Saturday, January 14, 2017

Funeral Potatoes



  • 1 (32 oz) bag frozen hash browns (the chunky kind, not the shredded kind, I think they’re called “Southern style”)
  • 2 (10 3/4 oz) cans condensed cream of chicken soup
  • 2 cups sour cream
  • 1 cup grated cheddar cheese
  • 1/2 cup butter, melted
  • 2 cups crushed corn flakes (I have had these with crushed up crackers on top too)
  • 2 tablespoons butter, melted


How to Make It

  • Preheat oven to 350. Put hash browns into a greased 9 x 13″ pan. Combine soup, sour cream, cheese and 1/2 cup melted butter. Gently blend into hash browns. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top of potatoes. Bake for 30 minutes or until heated through
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