Funeral Potatoes

Funeral Potatoes

Source: Six Sisters’ Stuff

Since I didn’t make these for the Utah-inspired meal, and my brother-in-law had never had them before, I had to make funeral potatoes for Easter dinner! They’re a classic, indulgent side dish.

Servings: 12

Total time: 1 hour

INGREDIENTS

  • 1 30-oz bag frozen shredded hash browns
  • 1 family-size can (22.6-oz) cream of chicken soup
  • 2 cups sour cream
  • 1/2 cup onion, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded cheddar cheese
  • 2 cups crushed corn flakes
  • 1/2 cup butter, melted

DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Grease a 9×13 baking dish.
  • In a large bowl, combine the cream of chicken soup, sour cream, onion, salt, and pepper.
  • Stir in the cheese until distributed evenly.
  • Fold in the hash browns (there’s no need to thaw them first) until coated thoroughly.
  • Spoon the mixture into the baking dish and spread it out evenly.
  • In a small bowl, stir together the melted butter and crushed corn flakes.
  • Sprinkle the corn flake/butter mixture evenly over the top of the hash brown mixture.
  • Bake for 45 to 50 minutes and serve warm!

I’d love to know what changes you would make to this recipe, if any! Please comment below!



Leave a Reply

Your email address will not be published. Required fields are marked *