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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.

5 comments:

Unknown a dit…

Delicious, use the hash Brown with the onions and peppers in it already

Unknown a dit…

Delicious, use the hash Brown with the onions and peppers in it already

Ron West a dit…

How many calories in this?? And do you EVER Post a recipe that doesn't have CREAM CHEESE?? GEEZE...

Ron West a dit…

How many calories in this?? And do you EVER Post a recipe that doesn't have CREAM CHEESE?? GEEZE...

JANIE a dit…

It has SOUR cream - NOT cream cheese.

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