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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Funeral Potatoes (cheesy potatoes) Recipe

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This recipe for Funeral Potatoes (cheesy potatoes) is from Ron's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
30 ounces frozen hash browns , diced or shredded will work, THAWED*
2 cups sour cream
10.5 ounce can cream of chicken soup (or homemade)
10 Tablespoons butter , divided, melted
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried minced onion
2 cups shredded cheddar cheese
2 cups corn flakes cereal

Directions:
Directions:
1. Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.

2. Preheat oven to 350 degrees F.

3. Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.

4. Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.

5. Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.

6. Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.

7. Bake uncovered at 350 F for 40-50 minutes.

Number Of Servings:
Number Of Servings:
4-12 (depending on who's eating!!
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
These are over the top cheesy potatoes. Five stars for sure!!!

 

 

 

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