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Funeral Potatoes (Page 4 ) | August 14, 2023

INGREDIENTS

    • 1 2lb. bag frozen cubed hash browns, thawed
    • 10 Tbsp. salted butter melted and divided
    • 1 10.5oz. can cream of chicken soup
    • 2 cups sour cream
    • 1/4 cup white onion finely diced
    • 1 tsp. salt
    • 1 tsp. ground black pepper
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 2 cups shredded cheddar cheese
    • 3 cups cornflakes
    • 1 tsp. fresh chopped parsley

INSTRUCTIONS

  • Preheat oven to 350F and spray a 13 x 9″ baking pan with non-stick cooking spray.
  • In a large bowl, stir hash browns, 4 Tablespoons of the butter, cream of chicken soup, sour cream, onion, salt, black pepper, garlic powder, onion powder, and cheese until well combined.
  • Pour mixture into prepared baking dish.
  • In a medium sized bowl, light crush cornflakes and toss with the remaining 6 Tablespoons of butter.
  • Sprinkle mixture evenly over the top of the potatoes.
  • Bake for 40 to 45 or until golden brown.
  • Top with parsley and serve hot
  • ENJOY!.

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