21gFat: 36gProtein: 16gCarbohydrates: 21gIron: 5mg