This recipe for Cheesy Potatoes AKA Funeral Potatoes, by Joyce Stroud, is from ,
one of the cookbooks created at FamilyCookbookProject.com. We help
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1 1 lb bag frozen hash browns 1/2 stick butter 2 tbsp chopped onion 1 c sour cream 2 cans Cream of Chicken soup 2 c grated cheddar cheese 1 c corn flakes crushed 3 tsp butter
Mix hashbrowns, 1/2 stick melted butter, and onion together. Mix sour cream, soup, and grated cheese together. Stir into hashbrowns and place in 9 x 13 pan. Mix corn flakes and 3 tsp butter together and sprinkle over top of potatoes. Cook at 350º for 45 minutes or until cheese is bubbling and hot through.
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