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Funeral potatoes Recipe

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This recipe for Funeral potatoes is from The TIBOLLA Family Cookbook Project, 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:  
12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed cornflakes
2 tablespoons butter, melted

Directions:
Directions:
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese the 1/2 cup melted butter, and onions until warm over stove. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Add extra cheese up to double for extra cheesy.

Number Of Servings:
Number Of Servings:
12

 

 

 

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