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!